Marcel s Culinary Experience Proudly Presents. Chef Paul Lindemuth. An Evening to Cook, Create, & Celebrate. Bran Flake Crusted Chicken Cordon Bleu

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1 Marcel s Culinary Experience Proudly Presents Chef Paul Lindemuth & An Evening to Cook, Create, & Celebrate On the menu: Bran Flake Crusted Chicken Cordon Bleu Pork Meatball and Parmesan Sliders Citrus and Fennel Salad Crunchy Peanut/Peanut Butter Cookies Book your next event with us! Private events both in-store or in your home or

2 Bran Flake Crusted Chicken Cordon Bleu 1 cup Grain Berry Bran Flakes ½ teaspoon freshly ground black pepper ½ teaspoon kosher salt 1 egg, well beaten 1 tablespoon butter, melted Four 4-ounce boneless, skinless chicken breasts, pounded flat between two sheets of parchment paper 2 ounces thinly sliced lean ham 4 ounces thinly sliced mozzarella cheese 1. Preheat oven to 375 degrees F. Generously spray a rimmed baking sheet with canola oil cooking spray. 2. Place the Grain Berry Bran Flakes into a sealable plastic bag. Use a rolling pin or meat mallet to crush the flakes until they resemble coarse breadcrumbs. Pour the crumbs into a shallow bowl. Add the pepper and salt and mix well. 3. In another shallow bowl combine the egg and melted butter with a whisk. 4. Place a chicken breasts on a parchment paper lined baking sheet. Place ¼ ounce sliced ham and ½ ounce of mozzarella cheese down the center of the chicken breast. Beginning at one end, roll the chicken breast up, enclosing the ham and cheese in the middle. Secure the roll with a toothpick. 5. Dredge the rolled chicken in the egg/butter mixture and then in the crumb mixture, covering the chicken completely. 6. Place the chicken breast onto the prepared pan. Repeat with the remaining chicken breasts. 7. Bake the chicken for 35 to 40 minutes, or until the breading is lightly browned and the chicken is cooked through. 8. Transfer to plates and serve. Serves 4

3 Turkey Meatball Sliders 2 pounds ground turkey 1/2 cup finely grated Parmesan cheese 3 tablespoons coarsely chopped fresh flat-leaf parsley 1 garlic clove, minced 2 large eggs 1 cup crushed Grain Berry Shredded Wheat Cereal ½ cup whole milk 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper One jar top quality prepared marinara sauce 24 slider rolls, split 1 1/2 cups coarsely grated mozzarella cheese 1. In a large bowl combine the ground turkey, Parmesan cheese, parsley, garlic, eggs, cereal, milk, kosher salt and pepper. Mix well. Refrigerate for at least 30 minutes. 2. Preheat oven to 400 degrees F. Generously spray a medium roasting pan with canola oil cooking spray. 3. Roll the mixture into twenty-four 1-ounce balls (each about the size of a golf ball). Place the meatballs into the prepared pan. 4. Heat the sauce in a medium saucepan. Pour the hot sauce over the meatballs. Bake the meatballs, partially covered, until cooked through, 20 to 25 minutes. 5. Working in batches, arrange the rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce and 1 tablespoon of mozzarella on the bottom halves. Bake until the cheese melts, about 3 minutes. Place the top halves on and serve. Makes 24

4 Citrus and Fennel Salad 2 navel oranges 2 ruby grapefruit 2 fennel bulbs 1/2 cup toasted and skinned hazelnuts about 1/3 cup hazelnut oil Kosher salt 1. Using a paring knife cut a thin slice off both ends of the oranges and grapefruit. Deeply peel following the curve of the fruit. Cut the oranges and grapefruit crosswise into 1-inch thick slices and remove any seeds from the slices with the tip of the knife. 2. Using a chef s knife cut off the stems from the fennel bulbs and discard them, reserving a few of the feathery fronds for garnish. Remove and discard the outer layer of the bulb and cut away any discolored areas. Cut each bulb in half lengthwise and remove the core. 3. Using a mandoline cut the fennel bulb halves into paper-thin slices. 4. Using a chef s knife coarsely chop the hazelnuts. 5. Arrange the orange and grapefruit slices on a platter or individual serving plates. Top with the fennel slices and then with the chopped hazelnuts. 6. Generously drizzle each salad with hazelnut oil and sprinkle lightly with salt. Garnish with small pieces of the fennel fronds. Serve immediately. Serves 4 to 6

5 Crunchy Peanut/Peanut Butter Cookies 1 cup unsalted butter, at room temperature 1 cup chunky peanut butter 1 cup granulated sugar 1 firmly packed cup light brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 2 teaspoons baking soda ¼ teaspoon salt 2 cups crushed Grain Berry Shredded Wheat Cereal 2/3 cup coarsely chopped peanuts 1. In a large bowl combine the butter, peanut butter, granulated sugar and brown sugar. Using an electric mixer, beat until smooth and creamy. Add the eggs and vanilla and beat until smooth and light. 2. Sift in the flour, baking soda and salt. Stir until combined. 3. Preheat oven to 350 degrees F. 4. Scoop rounded portions (about 2 tablespoons) and roll into balls. Place about 3 inches apart on a parchment paper lined baking sheet. Use a fork to press the dough flat in each direction to make a crisscross pattern on top of each cookie. Bake for 12 to 14 minutes, or until lightly brown. Makes about 48 cookies

6 Shopping List Proteins Boneless skinless chicken breasts Ground turkey Sliced ham Produce Garlic Navel oranges Ruby grapefruit Fresh fennel Flat leaf parsley Dairy Unsalted butter Whole milk Eggs Sliced mozzarella cheese Shredded mozzarella cheese Grated Parmesan cheese Equipment Rimmed baking sheet Parchment paper 2 quart saucepan Roasting pan Hand mixer Portion scoop Grocery/Pantry Grain Berry Bran Flakes Grain Berry Shredded Wheat Sea salt Kosher salt Marinara sauce Slider rolls Hazelnuts Hazelnut oil Brown sugar Granulated sugar All-purpose flour Baking soda Crunchy peanut butter Peanuts Vanilla