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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 note...lol!

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 & hammer..lol!
For this step, it helps to have kids..lol!
*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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