Open-Face Chicken and Mushroom Sandwiches

Start to Finish: 20 minutes

Ingredients

• 8 oz. asparagus, trimmed
• 2 Tbsp. olive oil
• Salt and coarsely ground pepper
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
• 4 4-inch portobello mushroom caps, stems removed
• 8 1/2-inch thick slices country Italian bread*
• 1 8-ounce tub cream cheese spread with chive and onion

Directions

1. Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose asparagus, leaving space for steam to escape. Set aside.

2. Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper. For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170°F, turning chicken and mushrooms once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.) Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.

3. Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese. On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus. Makes: 4 servings

4. * If bread slices are too large, use halved slices of bread.

From BHG.com -

Open-Face Chicken and Mushroom Sandwiches

I would merely post the link and not the full recipe, but Xanga has been weird with links lately and it’s frustrating! That’s why I’m trying WordPress!

Cookies!!!!

I will be sharing pictures of a few of Christmas 2007’s cookies every once in a while. Here are some All Butter Spritz:

Rum-Laced Chocolate Fondue

Ingredients
2  Tbsp. half-and-half
1  Tbsp. butter
2  Tbsp. dark or light rum
8  oz. bittersweet or semisweet chocolate, chopped
Dippers fortune cookies, petite croissants (heated according to package directions until warm and crisp), brioche or challah bread (cut in bite-size chunks), whole fresh strawberries, raspberry or mango sorbet (in balls made with 1-tablespoon scoop)

Directions
In a small saucepan bring half-and-half, butter and 1 tablespoon of the rum to simmering. Remove from heat; whisk in chocolate until melted. Whisk in the remaining 1 Tbsp. of rum (if necessary add an additional
tablespoon half-and-half to make dipping consistency). Transfer the chocolate mixture to a small fondue pot or a 10-ounce custard cup.

Serve with dippers. 

Serves 4.