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Beef Carbonnade - Prepared with Smoked Bacon, Dark Beer, Onions, Mushrooms & Herbs. Served with Buttered Egg Noodles

Chicken Monterey - A Fricassee of Tomatoes, Carrots, Onions, Rosemary, Chicken Stock & Orange Juice. Served with Parsleyed Rice, Sauteed Zucchini, Red Pepper Strips & Summer Squash

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Boston Cafe & Catering Recipe of the Week
Our Creations

California Guacamole and Brie Stuffed Chicken
Serves 8 people

Ingredients:

• 8 each 6-8 oz Boneless Skinless Chicken Breast (pounded & seasoned)
• 1 cup Avocado (softened)
• 1/2 cup Sour Cream
• 8 oz Brie (peeled and cubed)
• 2 cups Bread (fresh, cubed)
• 1 cup Tomatoes (diced)
• 4 each Spanish Onion (diced)
• Salt & Pepper to taste

Method:

1. In a large bowl combine avocado, sour cream, brie, bread, tomatoes, spanish onion and seasonings for stuffing
2. Pre heat oven to 350 degrees
3. Stuff chicken breast, roll tightly from side to side
4. Bake 350 degrees for 30 minutes
5. Remove and top with mild picante sauce
6. Nicely served with a tortilla chip and Green Salad

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