Onion Cream Tartlets
1/2 c unsalted butter
1/2 c sweet red onion
1/2 c white onion
1/3 lb pearl onions
2 t shallot
3 t scallions
3 t garlic
1/2 c dry white wine
1/2 c whipping cream
1/4 c parmesan cheese
2 t chives
1/4 t salt
1/4 t freshly ground white pepper
24 ea tart shell
Melt butter in a heavy skillet, over a medium flame add all onions, shallots, scallions, and garlic heat and stir for 15 minutes, until softened add wine, increase heat, and reduce until only 2 tablespoons liquid remain
add cream, heat and stir to reduce until thickened remove from heat stir in Parmesan cheese and chives season with salt and pepper to taste divide among tartlet shells
Bake @ 375 degrees for 10-12 minutes brown slightly under a broiler or with a torch cool slightly before serving serve warm or at room temperature.
Sunday, August 14, 2011
Norwegian Rice Cream
This is a very traditional Scandinavian dessert. In certain parts of Norway it is always used for Christmas dinner. A whole blanched almond is added to the Rice Cream before serving. The one who discovers the almond will be married the next year. Here in Williams Lake we award an almond pig to the lucky person.
Norwegian Rice Cream
6 cups milk
Scant cup of regular long grain rice
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped
1 (14 1/2 oz.) jar Lingonberries
In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled.
In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. If lingonberries are not available one can use red sauce.
Serves 8.
Red Sauce
1 box frozen strawberries or raspberries
1 cup water
1 1/2 tbs cornstarch
Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool.
Serve on top of the rice cream.
(From Worldwide Recipes (Val))
Norwegian Rice Cream
6 cups milk
Scant cup of regular long grain rice
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped
1 (14 1/2 oz.) jar Lingonberries
In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled.
In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. If lingonberries are not available one can use red sauce.
Serves 8.
Red Sauce
1 box frozen strawberries or raspberries
1 cup water
1 1/2 tbs cornstarch
Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool.
Serve on top of the rice cream.
(From Worldwide Recipes (Val))
Rice Pudding with Celtic Caramel Sauce
Rice Pudding with Celtic Caramel Sauce
4 cups milk
1 teaspoon vanilla
2/3 cup heavy cream
2/3 cup arborio rice
1/3 cup sugar
1/2 cup boiling water
1/2 cup golden raisins, chopped
1/4 cup Celtic Crossing Liqueur
2 eggs, beaten
1 teaspoon cinnamon
1 tablespoon orange zest
Celtic Caramel Sauce
1/2 cup sugar
4 tablespoons butter, cut into small pieces
1/4 cup heavy cream
1/4 cup Celtic Crossing Liqueur
Old-fashioned rice pudding, which seems to transcend international boundaries, is made distinctively Irish with the addition of Celtic Crossing. Serve it with a caramel sauce, if you dare!
Method: In a large saucepan over medium heat, combine the milk, vanilla, and cream.
Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender.
Preheat the oven to 350°F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain.
In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes).
In a small saucepan over medium heat, heat the sugar until it begins to caramelize. Remove from heat and gradually whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon the sauce over the pudding. Makes 8 servings.
4 cups milk
1 teaspoon vanilla
2/3 cup heavy cream
2/3 cup arborio rice
1/3 cup sugar
1/2 cup boiling water
1/2 cup golden raisins, chopped
1/4 cup Celtic Crossing Liqueur
2 eggs, beaten
1 teaspoon cinnamon
1 tablespoon orange zest
Celtic Caramel Sauce
1/2 cup sugar
4 tablespoons butter, cut into small pieces
1/4 cup heavy cream
1/4 cup Celtic Crossing Liqueur
Old-fashioned rice pudding, which seems to transcend international boundaries, is made distinctively Irish with the addition of Celtic Crossing. Serve it with a caramel sauce, if you dare!
Method: In a large saucepan over medium heat, combine the milk, vanilla, and cream.
Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender.
Preheat the oven to 350°F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain.
In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes).
In a small saucepan over medium heat, heat the sugar until it begins to caramelize. Remove from heat and gradually whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon the sauce over the pudding. Makes 8 servings.
Louisiana Rice Pudding
Louisiana Rice Pudding
4 cups milk
1/2 cup washed rice
1/2 cup raisins
1/2 cup Brer Rabbit Molasses
1/2 teaspoon cinnamon
Mix all ingredients well. Bake in slow oven (275 to 300 degrees) for 2 1/2 hours. Stir 4 times every 15 minutes for the first hour. Add 3 tablespoons butter in the fourth stirring. Serves 6.
Source: "Key Home Gourmet CD Collection"
4 cups milk
1/2 cup washed rice
1/2 cup raisins
1/2 cup Brer Rabbit Molasses
1/2 teaspoon cinnamon
Mix all ingredients well. Bake in slow oven (275 to 300 degrees) for 2 1/2 hours. Stir 4 times every 15 minutes for the first hour. Add 3 tablespoons butter in the fourth stirring. Serves 6.
Source: "Key Home Gourmet CD Collection"
Sticky Rice and Mango
Sticky Rice and Mango Khao Nieow Ma Muang
Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice).
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce.
To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice).
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce.
To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
Ham Stuffed Cucumbers
Ham Stuffed Cucumbers
2 medium cucumbers
5 ounces ham
1 hard cooked egg, coarsely chopped
1 tablespoon finely chopped onion
1 tablespoon finely chopped pickle
Mayonnaise
Cut cucumbers in half lengthwise and scoop out seeds. In a bowl, mix together chopped ham, chopped egg, onion, pickle and mayonnaise. Spoon mixture into cucumber shells. Chill. When ready to serve, cut cucumber into slices.
2 medium cucumbers
5 ounces ham
1 hard cooked egg, coarsely chopped
1 tablespoon finely chopped onion
1 tablespoon finely chopped pickle
Mayonnaise
Cut cucumbers in half lengthwise and scoop out seeds. In a bowl, mix together chopped ham, chopped egg, onion, pickle and mayonnaise. Spoon mixture into cucumber shells. Chill. When ready to serve, cut cucumber into slices.
RICE PUDDING /PERSIMMONS AND DRIED CRANBERRIES
RICE PUDDING /PERSIMMONS AND DRIED CRANBERRIES
Hachiya persimmon puree flavors the pudding; using arborio (the starchy, short-grained risotto rice) gives it an especially tender, creamy texture.
2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk
2/3 cup arborio rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup dried cranberries
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Makes 6 servings.
Hachiya persimmon puree flavors the pudding; using arborio (the starchy, short-grained risotto rice) gives it an especially tender, creamy texture.
2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk
2/3 cup arborio rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup dried cranberries
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Makes 6 servings.
HUNGARIAN SZEGED GOULASH
HUNGARIAN SZEGED GOULASH
4 oz Lean bacon-- cut into 1/2-inch pieces
2 lb Boneless pork -- trimmed of fat,-- and cut into 1-inch cubes
1 lg Red onion -- chopped coarsely
2 lg Garlic cloves -- minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram -OR- mild oregano
2 ts Chopped fresh thyme
1 t Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut -- drained & rinsed
2 Tart apples (or more) -- cored and sliced
1 c Sour cream
Red potatoes or spaetzle -or- egg noodles
-----TO GARNISH-----
Chopped fresh dill & parsley
*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider.
In a large, deep roasting pan or Dutch oven, saute bacon until crisp.
Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.
Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten).
Garnish with dill, parsley, and reserved bacon, broken into pieces.
4 oz Lean bacon-- cut into 1/2-inch pieces
2 lb Boneless pork -- trimmed of fat,-- and cut into 1-inch cubes
1 lg Red onion -- chopped coarsely
2 lg Garlic cloves -- minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram -OR- mild oregano
2 ts Chopped fresh thyme
1 t Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut -- drained & rinsed
2 Tart apples (or more) -- cored and sliced
1 c Sour cream
Red potatoes or spaetzle -or- egg noodles
-----TO GARNISH-----
Chopped fresh dill & parsley
*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider.
In a large, deep roasting pan or Dutch oven, saute bacon until crisp.
Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.
Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten).
Garnish with dill, parsley, and reserved bacon, broken into pieces.
Herb Crusted Pork Chops
Herb Crusted Pork Chops
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 medium onion, chopped
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup packed fresh parsley leaves
1/3 cup packed fresh basil leaves
2 tablespoons fresh thyme leaves
1/2 teaspoon dried rosemary
2 cloves garlic, whole
4 thick cut pork chops
1/4 cup flour
1 egg
1 tablespoon water
1/4 cup olive oil for frying
Place the breadcrumbs in a bowl and add 2 tablespoons Parmesan, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
Add parsley or basil, thyme, rosemary, garlic, onion, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses.
Combine the breadcrumbs and herbed mixture to make the herb crust; aside.
In a shallow dish, whisk the egg with the 1 tablespoon of water.
In another shallow dish, place the flour.
Heat a skillet over medium low heat with the 1/4 olive oil and preheat the oven to 350 degrees. Have a parchment or foil lined baking sheet handy as well.
While oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb crust mixture to cover all sides.
When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake in the preheated oven for 15-20 minutes. Serve hot.
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 medium onion, chopped
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup packed fresh parsley leaves
1/3 cup packed fresh basil leaves
2 tablespoons fresh thyme leaves
1/2 teaspoon dried rosemary
2 cloves garlic, whole
4 thick cut pork chops
1/4 cup flour
1 egg
1 tablespoon water
1/4 cup olive oil for frying
Place the breadcrumbs in a bowl and add 2 tablespoons Parmesan, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
Add parsley or basil, thyme, rosemary, garlic, onion, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses.
Combine the breadcrumbs and herbed mixture to make the herb crust; aside.
In a shallow dish, whisk the egg with the 1 tablespoon of water.
In another shallow dish, place the flour.
Heat a skillet over medium low heat with the 1/4 olive oil and preheat the oven to 350 degrees. Have a parchment or foil lined baking sheet handy as well.
While oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb crust mixture to cover all sides.
When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake in the preheated oven for 15-20 minutes. Serve hot.
Roasted sausages w/Grapes
Roasted sausages w/Grapes
1-1/2 pounds hot Italian sausage, cut into 3-inch lengths
1-1/2 pounds sweet Italian sausage, cut into 3-inch lengths
3 Tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
1/4 cup balsamic vinegar
Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside.
Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
1-1/2 pounds hot Italian sausage, cut into 3-inch lengths
1-1/2 pounds sweet Italian sausage, cut into 3-inch lengths
3 Tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
1/4 cup balsamic vinegar
Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside.
Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
Angel Peach Delight
Angel Peach Delight
1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)
With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.
1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)
With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.
Delicious Baked Chicken
Delicious Baked Chicken
•4 bone-in chicken breast halves, with skin
•1 tablespoon olive oil
•1 pinch garlic powder
•salt and pepper to taste
•3/4 cup Worcestershire sauce
Preheat oven to 350 degrees. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
•4 bone-in chicken breast halves, with skin
•1 tablespoon olive oil
•1 pinch garlic powder
•salt and pepper to taste
•3/4 cup Worcestershire sauce
Preheat oven to 350 degrees. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
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