Exceptional Senior Livin

Who says moving to a retirement community means giving

up space? At The Heritage you can select from a variety of

breasts with olive oil and season with
salt, pepper and rosemary. Arrange the
sliced garlic around the chicken.
Bake the breasts for 10 minutes,
uncovered. Sprinkle the lemon juice,
wine, olives, capers around the chick-
en. Cover with foil and bake another
10-15 minutes.
Arrange the breasts on a serving platter
and top with the garlic, olives, capers and
juices from the dish. Sprinkle the breasts
with the chopped parsley and arrange the
lemon slices over. Makes 8 servings.

spacious apartment plans. Every style is fully equipped with

everything you need. There is no endowment fee, and the

For more information or a personal tour please call

Call about our
Winter-Free Special —
Move in this winter

The Heritage Rental Retirement community

offers Independent Living and Assisted Living.

25800 Eleven Mile Road, Southfield, MI 48034

C

AN YOU FEEL

the freedom of retirement? It's like having the wind at
your back. At the Heatherwood, you can enjoy all the
comforts of independent living. Now you can do all the
things you always planned for, but never had time to do.
Be with friendly people. Go places. See things. Savor fine
dining. Be active and energetic. At the Heatherwood,
retirement is the way you always hoped it would be.
• Stylish Apartments • Small Pets Welcome
• Emergency Call System • Housekeeping & Linen
• Scheduled Transportation • Superb Amenities
• Full-Time Activities Director • Daily Activities Director
• Delectable Dining • Friendly, Professional Staff
• Just One Monthly Fee • Much, Much More...

the

ATHERWOOD

RETIREMENT COMMUNITY

A Capital. Senior Living Retirement Community

a*N

4/19
2002

92

o is the e
tohave

For information call
Sarah Delaney

248-350-1777

22800 Civic CENTER DRBTE
SOUTHFIELD, MICHIGAN

Cr

CHICKEN POCKETS WITH PEAR
AND CHERRY STUFFING
1/4 cup vegetable oil
1 cup chopped onions
1 cup chopped celery
2 cups chopped peeled ripe pears, any
variety
1/2 cup bread crumbs
1/4 cup chopped parsley
1/4 cup dried cherries
1 t. dried dill
1/2 t. dried ginger
1 t. kosher salt
1/4 t. black pepper
8 (5-6 oz.) boneless and skinless
chicken breast halves, very cold
1/4 cup vegetable oil
1/2 cup flour
1 cup apple cider
1 cup chicken broth
1/2 cup fresh chopped parsley
Make stuffing: Heat oil in a large skil-
let over medium-high heat. Add the
onions and celery and saute for 3 min-
utes. Add pears and cook until the veg-
etables and fruit are softened. Remove
from heat and stir in the bread crumbs,
parsley, cherries, dill, ginger, salt and
pepper. Set aside.
Using a thin, sharp knife, cut a slit in
the side of the chicken breasts, begin-
ning on the thinnest side (do not cut
through the chicken or to the ends —
this is to be a pocket, not a flap).
Preheat oven to 400E Carefully divide
the stuffing among the pockets. Place the
flour in shallow dish and carefully dredge
the stuffed chicken breasts in the flour.
Pat off excess flour with your hands.
Heat oil in a large non-stick skillet
over medium-high heat. Brown the
chicken in batches on both sides (the
chicken will not be cooked inside). Place
the chicken breasts as they're browned in
a large baking dish. Pour the cider and
broth over the chicken, cover with foil
and bake until the chicken is very hot
and completely cooked through, about
15 minutes.
Arrange the breasts in a serving dish
and pour the sauce from the pan over.
Sprinkle with parsley and serve. Makes 8
servings. ❑