If a sumptuous something or other is needed for a dinner party New Year’s Eve or New Year’s Day, Camano Island cook Susan Bender has just the thing.
You start with a lemony, garlicky marinade that soaks chicken breasts overnight. Eventually, you slice and saute the chicken, then whip up a snappily seasoned sauce, toss in some feta cheese and angel-hair pasta, bed that down in a large casserole, plop the chicken on top, and broil it under a blanket of Muenster cheese.
Wowser, huh?
Just don’t ask me how this recipe came by its name. Maybe – possibly – because of the wine, olive oil and feta, it once upon a time was born on the Greek island of Santorini, where the oil, cheese and vineyards, all three, can be found.
In fact, vineyards there are striking, unusual and terrifically appealing. Because of the high winds on this island, the vines on Santorini are grown on the ground, trained in round, basket-style fashion, not upright as is the custom in other vineyards throughout the world.
At any rate, it doesn’t really matter where the recipe’s ethnic roots were originally planted. It just matters that Susan has shared this specialty with us, so we can sail out to the kitchen and make:
Marinade (recipe follows)
6whole large chicken breasts, boned and skinned
3tablespoons olive oil
Sauce (recipe follows)
1/4cup butter, melted
1/2cup crumbled feta cheese
1pound fresh angel-hair pasta, cooked al dente and kept warm
1/2cup shredded Muenster cheese
Prepare marinade. Pound chicken breasts slightly and place in shallow casserole or in self-sealing plastic bag; cover with marinade. Refrigerate overnight or 12 hours.
Discard marinade. Heat olive oil in skillet and saute chicken until tender. Slice and set aside.
Prepare the sauce. Add the melted butter, 3/4 of the sauce and the feta cheese to the cooked pasta; stir well to coat. Turn pasta mixture into a large greased casserole, top with the sliced chicken, remaining sauce and the Muenster cheese. Broil until cheese is golden.
Makes 6 to 8 servings.
1cup dry white wine
1/4cup olive oil
1/4cup fresh lemon juice
1teaspoon freshly grated lemon peel
1teaspoon salt
1teaspoon freshly ground pepper
3cloves garlic, crushed
In small mixing bowl, stir together wine, oil, lemon juice, lemon peel, salt, pepper and garlic, mixing well.
2tablespoons butter
2tablespoons flour
1/2teaspoon salt
2teaspoons prepared mustard
1cup milk
2egg yolks
Freshly grated peel of 1 lemon
1teaspoon fresh lemon juice
1tablespoon minced fresh dill
1/4cup minced parsley
1cup sour cream
In saucepan, melt butter; blend in flour and salt to create a roux. Add mustard, then slowly add milk, stirring constantly until mixture is thick and smooth. In small bowl, mix egg yolks, lemon peel and lemon juice together; whisk a small amount of hot roux mixture into egg mixture, then whisk this mixture into the roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
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