-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Herbed Chicken Breasts By JV Keywords: Chicken, Herbs, Main Dish 4 Chicken Breast halves, frozen (or fresh) Marinade: 1 T Olive oil 1/2 T Sesame Oil 2 T Dry White Wine 1 T Tamari or Soy Sauce 1/8 t Powdered Sage 1/8 t Rosemary (dry) 1/8 t Tarragon (dry ground) 1/8 t Black Pepper 1/8 t Ginger (dry ground) 1/8 t Salt 1/8 t Garlic (powder or granulated) 1/2 t Onion Flakes Wash the ice glaze from the chicken breasts. Mix all ingredients for Marinade bush both sides of chicken breasts with Marinade. Put breasts on a dish and Microwave for 13-18 minutes until breasts are no longer pink inside. Serve with brown rice cooked in chicken boullion or stock..pour juices and marinade over chiken and rice... Can also be made in regular oven.. Temp 350 degrees for 20-25 minutes... -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Souffle aux Fines Herbes Keywords: Souffle, Herbs, Lesson, Ethnic/French Servings: 4 - 6 Source: Souffle Spectaculars by Irena Kirshman (1969) From: Sallie Austin INGREDIENTS: 2 Tbsp butter 2 Tbsp flour 1 cup chicken stock or milk 4 egg yolks 4 egg whites pinch salt 1/8 tsp cream of tartar 2 Tbsp finely chopped parsley 2 Tbsp finely chopped chives 2 Tbsp either dill, rosemary, chervil or marjoram 2 clove garlic, finely chopped DIRECTIONS: Preheat oven to 400-F. Melt the butter and add the flour. Add the chicken stock or milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the finely chopped herbs and salt and pepper to taste. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold in the herb sauce. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 20 minutes. Serve with cold meats or fish. May be served with a Mornay or tomato sauce. -End Recipe Export-