Baked Chicken Stuffed with Pesto & Cheese
Ingredients:
- 4 chicken breasts
- pesto
- sour cream
- mozzarella
- 2 eggs (could've gotten by with just 1)
- parmesan
- bread crumbs
How to make:
- Pound chicken breasts until thin.
- Mix pesto, sour cream, and mozzarella.
- Spread over chicken breast thinly, stopping 1/2 inch from edge. (This was really difficult and messy for me, but it turned out looking fine!)
- Roll up chicken breasts, using tooth picks to keep together. (I forgot tooth picks and improvised with skewers...trust me, tooth picks are a necessity for this dish!)
- Prepare 2 bowls- 1 with beaten eggs and 1 with parmesan and bread crumbs. (Recipe I originally read didn't call for bread crumbs, but I was using them for the potatoes and thought it would be a yummy addition...it was.)
- Dip chicken breasts in egg, then in parmesan/bread crumb mixture, thickly coating it.
- Place on baking tin, casserole dish, or whatever tickles your fancy.
- Baked at 375F for 30 minutes.
Potatoes Au Gratin
Ingredients:
- 3 potatoes
- 4 tbsp butter
- 3 tbsp flour
- salt
- pepper
- 2 1/2 c milk
- onion powder
- 1 c parmesan
- 1/2 c bread crumbs
How to make:
- Heat 3 tbsp butter until melted, then blend in flour, salt, and pepper. Cook low heat until smooth and bubbly. Stir in milk, half cup at a time. Boil and stir, for about a minute.
- Arrange 1/3 of potatoes in greased casserole, topping the layer with 1/3 of the onion powder, 1/3 of blend, and 1/3 of cheese. Repeat this twice.
- Melt tbsp butter and add dry bread crumbs, covering top of potatoes.
- Bake at 375 F for 60 minutes.
Sauteed Sugar Snap Peas
Ingredients:
- sugar snap peas
- olive oil
- garlic salt
How to make:
- Coat sauce pan with olive oil and a generous amount of garlic salt.
- Add sugar snap peas and cook until a light brown.
Strawberry Sangria
Ingredients:
- 1 bottle of red wine
- 2 liter of sprite
- 15 sliced strawberries
How to make:
- Mix the three up for a YUMMY blend
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