Healthy Mediterranean Cooking at Home

Category Archives: Chicken

Italian Chicken Cutlets And Mediterranean Salad

Ingredients

Chicken
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain panko bread crumbs
3/4 cup grated Parmesan, plus additional for a garnish
2 teaspoons dried basil
1 teaspoon dried thyme
6 boneless and skinless chicken cutlets
Kosher salt and freshly ground black pepper
1/4 cup olive oil

Salad Dressing
5 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 clove garlic, chopped
Kosher salt and freshly ground black pepper

Salad
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 large tomato, diced
8 ounces diced fresh mozzarella cheese
1/4 cup kalamata olives, halved
3 tablespoons pine nuts, toasted
15 fresh basil leaves, sliced

Directions

For the salad dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic, and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined. Set aside.

For the cutlets: Using 3 wide shallow bowls, add the flour to 1, the eggs to another, and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat half the oil over medium heat. Add 3 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to a serving platter. Repeat with the remaining chicken and oil. Sprinkle the cutlets with additional grated parmesan cheese.

For the salad: Put the romaine in a large salad bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Scatter the tomatoes, olives, and mozzarella over the salad along with the pine nuts, and finally with the basil leaves. Serve the salad on the side of the cutlets.


Chicken Tenders

4 servings

Ingredients

1/2 cup plain Greek yogurt

1 tablespoon extra virgin olive oil, plus extra for the grill pan 

1/2 tablespoon fresh lemon juice 

1/2 teaspoon dried oregano 

1/4 teaspoon coriander 

1/4 teaspoon paprika 

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 pound chicken tenders, about 8

2 Pita bread,  halved and warmed

Directions

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.

Preheat a stovetop grill pan over medium-high heat. Brush oil over the pan. Place the tenders on the pan.

Grill the chicken until it is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve in pita bread halves with the cucumber sauce.

Cucumber Sauce

Ingredients

1 cup plain Greek yogurt

1 peeled and seeded cucumber, finely diced 

1 1/2 tablespoons freshly squeezed lemon juice 

1 tablespoon chopped fresh dill or 1 teaspoon dried

1 clove garlic, grated

¼ cup feta cheese

Kosher salt

Directions

Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.

Spoon into a pita half and add 2 grilled chicken tenders.


Chicken Salad with Fresh Herbs and Pecans

6 servings

Ingredients

For the chicken
1 garlic clove, peeled
3-4 celery tops
Half an onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning or dried Italian seasoning
3 large boneless, skinless chicken breasts, about 1 ½ lb

For the salad
½ cup diced celery
½ cup diced onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup pecans, toasted and chopped

Directions

To cook the chicken

Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.

Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.

Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.

Remove the chicken breasts to a plate and set aside to cool. Save the broth for soup or gravy.

To make the salad

Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool

When the chicken is cool enough to handle, cut it into 1/2-inch dice.

Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.


Serve with a green vegetable or a salad to complete the menu.

Serves 2-4

Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin

Directions

Heat the oven to 425°F.

Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.


Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.

Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.


Roasted Potatoes And Green Beans

Ingredients

1 1/2 pounds baby gold potatoes, halved
1/2 pound fresh green beans, trimmed and cut in half
2 tablespoons butter, cut into small pieces
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried Italian seasoning
2 whole bay leaves
1 lemon, juiced
Salt and freshly ground black pepper
Chopped parsley for garnish

Directions

Preheat oven to 400 degrees F.
Arrange the potatoes in the bottom of a baking dish. Drizzle with oil and lemon juice, then season with salt and pepper to taste. Sprinkle with the Italian seasoning and add the garlic cloves and bay leaves. Arrange the green beans on top.
Bake for 30-40 minutes until veggies are just tender. Stir the mixture halfway through the baking time. Sprinkle with chopped parsley and serve.

Italian Tomato and Sundried Tomato Bruschetta Sauce

This sauce is also excellent for an appetizer spread on toasted slices of Italian bread.

Bruschetta Sauce

ingredients

5 Roma tomatoes chopped
1/2 cup sun-dried tomatoes packed in oil, about 8, chopped
4 cloves minced garlic
1 tablespoon oil from sun-dried tomatoes
1 tablespoon balsamic vinegar
2 teaspoons dried basil
1 teaspoon salt
Combine the ingredients in a food processor or blender until smooth. Set aside at room temperature.

Baked Chicken Bruschetta

Ingredients

2 boneless skinless chicken breast halves
2 tablespoons oil
½ cup Italian Tomato and Sundried Tomato Bruschetta Sauce, recipe above
2- 4 large slices Mozzarella cheese

Directions

Place the chicken cutlets in an oiled baking dish and drizzle with the 2 tablespoons olive oil. Bake in the oven alongside the potato/green bean pan. After 25 minutes, remove the dish from the oven and spread the chicken evenly with the Bruschetta sauce and cover with slices of mozzarella cheese. Return to the oven for about 5 minutes more to melt the cheese. Serve with the potatoes and green beans.


Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy.  The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.

Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.

Chicken Kiev

For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper

For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking

Directions

Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.


Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.

Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.

Or
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.

Lemon Parmesan Orzo

ingredients

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.

Green Beans With Sun-Dried Tomatoes

Ingredients

1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes

Directions

Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.

Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.


Recently my PBS station aired a special about how Julia Child influenced many of today’s well-known chefs as well as the viewers who watched the shows. This special made me realize that I, too, had learned many cooking skills from her shows. Growing up I learned some basic Italian recipes from my mother and father (Italian men like to cook.) but not the kind of food America was eating when I got married. My mother was not an enthusiastic cook and tended to make the same things every week. My father would make things she did not like, such as rabbit or crab in spaghetti sauce. So as a young wife I liked cooking but needed to know more. It was about that time that Julia’s shows came onto PBS. There were no other cooking shows on TV at that time. While her recipes highlighted French cooking, she did focus on skills. I learned how to cook a whole chicken, prepare fish and make good sauces from watching her shows. If you have never made her chicken recipe, give it a try. It comes out moist and full of flavor.

Poulet Poele a l’Estragon

(Casserole- Roasted Chicken)

Ingredients

Seasoning Chicken
1 (3-4 pound) roasting chicken
1/2 teaspoon salt
2 tablespoons butter, divided
1/2 teaspoon dried tarragon
1 shallot, halved

Browning Chicken
2 tablespoons butter
1 tablespoon olive oil

For Vegetables
2-3 tablespoons butter
1/2 cup sliced onions
1/4 cup sliced carrots
1/4 teaspoon salt
1/4 teaspoon dried tarragon

Sauce
2 cups brown chicken stock, or 1 cup canned beef broth and 1 cup canned chicken broth
1 tablespoon corn starch
2 tablespoons port wine
2 tablespoons minced fresh tarragon (or 1/2 teaspoon dried tarragon)
1 tablespoon softened butter

Directions

Preheat oven to 325° F. Thoroughly dry the chicken. Season the cavity of the chicken with the salt, tarragon and 1 tablespoon of butter. Insert the shallot and rub the remaining tablespoon of butter on the outside of the chicken. Tie legs together with kitchen string.

Heat a heavy, fireproof casserole dish or pot over medium-high heat. Add butter and oil. When the butter foam has begun to subside, lay in the chicken, breast down. Cook for 2 to 3 minutes, regulating the heat so butter is always very hot but not burning. Carefully turn the chicken to another side, using 2 wooden spoons. Be sure not to break the chicken skin. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil if necessary to keep the bottom of the casserole filmed.

Remove chicken from the pan and set aside. Pour out the browning fat if it has burned, and add fresh butter. Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and tarragon.

Salt the chicken and place it breast up over the vegetables. Baste with the butter in the casserole. Lay a piece of aluminum foil over the chicken, cover the pan, and reheat it on top of the stove until you hear the chicken sizzling. Then place the casserole/pan in the preheated oven.

Roast for 1 hour and 15 minutes. Baste once or twice with the butter and juices in the casserole. The chicken is done when the drumsticks move in their sockets, and when juices run clear.

Remove the chicken to a serving platter and discard trussing strings. Combine the cornstarch with ¼ cup of the chicken broth and the port wine and set aside. Add the remaining broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Blend in the cornstarch mixture, simmer a minute, then raise heat and boil rapidly until the sauce is lightly thickened. Stir in tarragon and butter.

Serve chicken with sauce. Good sides are peas, potatoes, asparagus, carrots or broiled tomatoes.

The recipe above is from Julia Child’s, Mastering The Art of French Cooking, Volume One, Pages 249-251.

You can watch the original episodes on Amazon Prime Video or your local PBS online site.

Amazon Season 1 Episode 3 Chicken Video is the recipe for Casserole-Roasted Chicken with Bacon, Onions, and Potatoes -a variation of the above recipe called Poulet en Cocotte Bonne Femme.

https://www.amazon.com/French-Chef-Julia-Child/dp/B0062246R8

 


Easy Chicken Cordon Bleu

4 servings

Ingredients

4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 slices)
4 ounces thinly sliced Black Forest ham
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried panko crumbs
1 tablespoon dried parsley flakes, plus chopped fresh parsley for garnish
3 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.
Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.

Place the 8 chicken pieces on a cutting board and sprinkle with salt and pepper. Divide the cheese evenly between 4 pieces of chicken. Arrange ham slices evenly over the cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or ham that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a “sandwich.”

Place flour in a shallow dish. In another shallow dish, mix together eggs and milk using a fork. Place panko crumbs and parsley in a third shallow dish. Dip a chicken “sandwich” in flour, shaking off any excess. Dip chicken in egg mixture, followed by the panko crumbs; transfer to a plate. Repeat process with remaining chicken “sandwiches.”

Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken “sandwiches” in skillet and cook, until browned on one side, about 3 minutes. Turn chicken and cook 2 minutes more.

Transfer the skillet to the oven. Cook until cheese is melted and bubbly and chicken is cooked through about 5 minutes. Remove toothpicks and garnish with chopped fresh parsley. Serve immediately.


Roasted Asparagus And Tomatoes

Ingredients

1 bunch asparagus, trimmed
1 cup grape tomatoes, halved
1/4 teaspoon granulated garlic
Juice of half a lemon
1/2 teaspoon coarse salt
1/2 teaspoon dried tarragon

Directions

Preheat the oven to 400 degrees F.
Combine all the ingredients in a glass baking dish and roast the vegetables until tender about 15 minutes.


Greek Salad Topped With Chrispy Chicken Fingers

4 servings

Ingredients

Chicken
1 lb chicken tenders (about 8)
2 tablespoon olive oil
Flour (any type works here)

Chicken Marinade
2 tablespoon olive oil
1/4 teaspoon dried granulated garlic
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
`1/4 teaspoon Greek seasoning or dried oregano
2 tablespoons fresh lemon juice

Salad
1 head of romaine hearts
1/4 of a cucumber, peeled and sliced into half-moons
1/4 of a red onion sliced thin
1 celery stalk, sliced thin
Half a bell pepper, seeded and diced
20 grape tomatoes, halved
16 Kalamata olives
8 pickled pepperoncini peppers
1/2 cup crumbled feta cheese
4 mini pita breads, warmed

Dressing
1 cup extra virgin olive oil
zest of 1 lemon
Juice of 2 lemons
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
2 teaspoons dried oregano and 1 teaspoon dried basil or 1 ½ teaspoons of Greek seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

For the chicken


Combine the chicken tenders and the marinade ingredients in a ziplock bag. Place in the refrigerator for several hours before cooking.
When ready to cook, heat 2 tablespoons of olive oil in a skillet. Drain the chicken from the marinade and dredge the tenders very lightly in flour. Place the tenders in the skillet and cook until brown on both sides, about 3 minutes on each side. Set aside on a plate to cool.

For the salad dressing
Add all dressing ingredients to a jar. Cover and shake for about a minute. Store salad dressing in the refrigerator. Remove the dressing from the refrigerator15 minutes prior to using it.

For the salad
Tear the romaine hearts into small pieces, wash well and spin dry. Place the washed romaine in a large serving bowl. Add the remaining salad ingredients except for the pita and add just enough salad dressing to moisten the salad. Start with about ¼ cup, mix well, taste and see if more dressing is needed. Place the salad in four serving dishes and top each with two cooked chicken tenders. Serve with pita bread.


Crispy Baby Kale Chips

The kale chips were tasty but small and fragile after baking. I think the next time I make this recipe, I will use regular-sized kale for a hearty chip.

Ingredients

1- 5-ounce package organic prewashed baby kale
1 tablespoon olive oil
Pinch sea salt
Pinch freshly ground black pepper
1/4 teaspoon garlic powder

Directions

Preheat the oven to 300 degrees F. Line two cookie sheets or rimmed baking pans with parchment and set aside.

Toss all ingredients together in a large bowl until the kale leaves are evenly coated.

Lay the leaves in a single layer on the pans and put them into the oven. Switch and rotate the pans halfway through baking to ensure even cooking. Bake for 30 minutes, until crisp.

Remove the pans from the oven and allow to cool before eating. Leftover chips can be stored in an air-tight container or ziplock bag for 4 days.

Southern Style Air Fryer Chicken

The chicken turned out delicious and crispy. The best thing about making fried chicken in the air fryer is that there is no messy/greasy clean up after cooking.

Ingredients

Chicken

4 skinless bone-in thighs, about 1 ¼ lb
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon paprika

Dry Coating
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
1 cup self-rising flour
1/4 cup cornstarch

Wet Coating
1 egg room temperature
1/2 tablespoon hot sauce
1 tablespoon milk
2 tablespoons water
Butter flavored or olive oil cooking spray

Directions

In a bowl combine chicken with olive oil and then add the spices. Rub it in and set aside. In a large shallow dish, mix together flour, cornstarch, and spices. In a medium dish, mix together eggs, hot sauce, milk, and water.
Coat chicken very lightly in the flour mixture, shaking off the excess.
Place on a plate to allow time for some of the flour to be absorbed; set aside for about 10 minutes
Coat the chicken in the egg mixture; shaking off excess.


Immediately, coat the chicken in the flour mixture making sure all areas are coated, shaking off excess.
Let chicken rest for 15 minutes.


Coat the chicken all over with cooking spray.
Place chicken in greased Air Fryer basket, allowing room for the air to flow all around the chicken.
Cook on 350 F. for about 16 minutes, turning the chicken over halfway through the cooking time.


Remove and serve immediately.

Zucchini Crust Pizza

This recipe is amazing. It tasted like real pizza and you can actually hold the slice of pizza in your hand. Great for a low carb option.

Ingredients

2 medium zucchini about 1 1/2 cups shredded
1/3 cup almond or cassava flour
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 tablespoon Italian seasoning
¾ cup pizza sauce
¾ cup mozzarella cheese, cut into small cubes
¾ cup optional Toppings: olives, mushrooms, peppers, pepperoni, cooked sausage, or whatever you prefer on pizza
Olive oil cooking spray.

Directions

Preheat the oven to 500 degrees F.

Line a pizza pan (14-inch) with parchment paper and spray the paper with cooking spray, set aside. I use a cast iron pizza pan.
Place shredded zucchini on a kitchen towel.


Sprinkle with one teaspoon of salt.
Set aside for 10 minutes.
Squeeze the excess moisture out of the zucchini in the towel. Place the squeezed zucchini on a paper towel until ready to make the dough.

In a medium bowl, mix the shredded zucchini, flour, egg, cheese, Italian spices, and garlic powder with a spoon until combined; then by hand form the dough into a ball.

Transfer the mixture on to the greased parchment paper on the pizza pan.
Press the dough into a 12-inch round on the greased parchment paper.


Bake for about 10 minutes until the crust looks set and is starting to brown.


Remove the pizza crust from the oven.
Add the sauce, followed by the toppings and scatter the cheese on top.
Return the pan to oven and bake for another 8 minutes or until the cheese is completely melted. Let rest a few minutes and then cut into serving pieces.



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