Chicken Florentine Casserole, Creamy Chicken And Mango Cream Cake by Zarnak Sidhwa

Ingredients for Chicken Florentine Casserole:

• 4 chicken breast halves
• 1/4 cup butter
• 3 tsp minced garlic
• 1 tbsp lemon juice
• 1 tsp oregano
• 1/2 cup cream
• 1/2 milk
• 1/2 cup Parmesan cheese 1/2 cup
• 1 cup spinach
• 4-6 mushrooms, sliced
• 2 cups mozzarella cheese 2 cup
• 1 tbsp chopped garlic
  

Method:

1. Preheat oven to 180 degrees C.
2. Place the chicken breast halves on a baking sheet, bake 20 to 30 minutes, until no longer pink and juices run clear.
3. Remove from heat and set aside.
4. Melt the butter in a medium sauce pan over medium heat.
5. Stirring constantly, mix in the garlic, lemon juice, milk, cream and oregano and Parmesan cheese.
6. Arrange the spinach over the bottom at a 9x9 inch baking dish.
7. Cover the spinach with the mushrooms.
8. Pour half the mixture from the sauce pan over the mushrooms.
9. Arrange chicken breast in the dish and cover with the remaining sauce mixture.
10. Top with mozzarella cheese.
11. Bake 20 to 25 minutes in 400 degrees F (200 degrees C) oven until bubbly and lightly browned.
    

Ingredients for Creamy Chicken:

• 1 kg chicken breast
• 2 cup dry bread crumbs
• 1/2 cup milk
• 1 egg, mixed with the milk
• 8 oz cheese, cubed
• 3-4 slices smoked chicken
• 2 tbsp flour
• 2 tbsp butter
• 1 cup chicken stock
• 1 tsp black pepper crushed
• 1/2 tsp salt
• 1 cup milk
  

Method:

1. Dip chicken in eggs and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little or until golden brown.
3. Place chicken in a baking dish, add cheese and smoked chicken slices.
4. Make white sauce with 1 cup of milk, butter and flour and pour over all.
5. Bake at 350 degrees F for 30-35 minutes or until tender and bubbly.
   

Ingredients for Mango Cream Cake:

• 4 eggs
• 4 oz flour
• 1 tsp baking powder
• 4 oz caster sugar
• 1 tsp vanilla essence
• Few drops yellow color

For Filling:

• 1 cup mango chunks

For Topping:

• 8 mango scoops

For Icing:

• 12 oz fresh cream
• 2 oz icing sugar
• 1/2 tsp vanilla essence
• Extra fresh cream, to decorate
  

Method:

1. For the sponge: Beat eggs and sugar till light and fluffy, add essence and color, gently fold in flour and baking powder.
2. Bake at 180 degrees c for 15-20 minutes in a greased and lined 9 inch pan.
3. Cool on wire rack when done.
4. To make icing: Beat chilled fresh cream till thick and add in icing sugar and essence, chill till using.
5. When cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then mix few mango pieces with half the chilled cream, apply on bottom layer, top with 2nd layer of sponge, apply cream on top and sides of cake, smooth well with palette knife.
6. Chill. Decorate with swirls of fresh cream and mango scoops.
7. Serve chilled.