May 21st, 2008 by alice
Tags: , Chicken, Parmesan, Under
INGREDIENTS
- 4 (4 ounce)boneless skinless chicken breasts
- 1cupItalian seasoned breadcrumbs
- 2egg whites
- 8ouncesangel hair pasta
- 2cupsmarinara sauce
- 4tablespoons gratedlow-fat parmesan cheese
DIRECTIONS
- Begin by bringing 4-6 cups of water to boil.
- Also, pre-heat your oven’s broiler.
- Line the bottom of a broiling pan with aluminum foil.
- One at a time, place the chicken breasts between seran wrap and tenderize with a meat mallet.
- Using a fork, whip the egg whites until they begin to foam lightly.
- Dredge each chicken breast through the egg whites and then through the bread crumbs.
- Place the chicken breasts on the top portion of the broiling pan.
- Cook for about 6 or 7 minutes on one side.
- Turn the chicken breasts and cook for another 5 or 6 minutes on the other side.(Make sure there is no pink in the center of the meat and the juices run clear.).
- While the chicken is cooking, place the pasta in the boiling water and let cook, uncovered, until you reach the desired tenderness.(This usually takes me about 8-10 minutes).
- When the chicken is ready, divide the pasta into equal amounts and place a chicken breast on each plate.
- Top each serving with 1/2 cup of marinara and 1 tbsp of the parmesan cheese.
- SERVE IT UP & ENJOY!
Posted in Recipes | No Comments »
May 19th, 2008 by alice
Tags: , Chicken, Parmigiana
INGREDIENTS
- 2largeeggs, slightly beaten
- 1teaspoonsalt
- 1/4teaspoonblack pepper
- 3wholeboneless skinless chicken breasts, split
- 3/4cupbreadcrumbs
- 1/2cupvegetable oil
- 1 (15 ounce)cantomato sauce(puree, or Italian tomatoes, which you should then crush)
- 1/2teaspoonbasil
- 1garlic clove, crushed
- 1tablespoonbutter
- 1/2cupparmesan cheese, grated(or more)
- 8ouncesmozzarella cheese, sliced thin and cut into triangles
DIRECTIONS
- Flatten the chicken breasts with a mallet.
- Then start to heat the oil in a large frying pan.
- While the oil is heating, combine the eggs, salt and pepper.
- Dip the breasts into the egg mixture, and then into breadcrumbs.
- About now, start to preheat the oven to 350 degrees.
- When the oil is hot, brown breasts on both sides, then drain them on paper towels.
- Transfer breasts to a baking dish that will hold them all in one layer.
- Drain all but 1 teaspoon of the remaining oil from frypan.
- In the frypan, saute garlic for 1 minute, then add tomato sauce (puree) and basil, and bring to a boil.
- Turn down and simmer for 10 minutes, then stir in butter.
- Pour tomato mixture over chicken breasts, and sprinkle with parmesan.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and put mozzarella slices neatly over chicken pieces.
- Bake uncovered for another 10 minutes.
- Serve and enjoy.
Posted in Recipes | No Comments »
May 18th, 2008 by alice
Tags: Breasts, Chicken, Tropical
INGREDIENTS
- 6boneless skinless chicken breasts
- 1teaspoonground ginger
- 1teaspoonpaprika
- 1tablespoononion powder
- 2tablespoonsgarlic salt
- 2tablespoonsworcestershire sauce
- 1cupketchup
- 1/4cupsoy sauce
- 1 (20 ounce)cancrushed pineapple with juice
- 1/4cupbrown sugar
DIRECTIONS
- Preheat oven to 400 degrees F, & spray a 13″x9″ baking dish with cooking spray.
- Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
- In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worchestershire sauce & mix well.
- Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
- Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
- Bake an additional 15 minutes.
- In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
- Bake an additional 30 minutes.
Posted in Recipes | No Comments »
May 14th, 2008 by alice
Tags: Chicken, Curry, Salad
INGREDIENTS
- 1 1/2cupscooked chicken(diced)
- 2hard-boiled eggs(chopped)
- 1/2cupcelery(diced)
- 1/2cuppickles(I recommend Maxine’s Curry Pickle (A Sweet Pickle), finely chopped)
- 1teaspooncurry powder, if curry pickle is not available (optional)
- 1tablespoononions(minced)
- 1/2cupmayonnaise
- 1teaspoonsugar
- 1/4teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
- While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d’oeuvres, coarsley for sandwiches or salads).
- Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
- Add mayonaise, and mix together adding sugar, salt, and pepper to your taste.
- Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d’oeuvres. Part of prep time is during cooking of the eggs.
Posted in Recipes | No Comments »
May 13th, 2008 by alice
Tags: Chicken, Strawberry
INGREDIENTS
- 3lbschicken pieces
- 1cupbrown sugar
- 3/4cupstrawberry zinfandel
- 3roasted garlic cloves, minced
- 2tablespoonssoy sauce
- pepper
DIRECTIONS
- Add all ingreidents to slow cooker and cook on high 4 hours.
Posted in Recipes | No Comments »
