KITCHEN TABLE

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Orange and Lemon Thyme Stuffed Chicken with Glaze

Sarah-Louise Haude, Cologne, Germany

Serves 4

A hint of citrus and the bite of spice make these chicken breasts a welcome change of pace.

4 skinless, boneless chicken breasts
1 small juice orange
Equal parts chopped parsley, green onion, lemon thyme, and celery to make about 1/4 cup
Salt and pepper
Butter, softened
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice

Glacé:

4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon mustard
2 tablespoons finely chopped onion
1/2 cup orange marmalade

Place the chicken pieces between two pieces of waxed paper and pound to 1/4-inch thickness. Peel the orange, remove the pith and skin and slice thinly. Mix the parsley, green onion, lemon thyme, and celery. Season both sides of the chicken with salt and pepper. Spread about a tablespoon of the parsley mixture and a dab of butter over each chicken breast, to about an inch from the edge, and lay on two slices of orange. Fold the lower edge of the chicken over the filling, fold in the sides, and then roll the breast into a bundle. Place in a buttered casserole dish and brush with a mixture of Worcestershire sauce and lemon juice. Refrigerate for about 15 minutes.

Preheat oven to 375°F while chicken chills.

Meanwhile, prepare the glacé. In a small saucepan, combine the Worcestershire sauce, lemon juice, mustard, onion, and marmalade. Simmer, uncovered, stirring often, for about 5 minutes.

Bake the chicken, uncovered, for about 20 minutes, then baste with one-third of the glaze. Baste from timeto time for 20 minutes or longer until the flesh is no longer pink when lightly slashed.

Artichoke Quiche

Patsy Bell Hobson, Liberty, Missouri

Serves 6

You won’t lose a bit of flavor if you make this no-fuss quiche with egg substitutes.

1 9-inch unbaked pie crust
1 tablespoon olive oil
1/2 cup chopped onion
2 to 3 fresh cloves garlic, minced
3 or 4 beaten eggs or equivalent amount of egg substitute
1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
2 tablespoons minced parsley
1 teaspoon chopped basil
1/4 teaspoon freshly grated nutmeg
Dash of hot sauce
Salt and freshly ground pepper to taste
Additional grated nutmeg and grated Parmesan cheese
Preheat oven to 350°F.