Pelosi to speak at NAACP's annual Fight for Freedom Fund Dinner - Fox 2 News Headlines

Pelosi to speak at NAACP's annual Fight for Freedom Fund Dinner

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(WJBK) -

House Democratic Leader Congresswoman Nancy Pelosi will serve as the Keynote Speaker for the Detroit Branch NAACP's 58th Annual Fight For Freedom Fund Dinner on Sunday, April 28, 2013 at Cobo Conference Center.

For more information or to purchase tickets call 313-871-2087 or email freedomfund@detriotnaacp.org.

The evening's menu was created by Chef Jamie Miller from Centerplate. He offers up the following recipe for you to try at home:

Southern Stuffed Chicken with herb veloute, mashed sweet potatoes and vegetable medley

Serves 4

STUFFED CHICKEN
• 4 BONELESS SKINLESS CHICKEN BREASTS
• 2 CUPS CHOPPED RAINBOW SWISS CHARD
• 4OZ TURKEY BACON
• 2OZ SHARP CHEDDAR CHEESE
• 1 TEASPOON GARLIC
• SALT & PEPPER TO TASTE
• FLOUR
• OLIVE OIL

SAUTEE IN OIL GARLIC, TURKEY BACON AND SWISS CHARD – UNTIL SWISS CHARD IS TENDER
COOL FOR 5 MINUTES – MIX IN CHEDDAR CHEESE
CUT POCKET INTO BREAST OF CHICKEN BREASTS
DIVIDE STUFFING BETWEEN THE 4 CHICKEN BREASTS
FLOUR AND SAUTEE CHICKEN BREATS – LIGHTLY BROWNING ON BOTH SIDES
PLACE IN 375º OVEN FOR 10 TO 15 MINUTES OR UNTIL DONE

HERB VELOUTE SAUCE/
• 2 CUPS DARK CHICKEN STOCK
• ½ TABLESPOON MINCED SHALLOT
• 4OZ HEAVY CREAM
• FRESH THYME SPRIG
• 4OZ ROUX / 50% BUTTER – 50% FLOUR
• ½ CUP WHITE WINE

LIGHTLY SAUTEE MINCED SHALLOT IN SAUCE POT
DEGLAZE WITH WINE
ADD CHICKEN STOCK AND BRING TO BOIL
REDUCE TO SIMMER, ADD CREAM AND REDUCE BY 25%
ADD TYHME SPRING AND SALT & PEPPER
THICKEN WITH ROUX AND SIMMER ON LOW HEAT FOR 2-3 MINUTES

MASHED SWEET POTATOES
• PEELED SWEET POATO
• HEAVY CREAM
• BUTTER
• ALLSPICE
• GINGER
• BROWN SUGAR
• SALT & PEPPER

BOIL LARGE DICED SWEET POTAOTES UNTIL TENDER
MELT BUTTER AND WARM CREAM IN SAUCE POT WITH SPICES AND SEASONINGS
DRAIN POTATOES AND WHIP IN WARM CREAM AND MELTED BUTTER

VEGETABLE MEDLEY
• 1 YELLOW SQUASH
• 1 ZUCCHINI
• 4OZ BABY CARROTS
• 1 BROCCOLI CROWN
• OLIVE OIL
• SALT & PEPPER

CLEAN VEGETABLES AND CUT ON BIAS
MIX TOGETHER AND SEASON WITH OIL, SALT & PEPPER
SAUTEE IN HOT PAN WITH LIGHT OIL FOR 3-5 MINUTES OR UNTIL TENDER

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