Advertisements

Daily Archives: 06/18/2016

Baked Garlic Cheddar Chicken

I had a bit of a challenging time with this recipe. How was it difficult you might ask??? Well because I wasn’t paying attention and didn’t read the instructions thoroughly like I regularly do and ran into a few roadblocks. However, on the sunny side, everything turned out perfectly fine lol. 🙂

This cheddar chicken is so tasty that when you bite into one, you’ll send your taste buds into a frenzy.

Baked Garlic Cheddar Chicken

Ingredients

1⁄2 C. butter
4 garlic cloves, minced
3⁄4 C. Progresso dry bread crumbs, plus more for the baking dish (Italian seasoned)
1⁄2 C. parmesan cheese, freshly grated
1 1⁄2 C. cheddar cheese, shredded
1⁄4 tsp. dried parsley
1⁄4 tsp. dried oregano
1⁄4 tsp. ground black pepper
1⁄8 tsp. salt
8 boneless, skinless chicken breast

Directions

Preheat oven to 350 degrees F.

1. Grease a 13 x 9-inch baking sheet and line it with foil.
And cover the bottom with a thin layer of bread crumbs.
Over low heat melt the butter in a small saucepan and cook garlic until tender, about 5 minutes. Remove from heat and pour the garlic butter into a shallow dish. Set aside. 

2. Rinse and pat dry chicken. Next place chicken on a clean surface and pound it until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. In another shallow dish, combine together bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Soak each chicken breast in garlic butter to coat, then press into the breadcrumb mixture.

3. Place coated chicken breasts in a prepared baking dish. Drizzle with any remaining butter and sprinkle with any remaining bread crumb mixture. Bake for thirty minutes or until chicken is no longer pink and juices run clear.

Source: Kitchme 

Advertisements

Green bean & Cherry tomato medley

I remember I already told you about me disliking tomatoes, but here’s something odd about me; I love eating cherry tomatoes. But, absolutely will not eat the ones that you put on sandwiches and burgers. Okay so, yeah maybe I like tomatoes to a certain point. Although, I really do not know why, though, perhaps it’s because cherry tomatoes are sweeter than the regular ones. However, green beans and I are best buddies lol. I know it’s very early, but maybe I will teach you how to make green bean casserole for Thanksgiving or Christmas.

Anyways lol. Since my appreciation for a variety of veggies is slowly improving, I thought I would give this Green Bean with cherry tomatoes a try. It was excellent, and it’s easy to assemble. If you don’t have the fresh vegetables on hand, you can easily change with canned goods.

Green beans with cherry tomatoes

Ingredients

Water (Just enough to barely cover the beans)
1 1⁄2 lbs green beans fresh or frozen
1 Tbsp. butter
3⁄4 tsp. garlic salt
1 Tbsp. sugar
1⁄2 tsp. basil
1/8 tsp. salt
1/4 tsp. pepper
1⁄2 pt. cherry tomatoes

Directions

1. Toss green beans in a medium saucepan and fill it with water. Cook over medium heat for about five-ten minutes or until they are tender. Remove from heat and drain. Set aside. Cut cherry tomatoes in half. Set aside

2. In a large frying pan, melt butter and add garlic salt, sugar, basil, salt, and pepper. Next, add cherry tomatoes and cook, stirring until barely soft and heated, but not squishy. Then add the drained beans and mix well.

Source: Food.com

IMG_2357.JPG