Spring is coming!!! I saw robins in my yard.  However, they were sitting in snow...To beat the winter blahs, try cooking something new and exotic like the following.  The Roasted Mediteranean Chicken looks like an involved recipe but it isn’t.  Once it is together, it will bake while you are off enjoying your guests.

2 cups cheese alfredo sauce (any  brand)
4 tsp. Fresh lemon juice
1 tbsp. olive oil
½ tsp. Black pepper
¼ tsp. Salt
5 garlic cloves, crushed
4 skinned, boned chicken breast halves
cooking spray
10 small red potatoes
10 roman or plum tomatoes halved
1 – 14 oz. can artichoke hearts drained
10 garlic cloves, peeled
1 Tbsp. Fresh rosemary or 1 Tbsp. Dried
12 large ripe pitted olives halved
rosemary sprigs optional

        Heat oven to 450 degrees. Combine first 6 ingredients arrange chicken in a 13 – 9 baking pan coated with cooking spray.   Brush 1 C. of sauce mix over chicken

        Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken brush ½ C. sauce over veggies.  Sprinkle with chopped rosemary and olives.

        Bake at 450 degrees for 20 mins.  Brush chicken and veggies with remaining ½ C. of sauce.  Bake additional 30-40 mins. Or until potatoes are tender.  If the potatoes aren’t tender by then I cover with foil and continue till potatoes are tender.  Garnish with rosemary sprigs if desired.  Four servings.

¼ C. SALAD OIL
1 BEATEN EGG
½ C. MILK
1 ½ C. SIFTED FLOUR
¾ C. SUGAR
2 Tsp. BAKING POWDER
½ Tsp. SALT

Combine oil, egg, and milk.  Sift together dry ingredients.  Add to milk mixture.  Pour in 9-9-2-pan sprinkle with spicy topping.  Bake at 375 for 25 mins. 

Spicy Topping

¼ cup brown sugar
1 Tbsp. Flour
1 Tsp. Cinnamon
1 Tbsp. Melted butter
½ C. broken nuts
¼ Tsp. Nutmeg

Melt butter, blend in remaining ingredients and crumble over cake.

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