Good Morning Everyone!

Boy, I look out my windows and it's a New Jersey kind of day....overcast, foggy, threatening to rain...it brings back memories from when I lived up North.

I can't resist making this again, it is a delicious chicken recipe served at the Biltmore Estate in Asheville, NC. It satisfies all the taste buds!! I myself can't wait til October when we make our annual trip to the mountains. It's always great fun to go to the Asheville Farmer's Market. Last time I found Amish cheese and butter to bring back home. I'm going to buy extra this year to do something with them for Thanksgiving.Happy Cooking! Gina

Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Biltmore Estate, Asheville, North Carolina
Makes 4 Servings 4 skinless, boneless chicken breast halves,
each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
11/2 cups heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably
multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or
blue cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

Serve with a tossed greens salad and a sparkling white wine.

For Dessert: Caamel Brownie Cheesecake

Caramel Brownie Cheesecake
from Barnie's The Coffee and Tea Lovers Cookbook
p.65

1 3/4 c. vanilla wafer crumbs
1/3 c. butter, melted
1 14 oz. pkg. caramels
1 5 oz. can evaporated milk
2 1/2 c. coarsely crumbled unfrosted brownies
3 8 oz. pkgs. cream cheese, softened
1 c. firmly packed brown sugar
3 large eggs
1 8 oz. container sour cream
2 t. vanilla
garnishes: whipped cream and chocolate lined wafer rolls

Combine wafer crumbs and butter and pat into bottom and up 2 inches of litely greased 9 inch springform pan. Bake at 350 for 5 min. Cool.

Combine caramels and milk in saucepot. Cooking over low heat stirring often til caramels melt. Pour mixture over pie crust. Sprinkle crumbled brownies over this.

Beat cream cheese til fluffy. Gradually add brown sugar mixing well. Add eggs one at a time, stir in sour cream and vanilla. Pour batter over brownies, bake at 350 for 50 minutes to 1 hour or til almost set. Remove from oven to wire rack and let cool to room temp. Cover and chill at least 4 hours. Remove sides of pan and garnish each slice.