Herb Crusted Chicken in Basil Cream Sauce

recipe adapted slightly from my sister-in-law Kelly

If you are an Italian lover at all, then this recipe will definitely not disappoint.  I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious!  

Serves 2-3

2 boneless, skinless chicken breasts, pounded thin

1/4 cup milk

1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)

2 tsp Roasted Garlic and Bell Pepper Seasoning

3 Tablespoons butter

3 cloves garlic, minced

2 Tablespoons flour

1/2 cup chicken broth

1/4 can of Italian diced tomatoes, drained and finely chopped

1 cup heavy cream (I used half and half and it worked great)

1/2 cup grated Parmesan cheese

2 Tablespoons dried (or fresh) basil

dash of freshly ground black pepper

Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl.  In a skillet, heat butter on medium heat.  Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture.  Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm.  In the same skillet, add garlic and saute for approximately 1 minute.  Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden.  Add chicken broth and bring to boil.  Stir occasionally to loosen browned parts from the pan.  Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper.  Stir sauce and cook until heated through and thickened (about 5 minutes).  Serve by pouring the sauce over the chicken and cooked pasta (if desired).

Braided Sandwich Loaf

 recipe adapted from Jamie Cooks it Up and Mel's Kitchen Cafe

There are several variations you can experiment with when making this sandwich loaf.  We have tried barbeque chicken, ham and cheese, and the latest (pictured below) is a pepperoni and cheese combination.  It turned out great and is a lot like a calzone.  

I used the recipe and instructions from Jamie Cooks it Up, but as far as getting the whole idea of the braiding technique, I really like the tutorial on Mel's Kitchen Cafe.  So, here's the recipe!

*Recipe makes 2 large sandwich loaves

Dough:

1 Tbsp butter

2 Tbsp sugar

1 Tbsp salt (I used a little bit less)

1 cup boiling water

1 cup cold water

1/3 cup lukewarm water

1 Tbsp yeast

5-6 cups flour

1 egg

Filling:

You can choose what variation you would like.  For the sandwich braid pictured above, I used pepperoni slices, this pizza sauce, and shredded mozzarella cheese. 

You could also use slices of deli meat (about 16 slices) and your choice of cheese (about 8 slices).

Barbeque sauce, shredded or sliced cooked chicken, sliced red onion, and mozzarella cheese would make a delicious loaf.

Be creative!

1. To make the dough, dissolve 1 Tbsp yeast in 1/3 cup lukewarm water.

2.  In the bottom of a stand mixer, mix the sugar, salt and butter together with a fork until well combined.

3.  Pour the boiling water over the sugar mixture.

4.  Pour the cold water over the sugar mixture.

5. Pour the yeast/water mixture over the sugar mixture.

6.  Add the flour 1 cup at a time while mixing.  You know you have enough flour with the dough pulls away from the side of the bowl.

7.  Once you have enough flour, knead the dough on high for 7-8 minutes.

8.  Let the dough rest for 2 minutes in the bowl.

9.  Divide the dough into 2 equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.

10.  Sprinkle your surface with a small amount of flour and roll the dough out into a large rectangle.  Using a pizza cutter, cut 11-12 one inch wide strips along both longs sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your fillings.
11.  Place pepperoni down the center of the dough and then spread enough pizza sauce over the top to cover the pepperoni.  Sprinkle cheese over the sauce.  (If you are using a sauce, try to put a "drier" ingredient on the bottom layer and then cover with sauce.  I have found that if you put the sauce on the bottom layer, the bottom of your loaf tends to be a little soggy.)

12.  Over lap the dough strips in the center over the top of your fillings.  (Again, see Mel's Kitchen Cafe for a great tutorial on how to do this.)

13.  Place the sandwich loaf on a large cookie sheet sprayed with cooking spray or lined with a silpat.

14.  Beat the egg with a fork until frothy. Brush the egg all over the loaf.  Sprinkle with desired seasonings on top.  I used freshly grated Parmesan cheese.  Depending on the type of loaf you have made, you could also top with poppy seeds, sesame seeds, Montreal Steak Seasoning, dried onions, or cheese.

15.  Repeat these steps with the other piece of dough.

16.  Let the dough rise in a warm oven (about 170 degrees) for about 20 minutes.

17.  While loaves are still in the oven, turn oven up to 400 degrees and bake for about 15 minutes.  

18.  When the loaves are golden brown on top, turn the oven down to 350 degrees, and switch the pan on the bottom rack to the top. Bake for another 5-7 minutes.

19.  Let the loaves rest for about 5 minutes, then cut and serve.

Chicken Alfredo Pizza

recipe slightly adapted from The Food Network

This is quite possibly the most delicious homemade pizza I have ever made.  I followed this recipe for the crust preparation and used this recipe for the alfredo sauce recipe and topping ideas.  It was soooo good!

1 boneless skinless chicken breast

salt and pepper

2 tablespoons butter

1 clove garlic, minced

1 teaspoon red pepper flakes (I tamed this a little and just did a couple of sprinkles, but if you like a kick, add the whole teaspoon)

1 tablespoon all-purpose flour

1 cup whole milk or heavy cream

1/4 cup grated Parmesan

2 cups spinach, well washed and dried, and chopped.

1 roma tomato, sliced

1-2 cups grated mozzarella

olive oil, for brushing crust

1. Season chicken with salt and pepper.  Put chicken on a grill pan and grill until cooked through, or bake seasoned chicken breast until internal temperature of 170 degrees and juices run clear. Let rest for 5 minutes and then dice and set aside.

2.  Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant.  Add the flour and cook until light blonde in color.  Whisk in the cream or milk, reduce the heat to low, and let simmer until thickened, about 2 minutes.  Stir in Parmesan and season lightly with salt and pepper, to taste. 

3. Prepare crust as indicated in this post.

4. Ladle sauce to cover bottom of the pizza.  Evenly top with the spinach, tomato slices, grilled chicken and mozzarella.  Brush the edge of the crust with olive oil.  Bake pizza until crisp and golden and cheese is melted and bubbly.  Remove from oven and immediately top with another handful of spinach.

Parmesan Ranch Chicken

Recipe from Lion House Classics cookbook

1/2 c corn flake crumbs

1/2 c grated Parmesan cheese

1 1/2 ounces dry ranch dressing mix

6 boneless chicken breasts

3/4 c shredded Parmesan cheese

26 ounces marinara or spaghetti sauce

In a shallow bowl, combine corn flake crumbs, 1/2 c Parmesan cheese and ranch mix.  Coat both sides of chicken with mix. Place in a 9x13-inch pan sprayed with nonstick cooking spray.  Spray tops of chicken with nonstick cooking spray to keep moist.  Bake at 350 degrees for 25 to 30 minutes.  Just prior to serving, sprinkle with remaining Parmesan.  Heat marinara sauce and serve over cooked pasta and chicken.  Serves 6.  

**I found when making this recipe, I usually end up having to throw away some of the breading at the end.  So, instead of wasting it, now I only put a little bit of the breading in the bowl to dip the chicken breasts into and then add more as needed, keeping the rest out of contact with the chicken. The remaining unused breading can be stored in an airtight container in the refrigerator and used again later.  When you already have it all made up, it makes for a quick and easy weeknight meal.  

Skillet Summer Vegetable Lasagna

recipe from Mel's Kitchen Cafe

Okay, I am trying to become a good food photographer, but I just didn't know how to make this picture look exceptionally appetizing, but trust me, it is a delicious, easy meal that utilizes many of the garden vegetables you probably have coming out of your ears this time of year.  

Serves 4-6

2 Tbsp extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced

1 (28 oz.) can diced tomatoes (I used a quart jar of my stewed garden tomatoes)

Salt and pepper

10 curly-edged lasagna noodles, broken into 2-inch lengths

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil (I didn't have any fresh, so I used about 1 1/2 tsp dried)

1 cup part skim ricotta cheese (I used cottage cheese)

1 cup freshly grated Parmesan cheese

(I also added 2 cups fresh spinach)

1 tsp salt

Heat oil in a large 12-inch skillet over medium heat until shimmering.  Add onion and cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Drain tomatoes into a 2-cup liquid measure.  Add water to tomato liquid to make 2 cups.  Add tomato/water mixture and 1 tsp salt to skillet.  

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer.  Reduce heat to medium and cook, covered, stirring occasionally (so the noodles won't stick) for about 10 minutes.  

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes.  Add basil, (spinach if, using), and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy.  Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Homemade Pizza

Recipe from Our Best Bites

1.  Begin preparing your dough (See pizza dough recipe)  Complete steps through the first rise.

Breadsticks & Pizza Dough

1 1/2 c warm (105-115 degrees) water

1 Tbsp sugar

1 Tbsp yeast

1/2 tsp salt

3-4 1/2 c flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast.  Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir.  Add 1 1/2 c flour and mix well.  Gradually add more flour (usually between 3-4 cups, depending on your elevation and humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.  Cover and allow to rise for 45 minutes or until doubled in bulk.

2.  While your dough is rising, prepare your sauce.

Pizza Sauce

1 6 oz can tomato paste

6 oz water (just use the empty tomato paste can)

3 Tbsp garlic bread seasoning*

1 Tbsp sugar or honey

3/4 tsp onion powder

1/4 tsp red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined.  Add remaining ingredients, stir to combine and allow to stand until ready to use.  Covers two average-sized pizzas;   Freezes extremely well.

* Garlic Bread Seasoning

Combine the following ingredients:

1/2 c powdered Parmesan cheese

2 tsp Kosher salt

2 Tbsp garlic powder

2 tsp oregano

2 tsp basil

2 tsp marjoram

2 tsp parsley

3. Preheat your oven (and your pizza stone, if you want) to 425 degrees.  (I don't have a pizza stone, I just use round pizza pan and this recipe still works great!)  While oven is heating, punch down dough and shape into a disc.  Spray your work surface, rolling pin, and pizza stone (or pan) with non-stick cooking spray.  Place dough disc onto work surface.  Roll and shape into a circle.  Very gently transfer the dough onto your pizza stone (or pan) and continue to shape up to the edges of the stone.  

4.  Using a fork, prick several holes in the crust.  Drizzle crust with a little olive oil... and brush all the way up to the edges.  Sprinkle with garlic salt.  Both oiling and salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.  

5.  Bake crust in preheated oven for 10-12 minutes or until golden. Remove from oven.

6.  Spread layer of sauce over the surface of the crust.  Top with whatever toppings you like.  Add layer of cheese and then sprinkle with oregano.

7.  Return crust to oven and bake 10-12 minutes more or until cheese is melty and crust is golden brown.