MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Parmesan-Basil Dumplings
Categories: Poultry, Breads, Cheese, Herbs
Yield: 6 Servings

1 qt Chicken broth
4 c Water
1 Bay leaf
1 ts Onion powder
1 ts Dried thyme
1 1/2 c All-purpose flour
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/2 c Vegetable shortening
1 tb Chopped fresh basil
1/2 c Milk
3 tb Butter
3 lb Rotisserie chicken
1/2 ts Ground black pepper

MMMMM--------------------------GARNISH-------------------------------
Additional chopped fresh
- basil

In a large Dutch oven, combine chicken broth, water, bay
leaf, onion powder, and thyme. Bring to a boil over medium
heat. Reduce heat and let simmer while making dumplings.

In a large bowl, blend together flour, Parmesan cheese, and
salt. Cut in shortening with a pastry blender until mixture
resembles coarse crumbs. Stir in chopped basil. Add milk and
stir until dough forms a ball. Divide dough in half, and
place half on a lightly floured surface. Roll out dough to a
1/8-inch thickness. Cut dough into strips, approximately
1" x 3"in size. Repeat with remaining half of dough.

Bring chicken broth to a full rolling boil; add butter. Drop
dumplings, a few at a time, into boiling broth, letting
broth return to a boil before adding more. After all the
dumplings have been added, cook for 15 minutes.

While dumplings are cooking, pull meat from rotisserie
chicken, discarding skin and bones. Shred or chop chicken.
(You should have approximately 3 cups of meat.) Add chicken
to dumplings. Season with pepper to taste.

Reduce heat to a simmer and continue to cook for 5 to 10
minutes, or until chicken is heated through.

Garnish with additional fresh basil, if desired.

Taste | August 2011

MM Format by Dave Drum - 22 August 2011

Uncle Dirty Dave's Archives

MMMMM

... Helicopter parents? I was a free range feral child and I survived.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)