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Farm Kitchen:  need ideas for chicken cutlets  |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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JerseyGirl
True Blue Farmgirl
181 Posts
Michele
Southern NJ
USA
181 Posts |
 Posted - Jul 11 2012 : 3:32:25 PM
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| What about a chicken caesar salad...or grilled or breaded and served over pasta, sauce and cheese? |
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oldbittyhen
True Blue Farmgirl
1511 Posts
tina
quartz hill
ca
USA
1511 Posts |
Posted - Jul 11 2012 : 4:19:41 PM
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grill and when just about done, lay strips of thinly sliced bannana peppers on them, cover with provalone cheese, put between grilled soughdough bread and enjoy...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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princesspatches
True Blue Farmgirl
431 Posts
arttie
iron mountain
michigan
USA
431 Posts |
Posted - Jul 12 2012 : 03:50:22 AM
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We make chicken fajita's all the time. Slice the chicken in strips. Couple of peppers, onion with fajita season. 15 min. DONE! shells, sour cream and guacomole......yummy
I don't do the shells, so i make a chicken fajita salad. yummy. |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Jul 12 2012 : 08:28:22 AM
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Connie - try this one, it's my guys' favorite!
Slightly flatten out your cutlets (I pound with a rolling pin just until its a little soft and not too flat), layer on top either a slice of provolone or a slice of hot pepper jack or a large spoonful of shredded mozzarella, then add another layer of pepperoni slices (you can use a slice of sandwich pepperoni or 5 or 6 slices of regular thinly sliced pizza pepperoni). Roll it up as tightly as you can and place in a lightly oiled baking dish with the "open" end down. You can secure the end with toothpicks if you want, but not necessary. Then sprinkle with a little garlic powder and parmesan cheese. Bake at 350 for an hour. Super easy - to die for delicious! :)
Another one of our favorites:
Again, pound out your chicken breast. Add a slice of provolone or swiss cheese per breast (Don't be stingy! You want this to meeeelt! If the slices are paper thin, add two slices!). Top with a generous scoopful of garlic stuffing (below) - about 1/4 cup or so. Roll, secure with toothpicks, sprinkle with remaining "sandy" crumbs from stuffing mixture. Bake at 350 for an hour. Oh-so-good!
Stuffing:
In a small saucepan, melt one stick of butter with 2 - 3 minced garlic cloves depending upon your taste. In a separate mixing bowl, cube one slice of seedless light rye bread per breast, plus one extra slice per three breasts. Add in enough Italian seasoned bread crumbs to make it look "sandy" - about 1 cup per four breasts, but you can add more if you need to - just eye it up. Then add in the butter mixture and toss well. YUM!
Then there's always our favorite standby, Raspberry Chicken Salad:
Marinate your chicken breasts with your favorite raspberry salad dressing in the refrigerator over night. Grill (or bake in winter) til done. I like to make up extra and freeze what we don't use for future dinners! Cut each breast into strips for the salad.
On a large dinner plate, layer:
- Tossed salad greens
- Sliced red onion
- Diced Apples
- Sliced Strawberries
- Chicken strips (usually one breast per plate, but if the breasts are big you can use half of one per plate)
- A little crumbled Feta Cheese
- Slighty toasted pecan halves (you can wrap them in foil and toss them on the grill for about 5 - 10 minutes while the chicken is cooking (same in the oven)
- Dried Cranberries
Serve with more Raspberry dressing or plain raspberry vinegar. My husband always says "I LOVE when you make this salad - It's so good! And I feel so healthy afterwards!" LOL!!
I also do a mock chicken parm in the oven when I'm busy...
Marinate your breasts in Italian dressing overnight. Place each marinated breast in a large very lightly oiled baking dish. On top of each, sprinkle 1 - 2 tablespoons of Italian bread crumbs and 2 teaspoons parmesan cheese. Then add a slice of provolone on top of each. Cover the entire pan with sauce then sprinkle with shredded mozzarella or more parmesan. Bake 1 hour in 350 degree oven. Serve with your favorite pasta. Now, if you're REALLY busy, you can cook the pasta right in with the chicken. Before adding the chicken, add a light layer of sauce to the bottom of the pan. Spread your favorite pasta on top. Add another light layer of sauce and about a cup of water. Then proceed with the chicken as above. COVER the pan and bake at 350 about one hour and ten minutes. Easy peasy, yummy pleasy!
Hope these help! I've got more, too, but I have to run... I'll try to post some more for you later today!
Enjoy!
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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Farm Kitchen: need ideas for chicken cutlets |
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need ideas for chicken cutlets
