4 chicken breasts
1 egg slightly beaten
1/3 c bread crumbs
1/3 c parmesan cheese
2 T olive oil or butter (1/2 and 1/2 is best)
1 jar or 1 3/4 c sauce
1/2 c mozzarella cheese
Mix bread crumbs and parmesan cheese together. Dip chicken into egg, then into bread crumbs mixture. Place prepared chicken in a single layer in a small pan and place in freezer for 10 minutes. This will help the crust to stay on better during cooking. Heat oil and butter in a large skillet over medium heat. Brown chicken on both sides turning only once---takes 10-15 minutes. Pour sauce around chicken and simmer 10 minutes. Sprinkle chicken with mozzarella cheese, cover and simmer 5 minutes or until cheese is melted. Serve immediately.
Recipe adapted from Debra Jennings
3.04.2008
Spaghetti Sauce
1 small onion, diced
1-2 T olive oil
1 lb lean ground meat
2 cloves garlic, minced
16 oz Italian diced tomatoes
16-24 oz tomato sauce
1 beef bullion cube
1/2 t sugar
1 T Italian Seasoning
1/2 t ground pepper
dash garlic powder
Pour oil in pot and add onions, cooking over medium heat until onions sweat out. Add ground meat and cook until browned, drain excess liquid after cooking. Add remaining ingredients to pot and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 10 minutes. After simmering to allow flavors to blend, taste and add more seasonings to taste. Enjoy over spaghetti!
Recipe from Lisa Sealey
1-2 T olive oil
1 lb lean ground meat
2 cloves garlic, minced
16 oz Italian diced tomatoes
16-24 oz tomato sauce
1 beef bullion cube
1/2 t sugar
1 T Italian Seasoning
1/2 t ground pepper
dash garlic powder
Pour oil in pot and add onions, cooking over medium heat until onions sweat out. Add ground meat and cook until browned, drain excess liquid after cooking. Add remaining ingredients to pot and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 10 minutes. After simmering to allow flavors to blend, taste and add more seasonings to taste. Enjoy over spaghetti!
Recipe from Lisa Sealey
8.15.2007
Italian Chicken Dinner
3-4 chicken breasts
3 cans green beans
cubed potatos
1-2 pkg dry Italian dressing mix
Arrange chicken breasts in middle of 9X13 pan. Add cubed potatos to one end of the pan. Drain one can of green beans and add to the other end of the pan. Add remaining green beans to the same end and pour the juices from these two cans over the entire dish. Sprinkle dressing mix over entire dish, cover and bake for one hour at 350 (or until potatos are soft and chicken is cooked through).
**This is a great "all in one" meal. Its super easy to prepare, looks nice and tastes delicious! Its also my favorite dish to take to friends who are sick, have a baby, etc. If you like a bit more flavor, I sometimes marinate the chicken in italian dressing first. If you need more veggies, bake a separate dish with just potatos and green beans adding the juice from one can of green beans and one package of dressing mix.
**I've never tried this with frozen green beans. If anyone cooks it with frozen green beans, please leave a comment and let me know how it turns out. Thanks and enjoy!
3 cans green beans
cubed potatos
1-2 pkg dry Italian dressing mix
Arrange chicken breasts in middle of 9X13 pan. Add cubed potatos to one end of the pan. Drain one can of green beans and add to the other end of the pan. Add remaining green beans to the same end and pour the juices from these two cans over the entire dish. Sprinkle dressing mix over entire dish, cover and bake for one hour at 350 (or until potatos are soft and chicken is cooked through).
**This is a great "all in one" meal. Its super easy to prepare, looks nice and tastes delicious! Its also my favorite dish to take to friends who are sick, have a baby, etc. If you like a bit more flavor, I sometimes marinate the chicken in italian dressing first. If you need more veggies, bake a separate dish with just potatos and green beans adding the juice from one can of green beans and one package of dressing mix.
**I've never tried this with frozen green beans. If anyone cooks it with frozen green beans, please leave a comment and let me know how it turns out. Thanks and enjoy!
Quiche
1 Pillsbury pie crust, frozen (deep dish or extra large recommended)
1/2-2/3 c frozen green peas, thawed
1 c cubed ham
1-2 c grated cheese (I use cheddar)
1 c milk
1/3 c mayonnaise
1 1/2 t mustard
3/4 c Bisquick
3 eggs
Preheat oven to 375. Combine peas, ham and cheese in pie crust and set aside. In mixing bowl, combine remaining ingredients and beat together well. Pour over "stuff" in pie crust and gently stir to combine. Bake for 35-45 minutes or until cooked through.
1/2-2/3 c frozen green peas, thawed
1 c cubed ham
1-2 c grated cheese (I use cheddar)
1 c milk
1/3 c mayonnaise
1 1/2 t mustard
3/4 c Bisquick
3 eggs
Preheat oven to 375. Combine peas, ham and cheese in pie crust and set aside. In mixing bowl, combine remaining ingredients and beat together well. Pour over "stuff" in pie crust and gently stir to combine. Bake for 35-45 minutes or until cooked through.
8.06.2007
Chicken Marsala
4 chicken breasts, pounded to about 1/2 in thick
1/4 c flour
1/2 t salt
1/2 t pepper
1/2 t oregano
4 T butter
4 T oil (you can leave out the oil and double the butter for a richer sauce)
1 c mushrooms, sliced
1/2 c Marsala wine
Combine flour, salt, pepper and oregano in a shallow bowl. Heat oil and butter in skillet over med heat until bubbling lightly. Dredge chicken in flour mixture, shake off excess and place in skillet. Cook for about 2-3 minutes on the first side or until lightly browned. As you turn the chicken to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more or until lightly browned on second side. Stir the mushrooms then add Marsala wine around the pieces. Cover pan and simmer for about 10 minutes.
**This is yummy served over mashed potatos or noodles, or eaten alone. I like lots of sauce so I doubled the butter, oil and Marsala wine amounts. This recipe is from an awesome cookbook I received as a wedding gift, but its also the same as the copycat recipe I found for Olive Garden's Chicken Marsala. I haven't tried it there so I don't know how it compares. We liked it though and it took about 5 minutes prep and 20 to cook. The chicken was extremely tender and just fell apart when I served up the plates. Delicious...and very quick and easy.
1/4 c flour
1/2 t salt
1/2 t pepper
1/2 t oregano
4 T butter
4 T oil (you can leave out the oil and double the butter for a richer sauce)
1 c mushrooms, sliced
1/2 c Marsala wine
Combine flour, salt, pepper and oregano in a shallow bowl. Heat oil and butter in skillet over med heat until bubbling lightly. Dredge chicken in flour mixture, shake off excess and place in skillet. Cook for about 2-3 minutes on the first side or until lightly browned. As you turn the chicken to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more or until lightly browned on second side. Stir the mushrooms then add Marsala wine around the pieces. Cover pan and simmer for about 10 minutes.
**This is yummy served over mashed potatos or noodles, or eaten alone. I like lots of sauce so I doubled the butter, oil and Marsala wine amounts. This recipe is from an awesome cookbook I received as a wedding gift, but its also the same as the copycat recipe I found for Olive Garden's Chicken Marsala. I haven't tried it there so I don't know how it compares. We liked it though and it took about 5 minutes prep and 20 to cook. The chicken was extremely tender and just fell apart when I served up the plates. Delicious...and very quick and easy.
8.04.2007
Creamy Baked Chicken
Its likely that you've tried this recipe, or something close to it. Its delicious and a hit with anyone that I've served it to.
4 chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup (family size, undiluted)
1 c herb seasoned stuffing mix, crushed
1/4 c butter, melted
1/4 c wine (I use white)
Arrange chicken breasts in greased baking dish. Top wiht cheese slices. Combine soup and wine. Blend well and spoon over chicken. Sprinkle with stuffing mix and drizzle melted butter over the top. Bake at 350 for 45 to 55 minutes.
**You could probably bake up to 6 breasts with this amount of soup. Also, I did not crush the stuffing mix because we liked the big crunchies on top. If you don't have the stuffing mix, Ritz crackers work also. Its fine that way but Jeff and I like the flavor with the seasoned stuffing mix a little better. Enjoy!
4 chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup (family size, undiluted)
1 c herb seasoned stuffing mix, crushed
1/4 c butter, melted
1/4 c wine (I use white)
Arrange chicken breasts in greased baking dish. Top wiht cheese slices. Combine soup and wine. Blend well and spoon over chicken. Sprinkle with stuffing mix and drizzle melted butter over the top. Bake at 350 for 45 to 55 minutes.
**You could probably bake up to 6 breasts with this amount of soup. Also, I did not crush the stuffing mix because we liked the big crunchies on top. If you don't have the stuffing mix, Ritz crackers work also. Its fine that way but Jeff and I like the flavor with the seasoned stuffing mix a little better. Enjoy!
7.14.2007
Quick Teriyaki Chicken
1/4 cup Zesty Italian dressing
1 pound boneless skinless chicken breasts, cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets*
1 1/2 c minute white rice**
Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 minutes, fluff with fork and serve.
*may substitute frozen stir-fry veggies
**or you can cook regular rice separately and add it in. Do allow it to "cook" for a few minutes to absorb some sauce.
1 pound boneless skinless chicken breasts, cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets*
1 1/2 c minute white rice**
Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 minutes, fluff with fork and serve.
*may substitute frozen stir-fry veggies
**or you can cook regular rice separately and add it in. Do allow it to "cook" for a few minutes to absorb some sauce.
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