Parmesan Chicken for Two

Ingredients:

2 x Boneless chicken breasts
1/2 cup "Oven Fry" for Pork or chicken(No Substitutions)
1/2 tbl Italian seasoning
1/4 cup grated Parmesan cheese
1 x egg
Olive oil

Method:

Flatten chicken to about 1/4 to 3/8 of an inch thick. in a
shallow bowl, combine bread crumbs, Parmesan cheese and Italian
seasoning. in another bowl, beat the egg. Dip chicken into egg,
then coat with crumb mixture.
I use a spoon to coat chicken with the crumb mixture gently
pressing crumbs onto chicken. Preheat a frying pan with about
a 1/2 cup of olive oil. add more when necessary. brown on medium
heat until nicely browned and juices run clear.
This is one of our favorite chicken recipes. It is very moist
and full of flavor! you can add a slice of tomato on top when
chicken is done, then add some mozzarella on top of that.
I sometimes serve with spaghetti and a nice loaf of fresh bread.
or mashed potatoes and stuffing. The possibilities are endless.

 

Green Mountain Maple Barbecued Chicken

3 tablespoons pure maple syrup

3 tablespoons bottled chili sauce

1 tablespoon cider vinegar

2 teaspoons country-style Dijon mustard

4 skinless boneless chicken thighs

1 tablespoon vegetable oil

Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper.

Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes.

Serve immediately.

Serves 2.

Bon Appetit

Grilled Hen

 

1 1-1/2 pound cornish hen
2 tablespoons honey
1/4 teaspoon ground allspice
Juice and zest of 2 oranges
2 tablespoons olive oil
Salt and pepper

Debone hens, beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves. Leave in leg and wing bones, but discard carcass (or save for stock). In a shallow nonreactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add cornish hen halves, turning to coat; meat should be completely covered with marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30 minutes. When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes. Watch carefully -- it can burn easily because of honey in marinade. When first side is browned, turn and move halves to a cooler section of grill. Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone. Serve with sweet potatoes (recipe follows).

BOURBON-MASHED SWEET POTATOES:
1 pound sweet potatoes
2 tablespoons butter, room temperature
2 tablespoons brown sugar, (optional)
1/4 cup light or heavy cream, room temperature
1/4 cup good-quality bourbon
Salt and pepper
3 tablespoons snipped chives, for garnish

Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender. As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor. Process until smooth. Add butter, sugar, cream and bourbon. Process to incorporate everything. Season to taste. If you wish, shape sweet potatoes into quenelles before serving. Garnish with chives, sprinkling them all over plate. Yield: 2 servings

One Skillet Chicken and Black Beans



1 tsp grapeseed oil

2 cloves garlic (minced)

2 ribs celery (diced)

1 large onion (diced)

1/4 tsp ground cumin

1/8 tsp cayenne pepper

1/2 cup dark beer

1/4 tsp salt

fresh ground black pepper to taste

2 Tbsp tomato paste

1 Tbsp pure maple syrup

1/4 tsp pure vanilla extract

1 15 ounce can no salt added black beans

6 ounces skinless, boneless chicken breast (cubed)

2 ounces low-fat Monterey jack cheese (grated)



Preheat the oven to 350°F.



Place the grapeseed oil in a large skillet over medium

heat. Add the garlic, celery and onion and cook,

stirring frequently, for about 10 minutes until the

onions begin to soften.



Add the cumin, cayenne, beer, salt, pepper, tomato

paste, maple syrup vanilla extract and black beans.

Cook, stirring frequently, for about 10 minutes. Add

the chicken and cook for another five minutes.



Divide the chicken and black bean mixture into two au

gratin dishes. Top with the grated jack cheese and

place the dishes in the oven.



Cook for about 3 - 5 minutes until the cheese is

melted and beginning to brown on top.



Nutrition Facts

Serving size: 3 ounces chicken with black beans |

Servings 2

Chicken in Mustard Sauce

2 teaspoons oil

2 chicken breast fillets, skin removed

3 spring onions, trimmed and halved

1/2 cup mayonnaise

1 tablespoons chicken stock

1 teaspoon grated lemon rind

1 tablespoon Wholegrain or Dijon Mustard

Fresh ground black pepper, to taste



Heat the oil in a skillet. Add the chicken and spring onions. Cook the fillets for 3 to 4 minutes on each side or until cooked through. Transfer the fillets to heated serving plates.

Remove the pan from heat, add the mayonnaise, chicken stock, lemon rind and mustard to pan. Season to taste with the pepper, stirring to combine ingredients.

Spoon the mustard sauce over the cooked chicken and serve accompanied by salad or fresh vegetables. Serves 2

Bacon Mushroom Chicken



This creamy chicken dish has a wonderful taste of bacon and garlic.



Prep time: 1 hour



2 4-oz. chicken breasts

3 tbsp. butter, melted

1 clove garlic, minced

4 thick slices of bacon

1/2 c. mushrooms, sliced

1/3 c. heavy cream

1/4 c. cheddar cheese



Preheat oven to 350 degrees Fahrenheit.

Pour melted butter and minced garlic in a 9x13-inch baking dish.

Place two slices of bacon on top of each piece of chicken.

Put mushrooms on top of the chicken and bacon.

Bake in preheated oven for 45 minutes or until chicken is no longer

pink in the middle.

Remove baking dish from the oven and put cheddar cheese on top of the

chicken.

Return baking dish to the oven and cook for an additional 5 minutes

to melt the cheese.

Remove chicken and place on a platter. Pour juices from baking dish

into small saucepan and whisk together with cream over low heat until

thickened.

Pour sauce over chicken and serve warm.

Chicken In Tomato Marsala Sauce



2 lg boneless, skinless chicken breast halves

1/2 tsp. oregano

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. freshly ground pepper

Vegetable cooking spray

4 oz. fresh mushrooms, sliced

8 oz. tomato sauce (1 can)

1/4 c. Marsala wine



In a small bowl, mix together the oregano, garlic

powder, onion powder and pepper.

Sprinkle generously over all sides of the chicken

using all of the mixture.

Heat a non-stick frying pan over high heat for

about 1 minute; then spray with the vegetable cooking

spray.

Add the chicken and cook for about 5 minutes.

Push the chicken to the side and add the tomato sauce

and wine, stiring with the mushrooms to mix well.

Arrange the chicken in the sauce and simmer for about

12 minutes or until a fork can be inserted in the

chicken with ease.

Serve with cooked linguine.



Makes 2 servings.

Dijon-Dill Chicken and Noodles

Makes:2 servings (1 1/2 cups each)



4 oz boneless skinless chicken breast, cut into thin bite-size strips

1/2 cup chopped onion (1 medium)

1 can (18.5 oz) Light vegetable and noodle soup

2 tablespoons Dijon mustard

1/8 teaspoon dried dill weed

1/2 cup uncooked wide egg noodles (1 1/2 oz)

2 cups fresh broccoli florets

1 oz fat-free cream cheese



In 12-inch nonstick skillet, cook chicken and onion over medium- high

heat, stirring constantly, until onion is tender and chicken just begins to brown.Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 mins, stirring occasionally. Add broccoli; cook uncovered 3 to 4 mins longer stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

Chicken in Mojo Pan Sauce



Mojo is a garlicky citrus vinaigrette that’s a staple

of Cuban cooking. While it’s the perfect complement to

these chicken breasts, it also adds a lively zip to

shrimp or pork chops.



2 boneless skinless chicken breast halves

1/4 teaspoon plus 1/8 teaspoon salt, divided

1/4 teaspoon plus 1/8 teaspoon freshly ground pepper,

divided

1 teaspoon cumin seeds

2 tablespoons olive oil

4 large garlic cloves, minced

1/4 cup fresh orange juice

2 teaspoons lemon juice

2 thin orange slices

2 thin lemon slices

2 tablespoons chopped fresh parsley, divided



Sprinkle both sides of chicken breasts with 1/4

teaspoon of the salt and 1/4 teaspoon of the pepper.

Press cumin seeds into both sides of chicken.



Heat oil in large skillet over medium heat until hot.

Add chicken; cook 7 to 9 minutes or until golden brown

and no longer pink in center, turning once. Place on

plate; cover loosely with foil.



Add garlic to skillet; cook and stir 30 to 60 seconds

or until fragrant. Add orange juice, lemon juice,

orange slices, lemon slices and 1 tablespoon of the

parsley. Bring to a simmer, stirring to scrape up any

browned bits from bottom of skillet. Stir in remaining

1/8 teaspoon salt and 1/8 teaspoon pepper.



Serve chicken with sauce; spoon lemon slices and

orange slices over chicken, if desired. Sprinkle with

remaining 1 tablespoon parsley.



2 servings

Chicken with Lemon Sauce



2 boneless skinless chicken breast halves

5 TB all purpose flour, divided

1/4 cup grated Parmesan cheese

3/4 tsp. salt, divided

1/2 tsp. ground black pepper, divided

2 eggs

2 TB butter, divided

1 TB olive oil

3/4 cup chicken broth

1/2 cup apple juice

1 TB lemon juice

1 TB minced fresh parsley



Flatten chicken to 1/4" thickness.



In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon

salt and

1/4 teaspoon pepper.



In another bowl, beat the eggs. Dip chicken into eggs; coat with flour

mixture.



In a large skillet, cook chicken in 1 tablespoon butter and oil over medium

heat for 3 to 5 minutes

on each side or until juices run clear. Remove chicken, set aside and keep

warm.



In a small bowl, combine the remaining flour, salt and pepper; stir in broth

until smooth.



Add apple juice to the skillet, stirring to loosen any browned bits. Stir

broth mixture and

add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until

thickened and bubbly.



Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter;

cook and stir until butter

is melted. Serve over chicken.



Yield: 2 servings.

Cornish Hen with Veggies



1 (24 oz.) fresh or frozen Rock Cornish hen, thawed

3/4 cup ready-to-eat baby-cut carrots

2 TB apple jelly

1 TB butter or margarine

1/4 tsp. salt

1/4 tsp. dried marjoram leaves

1 cup Green Giant Select® frozen sugar snap peas



Heat oven to 350° F. Remove giblets; split hen in half. Rinse and pat dry.



Place skin sides up in ungreased 9" x 13" glass baking dish. Arrange carrots

around hen.



In 1 quart sauce pan, cook jelly, butter, salt and marjoram over low heat 2

to 3 minutes, stirring

constantly, until warm. Brush half of sauce over hen and carrots. Cover with

foil.



Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20

minutes longer, brushing

with pan juices once or twice, until hen is fork tender, its juices run clear

and vegetables are tender.



Serves: 2.