FERNANDINA FARE
Tested recipes of local favorites

    CHICKEN WITH GRITS
FROM: www.southernfood.about.com

1 lb. boneless, skinless chicken breasts
3 tbls. all-purpose flour
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tbls. vegetable oil
1 bunch green onions, sliced (6 to 8 green onions with tops)
3 tbls. chicken broth
1 large clove garlic, crushed and minced
hot cooked grits

Cut the chicken into 2-inch strips. Season the flour with salt and pepper and dust the chicken strips lightly with the flour mixture.

Heat the oil in a large skillet over medium-high heat; add the chicken and brown lightly on all sides, about 7 to 8 minutes. Remove the chicken and set aside.

Add the green onions to the skillet. Cook, stirring, for 1 minute. Return the chicken to the pan and add the water and garlic. Cook, stirring, until hot.

Divide the grits among 4 warm plates. Spoon the chicken and onions over the grits and serve hot with a green vegetable or salad. Serves 4.

RAINBOW POTATO SALAD
FROM: www.familyfun.com

3 tbls. red wine vinegar
2 tsp. Dijon mustard
2 scallions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbls. olive oil
1/4 cup chicken broth
4 carrots
1/4 lb. fresh green beans
2 lbs. new potatoes, unpeeled

Combine the vinegar, mustard, scallions, salt and pepper in a large bowl. Whisk in the olive oil, then the chicken broth.

Peel the carrots and slice on the diagonal. Snap off the ends of the green beans and cut them on an angle into thirds. Bring a large pot of water to a boil, add the potatoes, and cook until tender, about 25 to 30 minutes (do not overcook). During the last 1 to 3 minutes, add the vegetables, then drain.

Quarter or slice the potatoes and add them with the vegetables to the bowl of dressing. Toss and refrigerate for 1 hour or until ready to eat. Serves 4 to 6.

LEMON BLUEBERRY CHESS SQUARES
FROM: www.southernfoodabout.com

2 cups fresh or frozen blueberries, (rinsed, let dry)
1 tbl. granulated sugar
2 tbls. fresh lemon juice zest of 1 lemon, divided
1 box yellow cake mix, butter or lemon
4 eggs, divided
1 stick butter or margarine, softened
2-3/4 cups confectioners' sugar
1 package (8 oz.) cream cheese

In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.

Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 9"x13" baking pan.

In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.

Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.