Recipe: Breaded Chicken Breasts, Green Rice, Dressed Up Salad, Raspberry Sorbet

BREADED CHICKEN BREASTS

3/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
4 1/2 tsp minced fresh parsley
3/4 tsp salt
1/4 tsp pepper
1/3 cup butter or margarine, melted
3 tbsp lemon juice
2 garlic cloves, minced
6 boneless skinless chicken breast halves
Dash paprika

In a shallow bowl, combine the bread crumbs, parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs. Roll up chicken jelly roll style, place seam side dwn in a greased 11x7x2 inch baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. Bake, uncovered, at 350 for 35 minutes or until juices run clear.

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GREEN RICE

1 cup chopped green onions
1 cup minced fresh parsley
4 1/2 tsp olive oil or vegetable oil
4 1/2 tsp butter or margarine
1 1/2 cups uncooked long grain rice
3 cups chicken broth
1/8 tsp cayenne pepper
1 bay leaf

In a saucepan, saute onions and parsley in oil and butter for 1 minute oruntil tender. Add rice, cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to boil. Reduce heat; cover tightly and simmer for 18 to 20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

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DRESSED UP SALAD

1 pkg (8oz) ready to serve salad greens
1 cup sliced cucumber
1 cup julienned sweet red pepper
1 cup jukienned green pepper
1/2 cup sliced radishes
1/3 cup sliced green onions
1/4 cup minced fresh parsley
FOR THE DIJON VINAIGRETTE:
1/4 cup olive or vegetable oil
1/3 cup red wine vinegar or cider vinegar
1 tsp sugar
1 tsp minced fresh tarragon or 1/4 tsp dried tarragon
1 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper

In a large salad bowl, combine the greens, cucumber, peppers, radishes, onions and parsley. In a jar with a tight fitting lid, combine the vinaigrette ingresients; shake well. Drizzle over salad just before serving.

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RASPBERRY SORBET

1/4 cup plus 1 1/2 tsp lemon juice
3 3/4 cups unsweetened raspberries
2 1/4 cups confectioners sugar

In a blender or food processor, combine all ingredients, cover and process until smooth. Pour into 6 dessert dishes. Cover, freeze for 1 hour or until set. Remove from freezer 15 minutes before serving.