Spangler Insurance Blog

All You Ever Wanted to Know About Insurance

Recipes for the Season

Directions for Fettuccine with Mixed Nuts and Gorgonzola

1. Cook pasta in boiling water according to package directions; drain. Return to pan; keep warm.

2. Meanwhile, in a medium skillet cook the nuts in butter and olive oil until toasted and butter begins to brown, stirring frequently.

3. Add nut mixture to pasta; add Gorgonzola or blue cheese, Parmesan cheese, and snipped basil. Toss gently to coat.

4. Transfer to a serving platter. If desired, garnish with fresh basil. Makes 6 side-dish servings.

Directions for Chicken Kiev

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast.

Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.