Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Serve our dazzling-yet-economical menu that includes such showstoppers as chicken breasts rolled up with small but flavorful amounts of prosciutto and rice cooked with oranges, carrots, and pecans. Everyone will be toasting this dinner. (Serves 12)
Herbed Chicken Rolls
Tossed Salad with Tomato-Basil Dressing
Rice Pilaf with Pecans
Green Beans with Shallots
Chocolate Cake with Cheese Filling

October 17, 2003

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