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Menu Plan for Summer I: Week 11, Wednesday

Grilled Chicken Breasts with Honey Mustard Glaze
Basmati Rice with Fresh Herbs
Sautéed Chard

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

          Lemon is such a wonderful. fresh summer flavor.  It enhances almost anything it's paired with. 

Grilled Chicken Breasts with Honey Mustard Glaze

Total time: 30 minutes
    The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix.  Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it.  And stop basting a few minutes before the chicken is done, to finish cooking the sauce.

Grilled Chicken Breasts with Honey Mustard Ingredients:

 Instructions:

Basmati Rice with Fresh Herbs

Total time: 20 minutes 
    Simple, fragrant, fluffy rice - vary the herbs to fit the main course.

Basmati Rice with Fresh Herbs Ingredients:

 Instructions:

Sautéed Chard

Total time: 15 minutes
   Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.  Both stems and leaves are eaten; some cultures preferring one over the other.  We're democratic and eat it all. 

Sautéed Chard Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2X), whisk, dish for marinating,
small saucepan with lid, large skillet, barbecue grill
or skillet
Light/turn on barbecue grill if using
Squeeze lemon
Make marinade, pour over chicken
Wash, trim chard, slice
Snip herbs
Sauté rice

Add stock, herbs to rice, cover, cook
Start to cook chicken, reserve marinade
Make basting sauce
Baste chicken
Sauté chard
Baste chicken, turn, baste again
Reduce heat under chard, cook
Baste chicken, turn, cook for a minute
Finish chard
Fluff rice
Remove chicken, slice
Serve