“Eat More Chicken”…..so who doesn’t these days????  This recipe is not only quick and easy to make but moist and delicious.  Prepare some rice (Near East Rice Pilaf is our favorite), a salad or veggie and you have a healthy meal in under 60 minutes.

First you will want to “pound your chicken” out, to about ½” thickness.  There are several ways to do this, some people like to use a plastic zip lock bag, my preferred method is to place the chicken on a cutting board, put a piece of parchment paper (or plastic wrap) over the chicken and then use a meat mallet to pound the chicken.  Don’t have a meat mallet?  No problem, the back of a small sauce pan works just as good.

Then you will need three bowls, dry (flour), wet (egg mixture), and dry (breadcrumb cheese mixture).  This is known as 3-piece breading.img_5819

After you have breaded the chicken, place on a plate and refrigerator 30 minutes.img_5822

Preheat oven to 375°F.  Add butter to a baking pan, place in preheated oven until butter is melted.img_5825

Remove pan from oven and add the prepared chicken breasts.

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Bake according the recipe directions turning the chicken half way through the cooking time.img_5827

Place chicken on a clean cutting board, let rest 5 minutes covered, slice thinly and serve.  If you would like a little sauce on this, while the chicken is resting, scrap the pan drippings into a small sauce pan and cook over medium heat.   Add ¼ cup white wine or chicken stock and bring to a boil, spoon over sliced chicken.  img_5828

Oven Baked Cheddar Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Bake time: 20-25 minutes
Serves 3-4

2 skinless, boneless chicken breasts
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon garlic pepper
1 egg
1 tablespoon Franks Hot Buffalo Wing Sauce, optional
1 tablespoon milk
¼ cup Italian seasoned bread crumbs
¼ cup panko bread crumbs
1 cup sharp shredded Cheddar cheese
Pound chicken breasts to a ½” thickness (http://www.wikihow.com/Pound-Chicken-Into-Cutlets).

In a bowl, mix flour, garlic salt, and garlic pepper. In a separate bowl, beat together the egg, hot sauce (optional), and milk. In a third bowl, mix the bread crumbs, pankos, and cheddar cheese. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press into the breadcrumb mixture. Place prepared chicken on a large plate. Continue with remaining breasts. Cover chicken with plastic wrap and refrigerator 30 minutes (this prevents coating from falling off).

Preheat oven to 375°F. Coat a baking dish with ¼ cup butter. Place dish in the preheated oven until butter is melted. Remove from oven and add prepared chicken breasts into the dish. Bake 15 minutes, remove from oven and flip chicken pieces over. Place back into the oven and bake until chicken temperature reaches 160°F, about another 15-20 minutes. Remove chicken from oven and let rest 5 minutes before serving.

Buon Appetito!

Easy Baked Cheddar Chicken


Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.



Leftover Turkey – No Problem, Check out my 3 Quick & Easy Recipes

What a wonderful Thanksgiving, Rob & Cecile drove home from Texas with 4 dogs and 2 cats.  Yes, we had a houseful, but it wasn’t a houseful of peeps….we totaled 6 dogs and 4 cats.  A very entertaining weekend!  Amazing that they mostly all get along.

One of our many Thanksgiving traditions is cooking 2 turkeys, one fried (by Rob) and one roasted and stuffed (by me). Rob fries the bird

If you have never had a fried turkey you really need to try it!  The meat is delicious, not greasy at all, and very moist, not to mention that the skin is amazingly crunchy.  If it wasn’t for having to have stuffing, I would not roast a bird as well.  However, since we had both you can imagine how much turkey is leftover.  Here are a few of my favorite recipes to use up all that turkey:

Turkey Pot Pie

2 frozen deep dish pie shells, thawed
1 tablespoon Argo® Corn Starch
1 cup milk
2 tablespoons butter
1/2 teaspoon Spice Islands® Poultry Seasoning
¼ teaspoon sea salt
¼ teaspoon white pepper
1 (15 ounce) can mixed vegetables, drained
1 (14.5 ounce) can whole potatoes, drained and cut into one-inch pieces
1 cup cooked turkey, chopped
1 egg

Preheat oven to 375°F.

Combine corn starch and milk in a small saucepan; stir until smooth.  Add butter, poultry seasoning, salt, and white pepper.  Stirring constantly, bring to a boil and cook for one minute.  Remove sauce from heat.  In a large mixing bowl, combine mixed vegetables, potatoes and turkey.  Stir in sauce until well combined.

In a small bowl whisk 1 egg with 1 teaspoon water.  Brush bottom of pie shell with egg wash.  Pour turkey filling over egg wash.  Invert the second pie crust over the top of the filling and seal edges together, pinching the crust.  Brush top crust with egg wash and poke 3-4 holes in the crust to allow steam to escape.  Bake 45 minutes, or until crust is golden brown.

Turkey Pot Pie

Turkey Pot Pie

Turkey Frittata

2 tablespoons Mazola® Corn Oil
½ onion, finely chopped
½ (30-ounce) bag frozen hash brown potatoes, thawed
1 teaspoon sea salt
¼ teaspoon white pepper
6 large eggs
⅓ cup heavy cream or half & half
¼ teaspoon Spice Islands® Poultry Seasoning
1-½ cups cooked turkey, chopped
1 cup sharp cheddar cheese, shredded

Preheat oven to 350°F.  Spray an 8×8-inch pan with cooking spray.

Heat oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in potatoes, salt and pepper, cook until slightly golden brown.  Remove from heat.

In a mixing bowl beat together the eggs, cream and poultry seasoning.

Place potato mixture in prepared baking dish.  Top mixture with chopped turkey, pour egg mixture over turkey.  Sprinkle shredded cheese on top.  Bake 25-30 minutes or until top is golden brown.

Turkey Frittata

Turkey Frittata

Mom’s Turkey Soup

For the stock:
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings
Cold water
1 onion, roughly chopped
1 to 2 carrots, roughly chopped
1 to 2 stalks celery, roughly chopped

For the soup:
Turkey stock
Leftover vegetables, i.e. string beans, corn, etc.
Or 1 (15 ounce) can mixed vegetables, drained
1 (14.5 ounce) can whole potatoes, drained and cut into one-inch pieces
1 (16 ounce) can cannellini beans
¼ cup shredded carrots
½ cup frozen or canned peas
½ cup frozen or canned corn
1 teaspoon Spice Islands® Poultry Seasoning
1 teaspoon Spice Islands® Sea Salt
½ teaspoon Spice Islands® Ground Pepper
½ cup rice
2 cups or more leftover chopped or shredded cooked turkey meat
Optional: leftover gravy
Stock:
Break up the leftover bones of the carcass so they fit into a large stock pot. Cover bones with cold water by an inch and add any pan drippings that weren’t used to make the gravy. Add onions, carrots and celery. Bring to a boil and reduce heat to a simmer. Cook stock, uncovered, for one hour.

Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer. Once the bones have cooled, remove all the usable turkey meat and set aside until needed. Discard cooked vegetables and bones after meat has been removed.

Makes 3 to 4 quarts of stock, depending on the size of the turkey carcass, and how much water was added to cover it.

Making the soup:
In a large stock pot add cooked turkey stock, vegetables, cannellini beans, carrots, peas, corn, poultry seasoning, salt, and pepper. Bring soup to boil, add rice and continue cooking over medium low heat until rice is soft, about 20 minutes. Add reserved turkey (and optional gravy). Simmer an additional 5 minutes. Taste soup and add more salt if needed.

Ladle soup into bowls, top with grated parmesan cheese (if desired).

Mom's Leftover Turkey Soup

Mom’s Leftover Turkey Soup

Buon Appetito!

 


2015 Galena’s Cucina Calendars

Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars