4, 4 ounce Boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs
1/4 cup Parmesan cheese — grated
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
4 cups hot, cooked pasta
3 cups ultimate quick and easy pasta sauce
1 cup mozzarella cheese — shredded
Place each chicken breast half between 2 sheets of heavy-duty plastic-wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine breadcrumbs and next 3 ingredients in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and bread crumb mixture.
Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 5 minutes each side or until done.
Place 1 cup pasta in each of 4 gratin dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup
sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.
Preheat broiler. Place gratin dishes on a baking sheet; broil in open oven
3 minutes or until cheese melts. Garnish with chopped parsley if desired.
1 pound chicken, cooked and shredded
2 c. chicken broth
2 c. milk
1 onion, diced
1/4 c. butter
1/3 c. flour
1 bag frozen veggies
salt and pepper
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted
Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.
Marinade for 2 lbs
1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder
Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.
1 teaspoon olive oil
4 chicken breasts — boneless skinless
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup green onion — chopped
1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup chicken broth
1/2 cup half and half
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Add chicken to pan; cook 3 minutes on each side.
Add green onions, wine, and rosemary; cook 30 seconds.
Stir in broth; cook 2 minutes.
Add half and half; cook 2 minutes.
1.5 c. red wine
1 Tablespoons beef soup base or some bouillon
1 onion, sliced in rings
Salt and Pepper
Rub roast with salt and pepper and brown on all sides in butter. Place in crockpot with all other ingredients and cook on low about 8 hours. Serve on toasted hoagie buns with swiss cheese.