4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying
1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.
2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.
3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.
4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
5. Dip both sides of the floured cutlet in the egg mixture.
6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.
7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn’t be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.
8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.
2 cans (6 1/2 ounces each) tuna in water - undrained
1 sleeve no salt saltines - crushed
2 egg whites
1 Tablespoon soy sauce
1/4 teaspoon garlic powder
2 tablespoons each finely diced red, yellow and green pepper
Heat oven to 350 degrees F and lightly grease a baking sheet.
Place crushed saltines in a bowl and add tuna with water, egg whites, soy sauce and garlic powder. Mix until well blended.
Add peppers and stir until well distributed.
Form mixture into 8 evenly sized patties and place on greased baking sheet.
Bake for 8 minutes and turn over. Bake for another 8 minutes.
1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.
2. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.
3. Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.
Crock pots are great for summer time cooking. You will get a great, easy, home cooked meal, without heating up the kitchen. I love cooking with wine and I think you will enjoy this recipe.
4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley
Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.
Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.
Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
Breakfast is the hardest meal for me. I am not a morning person so I sleep until the last second, get ready for work and out the door with on a few minutes to spare. So these type of muffins are really great for me to bake on the week-end and have ready through out the week.
2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter , melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper
Preheat oven to 400?F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Reheat & Run
Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Nutrition Information
Servings Per Recipe: 12
Amount Per muffin
Calories: 217 cal Carbohydrate Servings: 1 1/2
Carbohydrates: 24 g Dietary Fiber: 3 g Cholesterol: 50 mg
Fat: 9 g Sodium: 339 mg Saturated Fat: 3 g
Protein: 9 g Potassium: 113 mg Monounsaturated Fat: 4 g
Nutrition Bonus: Vitamin C (25% daily value), Fiber (13% dv).
Exchanges: 1 1/2 starch, 1/2 meat 1 fat
Need a quick breakfast to eat on the run? Try these great muffins.
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk (see Ingredient notes)
1 cup unprocessed wheat bran (see Ingredient notes)
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)
Preheat oven to 400?F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Unprocessed wheat bran, also known as miller’s bran, can be found in the baking section. Do not substitute bran cereal in this recipe.
Health Advantages: healthy weight, heart healthy, low sodium, low cholesterol, low sat fat, low calorie.
Nutrition Information
Servings Per Recipe: 12
Amount Per serving
Calories: 196 cal Carbohydrate Servings: 2
Carbohydrates: 32 g Dietary Fiber: 4 g Cholesterol: 36 mg
Fat: 6 g Sodium: 182 mg Saturated Fat: 1 g
Protein: 5 g Potassium: 167 mg Monounsaturated Fat: 3 g
Nutrition Bonus: Fiber (17% daily value).
Exchanges: 2 starch, 1 fat
I would like to thank my friend Jan for sharing this recipe with me.
