Baked skin on Chicken breasts

This split chicken breasts were really large so we did have enough to make a chicken salad sandwich tomorrow.

If you want moist and tender chicken breasts leave skin on.  You can easily remove it after the chicken is baked.

I heavily seasoned these on both sides with olive oil, thyme, lots of salt and pepper. Rub this mixture generously all over the breasts.

Set heat to 350°.

In my baking casserole I added the breasts COVERED  for 20 minutes . Take cover off and bake another 20 minutes.  Test 165° or until there isn’t any pink and top is browned.

Enjoy!

Blueberry muffins for dessert

Stuffed and breaded chicken breasts

2 thick boneless chicken breasts ( cut a deep pocket in center of each breast).

Plain yogurt 

1/4 cup drained seasoned spinach( I used leftover spinach I had) or can use fresh.

Moderate amount mozzarella or cheese of choice 

Mix spinach and cheese

After stuffing chicken breast spread plain yogurt over breast s.

Turn over  and spread equally.

Now on a large piece of waxed paper add 1 cup seasoned breadcrumbs. I season my own with salt, pepper, garlic and onion powder, dried parsley and Parmesan cheese..

NOTE:Frozen spinach drained and squeezed. You could use fresh. Very little mozzarella just enough to hold it together. (Incidentally this spinach was seasoned that I had leftover). 

I flavored the breadcrumbs as well with Parmesan cheese, dried parsley salt, pepper,onion and garlic powder.

Enjoy!

 

 

Thai chicken cutlets

 

Easy weekday meal!

 

          

I jar Thai chili sauce 

2 large boneless chicken breasts sliced thin (4 slices)brushed each side with Thai chili sauce

I package frozen peas drained and seasoned with butter.

1 package frozen cauliflower cooked according to directions. Drain and season with butter, garlic and fresh or dried parsley .

Spray a grill pan with canola oil. Heat on medium high and then add chicken. Grill for 3 to 5 minutes on each side while continuing to brush with sauce.

A very nice and easy meal.

 

 

 

White pepper topped chicken croquettes

Monday easy day meal using Rotisserie chicken.

2 cups Rotisserie chicken pulsed fine in food Processor 

1 or 2 eggs

1/2 cup breadcrumbs 

2 pinches salt

Sprinkle onion powder

Sprinkle dried parsley 

2 or 3 Tablespoons chicken broth.  Use enough to hold mixture together.  Refrigerate for at least 1/2 hour ,

Make torpedoes.  Spray with canola oil air fryer 

Heat air fryer to 375 degrees.

  Place 4 torpedoes in air fryer,  Spray tops with canola oil,

Fry 8 to 10 minutes on each side until

Browned.  Top with gravy.  Great meal 

WHITE  PEPPER GRAVY

White Pepper Gravy: Melt (2) tablespoons butter, whisk in (2) tablespoons flour, and gradually add (1) cup milk or chicken broth. Simmer until thick and season generously with salt and white pepper. *** (I used black pepper)

Homemade crepes for Manicotti

I have used the following recipe for years:

1 cup water

3 eggs

1 cup all purpose flour 

Pinch of salt

Put all the ingredients in a blender, blend well.

I use a 6” non stick fry pan, lightly grease , heat until a drop of water skips across the surface. Add batter with a ladle to for a thin crepe. Cook until set, no need to flip. Continue until all the batter is used. Usually makes 20 to 24 manicotti ( depending on thickness).