City Social Magazine

MAR 2013

City Social Magazine in Baton Rouge, Louisiana

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Page 15 of 67

Divine Chicken • 1½ cups 100% Louisiana Cajun Country Brown Rice • 3½ cups chicken broth • 3 large chicken breasts, pounded thin • Bunch of asparagus stalks, cleaned and woody ends trimmed • 6 oz. Pepper Jack cheese • 2 Tablespoons butter, melted • Creole seasoning, salt and pepper to taste special variety of long grain rice grown only in South Louisiana. This rice is long yet it has the tenderness of a medium grain of rice. Falcon is a long-grain rice and is excellent complement for Latin dishes. Home Country is Falcon's unique blend of long and medium grain rice. Laredo is similar to Home Country and is a medium and long- grain blend that combines quality and tenderness to your dish. Falcon Rice mill also produces their healthiest grain variety with their brand Cajun Country Brown Rice, a healthier choice most would agree, and a perfect complement to a delicious chicken dish. The Falcon family handed down their family recipe for a healthy meal to share with everyone. This delicious recipe features boneless chicken breasts, Cajun Country Brown Rice, and asparagus— a perfect blend of taste and healthy options and an excellent way to help support local farmers and the local economy. 16 Read us online at 16 Read us online at Directions • Cook Cajun Country Brown Rice in the chicken broth and ¾ teaspoon salt, following package directions. • Mix Pepper Jack cheese in with 2 cups of the cooked brown rice. • Pound the chicken breasts thin and cut each in half. • Season the chicken to taste with creole seasoning, salt and pepper. • Add 3-5 asparagus stalks to the center of each breast. • Add about ⅓ cup of the rice and cheese mixture on top of the asparagus. • Wrap the chicken all the way around the asparagus and rice, in roll fashion. • You may use toothpicks to hold it closed, if necessary. • Brush melted butter over the top of the breasts. • Bake at 350 degrees for 20 minutes or place on a grill until the chicken is no longer pink. Louisiana-grown rice is not the only leading crop produced and supplying the rest of the country and beyond; Cajun country is home to being the nation's second largest sugar producer, with sugar operations dotted along the southcentral and southeastern parts of the state. Having roots of being the oldest and most historic of America's sugar producing areas, Louisiana's economy continues to thrive from the sugar produced from the sugarcane. Just moments from East Baton Rouge, sugarcane is grown in West Baton Rouge Parish and Ascension Parish. In Abbeville, visitors can see sugar wagons delivering to the sugar mills, as it is a daily occurrence in the small community. Sugar drives the economy in ways beyond just the sale of sugar or sugarcane, but also by how they can be used to formulate other products. Sugarcane and molasses in particular, make the finest rum and now a Louisiana blend of rum can be found proudly distilled at a newly-constructed state-of-the-art distillery in Lacassine, Louisiana. Louisiana Spirits' new distillery, warehouse, and visitor center is located along the South Frontage Road of Interstate 10 at Exit

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