Chicken Savoy

100

Chicken Savoy

Makes 4 servings

 

4 boneless, skinless chicken breast

2 tablespoon olive oil

1 cup chicken stock

4 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup Romano cheese

3 tablespoons red wine vinegar

 

Preheat oven to 350 degrees

In an oven safe skillet, like a cast iron one, pour oil and stock over chicken

Sprinkle with garlic oregano, salt and pepper

Top with cheese

Bake for 30-40 minutes or until chicken is cooked through

Pour red wine vinegar over chicken and serve

I served ours with a side of rice and Loaded Cauliflower

 

* You can also marinate the chicken overnight in the olive oil, chicken stock, garlic, oregano, salt and pepper

* If you use a glass casserole pan, it may break when you add the red wine vinegar at the end of cooking time

Pasta Milan

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Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Mummy Dogs

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Korbyn and his sister were at it again!  They kicked me out of the kitchen and made this great snack for us.  Fun to make and fun to eat!!!

 

Mummy Dogs

1 tube of crescent rolls

Cheese Slices

Hot Dogs

 

Heat oven to 375

Unroll dough; separate at perforations, creating 4 rectangles

Press perforations to seal

With a sharp knife or a rotary pizza cutter, slice each rectangle lengthwise into about 10 pieces

Slice cheese slices into quarters

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog

About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”

On greased cookie sheet, place wrapped hot dogs (cheese side down)

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot

Use ketchup and mustard, draw features on “face”

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Balsamic-Glazed Stuffed Chicken Breasts

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Balsamic-Glazed Stuffed Chicken Breasts

Serves 4

 

4 skinless, boneless chicken breasts

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

 

3 tablespoons butter, melted

4 tablespoons shredded Parmesan Cheese

8 tablespoons basil pesto

8 teaspoons chopped sundried tomatoes

1 cup shredded mozzarella cheese

 

Toothpicks

1 tablespoon olive oil

 

1/3 cup balsamic vinegar

2 tablespoons brown sugar

4 cloves garlic, minced

 

Preheat oven to 350 degrees

Cut a pocket 3/4 of the way through the thickest side of each chicken breast

If meat is thick, pound flat to make it easier to fill

Season chicken with oregano, basil, salt, and pepper

Mix together parmesan and mozzarella cheese, basil pesto, sun dried tomatoes and melted butter

Scoop mixture into each breast

Insert toothpicks diagonally into each breast to seal

Heat olive oil in a cast iron skillet over medium heat

Add stuffed chicken breasts and cook until golden, about 2 minutes per side

While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl

Pour into the skillet around the chicken

Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes

Spoon some glaze over each breast

Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes

Remove toothpicks and drizzle with pan juices to serve

Pasta Pomodoro

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Pasta Pomodoro

Serves 4

 

1/2 (16 ounce) package angel hair pasta

2 tablespoons olive oil

3/4 cup onion, chopped

4 cloves garlic, minced

2 cups roma tomatoes, diced

3 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

Crushed red pepper to taste

Black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

 

 

Bring a large pot of water to a boil

Add pasta and cook until al dente; drain

Pour olive oil in a large deep skillet over medium heat

Sauté onions until lightly browned

Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth

Simmer for about 8 minutes

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce

Simmer for about 5 more minutes and serve topped with grated cheese