Portola Valley Chicken Food

PORTOLA VALLEY CHICKEN

Steps:

• Combine soup, water, mayonnaise and curry powder. Mix well.
• Put rice in buttered 9 x 13" pan, then spinach, 1/2 the sauce, chicken and remaining sauce. Cover with cheese.
• Bake uncovered, 1 hour in 350°F oven.

LEAN PORTOLA VALLEY CHICKEN

Steps:

• Preheat the oven to 350 degrees. Spray an 11- by 7-inch baking dish with non-stick vegetable coating.
• In a saucepan over medium heat, melt the margarine. Add the flour and stir for 1 minute; do not brown. Add stock and milk and stir, using a wire whisk, until mixture comes to a boil. Add salt, garlic powder, pepper and curry powder and continue to cook for 1 minute. Remove from heat, stir in water and mayonnaise and set aside.
• Sprinkle the rice over the bottom of the baking dish. Layer the spinach evenly over the top. Cover the spinach with half of the sauce mixture, then the chicken, then the remaining sauce. Sprinkle the cheese over the top and bake, uncovered, for 1 hour.

CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO

Steps:

• Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
• Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.