Marinated Mozzarella Cubes
Makes 12 servings

• 1 lb (500 g) mozzarella cheese, cut into 1-in. (2.5 cm) cubes
• 1 jar (7 oz/207 ml) roasted red peppers, drained and cut into bite-size pieces
• 6 fresh thyme sprigs
• 2 garlic cloves, minced
• 1 1/4 cups (300 ml) olive oil
• 2 tbsp (25 ml) minced fresh rosemary
• 2 tsp (10 ml) Italian seasoning
• 1/4 tsp (1 ml) crushed red pepper flakes
• Bread or crackers


1. In 1-qt (1 L) jar with tight-fitting lid, layer one-third of cheese, peppers, thyme and garlic. Repeat layers twice.

2. In small bowl, combine oil, rosemary, Italian seasoning and pepper flakes; mix well. Pour into jar; seal and turn upside down.

3. Refrigerate overnight, turning several times. Serve with bread or crackers.

Chicken Kiev
Serves 6


• 1/4 cup (50 ml) butter, softened
• 1 tbsp (15 ml) minced chives
• 1 garlic clove, minced
• 6 boneless skinless chicken breast halves
• 3/4 cup (175 ml) crushed cornflakes
• 2 tbsp (25 ml) minced fresh parsley
• 1/2 tsp (2 ml) paprika
• 1/3 cup (75 ml) buttermilk

1. In small bowl, combine butter, chives and garlic. Shape into 3-in. x 2-in. (7.5 cm x 5 cm) rectangle. Cover and freeze until firm, 30 minutes.

2. Flatten chicken breasts to 1/4-in. (0.5 cm) thickness. Cut butter mixture crosswise into six; place one piece in centre of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick.

3. In shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk, then coat evenly with cornflake mixture.

4. Place chicken seam side down in greased baking pan. Bake, uncovered, at 425ºF (220ºC) 35-40 minutes or until no longer pink. Remove toothpicks before serving. Serve over rice.

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