It’s a tradition we adore! Open the windows, mix some light, refreshing mimosas, invite friends and family to toast the season and dine the day away!

Spring Chicken With Sweet Pea Sauce

Compliments of Chef Janice Kirich

Serves: 6

Prep Time: 15 min.

Cook Time: 45 min.

Ingredients:
  • 6 half chicken breasts, butterflied and pounded thin
  • Salt and pepper to taste
  • 2 lemons, zested and juiced
  • 4 Tbsp. Market District extra virgin olive oil, divided
  • 1 large red onion, sliced thin
  • 2 fennel bulbs, sliced thin
  • 2 cups spinach, chiffonade
  • 2 cups arugula, chiffonade
  • 1 cup mozzarella, shredded
  • ½ cup micro greens for garnish
  • ⅓ cup toasted nuts, (pecan, walnut, pine or pistachio)

For Pea Sauce

  • 1 can sweet peas in salted liquid
  • 1 Tbsp. flour
  • 2 tsp. sugar
  • 2 Tbsp. heavy cream
  • 1 Tbsp. unsalted Butter

Directions:

1. Place butterflied chicken on cutting board; season front and back with salt, pepper and lemon zest.

2. In small saucepan; heat 1 tablespoon of olive oil and sauté red onion and fennel for 2 minutes.

3. Remove from pan and mix with spinach, arugula and Mozzarella.

4. Divide mixture into 6 portions and place on the right side of each chicken half. Close left half over right; secure with toothpicks or twine.

5. In large ovenproof pans, heat 3 tablespoons of oil and sear each chicken for 5 minutes each side.

6. Preheat oven to 325ºF.

7. Pour 1/3 cup of water into each ovenproof pan. Pour lemon juice over chicken. Cover and cook to minimum internal temperature of 165ºF, approximately 15 minutes.

8. While chicken is cooking, drain liquid from peas into a saucepan; set peas aside.

9. Whisk Flour into liquid and heat in a saucepan on the stove until just simmering. Add sugar and heavy cream to mixture. Add in the peas and heat through for two minutes. Add butter to make creamier and serve over chicken.

10. Remove chicken from pans to rest for 5 minutes; garnish with sweet pea sauce, micro greens and nuts.

Nutritional Information (Per serving): Calories 370, Fat 23g, Sat. Fat 7g, Trans Fat 0g, Cholesterol 60mg, Sodium 440mg, Total Carbohydrate 21g, Fiber 6g, Sugars 9g, Protein 23g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


pannaukkau

Pannaukkau (Swedish Pancakes)

Compliments of Chef Janice Kirich

Serves: 8-10

Prep Time: 5 min.

Cook Time: 40 min.

Ingredients:
  • 2 cups milk
  • 4 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • ¼ - ½ cup unsalted butter
Directions:

1. Preheat oven to 400ºF.

2. Put all ingredients (EXCEPT the butter) into a blender, mix well.

3. Place the butter into a 9x13 pan and put into the oven for the butter to melt. When the butter is melted, pour the blended ingredients into the pan.

4. Bake for 30 to 40 minutes (40 minutes will make it crispier). Note that it will puff up while baking then fall when you take it from oven.

5. Serve it with butter, syrup, fresh fruit and/or fresh whipping cream.

Nutritional Information (Per serving): Calories 230, Fat 15g, Sat. Fat 9g, Trans Fat 0.5g, Cholesterol 130mg, Sodium 210mg, Total Carbohydrate 17g, Fiber 0g, Sugars 5g, Protein 7g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.