Easy Recipes For Those Who Like To Cook and Bake
One of the greatest jobs of being a food blogger is having the opportunity to review cookbooks. It just so happens that I read cookbooks and blogs everyday and try out new recipes as often as I can. Someday’s they are spot on what I imagine the recipe to look and taste like. I may have to make it again, or twice or thrice, depending on the recipe.
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We have been lo- carbing at the Moore’s so I have invented a new recipe for you!
If you have all of your ingredients ready, it is a cinch to put together. I used soy flour to make the bechamel sauce, it doesn’t get as thick as a regular flour Bechamel for mac and cheese, but don’t worry, the Rotini Pasta thickens it up.
I used shredded Cabot Sharp Cheddar and Mozzarella and Romano for the cheeses.
My daughter requested Chicken Alfredo for this weeks menu, so I thought I would add Broccoli so that it was a one dish meal, the kids had no idea it was lo carb, so it was a win -win!!
Linked up: Simple Supper Tuesday
INSTRUCTIONS
Chicken is such a versatile dish, you can stuff it with stuffing, as in Thanksgiving stuffing, or if you are doing LO CARB, like I am, I am stuffing this chicken with sauteed spinach, walnut pesto and goat cheese.
This is a recipe that I know that I will make again and again, it is a perfect dish for when you have company. Serve with a big tossed salad and a bottle of Chardonnay. It looks very festive and like a lot of work, but it is just a couple steps and is very delicious!
Ingredients
3 Skinless Boneless Chicken Breasts
2 Tbsp Walnut Pesto (recipe below) or any pesto
2 cups Spinach
1 Tbsp Olive Oil
2 Tbsp Goat Cheese
1 Egg
1/2 cup Panko Bread Crumbs
Salt and Pepper
Walnut Pesto
2 cloves garlic
1/2 cup Olive Oil
1/2 roasted Walnuts
2 cups Basil
1/2 cup fresh Parmesan Cheese
In a Cuisinart or Blender, add garlic first, pulse until chopped up, add nuts, pulse until combined, drizzle olive oil, while pulsing, then cheese, pulse until combined, then basil, blend until smooth. Add more Olive Oil if needed. Add salt and pepper to taste. Makes 2 cups.
STUFFED CHICKEN
Directions
Preheat oven to 375 degrees F. Saute spinach in a saute pan with 1 Tbsp Olive Oil until soft. Set out 3 shallow bowls. In one bowl beat an egg, set aside, in another bowl pour in Panko crumbs, in a separate bowl combine goat cheese, sauteed spinach and pesto.
Cut a deep slit in the side of each chicken breast. Stuff a dollop of spinach mixture into each chicken breast. Use toothpicks to hold the chicken sides closed. I used a lot of toothpicks to keep the chicken closed so that all of the filling did not fall out. Dip chicken in beaten egg to coat, then dip chicken in panko crumbs to coat. Grind salt and pepper over Panko covered chicken.
Place chicken on a baking sheet covered with aluminum foil that has been sprayed with vegetable spray.
Bake for 40-45 minutes or until golden brown. Let chicken set for a couple minutes after removing from oven before removing toothpicks. Slice the chicken in half to wow your guests. Serve!
Serves 3
Slightly Adapted from Popular Paleo
I am so excited to share this wonderful Baked Garlic Parmesan Chicken recipe with you! This chicken is melt in your mouth tender, crispy and garlicky! I have made Chicken Parmesan many times, with all of the messy steps: dipping the chicken in milk, then egg, then bread crumbs, but no more! This is so easy with two easy steps! Plus no frying in a skillet. It goes in the oven for just 30 minutes and is golden brown and crisp to perfection, my family was fighting over seconds!
Baked Garlic Parmesan Chicken
4 tablespoons olive oil
2 clove garlic, minced
1/2 cup Panko and 1/2 cup dry Italian bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
( I cut the chicken breasts in half, placed in a large ziploc bag and pounded them flat with a meat mallet~ get all of your stress out!!)
2 sliced tomatoes~garnish
6 basil leaves, cut into a chiffonade~garnish
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Add sliced tomatoes and basil chiffonade and serve!
Recipe adapted from Allrecipes
This post has been shared with these wonderful blogs! http://www.nibblesbynic.com/2013/10/14/munching-monday-10/
