Chicken Breast Neptune and Green Bean Salad

 

Ingredients For Chicken Breasts Neptune  Recipe idea from Dejah

• 4 lg chicken breasts, boneless and skinless
• 1/2 c whipping cream
• 1/2 c dry white wine
• 1 Tbsp flour
• 1/2 c chopped green pepper
• 2 green onions, minced
• 3 Tbsp butter
• 1/4 c cornstarch
• 1 Tbsp lemon juice
• 6 oz king crab or snow crab, frozen and thawed
• 1/4 tsp pepper
• 1/2 tsp salt
• chopped parsley

How To Make Chicken Breasts Neptune

• 1Place chicken between sheets of plastic wrap.
  2Pound with flat side of mallet until they are 1/4\" thick and 6-8\" across.
  3Sprinkle with salt and pepper.
  4Place some crabmeat on one end of each breast.
  5Sprinkle with lemon juice.
  6Roll up to encase filling.
  7Fold edges over, if desired. 
• 8Roll in cornstarch, coating heavily.
  9Heat butter in saucepan.
  10Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly.
  11Remove from pan and keep warm.
  12Add green onions and green peppers to pan.
  13Saute 1 minute, stirring constantly.
  14Stir in flour.
  15Add wine.
  16Heat to boiling, stirring up brownings.
  17Add cream.
  18Boil, stirring, until sauce is thickened and smooth.
  19Add chicken.
  20Simmer 5 minutes longer.
  21Serve, garnished with chopped parsley.

Green Bean Salad with Toasted Almonds & Feta

Recipe from Shelby

• 1/3 cup sliced almonds
• 1 pound green beans, trimmed and cut into 2 to 3” long pieces
• 1/4 cup water
• 1/2 teaspoon fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 2 teaspoons Dijon mustard
• 1 small-to-medium clove garlic
• Several twists of freshly ground black pepper
• Pinch of red pepper flakes
• 1/4 cup crumbled feta cheese, divided
• 3 to 4 large basil leaves, torn or chopped, for garnish
• Lemon zest from about 1/2 lemon, for garnish

INSTRUCTIONS

1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
5. Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.