Chicken Cucumber Boats Recipes

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Steps:

• Cut cucumbers in half lengthwise; remove seeds.
• With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat.
• In a bowl, combine the remaining ingredients.
• Spoon into cucumber boats.
• Refrigerate until serving.

Steps:

• In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
• Just before serving, add feta cheese to tomatoes and mix well.
• Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
• Serve right away.
• Preparation time does not include chilling time.