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19 Jan 16

Chicken Parmesan for Two

What You’ll Need:

1/3 cup Italian-seasoned bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts
1 egg, lightly beaten
1 tablespoon olive oil
1 1/2 cups pasta sauce
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

What To Do:

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.

Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.

Bake 10 minutes, or until cheese is melted.

10 Nov 15

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.