Tags: Boiling, Buitoni Whole Wheat 3 Cheese Tortellini, Chicken, Cooking, Dinner, Food, Pasta, Perdue Perfect Portions Italian Style Chicken Breasts, Ragu Pasta Sauce, Sargento Asiago Cheese
Today’s Menu: Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini
I’d like to start off by saying my prayers and thoughts go out to the family and friends of American journalist James Foley, whose life was violently taken away by a bunch of cowards and animals. May they be brought to justice soon! It’s getting a little warmer and more humid here today and it’s going to get worse they say. Went to the store early for Mom and myself and then over to see my Dad. They moved him to a rehab center and he seems to be getting a little better now day by day. For dinner tonight I prepared an Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini.
I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. They’re individually wrapped and you can keep them in the fridge or freezer, then and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. I preheated the oven to 350 degrees and baked the breasts for about 24 minutes. Easy to fix and they always turns out perfect as these did!
I then used Buitoni Whole Wheat 3 Cheese Tortellini. It had been awhile since I prepared this, it’s a very good Tortellini and always fresh. To prepare it, just boil your water and add a 1/2 tablespoon of Extra Virgin Olive Oil to it. When it comes to a full boil add the Pasta and reduce heat to a gentle boil and boil for 6-8 minutes until done. When done I made a bed of the Pasta and added my Italian Chicken Breast on top. I then added some fresh grated Sargento Asiago Cheese and 2 tablespoons of Ragu Original Pasta Sauce to top everything off! I also had a slice of buttered Healthy Life Whole Grain Bread. For dessert/snack later a few slices of Turkey Spam and Ritz Whole Grain Crackers.
Buitoni Whole Wheat 3 Cheese Tortellini
Buitoni Whole Wheat Three Cheese Tortellini:
* Filled with creamy ricotta, aged parmesan and romano cheese
* 54 grams of whole grain per serving
* All natural
* No preservatives
Whole Durum Wheat Flour, Water, Eggs, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (Flour, Sugar, Yeast, Soybean Oil, Salt), Romano Cheese (Pasteurized Part Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Canola Oil, 2% Or Less of Parmesan Cheese Flavor (Maltodextrin [Corn, Potato], Autolyzed Yeast Extract, Salt, Flavoring, Less Than 2% of Buttermilk Solids, Calcium Lactate, Citric Acid, Cream Solids, Disodium Phosphate, Formic Acid, Lactic Acid, Parmesan Cheese [Milk, Culture, Salt, Enzymes], Sour Cream Solids, Succinic Acid, Sugar, Whey), Reduced Lactose Whey, Skim Milk, Salt, Parmesan Cheese Paste (Granular And Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Citric Acid), Spices, Soy Lecithin. Contains Milk, Egg, Soy, Wheat Ingredients.
Serving Size 106 G
Servings Per Container 2.5
Amount Per Serving
Calories 330 Calories from Fat 90
% Daily Value*
Total Fat 10 G 15
Saturated Fat 3 G
Trans Fat 0 G
Cholesterol 60 Mg 19
Sodium 500 Mg 21
Total Carbohydrate 45 G 15
Dietary Fiber 6 G
Sugars 3 G
Protein 16 G
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.
From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Tags: Chicken, Cooking, Food, Giblet Gravy, Giblets, It's all about the Chicken, recipes
Giblets /ˈdʒɪblɨts/ is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs.
A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity). The neck is often included with the giblets, as, in the West, it is usually separated from the body during butchering.
There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however the USDA recommends cooking giblets separate from the bird. If not, they can be used for other purposes, such as giblet pie or, a Southern U.S. favorite, giblet gravy. With the exception of giblet gravy, the liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew.
Much poultry, especially that sold in supermarkets, is quartered and consequently the giblets are not included. Giblets can be bought separately from a butcher, but the demand for human consumption is low in most Western countries, so they are more often sold to pet food manufacturers.
Giblet Gravy Recipe
1 giblets from a turkey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
1/4 yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
1/2 cup milk
1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Tags: Baking, Chicken, Cooking, Dinner, Food, Glazed Carrots, Manischewitz Potato Pancake Mix, PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast, Potato Pancakes, Splenda Brown Sugar
Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Potato Pancakes and Glazed Baby Carrots
Another gorgeous morning and day here today, 53 degrees this morning. Ran some errands for Mom and back home. Had the cart out for most of the afternoon enjoying the sunshine. Dad is a lot better today, so that’s good. For dinner tonight it’s a Baked Bone-In Whole Chicken Breast w/ Potato Pancakes and Glazed Baby Carrots.
For the Chicken I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Fajita or Tacos for lunch tomorrow.
For one side dish I prepared Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). Then I also prepared some Glazed Baby Carrots. I needed Whole Baby Carrots, Water, 2 tablespoons I Can’t Believe It’s Not Butter, and 2 tablespoons of Splenda Brown Sugar. To prepare them just cook the carrots in a small amount of water until tender. Drain. In a saucepan, combine the butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through and done! Delicious Carrot Recipe! I also baked Mom and Dad a loaf of Pillsbury Rustic French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.
*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.
COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.
Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.
Serving size: 3 cakes
Amount Per Serving
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
Tags: Chicken, Chicken Feet, Chicken parts, Cooking, Food, It's all about the Chicken
This week is about Chicken Feet. I have to admit I’ve never tried them, and can’t say I ever will. But they are popular around the World so It’s all about the Chicken (Feet).
Chicken feet are a part of the chicken that is eaten in China, Indonesia, Korea, Malaysia, Trinidad and Tobago, Jamaica, South Africa, Peru, Mexico, Philippines, Middle East and Vietnam. Most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken’s meat. Its many small bones make it difficult to eat for some; these are often picked before serving. Being mostly skin, chicken feet are very gelatinous.
Chicken feet are utilized in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish.
In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce.
In mainland China, popular snack bars specializing in marinated food such as yabozi (duck’s necks), marinated chicken feet), which are simmered with soy sauce, Sichuanese peppercorn, clove, garlic, star anise, cinnamon and chili flakes. Today, packaged chicken feet are sold in most grocery stores and supermarkets in China as a snack, often seasoned with rice vinegar and chili. Another popular recipe is bai yun feng zhao, which is marinated in a sauce of rice vinegar, rice wine flavored with sugar, salt, and minced ginger for an extended period of time and served as a cold dish. In southern China, they also cook chicken feet with raw peanuts to make a thin soup.
The huge demand in China raises the price of chicken feet, which are often used as fodder in other countries. As of June 2011, 1 kg of raw chicken feet costs around 12 to 16 yuan in China, compared to 11–12 yuan for 1 kg of frozen chicken breast. In 2000, Hong Kong, once the largest entrepôt for shipping chicken feet from over 30 countries, traded a total of 420,000 tons of chicken feet at the value of US$230 million.Two years after China joined the WTO in 2001, China has approved the direct import of American chicken feet, and since then, China has been the major destination of chicken feet from around the globe.
Aside from chicken feet, duck feet are also popular.Duck feet with mustard, which is often served with vinegar, fresh green pepper and crushed garlic, is a popular salad/appetizer.
* Korean cuisine
Chicken feet are basted in a hot red pepper sauce and then grilled. They are often eaten as a second course and served with alcohol.
* Malaysian cuisine
Chicken feet are known as ceker in Malaysia and are traditionally popular mostly among Malays of Javanese, Chinese and Siamese descent. Many traditional Malay restaurants in the state of Johor offer chicken feet that are cooked together with Malay-style curry and eaten with roti canai. In the state of Selangor, chicken feet are either boiled in soup until the bones are soft with vegetables and spices or deep fried in palm oil. Chicken feet are also eaten by [Malaysian Chinese] in Malaysia in traditional Chinese cooking style.
* Trinidadian cuisine
In Trinidad, the chicken feet are cleaned, seasoned, boiled in seasoned water, and left to soak with cucumbers, onions, peppers and green seasoning until cool. It is eaten as a party dish called chicken foot souse.
* South African cuisine
In South Africa, chicken feet are mainly eaten in townships in all nine provinces, where they are known as “walkie talkies” (together with the head, intestine, hearts and giblets) and “chicken dust”, respectively. The feet are submerged in hot water, so the outer layer of the skin can be removed by peeling it off, and then covered in seasonings and grilled. The name “chicken dust” derives from the dust chickens create when scratching the ground with their feet.
* Jamaican cuisine
In Jamaican cuisine, chicken feet are mainly used to make chicken foot soup. The soup contains yams, potatoes, green/yellow banana, dumplings and special spices in addition to the chicken feet, and is slow cooked for a minimum of two hours. Chicken feet are also curried or stewed and served as a main part of a meal.
* Mexican cuisine
Chicken feet are a popular ingredient across Mexico, particularly in stews and soups. They are often steamed to become part of a main dish with rice, vegetables and most likely another part of the chicken, such as the breast or thighs. The feet can be seasoned with mole sauce. On occasion, they are breaded and fried.
Many people will also take the chicken feet in hand as a snack and chew the soft outer skin. The inner bone structure is left uneaten.
* Philippine cuisine
In the Philippines, chicken feet are marinated in a mixture of calamansi, spices and brown sugar before being grilled. A popular staple in Philippine street food, chicken feet are commonly known as “adidas” (named after the athletic shoe brand Adidas).
Tags: Chicken, Cooking, Delish, Food, Grilling, Pasta, recipes, Salads
It’s Light, Fresh, and Lightning Fast: 30-Minute Summer Meals and it’s all from the Delish website! The link to all the tips and recipes is at the end of the post.
Light, Fresh, and Lightning Fast: 30-Minute Summer Meals
Looking for simple summer meals? Look no further. Each of these 19 speedy recipes can be made in under 30 minutes so you can get dinner on the table without breaking a sweat.
Still can’t bear the thought of cooking in this heat? Try these quick and easy no-cook meals.
Greek Chicken Cutlets
Here’s our pick for fastest chicken dish: When 15 minutes is all you have, saute a quick-cooking cut, and top it with feta, olives, tomatoes, and mint…..
Toasted Ravioli Salad
Only taking 20 minutes to make, ravioli salad is a healthy, quick, and decadent weeknight dinner solution. Use frozen ravioli for added ease….
Summer Cobb Salad with Lemon Chive Dressing
Juicy honeydew melon, diced roasted turkey, and a lemony chive dressing make this easy main-dish salad a refreshing option for a summer meal….
* Click the link below to get all the recipes.
Tags: Baking, Chicken, Chicken Breast, Chicken Wings, Cooking, Food, Fry, It's all about the Chicken, Poultry, Roasting, Stewed
For quite sometime on Tuesdays on my blog it’s been Seafood of the Week. So to change it up on Tuesday’s it will be, It’s all about the Chicken! I’ll feature differnt types of Chicken, Cooking Methods, and Chicken Dishes. It’s time to give the Poultry some free pub. Hope you enjoy it!
Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods.
Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.
Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.
Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
* Main -
Breast: These are white meat and are relatively dry.
Leg: Comprises two segments:
The “drumstick”; this is dark meat and is the lower part of the leg,
the “thigh”; also dark meat, this is the upper part of the leg.
Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:
the “drumette”, shaped like a small drumstick,
the middle “flat” segment, containing two bones, and
the tip, sometimes discarded.
* Other -
Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.
Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.
Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.
Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.
Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.
Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.
Pygostyle (chicken’s buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.
* By-products -
Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.
Carcase: After the removal of the flesh, this is used for soup stock.
Heart and gizzard: in Brazilian churrascos, chicken hearts are an often seen delicacy.
Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.
Schmaltz: This is produced by rendering the fat, and is used in various dishes.
Tags: Chicken, Cooking, Food, Food Storage, Kitchen Hints, Poultry
Chicken hint, thank you to Dorthy G. for passing this one along!
When purchasing a whole chicken look for skin that is cream-to-yellow in color never gray or discolored. Store it in its original wrap no more than two days in the coolest part of your refrigerator.
Tags: bacon, Cheese, Chicken, Chicken Helper Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta, Cooking, Dinner, Food, Healthy Life Whole Grain Bread, Pasta, Perdue Perfect Portions Chicken Breasts
Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
Wow, some major thunderstorms going on since about 10:00 last night. It put on quite a light show all night last night. Then more storms on and off all day. Started off the morning making a Turkey Sausage Pattie out of some Jennie – O Turkey Ground Breakfast Sausage. Served it on a Healthy Life Whole Grain English Muffin. Not much going on with all the rain throughout the day. For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
I really enjoy using the Hamburger Helpers/Chicken Helpers, easy to prepare, not too bad on calories and carbs, and makes a delicious dinner! I’ve tried a few of the Helpers now but this is my favorite by far. The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included
For Pasta: 1 – You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken: 2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
1 cup prepared
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
Tags: Chicken, Cooking, Food, Kitchen Hints, Meats, Poultry
When preparing dishes like chicken or cooked meat salads, use chilled ingredients. Always make sure your chicken has been cooked and chilled before it gets mixed with other salad ingredients.