FERNANDINA
FARE
Tested recipes of local favorites
Pecan-Encrusted Cheddar Chicken
FROM: Robin Kirch
1/2 cup bread crumbs
1/2 cup crushed pecans
6 to 8 slices of sharp cheddar cheese
1/2 cup butter
1 large egg
Salt and freshly ground pepper
6 to 8 boneless chicken breasts
Preheat oven to 350°. Flatten chicken breasts to about 1/8"
thickness by placing breasts in a large zipped plastic sandwich bag and gently pounding
with a rolling pin, meat mallet, or the bottom of a skillet.
Place a slice of cheddar cheese, one tsp. of butter, dash of salt, and dash of freshly
ground pepper in the center of the flattened chicken breast. Tuck the short ends of the
chicken breast in, and roll up the long ends of the breast, in a jellyroll fashion. Secure
rolled chicken breast with toothpicks.
Wisk the egg in a shallow bowl and dip rolled chicken breast in the egg. Mix crushed
pecans and bread crumbs in a large bowl and dredge the chicken in the crushed pecan/bread
crumb mixture.
Saute the chicken in butter on medium heat until the crumb coating is browned -
approximately 2 to 3 minutes each side.
Place chicken in a lightly greased 10x15 inch baking dish and bake in the preheated oven
for 20-25 minutes.
Yields 6 to 8 servings.
Tuna with Béchamel Sauce
FROM: Peg Kirch
2 cans of oil-packed tuna fish (do not used water-packed)
1 bag of frozen peas
8 medium sized potatoes
8 TBLS. butter
8 TBLS. flour
3 cups cold milk
1 tsp. sherry
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill
Cut peeled potatoes into 1-inch pieces and boil over medium-high heat for
10 minutes. Cook frozen peas according to package directions.
Melt butter over low heat in a medium saucepan. Blend flour into the melted butter. Add
salt, pepper, and dill to mixture. Stir in milk, sherry, and tuna. Cook until sauce
thickens, about 10 minutes.
Place a serving of peas and potatoes on a plate, and pour the tuna sauce over both. Yields
6 to 8 servings.
BAKED PINEAPPLE
FROM: The Osceola Community Club: A Novel Cookbook by Darlene H. Eaton
1 #2 can crushed pineapple
3/4 cup sugar
2 TBLS. cornstarch or 4 TBLS. flour
2 eggs, well beaten
1/2 cup cheddar cheese, grated
Cinnamon
Butter
Pour pineapple and juice into a mixing bowl. Mix sugar and cornstarch and add to
pineapple, along with beaten eggs and cheese. Stir well.
Pour mixture into a greased shallow baking dish. Dot with butter. Sprinkle with cinnamon.
Bake 40 minutes at 350°.
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