Another recipe

Miss D. invited a number of her Alaskan friends to join us for supper last night, and I cooked the main dish for them. (Not to imply that she's not an excellent cook in her own right, of course!) I made chicken breasts with cranberries and Brie, which seemed to be well received. I thought some of you might like the recipe.

Buy chicken breasts in sufficient quantity, and sautée them to taste. When cooked (and it's best to have them all ready to eat together, when the rest of the meal is ready as well), slice them in half horizontally. Spread cranberry sauce (I prefer the type with lots of whole cranberries) thickly on one half, then top with thin slices of Brie cheese. Replace the top half of the chicken breast on top of the Brie. The heat from the breast will melt the Brie onto (and into) the cranberry sauce in a matter of moments.

Serve with whatever side dishes you choose (Miss D. made a great salad, and rice, yesterday evening). Eight people had no complaints last night, and I've yet to find anyone who doesn't think that this combination of flavors is very tasty indeed.

Some choose to spread the cranberry sauce, and layer the Brie, on top of the chicken breast, rather than cut it open and put the 'fillings' in the middle. This will work, of course: but I find that the cheese won't melt, if it's insulated from the heat of the chicken breast by the cranberries. I prefer the 'filling' to be hot and oozy. Also, if the chicken breasts are fairly thick, one can open them up and eat them one half at a time, spreading the 'filling' over both of them. Yummy!

Peter