Almond-Crusted Chicken Breast with Pears and Roquefort

So easy and delicious! Love the combination of the ingredients. Adapted from Gourmet’s In Short Order.

Almond-Crusted Chicken Breast with Pears and Roquefort

  • Servings: 2
  • Difficulty: easy
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  • 2 boneless-skinless chicken breast, cut in half length-wise, and flattened slightly between 2 sheets of plastic
  •   flour season with salt and pepper
  • 1 large eg, beaten slightly
  • 3/ cup sliced natural almonds
  • 2 tablespoons vegetable oil, more if needed
  • 2 tablespoons minced shallot
  • 1 pear, peeled, cored and sliced
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 2 tablespoons crumbled Roquefort



  1. Dredge the chicken in the seasoned flour, dip the egg, and coat it with the almonds. In a large heavy skillet, heat the oil over medium heat. Cook the chicken for 4 to 6 minutes on each side. Transfer to oven proof plate and place in a 200F oven to keep warm.
  2. Pour off the oil in the skillet, add the shallot, and the pear. Cook for 1 minute over medium heat. Add the wine and bring to a boil until it’s reduced by half. stir in the cream, the cheese, salt and pepper to taste. Cook stirring until the sauce thickens. Serve it along the side of the chicken.


Chicken & Herb Loaf

This was absolutely delicious! And what a beautiful presentation, great for company. Adapted from Country Living, Picnics and Porch Suppers.


Chicken & Herb Loaf

  • Servings: 4 to 6
  • Difficulty: moderate
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  • 1 1/2 pound of baking potatoes,  peeled and quartered
  • 4 slices whole-wheat bread
  • 1 pound ground chicken
  • 1 large egg, separated
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 10-ounce package white mushrooms
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup sliced green onions
  • 2 cloves garlic, finely chopped
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 pound assorted wild mushrooms
  • fresh thyme



  1. In a 2-quart saucepan, heat the potatoes and enough water to cover to boiling over high heat.  Reduce the heat, cover and cook for 20 minutes.
  2. Meanwhile,  heat the oven to 350F. Lightly grease the center of 12-inch ovenproof platter.
  3. In a food processor process 2 slices of wheat bread into crumbs. In a large bowl, mix together the bread crumbs, chicken, egg whites, 1/2 teaspoon salt and pepper until well combined.
  4. Process the remains bread slices in the food processor, 1/2 cup white mushrooms, parsley, and green onions until finely chopped.
  5. On a piece of wax paper, pat out the chicken mixture to an 8-inch square. Pat the mushroom mixture  into in even layer on the chicken. Roll it up in a jelly roll fashion using the wax paper for support. Lift onto the platter and take of the wax paper. Bake in the oven for 20 minutes.
  6. Meanwhile, in a small saucepan, sauté the garlic in 1 tablespoon of butter over medium low heat until lightly browned. Remove from the heat and stir in the milk. When the potatoes are tender, drain and discard the water. In the same saucepan, using a hand-held electric mixer beat in the potatoes. Add 1/2 teaspoon of salt, half the milk mixture and egg-yolk. Gradually beat in the remaining milk mixture, until fluffy.
  7. Remove the loaf from the oven and evenly cover with mashed potatoes. Place bak in the oven and bake for another 30 minutes or until golden brown.
  8. meanwhile, in a large skillet, melt the remaining butter. Add the remaining white mushrooms and wild mushrooms, and sauté until tender. Arrange the mushrooms around the loaf.


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