Main Dish/Casserole Archives - Page 60 of 74 - Garden Seeds and Honey Bees

Crusted Parmesan Chicken

*5 Chicken Breasts, pounded/tenderized or slice breasts in half-length wise making 10 chicken cutlets in all
*2 tablespoons Extra Light Olive, more if needed
*3/4 cup Italian Bread Crumbs
*1/4 cup grated Parmesan Cheese
*3/4 cup shredded Mozzarella Cheese
*1 cup of our Homemade Italian Tomato Sauce or Marinara Sauce
*Pam cooking spray, help hold on bread crumbs and for spraying baking sheet without Silpat

Pre-heat oven 450* F.

Combine the Italian bread crumbs and Parmesan cheese in a bowl or small baking pan for dredging olive oil brushed chicken breasts. Dredge each chicken breast individually and place on a cooking sprayed 1/2 baking sheet or use a Silpat lined 1/2 baking sheet. Lightly spray with Pam cooking spray on top of breaded chicken breast to help bread crumbs stay on chicken breasts.

Bake chicken breast 20 minutes on one side and then turn them over and bake another 20 minutes or until the internal temperature reaches 165 degrees with meat thermometer. (This will also depend on how thick your Chicken breasts are after tenderizing or slicing.)

Remove cooked chicken, scoop on each cooked chicken breast Homemade Italian Tomato Sauce or a Marinara Sauce and top with as much mozzarella as you would like. Place topped chicken breast back into oven for 2 minutes or until cheeses is bubbly.

Serve over cooked pasta or we really like served over Spaghetti Squash and add extra tomato/marinara sauce if desired.

Recipe adapted from Skinny Taste

Enjoy!

Jamie and Lindy

Curry Chicken

Ingredients:

*4-5 fresh Chicken Breasts, cut into chunks, browning in cast iron pan in oil
3-4 tablespoons Extra light Olive Oil
*3 medium Onions, julienned
*3 medium Red Bell Peppers, julienned
*3 medium Green Bell Peppers, julienned
*2 whole dry Chili Peppers, diced
*1 teaspoon Sea Salt
*1 tablespoon Curry
*1/2 teaspoon Cumin
*1/2 tablespoon Sugar
*1/2 tablespoon Brown Sugar
*13.5 ounces canned Coconut Milk
*1/2 cup Greek Yogurt

***Serve over Basmati Rice

Directions:

Heat a cast iron skillet on medium heat, then add 2 tablespoons of extra light olive oil and chicken chunks and cook the chicken until fully cooked and golden brown. Then deglaze the pan with a small amount of water. Remove the chicken from the skillet and set aside.

Then to the heated skillet add 1 to 2 tablespoons of extra light olive oil and the Julienned onions and peppers and sauté 1 to 2 minutes or until tender. Add 1/2 of the sautéed vegetables to the chicken and place the other the 1/2 to a blender. Note: You can blend all the vegetables if you want a just a creamed curry sauce.

In a bowl whisk together the curry sauce ingredients: Salt, curry, cumin, sugar, brown sugar, coconut milk and yogurt.

In the blender with the sautéed vegetables, add the dried chili pepper and curry sauce. Blend until smooth.

Add the sautéed vegetables and chicken back to the skillet. Then add the blended curry sauce and simmer together for 15 to 20 minutes or until heated through. Serve over Basmati Rice, cooked in rice cooker or according to recipe on the package or see our baked rice recipe below.

Baked Rice

Ingredients:

*3/4 cup Jasmine White Rice
*3/4 cup Brown Rice
*2-3 tablespoons Extra Light Olive Oil
*3 teaspoons Powdered Low Sodium Chicken Broth

Directions:

Mix or toss together in bowl the white rice, brown rice, olive oil and powdered chicken broth. Then put rice mixture in a medium size baking dish sprayed with cooking spray. Then add 2 and 1/3 cups Boiling Water. (In small pot add the water and bring water to a boil and add to the Rice mixture.

Cover the baking dish with rice tightly with two layers of aluminum foil and bake for 55 minutes in a pre-heated 375* F. oven.

Then after baking remove from oven and let rest for 5 minutes, covered. Then remove foil and fluff the rice with a fork and Serve!

Also see Baked Rice for more picture instructions.