The Big Sandy Mountaineer -

Just a reminder to please call before 10:30 am. For to go orders.

Thursday, August 23- Bourbon Chicken over rice, veggie tray, and Carrot cake.

Friday, August 24- Sub sandwiches, chips, and brownies.

Monday, August 27 - Cream of Chicken over biscuits, carrots, Jell-o, and cherry cookies.

Tuesday, August 28- Chili dogs, French fries, grape salad, and cupcakes.

Wednesday, August 29- Hamburger Stroganoff, green beans, Green salad, and bread pudding.

Recipe of the week:

Mediterranean Puff Pastry Chicken

Ingredients

3 tablespoons crushed garlic

1 egg yolk

2 cups chopped fresh spinach

2 boneless skinless chicken breast halves

2 tablespoons basil pesto

1/3 cup chopped sun-dried tomatoes

1/4 cup crumbled herbed feta cheese

1 frozen puff pastry sheet, thawed, cut in half

Directions

In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.

Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.