Wednesday, April 25, 2012

Parmesan Crusted Chicken

Parmesan Crusted Chicken

4 boneless skinless chicken breasts
1/2 cup real mayonnaise
1/4 c. grated parmesan
4 t. italian seasoned dry bread crumbs

Heat oven to 425.

Mix mayo and cheese.  Spray baking dish with cooking spray.  Lay chicken in and spread mayo/cheese mixture on top.  Sprinkle bread crumbs over top.  Bake 20 minutes or until juices run clear.

I served this with lipton chicken pasta, green beans and pineapple chunks.

Our Review - This was good and flavorful.

Blonde Brownies

Got this one out of the newspaper.

Blonde Brownies

2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)

Preheat oven to 350.  Spray 9x13 pan with cooking spray.

Cream butter and sugar, let cool a few minutes.  Add eggs and vanilla and mix well.

Combine flour, baking powder and salt.  Stir into egg mixture.  Stir in chocolate chips and nuts (batter will be stiff).

Pour batter into pan.  Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it.  Let cool and cut into squares.  Serves 24.

**I did not add the nuts. 

Our Review:  These tasted like very yummy chocolate chip cookie bars to us.  Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!

Chicken Chimichangas

Chicken Chimichangas

1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil

toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato

In med. saucepan combine chicken broth, rice, enchilada sauce, and onion.  Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender).  Stir in shredded cooked chicken and olives and mix well.

Heat refried beans in a saucepan over low heat.  Heat tortillas in large skillet or microwave so they fold easily.

Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).

Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides.  Drain on paper towels.

Top with guacamole, sour cream, lettuce, tomato, cheese.

**I served the refried beans to the side since Brooke doesn't care for them.  I put the beans on the top with the other toppings.

This was served with the toppings, tortilla chips and salsa and fruit cocktail.

Our Review - These were a little time intensive but REALLY good! Both girls even ate them!