Tomorrow is Friday, almost the end of July and to welcome in August we will be having Grecian Chicken Breasts, Lemon Pilaf, Tossed Salad and Lemon Tart. This is a delicious and simple meal for your family and very impressive for company.

Grecian Chicken Breasts

serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using or bake them all as they will be used for lunch the next day, they just don't last!
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combinethe flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Lemon Pilaf

Serves 6

3 cups cooked rice
1 cup chopped celery
1 cup chopped green onion
6 tablsp. butter
1 tablsp. grated fresh lemon rind
1 tsp. salt
1/4 tsp. pepperPrepare rice according to package directions. Saute celery and green onions in butter in large skillet until tender. Add rice, lemon rind, and seasonings. Toss lightly. Cook over low heat about 2 minutes, stirring occasionally.

To reheat leftovers, sprinkle with water, wrap in foil and warm in oven,

Lemon Tart

Serves 10

Tart Dough:
1 cup flour
1 1/2 tblsp. sugar
pinch of salt
3/4 cup chilled unsalted butter, cut up
grated rind of 1/2 lemon

Lemon Curd Filling:
zest of 3 lemons
1 cup sugar
7 large egg yolks
3/4 cup fresh lemon juice
pinch of salt
3/4 cup unsalted butter, melted

Whipped cream

Preheat oven to 375. Make the dough by combining the flour, sugar and salt in a food processor. Add butter and lemon rind and process until dough forms. Press into a 9" tart pan or springform pan. Bake 15-18 mts. or until golden brown.

For the filling, combine lemon zest and sugar in the bowl of the food processor. Process til zest is as fine as the sugar. Add the yolks, lemon juice and salt. With the motor on, add the melted butter and process til combined.

Transfer mixture to a med. stainless steel sauce pan. Cook over med-low til thick, about 25 mts. DO NOT BOIL. Filling should be the consistency of jello. Remove from heat and allow to cool, it will continue to thicken as it cools.

Pour the cooled filling into tart shell. Refigerate until it is ready to be served. Top each individual piece with a dollop of whipped cream.