ni /mei
Bake the tomatoes for 10-12 minutes,
or until the topping is lightly colored.
(Do not overcook.)
For a sit-down dinner, serve 2
halves per person (for a buffet with
several choices, 1 half may be
enough). Serve hot or at room tem-
perature. Makes 8 servings.
CHICKEN WITH TOMATOES,
OLIVES AND CAPERS
6 small boneless and skinless
chicken breasts (about 2 pounds)
kosher salt and pepper to taste
1 cup flour
3 T. olive oil
1 cup chopped red or Bermuda
onions
2 t. chopped garlic
2 t. dried tarragon
5 cups diced plum tomatoes
3 T. balsamic vinegar
2 T. drained capers
1/2 cup pitted olives, chopped
1 cup dry white wine
1/2 cup fresh chopped parsley
Remove visible fat from chicken
breasts and flatten breasts lightly with
a meat mallet to uniform thickness.
Season the chicken with salt and pep-
per and dredge in the flour. Set aside.
Heat the oil in a large non-stick
skillet over medium-high heat. Add
the chicken breasts and saute over
medium-high heat, turning the pieces
often until lightly browned, about 5
minutes (you may need to do this in
batches).
Add the remaining ingredients,
except parsley, to the skillet (if your
skillet is not large enough, place the
sauteed breasts in a larger pot and
add the remaining ingredients). Bring
the liquid to a boil, reduce heat and
simmer for 10 minutes, uncovered.
Add half the parsley and cook for 5
minutes more or until the sauce has
thickened.
Serve the chicken with the sauce
spooned over, alone, or over hot, fet-
tuccine. Makes 6 servings.
ROASTED ONION, TOMATO,
PEPPER AND AVOCADO SALAD
2 pounds Spanish or other mild
onion, peeled and chopped
3 cups cherry or grape tomatoes,
halved
1 yellow bell pepper, diced
1 t. minced garlic
1/2 cup chopped fresh basil leaves
(parsley may be substituted)
2 T. red wine vinegar, plus more to
taste
1/4 cup olive oil
kosher salt and pepper to taste
2 ripe avocados
10 cups mixed salad greens, any
variety
Preheat oven to 400F. Spray a
roasting pan or baking dish with
non-stick cooking spray. Set aside.
Combine the onions, tomatoes,
pepper, garlic, basil, 2 T. vinegar and
olive oil in the prepared pan and
roast, uncovered, for about 40 min-
utes, stirring the mixture occasional-
ly, until the vegetables are tender and
colored.
Remove from heat and allow to
cool to room temperature (you may
make the salad to this point up to a
day ahead — chill until ready to
use). Arrange the greens on a large
platter or 6 individual serving plates
(I like to use dinner-sized plates). Stir
the mixture and season to taste with
salt and pepper.
Dice the avocado and toss with
the onion and tomato mixture.
Spoon this mixture over the center of
the greens and drizzle more vinegar if
desired over the greens. Makes 6
servings. ❑
orithstWoomfield
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C%ve &4(14,6
Orchard Lake Rd. South of Lone Pine Rd.
West Bloomfield, Michigan
248.683.1010
Detroit's Newest Kosher Restaurant is Finally Here!
Serving Asian and American Food
Carry Out or Dine In
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Located at 15280 Lincoln Road
North of Lincoln and East of Greenfield in Oak Park
Open Sunday-Thursday from noon-9:00 p.m.
248-967-5445
Fax: 248-967-5447
Or e-mail us
Chaim@BKC2go.com
Under the Strict Kashrut Supervision of the Council of Orthodox Rabbis
of Metropolitan Detroit, The "Vaad Harabonim"
7/11
734240
2003
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