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October 2017 Newsletter

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The Dining Car


Dining Car

This recipe is from “Spirit of Washington Dinner Train” Chicken Breast Stuffed with Wild Mushrooms and Smoked Gouda


Before you Begin: you’ll need meat tenderizing mallet, 9” X 11” baking pan, large skillet, grater, meat thermometer Preheat oven to 350F

6 to 8 chicken breasts, skinned, and butter flied

Wild Mushroom and Smoked Gouda stuffing

4 Tbsp. olive oil

Salt and pepper

Beef gravy (optional)

Using a meat-tenderizing mallet, pound chicken breasts flat to ¼ inch thick. With breast lying flat, skin side down, place a ball of mushroom stuffing on breast, roll to close, fold ends under to secure. Drizzle with olive oil and lightly salt and pepper. Place in 9” X 13” baking pan and roast in 350 F oven until center temperature reaches 160 F, about 25 to 30 minutes.

Chef’s Tip: This dish is best if topped with good quality beef gravy. Serve with Rice Pilaf or Wild Rice and vegetables of the season.

Next month November newsletter: how to make “Wild Mushroom and Smoked Gouda Stuffing”