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Penne Della Palma

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Penne Della Palma

A delightful Italian pasta dish traditionally served on Palm Sunday, featuring penne pasta, hearts of palm, and cherry tomatoes in a delicious creamy parmesan cheese sauce, Enjoy!  
Course: Entrée
Cuisine: Italian
Servings: 3

Ingredients

  • 1 lb. penne pasta
  • 1 (14 oz.) can hearts of palm drained
  • 2 cloves garlic minced
  • 1 c. cherry tomatoes halved
  • 1/4 c. parsley minced
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. Italian seasoned breadcrumbs
  • 1 T. olive oil
  • 1 T. butter
  • 1/2 c. brandy or chicken stock, if you prefer
  • 1/2 c. starchy pasta water
  • 1/2 c. heavy cream
  • Salt and pepper to taste

Instructions

  • Boil pasta according to package directions until al dente. Drain water, reserving a 1/2 cup of starchy pasta water.
  • Drain liquid from palms and cut into 1/4 inch pieces.
  • In a large pot, heat olive oil and butter, then sauté garlic, parsley, tomatoes, and palm.
  • Add cheese and breadcrumbs, stir to combine. Add brandy or chicken stock, starchy water, and cream (Attention: cooking with liquor is flammable).
  • Stir in pasta. season with salt and pepper to taste.
  • To serve, drizzle with olive oil and sprinkle with more grated Parmesan cheese if desired.

Penne Alla Vodka

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Penne Alla Vodka

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Penne Alla Vodka

Penne noodles smothered in a rich, creamy, tomato vodka sauce!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 3/4 c. half and half or light cream
  • 1 tsp. cornstarch
  • 2 T. olive oil
  • 1 sm. onion chopped
  • 2 cloves garlic minced
  • 1/4 tsp. crushed red pepper flakes
  • 1 (28 oz.) can diced tomatoes
  • 1/4 tsp. freshly ground pepper
  • 1/4 c. Vodka
  • 1 lb. penne pasta
  • 1/2 c. freshly grated Parmesan cheese plus additional for garnish

Instructions

  • Bring a large covered pot of water to a boil, over medium-high heat, to cook pasta in.
  • In a small bowl, combine half-and-half and cornstarch, set aside.
  • In 12-inch skillet, heat olive oil on medium until hot. Add onion and cook 6 to 8 minutes or until lightly browned and tender, stirring frequently.
  • Add garlic and red pepper flakes and cook 1 to 2 minutes longer, stirring.
  • Add tomatoes with their juice and freshly ground black pepper, heat to simmering; cook 4 to 5 minutes or until some liquid evaporates.
  • Add vodka and continue to simmer 7 to 8 minutes or until slightly thickened.
  • Meanwhile, cook pasta according to package directions. Drain and return to pot.
  • To half-and-half mixture in bowl, add 1/4 cup tomato mixture and stir to combine; pour into skillet. Bring sauce to a boil over medium-high heat. Cook 2 minutes longer, stirring occasionally.
  • Remove vodka sauce from heat; stir in Parmesan. Add vodka sauce to pasta in pot; stir to combine.
  • Spoon pasta into shallow bowls; sprinkle with additional Parmesan.

Pasta Puttanesca

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Pasta Puttanesca

Strozzapreti pasta tossed with fresh tomatoes, peppers, olives, anchovies, capers, and garlic gives this pasta big bold flavors, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1/2 c. extra virgin olive oil
  • 2 anchovy filets rinsed, coarsely chopped
  • 1 stalk celery diced (about ½ cup)
  • 1/2 c. diced yellow onion
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 2 cloves garlic minced
  • 2 pinches red pepper flakes
  • 1/2-1 tsp. dried oregano
  • 3 T. tomato paste
  • 3 T. sundried tomato pesto (I use Raos)
  • 1/2 pint cherry or grape tomatoes quartered
  • 1/2 c. sliced blacked olives
  • 1/2 c. sliced green olives
  • 1/4 c. capers drained
  • 2 handfuls baby spinach
  • 8 oz. Strozzapreti pasta or spaghetti, penne, gnocchi
  • Kosher and freshly cracked black pepper to taste
  • Fresh chopped parsley for garnish if desired

Instructions

  • Assemble your ingredients and prep all veggies before you begin.
  • Bring a large pot of salted water to a boil. Once boiling, add the pasta, cooking until al dente, about 7-9 minutes.
  • Meanwhile, in a large skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a wooden spoon, until they start to disintegrate into the olive oil about 1-2 minutes.
  • Add the celery, onions, red and green bell peppers, garlic, crushed red pepper, and oregano. Cook, stirring occasionally until the veggies are tender-crisp about 3-5 minutes
  • Add the tomato paste, sundried tomato pesto, and cherry tomatoes, stir to combine. Cook for 2-3 minutes.
  • Add the olives, capers, and spinach to the skillet, stir to combine. Turn off the heat, stirring occasionally until the spinach is wilted.
  • Drain the pasta reserving a 1/2 cup of the pasta water. Add the pasta to the sauce, stirring to combine. Add pasta water as needed. Taste, and adjust the seasonings adding kosher salt and freshly cracked pepper to taste.
  • Serve in bowls topped with fresh chopped parsley if desired.

Orzo Salad

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5 from 2 votes

Orzo Salad

The perfect salad for a picnic! Orzo pasta, fresh basil, arugula, dried cherries, toasted pine nuts, and feta cheese tossed with a lemony vinaigrette, Enjoy!
Course: Salad
Cuisine: Greek
Servings: 8

Ingredients

SALAD:

  • 1 lb. orzo pasta
  • 3 T. extra virgin olive oil
  • 2 c. fresh arugula torn into bite-size pieces
  • 12 fresh basil leaves torn into bite-size pieces
  • 1/2 c. dried cherries
  • 1/4 to 1/2 c. toasted pine nuts I like more, but they can be very expensive

LEMON VINAIGRETTE:

  • 1/4 c. extra virgin olive oil
  • 3 T. lemon juice
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3/4 c. feta cheese crumbled

Instructions

  • SALAD: Cook pasta according to package directions and drain. Spread pasta on a large cookie sheet. Drizzle pasta with 3 tablespoons olive oil, toss and spread out; set aside to cool.
  • When the orzo is cool, transfer to a large serving bowl, add torn arugula and basil, dried cherries, and toasted pine nuts.
  • LEMON VINAIGRETTE: In a small bowl whisk together 1/4 cup olive oil, lemon juice, salt and pepper, pour over pasta and toss together. Add crumbled feta and gently toss again to combine. Chill until ready to serve. Best if eaten the same day prepared.

Notes

If you find the salad is a little dry the next day, just make more dressing, toss to coat.

Linguine with Clams Bacon and Tomato

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Linguine with Clams Bacon and Tomato

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Linguine with Clams Bacon and Tomato

Linguine tossed with clams and bacon in a delicious white wine tomato sauce.
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1/4 lb. sliced bacon cut crosswise into 1/2-inch strips
  • 3 cloves garlic minced
  • 1/2 c. dry white wine
  • 1 (16 oz.) can crushed tomatoes in thick puree
  • 1 c. bottled clam juice
  • 3/4 lb. (1 1/2 cups) chopped clams drained
  • 1/3 c. chopped flat leaf parsley
  • 3/4 tsp. salt more if needed
  • 1/4 tsp. red pepper flakes
  • 3/4 lb. linguine or thin spaghetti

Instructions

  • In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.
  • Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.
  • In a large pot of boiling, salted water, cook the linguine until al dente, about 12 minutes, then drain. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Fettuccine Alfredo

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Fettuccine Alfredo

Fettuccine noodles tossed with cream, butter, and parmesan cheese. Stir in crispy bacon or pancetta and sliced mushrooms to create a hearty meal!

Course: Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • 1 c. butter softened
  • 2 c. heavy cream
  • 2 c. grated Parmesan cheese
  • 1 lb. fettuccine noodles
  • 1 dash salt
  • freshly ground black pepper to taste
  • 1/4 c. fresh basil ribbons for garnish, optional

Instructions

ALFREDO:

  • Place the butter in a large heat-proof bowl. Using an electric mixer set on low speed beat until smooth. Add the heavy cream and parmesan cheese. Stir until well blended, set aside.

PASTA:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
  • Drain well and immediately add the hot pasta to the butter mixture. Using two forks, toss fettuccini in butter mixture to coat well. Add salt and pepper to taste.
  • Divide the pasta between 6 bowls or plates. Quickly slice the basil into ribbons. Sprinkle over each serving. Serve immediately.

Notes

Stir in crispy bacon or pancetta and sliced mushrooms to create a hearty meal or top with grilled shrimp, chicken, or steak!

Edye’s Mac & Cheese

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Edye's Mac & Cheese

This three cheese mac topped with butter Ritz crackers is sure to become your family's favorite!
Course: Side Dish
Cuisine: American
Servings: 6
Author: Edythe Lavenger

Ingredients

  • 1 lb. macaroni noodles
  • 1 (8 oz.) pkg. cream cheese cut into small cubes
  • 1/4 c. butter
  • 4 T. all-purpose flour
  • 1 1/2 c. milk
  • 2 c. shredded Colby cheese
  • 2 c. shredded cheddar cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • 1 dash salt
  • 1 tube Ritz crackers

Instructions

  • Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish.
  • Cook noodles according to package directions and drain. Place noodles in a large bowl.
  • Meanwhile, in a saucepan over medium heat, melt the butter. Slowly add flour, stirring constantly to make a rue. Whisk in milk until well combined.
  • Stir in cream cheese, Colby and cheddar cheeses. Season with garlic powder, onion powder, salt and pepper. Bring to a boil stirring constantly. Pour cheese sauce over the noodles; stir to combine.
  • Pour mac and cheese into the prepared baking dish. Cover and bake for 15 minutes. Crush Ritz and place over the top of noodles, bake an additional 15 minutes uncovered. Serve immediately.

Easy Greek Pasta Salad

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Greek Pasta Salad

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Easy Greek Pasta Salad

Recipe by my brother Ted - A delicious quick and easy meal or side dish.
Course: Salad
Cuisine: Greek
Servings: 6
Author: Ted Hutchins

Ingredients

  • 1 lb. box tri-color rotini pasta
  • 1 med. English cucumber quartered then cut into ½ inch slices
  • 1 (6 oz.) can med. black or Kalamata olives pitted and sliced in half
  • 1 sm. container grape tomatoes
  • 1 (14 oz.) can artichokes hearts drained
  • 1 (8-10 oz.) stick Italian dry salami quartered then cut into ½ inch slices
  • 1 (16 oz.) bottle Kraft Greek Vinaigrette Dressing
  • crumbled feta cheese for garnish

Instructions

  • Cook pasta according to package directions, drain and cool.
  • In a large bowl combine pasta, cucumbers, olives, whole grape tomatoes, artichokes and salami.
  • Pour about 8 ounces of Greek Vinaigrette over salad and gently toss together. Chill for a couple of hours.
  • When ready to serve spoon pasta salad into individual serving bowls and sprinkle with crumbled feta cheese.
  • Cook's Note: I have used cubed mozzarella or provolone cheeses in place of feta.

Chipotle Macaroni and Cheese

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Chipotle Macaroni and Cheese

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Chipotle Macaroni and Cheese

Try our creamy, smoky, chipotle macaroni and cheese alongside your favorite fish, steak or chicken!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. cavatappi pasta or other small hollow, ridged pasta
  • 1 T. vegetable oil
  • 2 T. finely diced yellow onion
  • 1/2 c. unsalted butter
  • 3 T. all-purpose flour
  • 2 c. heavy cream
  • 3 c. half and half
  • 2 tsp. kosher salt
  • 1 T. chipotle chili powder
  • 1 tsp. white pepper
  • 16 oz. shredded cheese combine Sharp & Medium Cheddar, and Smoked Swiss
  • 3/4 c. panko bread crumbs

Instructions

  • Preheat oven to 350 degrees Cook pasta according to package directions, until al dente. Drain pasta reserving a 1/2 c. pasta water to thin sauce. Return pasta to the pot. Drizzle with vegetable oil, toss to coat, cover to keep warm.
  • Melt butter in a large sauce pot over medium heat. Add onion and flour, cook 1 to 2 minutes until translucent, do not brown. Add cream, half and half, kosher salt, chipotle powder and white pepper. Bring pot to a simmer. Cook until sauce is thick, about 5 to 6 minutes. Add reserved pasta water to thin sauce, if needed. Add cheese and cooked pasta to the sauce, stir to combine.
  • Pour into a buttered 9 x 13-inch baking dish. Sprinkle top with bread crumbs. Bake 20-25 minutes or until hot and bubbling around the edges.

Chicken Pesto Tortellini Salad

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Chicken Pesto Tortellini Pasta

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Chicken Pesto Tortellini Salad

A quick summer meal, perfect for picnics!!
Course: Salad
Cuisine: Italian
Servings: 6

Ingredients

  • 1 (20 oz.) pkg. cheese tortellini fresh or frozen
  • 1/2 c. mayonnaise
  • 3/4 c. plain yogurt
  • 1 (9 oz.) pkg. basil pesto
  • 3 T. buttermilk
  • 1 T. lemon juice
  • 1/3 c. grated Parmesan cheese
  • 2 c. frozen baby peas
  • 3 c. chicken breast cooked and cubed
  • 1 pint cherry tomatoes
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped

Instructions

  • Bring a large pot of water to a boil. Add tortellini and cook according to package directions, about 3 to 4 minutes, until tender. Meanwhile, place peas in colander. Drain tortellini over peas to thaw, set aside.
  • In large bowl, combine mayonnaise, yogurt, pesto, buttermilk, lemon juice, and Parmesan cheese, mix well. Add tortellini and peas, mix gently.
  • Stir in remaining ingredients and stir gently to coat. Cover and chill for 3 to 4 hours to blend flavors. Garnish with toasted pine nuts, if desired.

Baked Manicotti

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Baked Manicotti

Meat and cheese stuffed pasta shells, smothered in marinara sauce, mozzarella, and parmesan cheeses...Benissimo!!
Course: Entrée
Cuisine: Italian
Servings: 6
Author: Terri Cleveland

Ingredients

  • 1 (8 oz.) pkg. manicotti noodles
  • 1 lb. lean ground beef or sausage
  • 1 sm. onion chopped
  • 2 cloves garlic minced
  • 1 1/2 c. cottage cheese
  • 2 c. shredded mozzarella cheese divided
  • 1/2 c. grated Parmesan cheese plus more for sprinkling
  • 2 lg. egg whites lightly beaten
  • 1 tsp. dried oregano
  • 1 (32 oz.) jar marinara sauce or homemade, divided
  • 1 T. chopped parsley for garnish

Instructions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • Meanwhile, in a large skillet, brown beef or sausage with onions and garlic over medium heat. Drain off excess grease and cool.
  • Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Pour just enough marinara sauce into the dish to cover the bottom.
  • In a large bowl, combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano; mix well. Place the filling in a large piping bag. Fill each shell with meat and cheese mixture. Place stuffed noodles in the baking dish.
  • Cover stuffed noodles with remaining marinara sauce and top with remaining 1 cup mozzarella cheese.
  • Bake for 45-50 minutes. Sprinkle with more Parmesan cheese and fresh chopped parsley if desired. Enjoy with a fresh green salad and garlic bread.

Angry Noodles

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Angry Noodles

A delicious quick and easy recipe from my dear friend Suzanne - Penne noodles smothered in a spicy garlic and herb pasta sauce topped with parmesan cheese. The more red pepper flakes you add the Angry-er (hotter) it gets!!
Course: Side Dish
Cuisine: American
Servings: 6
Author: Suzanne Handy

Ingredients

  • 1 lb. penne pasta ziti or other pasta
  • 1/2 c. olive oil
  • 1/2 c. minced garlic
  • 2 (15 oz.) cans Hunts tomato sauce or puree
  • 2 (15 oz.) cans Hunts diced tomatoes
  • 1 tsp. dried oregano
  • 2 tsp. dried basil
  • 3 tsp. salt
  • 1-2 tsp. red pepper flakes
  • grated Parmesan cheese for serving

Instructions

  • Cook pasta according to package directions.
  • While pasta cooks, heat olive oil in a large pot over medium-high heat. When oil is hot add garlic, cook until garlic is a dark golden brown, around 5 minutes.
  • Add tomato sauce, diced tomatoes, oregano, basil and salt. Bring sauce to a boil, reduce heat and simmer for 10-15 minutes, while simmering, add 1-2 teaspoons red pepper flakes, depending on how hot (angry) you like it.
  • Serve sauce over pasta with grated Parmesan cheese.
  • Cook's Note: Add cooked chicken, shrimp or fresh mushrooms to make it a one dish meal.

Sesame Chicken

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Sesame Chicken

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Sesame Chicken

I found this handwritten recipe for Sesame Chicken tucked away in the back of my mom's old cookbook, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 (3 lb.) whole fryer chicken cut into pieces
  • 1/3 c. fresh lemon juice
  • 1/4 c. Worcestershire sauce
  • 2 T. water
  • 1/2 tsp. salt
  • 1 egg slightly beaten
  • 3/4 c. dry bread crumbs
  • 1/4 c. toasted sesame seeds
  • 1/2 tsp. paprika
  • 1/4 c. butter melted

Instructions

  • In a large one gallon re-sealable bag, combine lemon juice, Worcestershire sauce, water and salt. Pierce chicken all over with a fork. Place chicken in marinade, refrigerate for 1 hour, turning chicken once after 30 minutes.
  • In a shallow dish beat one egg slightly, set aside.
  • In another shallow dish, mix bread crumbs, sesame seeds & paprika.
  • Dip pieces of chicken into egg and then roll in the bread crumb mixture. Pour melted butter in a baking dish, just big enough to fit chicken in (chicken should fit in one layer).
  • Roll chicken in butter and arrange in baking dish skin side up. Bake at 350 degrees, uncovered, for approximately 1 hour or until chicken is done and juices run clear.
  • Cook’s Note: To toast sesame seeds, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for about 10 minutes. Or, toast in an un-greased skillet over medium heat, stirring, until golden brown.

Salsa Verde Chicken Enchiladas

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Salsa Verde Chicken Enchiladas

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Salsa Verde Chicken Enchiladas

This South of the Border dish has so much flavor without being too spicy. It's sure to please the whole family!! Makes two casseroles, one to eat and one to share or freeze.
Course: Entrée
Cuisine: Mexican
Servings: 2 casseroles

Ingredients

  • 2 rotisserie chickens
  • 2 (16 oz.) jar mild salsa Verde
  • 6 green onions thinly sliced
  • 1/4 c. fresh lime juice
  • 1/2 c. fresh cilantro leaves chopped
  • 16 (6 inch) Corn or flour tortillas
  • 1 (8 oz.) container sour cream
  • 1/2 c. low sodium chicken broth
  • 1 (8 oz.) pkg. shredded Mexican cheese blend

Instructions

  • Remove meat from chickens and coarsely shred, place in medium bowl (you will need 5-1/2 cups, reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
  • Preheat oven to 350 degrees. Grease two 9x13 glass or ceramic baking dishes, set aside.
  • In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro, keep warm over very low heat.
  • With tongs, place 1 tortilla in salsa verde mixture, heat 10 seconds. Place tortilla on parchment paper, top with about 1/3 cup shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
  • Stir sour cream and broth into remaining salsa verde mixture in skillet, spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil, sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
  • Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
  • Cook's Note: I have used six 10-inch tortillas instead of eight 6-inch tortillas in each pan as pictured above.

Roast Turkey

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Roast Turkey

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Roast Turkey

Let's talk turkey...Gobble, Gobble!!
Course: Entrée
Cuisine: American, Keto
Servings: 10

Ingredients

  • 1 (12 lb.) fresh turkey
  • kosher salt
  • freshly ground pepper
  • 1 lg. bunch fresh thyme
  • 1 lemon halved
  • 1 onion quartered
  • 1 head garlic halved crosswise
  • 4 T. butter melted

Instructions

  • Preheat oven to 350 degrees.
  • Take giblets out of turkey, wash inside and out, and pat dry.
  • Place turkey in a large roasting pan. Liberally salt and pepper the inside of the cavity. Stuff the cavity with thyme, lemon, onion and garlic. Brush the outside of the turkey with butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wings under the body of the turkey.
  • Roast turkey for 2 ½ hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh.
  • Remove the turkey to a cutting board and cover with foil, let rest for 20 minutes. Slice turkey and serve hot.

Parmesan Crusted Chicken Breast

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Parmesan Crusted Chicken

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Parmesan Crusted Chicken Breast

This chicken is so moist and tender, because we first pan fry it , then bake it off in the oven. Serve with pasta or potatoes and a side salad.
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 2 egg
  • 1 c. Parmesan cheese shredded
  • 4 (6 oz. ea.) boneless skinless chicken breasts
  • 2 T. olive oil
  • 3 to 4 tsp. lemon juice

Instructions

  • In a shallow dish, combine the flour, salt and garlic powder. In another dish, beat the eggs. Place the Parmesan cheese in a third dish. Coat chicken in flour mixture, then dip in egg and roll in cheese.
  • In a skillet, brown chicken in oil on both sides. Transfer to a shallow 2-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350 degrees for 20-25 minutes or until juices run clear.

Oven Fried Chicken

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Oven Fried Chicken

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Oven Fried Chicken

Baking makes it much easier than frying, while cutting back on fat.
Course: Entrée
Cuisine: American
Servings: 2

Ingredients

  • 4 pieces chicken (drumsticks or boneless breasts)
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. black pepper
  • Olive oil
  • 1/2 c. plain yogurt
  • 1 c. breadcrumbs
  • 1 T. parsley chopped

Instructions

  • Preheat the oven to 400 degrees. Lightly brush a baking sheet with olive oil.
  • Rinse chicken under cold water, pat dry thoroughly with a paper towel.
  • Combine sea salt, paprika, garlic and pepper together in a small bowl, set aside.
  • Pour breadcrumbs into a separate shallow dish. Dredge chicken through yogurt, sprinkle with spice mixture, then dip into breadcrumbs to coat.
  • Place chicken on baking sheet and bake 20 to 40 minutes, or until browned on the outside and cooked through. Sprinkle with parsley and serve.
  • Cook's Note: Add a little cayenne to your spice mixture to create a spicier dish.

Mushroom Bruschetta Chicken

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Mushroom Bruschetta Chicken

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Mushroom Bruschetta Chicken

Tender chicken smothered with sautéed mushrooms and melted cheese, served over toasted garlic bread.
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 T. butter
  • 1 lb. mixed fresh mushrooms (white button, shiitake, cremini) coarsely chopped
  • 1 onion finely chopped
  • 1/4 c. Balsamic vinaigrette dressing
  • 1 clove garlic minced
  • 1 tsp. fresh thyme chopped
  • 4 sm. (about 1 lb.) boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 c. Italian three cheese blend shredded
  • 4 slices bread toasted
  • 1 clove garlic peeled and cut in half, for rubbing on toast
  • 1 T. fresh chives coarsely chopped

Instructions

  • Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onions, sauté 8 to10 minutes, stirring occasionally.
  • Add dressing, minced garlic and thyme; cook 5 minutes or until mushrooms are tender, stirring frequently. Transfer to bowl; cover to keep warm.
  • Add chicken to the skillet, season with salt and pepper; cook 5 min. on each side or until done (165 degrees in the center).
  • Top chicken with mushrooms and cheese; cover. Cook 2 to 4 min. or until cheese is melted.
  • Meanwhile, toast bread, then rub with garlic clove. To plate, place chicken with mushrooms and melted cheese over garlic toast, sprinkle with chives. Serve with a garden salad.