Moist Cheddar-Garlic Oven-Fried Chicken Breast
Ingredients
a.. 1/3 cup butter, melted
b.. 2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
c.. 1 teaspoon garlic powder (can use more)
d.. 1/2 teaspoon seasoning salt or white salt (or to taste)
e.. 1/2 cup seasoned dry bread crumb (can use 3/4 cup)
f.. 1/2 cup finely grated cheddar cheese
g.. 1/4 cup grated parmesan cheese
h.. 1/4 teaspoon ground black pepper (or to taste)
i.. 4 boneless skinless chicken breasts
j.. shredded cheddar cheese (optional) or shredded mozzarella cheese, use any
amount desired (optional)
Directions
1.. 1
Set oven to 350°F.
2.. 2
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3.. 3
In a bowl, combine melted butter with fresh minced garlic, garlic powder and
salt.
4.. 4
In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar
cheese, Parmesan cheese and coarse ground black pepper.
5.. 5
Dip chicken in butter mixture; then in crumb mixture.
6.. 6
Place in prepared pan and bake uncovered for 30-35 minutes (placing the
chicken on a rack in a pan will produce an extra crispy crust).
7.. 7
**NOTE** for moist tender breasts cooking time should take no more than at
the most 35 minutes unless they are very large then you might have to add on a
couple extra minutes).
8.. 8
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this
is only optional.
9.. 9
**Note** the original directions stated to bake covered for half of the
cooking time, I have since changed it to bake uncovered the full time for a
crispier coating.
SERVES 4
SPICY LEMON BROCCOLINI
1 1/2 pounds broccolini, trimmed
2 tbs olive oil
4 cloves garlic, chopped
1 lemon, zested and juiced
1/2 tsp crushed red pepper flakes
1/4 cup grated Parmesan cheese
1). In skillet, cook broccolini in 2" salted boiling water 3 min. Drain. In
skillet, cook oil 30 seconds.
2). Add garlic, cook 1 min. Stir in broccolini, 1 tbs lemon zest and pepper
flakes. Add salt and pepper, if desired.
3). Add 2 tbs each lemon juice and water, cook 2 min. or until heated through.
SPRINKLE WITH CHEESE, TOSS TO COAT. Makes 4 servings.*
HAMBURGER SOUP RECIPE
Ingredients
1 c. sliced carrots
1 lb. ground beef
2 c. tomato juice
1 1/2 tsp. salt
1/8 tsp. pepper
4 c. milk
1 c. chopped onion
1/2 c. chopped green pepper
1 c. diced potatoes
1/3 c. flour
Directions
Brown the meat. Add the onion and cook until transparent.Stir in remaining
ingredients, except flour and milk. Cover and cook over low heat until
vegetables are tender, 20 to 25 minutes. Combine
flour with 1 cup milk; stir into soup mixture and bring to boil. Add remaining
milk (do not boil after adding remaining milk) and heat, stirring frequently.
Variation: Add 1/2 cup chopped celery, instead of green pepper.
Winter Vegetable Beef Soup
INGREDIENTS:
1 pound very lean ground beef
1 large can stewed tomatoes
1 large can tomato sauce
1 package dry onion soup mix
1 can beef broth & 1 can water
1 package frozen, mixed vegetables
PREPARATION:
In a large skillet, brown ground beef. Mix all above ingredients together in
4-quart crockpot; cover and cook on LOW for 7 to 9 hours, until vegetables are
tender.
SWEET CHICKEN & RICE CASSEROLE
1 pound boned and skinned chicken breasts -- cut into strips
1 tablespoon margarine -- melted
1/4 cup fresh parsley -- chopped
1/4 cup brown sugar
1 clove garlic -- minced
3 cups rice -- cooked
Preheat oven to 375 degrees.
Place chicken strips in a baking dish. Combine brown sugar, margarine, parsley
and garlic. Mix chicken with the sugar mixture. Bake for 30 minutes, turning
after 15 minutes and basting with the liquid from the pan. Serve over rice.
Grilled Chicken and Portobello Mushroom Salad
Ingredients
4 chicken breasts, boneless, without skin
to taste salt and pepper, olive oil, Creole seasoning
enough spring greens mix, washed and dried
12 large portobello mushroom slices, or 4 large caps
4 slices havarti or Swiss cheese
to taste roasted tomatoes or cherry tomatoes, cocktail onions or sliced red
onion
Dressing:
1/2 cup each mayonnaise, regular or light; reduced fat sour cream
1 tsp. tarragon or white vinegar
dash each garlic powder, freshly ground black pepper, onion powder
1/4 tsp. dried tarragon leaves, salt
1 - 2 tbsp. milk or cream, or to desired consistency
Directions
Wash chicken and pat dry. Place a piece of plastic wrap over a chicken
breast and pound lightly to even thickness (about 1/2" thick). Repeat with
remaining chicken and sprinkle lightly with salt and pepper. Brush a grill pan
with olive oil; place over medium-high heat. Cook chicken about 5 minutes per
side, or until cooked through and browned. Sprinkle lightly with Creole
seasoning and set aside and keep warm. Brush portobello mushrooms with a
little olive oil. Grill for about 3 minutes, or until browned on both sides
and hot. Meanwhile, arrange mix on 4 plates. Arrange hot mushrooms over
greens, top with a slice of cheese. Slice chicken into strips and place over
mushrooms; brush generously with dressing (see below). Place a few roasted
tomatoes or cherry tomatoes and cocktail onions or sliced red onion on the
plates.
Dressing:
Combine dressing ingredients, adding a little milk or cream as desired. Taste
and adjust seasonings; adding salt, to taste.
Lobster Salad
Ingredients
4 (1-1/4 - 1-1/2 lb.) lobsters, cooked
1 eacg yellow, red pepper, roasted, peeled, seeded, cut into 3/4" pieces
1 each avocado, cucumber; peeled and cubed
2 tomatoes, peeled, seeded, and cubed
1 small red onion, very thinly sliced
24 niçoise olives, pitted
to taste coarse salt, freshly ground pepper,
24 croutons of stale focaccia, cut into cubes
8 cups baby lettuces such as mizuna, chicory, watercress; magenta spinach
Lemon-Basil Dressing
Directions
Break off claws from each lobster at knuckle. Separate tails from
bodies by twisting. (Reserve lobster bodies for another use.) Discard heads.
Using scissors, cut along underside of shell of each lobster. Remove shell,
keeping tailmeat in 1 piece. With a knife, devein each tail. Break off small
section of each claw. Using back of a heavy knife, crack large section of each
claw. Remove shell, keeping claw meat in 1 section. Cut knuckles apart with
scissors and remove meat. Cut meat into cubes, reserving claws for garnish.
In a large bowl, combine cubed lobster, peppers, avocado, cucumber, tomatoes,
onion, olives, salt and pepper. Add all but 2 tbsp. of dressing; gently toss.
Add croutons, let mixture stand 10 - 15 minutes, then toss again. Line a large
platter with greens, and drizzle with remaining dressing. Transfer salad to
platter. Garnish with reserved lobster claws and basil leaves. Makes 4
servings.
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