Posts Tagged ‘Parmesan’

The Original White Meat!

June 7, 2017

Yes, chicken!  And whenever I run across a recipe that is super simple, I just can’t resist.  Here’s a recipe that will only take you thirty (30) minutes to prepare but will taste like you slaved in the kitchen for hours!

Chicken Parmesan in a Garlic Mushroom Cream Sauce

Ingredients
4 chicken breasts, boneless and skinless
2 Tablespoons of olive oil
Salt and pepper
8 ounces of sliced mushrooms
1/4 cup of butter
2 cloves of garlic, minced
1 Tablespoon of flour
1/2 cup of chicken broth
1 cup of heavy cream
1/2 cup of Parmesan cheese, grated
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 cup of spinach, chopped

Directions
1.  Season your chicken on both sides (salt and pepper).  In a large skillet, add the olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned/cooked to where there is no longer any pink in the center.  Remove the chicken and set aside.  Add the sliced mushrooms to the skillet and cook for a few minutes until they are tender.  Remove them and set aside.

2.  For the sauce, add the butter to you skillet and melt.  Throw in the minced garlic and cook until it is tender (a minute or so).  Add the flour and whisk until it is incorporated and slightly thick.  Whisk in the chicken broth, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.  Add the spinach and let it simmer until the sauce thickens and the spinach wilts.  Add the chicken and the mushrooms back into your sauce (to coat).  Serve on either a bed of rice, or over the pasta of your choice.

Yum!

Not Your Grandma’s Chicken Noodle Soup!

October 18, 2016

Chicken Parmesan Soup

Ingredients
3 garlic cloves, minced
1 green bell pepper, chopped
14-1/2 ounces of crushed tomatoes
½ pound of raw chicken breasts, skinless and boneless
3 cups of chicken broth
½ cup of white onion, chopped
1/3 cup of shredded Parmesan cheese
1 Tablespoon of fresh basil, chopped
2 teaspoons of fresh oregano, chopped
1/8 teaspoon of red pepper flakes (or more to taste)
4 ounces of uncooked gemelli or penne pasta
Fresh basil or parsley, skinless (for the garnish)

Directions
1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes.  Cook on high for 3-1/2 hours or on low for 7 hours.

2. Transfer the chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked al dente.

3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

An Appetizing Vegetable Appetizer!

May 29, 2013
Here’s a new way to fix zucchini (at least it is new for me) that sounds absolutely wonderful.  Of course the breading and the dipping sauces probably negate any of the healthful benefits of eating zucchini, but alas, you sometimes have to go with the tasty unhealthy things every now and then.
Ingredients
  • 2 medium zucchini (1 pound), cut into ¼-inch thick rounds
  • 1½ cups of your favorite sauce, for dipping (marinara, ranch, etc.)
  • ⅓ cup prepared Italian salad dressing
  • 1 egg, beaten
  • 1 clove garlic, minced
  • 1 cup bread crumbs
  • ¼ teaspoon salt
  • Pinch pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup (3/4 ounce) grated Parmesan
  Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper and lightly coat with cooking spray.
  2. In a medium bowl, whisk together the salad dressing, egg and garlic. In a second shallow bowl stir together bread crumbs and remaining ingredients.
  3. Toss the zucchini in the egg mixture and dip each round into the bread crumb mixture, coating both sides evenly, and place in a single layer on the prepared baking sheet.
  4. Bake the zucchini for approximately 20-25 minutes or until browned and crisp. Remove with spatula and serve warm with your favorite dipping sauce.

Yummy Recipe!

November 20, 2009

Here is a really quick and easy chicken recipe, and very tasty!  Courtesy of the November issue of  “Men’s Health” magazine.

Crispy Parmesan Chicken

2 boneless, skinless chicken breasts (6 oz each)
1 cup bread crumbs
2 Tbsp grated Parmesan cheese
1/2 Tbsp dried Italian seasoning
2 egg whites
Salt and pepper (I use cayenne)
1/2 Tbsp olive or canola oil
1 1/2 Tbsp butter
2 Tbsp capers
1/2 Tbsp Dijon mustard
Juice of 1 lemon
2 Tbsp fresh parsley, roughly chopped

1. Cover the chicken with parchment paper or plastic wrap, and use a meat mallet or a heavy-bottomed skillet to pound it until it’s 1/4″ thick.

2. Combine the crumbs, Parmesan, and Italian seasoning in a wide bowl. In a second bowl, beat the egg whites sligthly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites and then into the crumb mixture, pressing to make sure it’s evenly coated.

3. Heat the oil on medium in a large stainless-steel saute pan or cast-iron skillet. Add the breasts and cook 3 to 4 minutes or until the crusts are deeply browned. Turn them over and cook an additional 2 to 3 minutes. Then transfer them to a platter to rest.

4. While the pan is still hot, add the butter. When it’s lightly browned, which should take no longer than 1 minute, stir in the capers, mustard, and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add the parsley. This is your sauce.

5. Serve the chicken breasts with the sauce drizzled on top.