SUNDAYS SERVING (dinner n drinks)

DRINK– 1oz. Nuvo, 1oz. Triple Sec, 4oz. Sprite


Grilled Chicken Breast w/Dijon Sauce, Rice Pilaf w/Craisins and Pecans, Seasoned Green Beans

Grilled Chicken

2lbs Boneless Chicken Breast

1/3 Cup Italian Season

1 Cup Italian Dressing

3Tbsp Lawry’s Season Salt

1Tbsp Granulated Garlic

Place the chicken and all ingredients in a bowl, mix all together thoroughly.

Place in the refrigerator to marinate and chill for at least a 1hr. Next either grill or cook chicken in the oven.


2 Cups of Water

2 1/2 Tsp of Chicken Base

1/4 Cup of Heavy Cream

2 Tbsp of Dijon Mustard

½ Cup of White Wine

Thickening Agent (Roux, Flour and Water or Cornstarch and Water)

First add the water, Chicken Base and Dijon mustard to a 2qt. sauce pan and bring to a boil.  Next and the Heavy Cream and White Wine. Finally add your thickening agent to get the consistency you like for the sauce. Pour Sauce over Chicken.

Rice Pilaf w/Craisins and Pecans

2 ¼ Cup of Water

1 Cup of Rice

2 Tbsp of Butter

1/4 Cup of Chopped Onions

1/3 Cup of Shredded Carrots

1/2 Cup of Craisins

1/4 Cup of Chopped Pecans

In a Saucepan bring the water, chicken base, carrots, butter and onions to a boil.  Add the  rice, reduce heat to low.  Cook 20 minutes or until liquid is absorbed.  Next add the cranberries and pecans to the rice and mix together and serve.

Seasoned Green Beans

2 cans of Green Beans

1/2 Stick of Butter

2 Tsp of Chicken Base

2 strips of Turkey Bacon

1/4 of Chopped Onions

Place all the ingredients in a 2qt sauce pan cover and bring to a simmer and serve.

Chef Hassan (celebrity chef)



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