Chicken Parmigiana - Great Dish!!

Ingredients

• 1 egg
• 2 Tbl water
• 2⁄3 cup unseasoned dry bread crumbs
• 1⁄3 cup grated Parmesan cheese
• 8 boneless skinless chicken breasts (about 2 lb)
• 1/4 cup extra virgin olive oil
• 2 cups tomato pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)

Directions

Step 1: Heat oven to 350°F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.

Step 2: In 12-inch skillet, heat oil over medium heat. Cook half of the chicken in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1 or 2 tablespoons oil if necessary.

Step 3: In ungreased 11x7-inch (2-quart) glass baking dish, place half of the chicken, overlapping slices slightly. Spoon 1 cup of the tomato sauce over chicken. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining chicken, sauce and cheese.

Step 4: Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Yield: 6 servings

Cooks Note: Place each chicken breast between sheets of plastic wrap or waxed paper. Pound with flat side of meat mallet until 1/4 inch thick. In Step 3, cook chicken until no longer pink in center.

Recipe from Betty Crocker Cookbook, 7th edition


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Chilaquiles Verde Bake

 Chilaquiles Verde Bake
 






 Servings: 4

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

• 1  can

  (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1  tsp.

  ground cumin
• 1/2  tsp.

  each garlic powder , ground cilantro (coriander) and chili powder
• 1  can

  (about 4 ounces) chopped green chiles
• 1/2  cup

  sour cream
• 1/4  cup

  water
• 2  cups

  cubed cooked chicken
• 2  cups

  frozen broccoli florets
• 4 

  corn tortillas (6-inch), cut into strips
• 1/2  cup

  shredded Cheddar cheese (about 2 ounces)

Directions

1.

Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.

2.

Top the mixture with the cheese. Cover the dish and bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.

3.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  
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GRILLED SALSA-MARINATED DRUMSTICKS

@WholeFoods: If you plan on grilling for the 4th, then...
GRILLED SALSA-MARINATED DRUMSTICKS:
http://bit.ly/LK5poR

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Gus's World Famous Fried Chicken Review - Memphis Restaurant Reviews

Gus's World Famous Fried Chicken Review - Memphis Restaurant Reviews

Buy Some Bricks and Make Crispy Grilled Chicken Under a Brick

This is another great post from California Olive Ranch on Brick Chicken that looks awesome.  Enjoy!!


We visited the hardware store recently store to buy a couple of bricks … for grilling purposes. We wanted to make the famed Tuscan dish chicken under a brick. We weren’t disappointed. We got a beautifully crispy chicken infused with rosemary, sage, and garlic. Bricks are now a go-to grilling tool for us.

We got the recipe for chicken under a brick — or pollo al mattone — from grilling guru Steven Raichlen’s book, Planet Barbecue! (Workman Publishing, 2010). It’s a great resource, and we’ve been cooking from it frequently. (Click here to get the recipe.)

For this recipe, a whole chicken is butterflied, or spatchcocked, rubbed with rosemary, sage and sea salt, and then grilled under bricks.  The bricks flatten the bird out so you get a nice, crispy skin. You can also use game hens or baby chickens, known as poussins. (That’s our cooked chicken below.)

Raichlen suggests drizzling the grilled bird with a good quality extra virgin olive oil. We did that, too, and it kicked up the flavor another notch.

We’ve made this dish a few times. We’re looking forward to making it again. If you ever make it and happen to have friends over, they’ll no doubt be impressed — particularly when you show them the chicken sizzling away under the bricks. They’ll love the flavor, too.

Memphis Food Guy

Chicken Mozzarella with Homemade Marina Sauce

Fellow Foodies,

Tonight's dish is Chicken Mozzarella with Marinara Sauce.  This is a great dish and is full of wonderful flavor.



To start, I took four (4) Chicken Breasts and split length wise (8 pieces) so that when I pan sauteed I would have even cooking. I took the split breasts and put in them a Ziploc bag to marinate in buttermilk for 4 hours.  (Experienced cooks use buttermilk as a tenderizer for chicken.) 

The next part of this recipe calls for homemade marinara sauce.  To build this sauce, you will need tomato sauce, petite diced tomatoes, onion, and garlic.  I also use basil and oregano with salt and pepper as the spices to taste.  (You can use store bought sauce, however homemade marinara sauce is so fresh tasting and does not take that much time to make)

I diced a small onion and 6 gloves of garlic.  Using a 2 Qt sauce pan and good olive oil, I saute the garlic and onion until they are clear.   Add the tomato sauce and diced tomatoes along with the basil (2 Tbs) and oregano (1 Tbs) with 1 Tsp each of salt and pepper.

Simmer Marinara Sauce until reduced by 1/3, it should take about 20 minutes.  Check consistency by seeing if the sauce will coat the spoon.  Take off the heat and hold for use later.

 

The next step I dredge the chicken with Panko bread crumbs and set aside after removing the chicken breasts from the buttermilk.  I make sure to coat both sides.

Now its time for the pan saute.  In a large skillet, I add extra virgin olive oil (I love Costco's Tuscan brand for everyday cooking).  I also added a stick of unsalted butter for flavor.

Saute the breasts (medium high heat)  until they are golden brown (about 3 minutes a side).

Now, I take the sauteed chicken breasts and place in a baking dish.  Cover with the marinara sauce spreading it liberally.

I suggest using fresh mozzarella for the next step.  Cut the Mozzarella into pieces that you can place over the sauce so that the chicken is completely covered.

Bake at 350 degrees for 30 minutes or until the Mozzarella is melted and bubbling.

I served this over whole wheat pasta with sauteed spinach on the side.

Ingredients:

4 Chicken Breasts (split in half length wise)

16oz of Buttermilk (to marinate the chicken)

 2 cups Panko Bread Crumbs

Salt and Pepper to season

Marinara Sauce

1 Large Can of Tomato Sauce

1 Medium Can of Peeled Tomatoes (diced)

1 Small Onion (diced)

6 cloves of garlic (diced)

2 Tbs - Olive Oil

2 Tbs - Basil

1 Tbs - Oregano

1 Tsp - Salt

1 Tsp - Pepper

Great eating this week!

Memphis Food Guy

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