Italian Baked Chicken
Italian Baked Chicken
Boneless, skinless chicken breasts
1 bottle Italian dressing
Garlic powder
Parmesan cheese
Season Italian dressing with garlic powder (use enough dressing to thoroughly coat chicken)
Marinate chicken breasts in seasoned Italian dressing several hours or overnight
Drain chicken in a strainer to remove extra dressing
Place chicken breasts in a baking dish or pan
Sprinkle chicken with parsley flakes
Bake, uncovered, at 350 deg F for 20 minutes
Cover chicken, reduce temp to 325 deg F and continue to bake for 30 minutes
Sprinkle with Parmesan cheese before serving
Chicken Rolls Saltimbocca
Chicken Rolls Saltimbocca
Posted by liz at recipegoldmine
com 6/11/01 9:49:47 pm
Source: Lou Seibert Pappas
Here is a recipe that I make frequently for company
It is delicious and has been very well received
6 large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine
Bone and skin the chicken breasts
Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness
Cover each chicken breast with a slice of ham and one of cheese
Roll up and secure with a wooden pick
Mix together the crumbs, salt, pepper, and cheese in a bowl
Dip the rolled breasts in egg and then in a bread-crumb mixture
In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides
Transfer to a baking dish
Pour stock and vermouth into the skillet and deglaze pan; pour over chicken
If desired, refrigerate at this point until ready to finish cooking
Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through
Makes 6 servings
Egg Rolls
Egg Rolls (Chi Tan Chuan)
Serve these with two dipping sauces, one sweet & one hot
1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained & chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 Tbspsoy sauce
1 tps cornstarch
1 tps five spice powder
1 tps salt
1/2 tps sugar
1 pound egg roll skins (16 to 18)
Vegetable oil
Sweet & Sour Sauce
Hot Mustard Sauce
Stir-fry pork in wok or 10-inch skillet until brown
Remove pork from wok; drain, reserving 2 Tbspfat
Stir-fry cabbage, bamboo shoots, mushrooms & scallions in reserved fat
Mix soy sauce, cornstarch, five spice powder, salt & sugar; pour over vegetable mixture
Stir-fry 1 minute; cool
Mix pork & vegetables
Cover egg roll skins with damp towel to prevent drying
Place 1/4 cup pork mixture on center of each egg roll skin
Fold one corner of egg roll skin over filling; overlap the two opposite corners
Moisten fourth corner with water; fold over to make into roll
Heat 1 1/2 to 1 3/4 inches of oil to 360 deg F
Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 min; drain
Serve hot with Sweet & Sour Sauce & Hot Mustard Sauce
Makes 16 to 18 egg rolls