January 2010 Archives
Easy Chicken Parmesan
4 boneless skinless Chicken Breasts Halves (about 1.25lb)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1lb 10oz) Pasta Sauce (We used Ragu Old World Style Sweet Tomato Basil)
1 cup shredded mozzarella cheese (about 4oz)
Preheat oven to 400 deg. dip chicken in egg, then bread crumbs.
Arrange chicken in 13 x 9 inch baking dish. Bake 20 minutes.
Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
Substitution: Substitute eggplant for chicken for a vegetarian version.
4 boneless skinless Chicken Breasts Halves (about 1.25lb)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1lb 10oz) Pasta Sauce (We used Ragu Old World Style Sweet Tomato Basil)
1 cup shredded mozzarella cheese (about 4oz)
Preheat oven to 400 deg. dip chicken in egg, then bread crumbs.
Arrange chicken in 13 x 9 inch baking dish. Bake 20 minutes.
Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
Substitution: Substitute eggplant for chicken for a vegetarian version.
Cheesy Potato Soup
1 medium onion, chopped
2 Tbs butter or margarine
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10.75ozs) condensed cream of chicken soup, undiluted
12 tsp garlic salt
1/8 tsp pepper
12 ozs process American cheese (Velveeta), cubed
Minced fresh parsley
In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Yield: 10 servings (2.5 qts).
1 medium onion, chopped
2 Tbs butter or margarine
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10.75ozs) condensed cream of chicken soup, undiluted
12 tsp garlic salt
1/8 tsp pepper
12 ozs process American cheese (Velveeta), cubed
Minced fresh parsley
In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Yield: 10 servings (2.5 qts).
