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Monday, January 21, 2013

Whats for Supper? 1-21-13

Special request by my DH. He has to eat this at 1PM instead of normal 7PM, due to job, but HEY! he has a job, where many who worked with him don't. So on that!

Each picture will have the steps you need. All can be changed to fit your families likes. The orginal recipe, I got out of the Farmers Almanac (1987) I call it Farmers Chicken.
This is also a great recipe to make ahead and freeze, as you will see.

You will need:
Boneless Chicken Breast, as many as you want for a single meal, or to prepare for future meals.
Flour & spices in large bowl for dredge.
I use lemon pepper, garlic powder, fresh ground assorted pepper, & sometimes cayenne pepper.
Large skillet with oil.
Round toothpicks. ZipLoc® bag &!
For this step, it helps to have!
*Step 1
Place a single boneless breast into a closeable bag or between sheets of wax paper. Get your hammer on! Flatten it! (I am being polite here) *Great kid job*

Put about..oh so much cheese of your liking, kinda in the middle. Here, I am using a mix of sharp & mozzerella.

Now, using your toothpicks, pin the heck outa it!

Dredge each piece in your flour/spice mix.

Place in your hot oil pan. Just brown gently here, each side best you can.

Turn, gently, as needed.

Transfer to a baking dish as many portions as you need for this meal. (I use a classic square Pyrex ®.)The rest, place on tray to flash freeze for future meals.

Cook in 350° oven for about 1 hour. (75-90minutes from frozen) In the baking dish ,add about 1 cup of white wine, chicken stock or even water. I recommend the wine. (booze burns off, just leaves flavor)
Plate it with noodles parm, veggie, bread & a side salad.
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