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Cumberland Chicken

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Exciting as it is to try brand new recipes, there is also a certain thrill to reviving old favorites. That’s what we did this Easter at the convent when we chose Cumberland Chicken for our Easter dinner.
This was something we served to guests and retreatants and at several events over many years, and having it on Sunday brought back many memories that provided much of the table conversation. It was like having an old friend among us again for this special day.

This recipe takes a plain chicken breast and transforms it into a buttery corn-crusted bundle of goodness that is enhanced with an unexpected sparkling red currant sauce. We served it with fresh
asparagus and a lovely medley of wild rice. It could not have been a more welcomed choice…a perfect springtime meal followed by many requests to please not wait so long to serve it again.

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Cumberland Chicken
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
45-60minutes
PREP TIME
20minutes
READY IN
65-80minutes

Ingredients

Instructions

  1. Sprinkle onion salt and pepper over the chicken breasts, dip in melted butter, roll in stuffing crumbs, and place in shallow pan.
  2. Bake approximately 45 minutes to 1 hour at 350 degrees Fahrenheit and serve with Cumberland Sauce.
  3. Combine sauce ingredients until smooth, warming if necessary to melt the jelly.






 

Spring Easter Salad

2

I wanted to come up with an interesting Easter salad. Something fresh and springy, yellow like sunshine and light green. Suddenly the idea came….an Easter egg salad!

A flavorful deviled egg nested in Boston Bibb lettuce with some tender spring asparagus and avocado, sprinkled with finely chopped chives and crumbled egg yolk…..that’s the look. Then, showered with a Fresh Lemon vinaigrette dressing …that’s the taste. I took a chance and gave it a try…It was a success!

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Votes: 0
Rating: 0
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Spring Easter Salad
SERVINGS
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

Deviled Eggs
  1. Peel the eggs.
  2. Using a sharp knife, slice each egg in half, lengthwise.
  3. Gently remove the yolk halves and place in a small mixing bowl.
  4. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper.
  5. Spoon egg yolk mixture into the egg white halves.
  6. Sprinkle with paprika, if you wish.
Dressing
  1. In a jar or a bowl, combine olive oil, lemon juice, mustard, thyme, onion salt to taste and pepper.
  2. Store, covered, in the refrigerator.
  3. Serve at room temperature. Shake or stir before serving.
  4. Arrange on individual plates with other ingredients or on a large platter for a buffet table.