Thursday, August 16, 2007
I have no idea where the name comes from
--Gallant Knight Chicken
Gallant Knight Chicken
Holiday Inn International Cook Book Copyright 1962, 1963, 1964, 1965, 1966, 1970, 1972
6 6-oz. boneless chicken breasts I used tenders
2 tablespoons sweet basil I used dried, less than 2T
¼ pound butter I used light butter and only a couple of tablespoons
1 small can mushrooms, pieces & stems
1 cup white wine (sauterne) I probably used less
8 slices mozzarella or white American cheese (2-oz. slices) I used mozzarella
Salt and pepper to taste
Place chicken in shallow pan. (Do not flour chicken.) Sprinkle sweet basil over chicken. Dot chicken with butter. Place in a preheated 375 degree oven until brown. Remove from oven and add mushrooms and wine. Put back into reduced 325 degree oven for 15 minutes. Remove from oven, them place sliced cheese on top of each piece of chicken. Put back into oven until cheese is melted. Serve immediately.
Serves 6 to 8.
This cookbook has recipes from Holiday Inns all over the world. It's got quite a variety of dishes in it. This recipe is from the Holiday Inn located in Marshall, TX (well, it was there in the 60s-70s, I'm not sure if it's still there). It was simple but tasty, and even with all that cheese (I definitely could have used less) it somehow didn't seem too heavy. I could see making this again.
Now that grocery night has rolled around again, it's safe to tell you that I spent less money on groceries this past week than I have in a long time. I hit my main store and the auction for produce and that was it. Well, I picked up a head of cauliflower in Wal-Mart for a buck but I usually hit the other local grocery store at least once on the weekend or during the week but I didn't. I forgot to buy croutons but I made some out of hamburger buns I had in the freezer and they were great. I'm really trying to spend less money on groceries. Hopefully I'll do as well this week.
Blast From The Past: Crunchy Baked Chicken from April 2006. I can't believe I haven't made it again since I loved the recipe.
Question of the Day: Have you ever stayed at a Holiday Inn?