Chicken Vesuvio

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Chicken Vesuvio


Lillian Lopez shared this specialty chicken dish that is delicious and easy to make. Lillian and her husband Armando are members of St. Stephen, the Martyr parish in Merrillville.


Chicken Vesuvio

6 boneless chicken breasts

1 cup bread crumbs

1/2 cup Parmesan cheese

1 egg

2 tablespoons milk

2 tablespoons oil

3 baking potatoes, cut in strips

1/2 pound fresh mushrooms, sliced

5 cloves garlic, chopped

1 cup dry white wine

      Cut chicken into strips. In medium bowl mix together bread crumbs and cheese. In another bowl whisk egg and milk together. Dip chicken strips in egg mix, then in bread crumb mix. Heat oil in large sauté pan and brown chicken; remove to paper towel. Add potatoes and fry until brown on all sides; remove to paper towel. Add garlic and mushrooms; cook until tender, about 2 minutes. Return chicken and potatoes to pan, add wine, cover and cook on medium low for 20 minutes, or until chicken is done and potatoes are fork tender.


      A great addition to any meal are these flavorful dinner rolls from Al Tucker. Al and his wife, Theresa are members of Our Lady of Consolation in Merrillville.


Lemon Rosemary Potato Rolls

2 tablespoons instant mashed potato flakes

2 cups boiling water

3/4 cup unsalted butter, cubed

1/3 cup sugar

2 tablespoons finely chopped fresh rosemary leaves

1 tablespoon lemon zest

2 teaspoons salt

2 packages active dry yeast

4 large eggs

8 cups flour

1 tablespoon cream

      In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes. Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve yeast. Set aside for 5 minutes until foamy. Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.

      Turn dough out onto a floured surface; pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. Form pieces into balls. Arrange side-by-side in 2 greased 13x9-inch pans. Cover with plastic wrap; refrigerate for at least 2 hours or up to 3 days.

      To bake, let dough rise at room temperature until doubled. Preheat oven to 375 °. Brush roll tops with cream. Bake for 20 to 25 minutes or until lightly browned.


Fall Cider Punch

2 quarts fresh apple cider

1 cinnamon stick

1 large orange

      Cut orange in half; cut off slice of orange from each half and save for garnishing. Combine cider and cinnamon stick in large sauce pan. Squeeze juice from orange halves into pan and add the peels. Bring to a simmer, then remove from heat and let steep 10 to 15 minutes. Strain into a pitcher, add reserved orange slices and chill at least two hours. Serve in tall glasses or reheat and serve warm. (Option: Add apple brandy or bourbon to pitcher or individual servings.)


      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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