Crispy Cheddar Chicken

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

 

1. Cut each chicken breast into 3 large chunks. 

 

2. In a small food processor grind up the ritz crackers. 

 

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk…

then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

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Paleasgna

Paleasagna

• 1 white onion, diced
• 1 pound of extra lean turkey, or ground sirloin
• 1 15oz can diced tomatoes, low sodium
• 3 tbsp tomato paste
• 3 tbsp Italian spice blend
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, crushed
• 1 pound of zucchini and/or yellow squash, cut into medallion rounds
• 1/2 cup raw goat cheese, shredded
• 2 cups Greek yogurt
• 1 head broccoli, roughly chopped
• 1 egg

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded goat cheese, if desired.

Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

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Layered Italian Casserole

INGREDIENTS

• 1 14.5 oz. Contadina^® Diced Tomatoes with Italian Herbs
• 6 oz. Contadina^® Tomato Paste with Roasted Garlic
• 2 Tbsp. Contadina^® Italian Style Bread Crumbs
• 6 oz. rotini pasta dried
• 12 oz. sweet Italian sausage casings removed or ground beef
• 1 14.5 oz. green beans cut and drained
• 1/2 tsp. rosemary dried and crushed
• 15 oz. ricotta cheese
• 1 cup mozzarella cheese shredded
• 1 egg beaten
• 1 Tbsp. butter melted

INSTRUCTIONS

1. Cook pasta according to package directions; drain.
2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.

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