"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Friday, February 25, 2011

Garlic Cheddar Chicken

4 chicken breasts, pounded to even thickness
1/3 c. Italian breadcrumbs
1/4 c. grated parmesan cheese
3/4 c. shredded cheddar cheese
Salt and pepper to taste
1/4 c. butter
3 cloves garlic, minced


Preheat oven to 350 degrees. In a shallow bowl, toss together the breadcrumbs, parmesan, cheddar, salt and pepper and set aside. Heat the butter and garlic in a skillet over medium and saute for a couple minutes, stirring occasionally then remove from the heat. Dip each chicken breast, one at a time into the melted butter and then press into the breadcrumb mixture, coating both sides well. Arrange chicken breasts in a 13x9 baking dish and bake in the preheated oven for 30 minutes or until chicken is fully cooked. Serves 4.

Notes: This recipe is SO delicious! It was a huge hit among food bloggers several years ago and I used to make it then. I came across it again recently and since I'm eating meat for the time being I had to make it. It never disappoints! Probably all that butter... :)

One Year Ago: Button Tree

Tuesday, February 15, 2011

Garlic Lemon Chicken for Two

2 tbsp. butter or olive oil
2 large garlic cloves, minced
2 chicken breasts, pounded thin
1 lemon, zested and juiced
1/3 c. breadcrumbs
2 tbsp. parmesan cheese
1 tsp. dried parsley
Salt and pepper to taste
1 egg

In a shallow dish, combine lemon zest, breadcrumbs, parmesan cheese, parsley, salt and pepper. In another dish, whisk together the lemon juice and egg.  Heat butter or oil in a large skillet over medium heat, add garlic and saute for a minute or two. Dip the chicken breasts, one at a time in the egg mixture and then into the breadcrumb mixture and coat well. Place in the hot skillet and cook for 3-4 minutes on each side until the chicken is fully cooked. Serves 2.

Notes: I made this for Randy and I for Valentines Day and served it with couscous and sweet corn. We both loved it! I will definitely be making this again. Randy said it gets 5 stars :)

One Year Ago: Reeses Fudge Cookies

Friday, February 11, 2011

Cream Cheese Chicken Packets

2 chicken breasts, cooked and shredded
8 oz. cream cheese, softened
10 oz. frozen chopped spinach, thawed and squeezed dry
1 tsp. dried minced onion
Salt and pepper to taste
2 8 oz. packages crescent rolls (16 rolls total)
Parmesan cheese (for garnish, optional)
Dried parsley (for garnish, optional)

In a large mixing bowl, stir together the shredded chicken, softened cream cheese, spinach, minced onion, salt and pepper until well combined and set aside. Preheat oven to 350. Open the rolls and place two triangles together to make a rectangle. Using your fingers, press the seams together to create one piece and place the formed rectangles onto a baking sheet. Spoon the cream cheese mixture onto half of each rectangle. Fold each roll over, covering the filling, creating a square. Roll up the three open sides to seal in the filling. Sprinkle each packet with parmesan cheese and dried parsley and bake in the preheated oven for 15 minutes, or until golden brown. Makes 8 packets.

Notes: My mom made something similar to this when I was growing up and I always loved it! I remember watching her make them and I was always so anxious to eat them when they were ready. I recreated them myself...not sure if they're exactly the way she made them but they tasted pretty close! If you're not a huge spinach fan you can substitute broccoli for sure :)

One Year Ago: Oven Roasted Cabbage Wedges and Balsamic Chicken with Feta