This is the new BAKED recipe Charlene found - Way to go Girl!!

 

 

Marsala Baked Chicken Breasts

1/3 cup fine breadcrumbs (plain)

1/3 cup grated Parmesan cheese

2 Tbsp parsley flakes

1/2 tsp paprika

8 to 10 chicken tenderloins (I always trim off a little of the edge where that "signature" tenderloin vein sticks out.)

cooking spray oil

2 Tbsp butter

1/3 to 1/2 cup Marsala wine (I've been using Taylor brand, purchased from Krogers, in dessert wines)

Preheat oven to 350º F. Spray baking dish (I use a 9 x 12-ish glass dish) with vegetable baking spray. Combine the first 4 ingredients in a small, flat bottom bowl. Mix well. Salt and pepper one side of the chicken, then dredge in breadcrumb mix. Arrange chicken in baking dish. Dot chicken with butter. Cover with foil and bake 20 minutes. After 20 minutes, pour the wine all over/around chicken tenderloins, and bake for an additional 20 minutes. (No need to do the uncovering and baking an extra 5 minutes, as mentioned in the original recipe. And, for the wedding reception, we may even want to cut down another 5 minutes or so on the total baking time, since these will go into the warming ovens and will probably continue to bake a small amount. We don't want them getting dried out before we serve them!)

Marsala Sauce (this stuff is very tastey, and pretty!!)

3 Tbsp olive oil

1/4 cup onion, diced

1 tablespoon garlic (I used the jarred, minced garlic - so much quicker)

1/2 lb sliced white mushrooms

3Tbsp flour (I have also had to add 1 1/2 tsp cornstarch, mixed w/small amount cold water, to thicken properly)

1/2 cup Marsala wine

1 1/2 cups beef stock

Salt and pepper to taste (I have never added any salt or pepper, and we don't miss it!)

Add olive oil to a heavy, hot saucepan. (When making a double batch of this, I actually used my wok fry pan - it worked perfectly.) And onions, garlic, and mushrooms to hot oil, and saute until mushrooms are tender ( 3- 4 minutes). Add flour and mix and cook 1 minute more, then remove pan from burner and mix in Marsala wine to deglaze pan. Add beef stock and cook until thick and flavors are blended. (If you start this right after you put the chicken in the oven, it will be done just as the chicken is finished baking.)

Beef Roll-ups (makes 75-100)  (make 250 for Beth's wedding)

Get dried beef from Avrils in Findley Market.  order as dried like Stan Bachmeyer likes it.

6 large cream cheese
1 large container sour cream (24 oz)
1 medium onion grated finely
Dried beef - 2 lbs thinly sliced.

Mix soft cream cheese and sour cream with onion until smooth.  Fill thinly sliced pieces of beef.  Save leftover filling to use as a dip or to make more rollups.

Marinated asparagus  serves 10-12  (make about 100 servings for Beth's wedding)

2 lbs fresh asparagus, tough ends chopped off.
3/4 cup olive oil
1T sugar
1/2 cup white balsamic vinegar
2 cloves garlic
1 tsp red pepper

Boil asparagus for 3 minutes, or until crisp tender.  Blanch asparagus by plunging it into an ice water bath; drain.  Arrange asparagus in 9x13 inch baking pan.

Whisk together olive oil, sugar, balsamic vinegar, garlic and red pepper flakes until well belnded.  Pour over asparagus.  Cover and chill 8 hours. 
Drain before serving.  Refrigerate any leftovers.

Menu for Beth's Wedding

 Beth S. Wedding Menu  6/30/2012

Appetizers:
Shrimp cocktail
Dried Beef Roll-ups
Antipasto Kabobs
Chocolate dipped strawberries



Main:
Chicken Marsala
Basmati Rice
Marinated Asparagus
Fruit Salad
Ceasar Salad
Whole grain rolls and butter

Dried Beef Roll-ups  (makes 75-100) (Make 4 recipes)
6 large cream cheese
1 24 oz sour cream container
1 medium onion, grated finely
2 lbs dried beef (from Avrils at Findley market, made as Stan Bachmeyer likes it)

Mix soft cream cheese and sour cream with onion until smooth.  Fill thinly sliced pieces of beef and roll-up.  Save extra filling to use as dip or to fill more roll-ups.

Chicken Marsala (makes 4-5 servings)
10 chicken tenderloins
flour
Kosher salt
fresh ground pepper
1/2 cup olive oil
3 slices bacon
8 ounces mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
2 T butter 1/2 cup chopped Italian parsley
1 clove garlic, minced
fresh sliced or shaved mozzarella cheese

Mix flour and salt and pepper.  Heat olive oil.  Coat both sides of chicken in hot oil for 1-2 minutes (3-4 if flattened chicken breasts)  on each side until golden brown. Remove from pan.
Lower heat to medium, fry bacon pieces in pan for a few minutes.  Drain off grease.  Add mushrooms and minced garlic and saute for 5 minutes until brown and moisture has evaporated.  Season with salt and pepper.  Add marsala to cooking pan and cook for 30-60 seconds to cook out alcohol and deglaze pan.  Add chicken stock and butter.  Place chicken back in pan to reheat.  Top with chopped parsley and fresh shaved or sliced mozzarella.

Antipasto Kabobs  (make 200 skewers)





On Each skewer thread a cherry or grape tomato,folded pepperonislice, small mozzarella cheese, folded salami slice, green olive.

Marinate in Italian dressing for at least 4 hours.

When ready to serve, place on a lettuce lined tray.  use 1/2 melon to stick the skewers in.