All posts by Sharon

Chicken, Main Dish

Buffalo Chicken

Leave a comment
Pin It

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt 
1/4 teaspoon pepper
2 eggs
1/2 cup seasoned bread crumbs
3 tablespoons canola oil
1/4 cup buffalo wing sauce
1/4 cup shredded provolone cheese
1/4 cup shredded part-skim mozzarella cheese
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in egg, then coat with bread crumbs.
In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. 
4  Servings
Casseroles, Chicken, Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

Leave a comment
Pin It

1 (14 oz.) can Italian-style diced tomatoes
1 1/4 cups mozzarella cheese, shredded, divided
1/4 cup fresh basil, chopped
1 package Stove Top Stuffing Mix for Chicken
8 skinless boneless chicken breasts, small
1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing
Preheat oven to 350 degrees.   
Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.
Variation:
For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.
 8  Servings
Main Dish, Seafood

Black Sea Bass en Papillote

Leave a comment
Pin It

1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.  Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.  Wrap each parchment “package” in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving
 4  Servings
Chicken, Main Dish

Bennigan’s Smothered Chicken

Leave a comment
Pin It

4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon
For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade. Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the chicken to soak and marinate for at least two hours, shaking occasionally.
While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.
After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.  
After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.  Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven. 
Makes 4 servings.
Oven instructions:
If you don’t have a grill, preheat the oven to broil. Broil the chicken, 5 to 7 inches from the broiler, for about 10 minutes. Watch the chicken to prevent burning. About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from the oven, top with cheese and mushroom/onion mixture. Then broil for 2-3 minutes more. Serve immediately from oven.
 4  Servings