4 B
SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 10, 2016
A tasty take on chicken
Chicken is a versatile food that can be served
in various ways. Many cultures have their own
unique takes on chicken, and each of those takes
gives poultry a distinct l avor.
Foodies who want a northwestern United States
take on poultry can try the following recipe for
“Chicken Breasts with Roasted Red Peppers,
Hedgehog Mushrooms and Trul ed Cheese”
courtesy of Jill Lightner’s “Edible Seattle: h e
Cookbook” (Sterling Epicure).
Chicken Breasts with Roasted Red Peppers,
Hedgehog Mushrooms and Trul ed Cheese
Serves 4
For the roasted red peppers:
2
red bell peppers
2
cloves garlic
2
tablespoons extra-virgin olive oil
Freshly ground black pepper
For the stuf ed chicken breasts:
4
boneless, skinless chicken breasts
3⁄4
stick (6 tablespoons) unsalted butter
1⁄4 pound hedgehog mushrooms
3
to 4 ounces trul ed cow’s milk cheese
Salt
Freshly ground black pepper
3⁄4 cup all-purpose l our
2
tablespoons olive oil
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Highway 101 & 35 St.
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1. Move the top oven rack so it’s about 5 inches
from the broiler element. Preheat the broiler and
line a baking sheet with aluminum foil. Place the
whole peppers on the sheet and broil, turning
them every few minutes, until their skins are
entirely charred. Transfer to a bowl large enough
to hold them, and cover the bowl with the foil.
Allow the peppers to rest for 20 minutes.
2. Uncover the bowl and use a paring knife
to remove the skins, stems and seeds, while
capturing the juice and l esh in the bowl. Cut or
tear the peppers into 1-inch-wide strips. Using
www.bayviewfl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
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Introducing
PRIME RIB SATURDAY
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Hi, Welcome Restaurant
to Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
SHRIMP MEDLEY
(shrimp skewers, shrimp salad and shrimp cocktail)
SALMON: Grilled, Poached, or Blackened
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
the l at side of a large knife, crush the garlic cloves
and remove the skins. Add the garlic, olive oil
and salt and pepper to taste and allow the roasted
peppers to marinate at room temperature for 2
hours, stirring occasionally.
3. Preheat the oven to 350 F. If the chicken breasts
are large, insert a knife with a 1-inch blade into
the center from the end of the breast, creating
a pocket. Be careful not to pierce the outside.
If the breasts are small, butterl y them out l at,
cover with plastic wrap, and pound l at.
4. Melt 2 tablespoons of the butter in a small
sauté pan and briel y cook the mushrooms until
they’re sot , 3 to 4 minutes. Fill the pocket of each
chicken breast with a strip of pepper, then some
of the mushroom, then the cheese, and repeat
until it can hold no more. Close the opening
with a toothpick, season to taste with salt and
pepper, and dredge in the l our.
5. Melt the remaining 4 tablespoons butter in a
large ovenproof sauté pan, add the olive oil, and
cook the breasts, turning until lightly browned.
6. Transfer the pan to the oven and bake the
chicken until cooked through, about 20 minutes.
Serve immediately.
Surfside Restaurant & Lounge
Only Ocean View Restaurant in Lane County
● Serving Breakfast, Lunch and Dinner seven days a week
x Award winning clam chowder
x x Fe
Featuring
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SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
All of the above are served with
Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad
for only $12.95
NEW ITEMS
and for dessert...
S NICKER
OR P EANUT B UTTER PIE
BBQ PORK
RIBS:
FOR
$5.95 Baby Back Pork Ribs with the
James Gang BBQ Sauce
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
541-997-8263
88416 1st Avenue Florence
