East & West Mezza Fest to feature some of the finest middle-eastern cuisine

Big Moe's Almond Chicken 2 - 4oz pc of chicken breast 2 eggs 1 quart Italian bread crumb seasoning 1/2 cup olive oil Cream: 1 cup sliced blanched almonds 1 quart Heavey cream 36 percent Other: 1 cup basmati rice 1 cup Fresh Green beans, long 3/4 c broccoli, chopped Description; 2 pcs breaded chicken. Served with basmati rice and steamed vegetables, topped with almond cream sauce. Directions: blend the almonds with cream in a food processor until smooth. Salt optional. Set aside the cream. Lightly steam the green beans and broccoli in a saucepan. Set aside. Rice: 1 cup of rice to 1.5 cups of water. Place water and rice in saucepan. Bring to simmer on medium high. When surface is bubbly, place lid on, turn down to medium low. Cook 12 min. Remove from stove and rest 8-10 minutes. Fluff w fork. Chicken Working one at a time, place chicken cutlet in a bowl of beaten eggs and coat both sides, place the cutlet in a bowl breadcrumbs and coat both sides, pressing the breadcrumbs onto the cutlet so they stick. Heat the oil In a nonstick skillet over medium-high heat, add enough oil to cover skillet . Heat until it’s shimmering- not smoking. Test if the oil is ready by dropping a few breadcrumbs, if they slowly sizzle , oil is ready. If they sizzle loudly and brown too quickly, lower the heat slightly. Add Chicken into the pan. Cook until golden brown on both sides, about 3 minutes per side. Serve: rice, top with chicken, add veggies, add the cream. Enjoy!