Preheat oven 350 degrees
-6 chicken breasts, slightly pounded 1 tbsp corn starch
-3 eggs or 3 egg whites 1 1/2 cups milk
-3/4 cup seasoned bread crumbs 3 ounces grated Parmesan cheese
-2 tbsp olive oil (divided) 3 tbsp parsley (chopped)
-5 ounces mozzarella cheese (shredded) 1/2 tsp black pepper
Dip chicken breasts in beaten eggs or egg whites and then coat with bread crumbs. Heat 1/2 the oil in large saute pan over medium heat. Add half of chicken and brown on both sides.
Remove from pan and place in baking dish. Repeat with remaining oil and chicken. Top with mozzarella cheese. Dissolve corn starch in 3 tbsp milk. Heat remaining milk, Parmesan cheese, parsley and pepper in small sauce pan. Stir in corn starch mixture and cook until sauce thickens. Pour over chicken and bake for 30 minutes. May be prepared ahead up to the sauce and refrigerated for a day ahead before baking. Bake a little longer if chicken is chilled. This is one of my oldest son's favorites.
Serves 2
Preheat oven to 350 degrees
Flatten 8 ounces chicken breast, skinless, boneless and halved. Use sheets of waxed paper to pound chicken about 1/8 inch thick. Top each half with a slice of prosciutto ham and a slice of Swiss cheese. Sprinkle with 1 tsp of dried sage. Fold in sides of chicken and roll breasts up firmly like a jelly roll. Dip the breasts in 4 tbsp melted butter and then coat them with 1/3 cup Panko bread crumbs mixed with 2 tbsp grated Parmesan cheese and 2 tbsp chopped parsley. Transfer to a baking dish and bake for 15 to 20 minutes, depending on the size of the chicken breasts.
-2 tbsp butter salt to taste
-2 tbsp flour dash of pepper
-1 cup chicken stock
-1 cup of cream or half and half
-1 cup shredded cheese. Use a combination of Swiss, cheddar, and Parmesan
Melt butter, add flour and cook stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in chicken stock. Bring to a boil, lower heat and cook for 1 minute. Add cream, the cheeses, salt and pepper. Pour over chicken breasts and put under a preheated broiler. Broil until golden brown and bubbly. Watch carefully so the chicken does not burn. This dish is very good with a simple salad with vinaigrette.
No comments:
Post a Comment