OVEN-BAKED CHICKEN
CHEESY POTATOES
ROASTED CORN ON THE COB
CRUNCHY PEA SALAD
BEST-EVER CRISPY OVEN-BAKED CHICKEN
3 thick, boneless,
skinless chicken breast, cut in half
Salt, pepper, garlic powder, onion powder
1 cup sour cream
½ cup Hellmann’s mayo
3 cups Italian breadcrumbs
4 tablespoons butter, melted
After cutting the chicken breasts in half, pound each one
with a meat mallet on one side for about 6 seconds per breast. Season both sides of chicken breasts. In one dish, mix together sour cream, mayo
and 1 tablespoon each of above seasonings.
Place Italian bread crumbs in another dish. Dip both sides of each chicken breast into
the sour cream mixture (scraping excess off with a knife) J Now dip the chicken
breast into the breadcrumbs, coating each side well. Shake off excess and place on a large cookie
sheet that has been sprayed with cooking spray.
Drizzle butter evenly over each chicken breast and bake at 375 for 45 to
50 minutes.
CHEESY POTATOES
1 (32-ounce) bag frozen potatoes
2 cartons chive & onion cream cheese
2 cans cream of celery soup
8 ounces Sharp cheddar, grated
Place the cream cheese and soup in a large saucepan, and
heat on medium high for 5 minutes, stirring often. Stir in the potatoes and pour into a greased 13x9x2-baking
dish. Bake for 40 minutes at 350. Remove from the oven and sprinkle the cheese
evenly over the top. Bake for an
additional 5 minutes or just until the cheese is melted.
ROASTED CORN ON THE COB
4 ears fresh corn on the cob, shucked and cleaned
Salt and Pepper to taste
4 tablespoon melted butter
Place the corn in a baking dish and sprinkle with salt and
pepper. Pour melted butter over the corn
and bake for 400 about 30 minutes.
CRUNCHY PEA SALAD
1 (16-ounce) bag frozen green peas, thawed
1 tablespoon mayo
1 tablespoon sour cream
1 tablespoons sugar
Salt and pepper to taste
2 boiled eggs, chopped
½ cup chopped sweet onions
4 ounces chopped red pimento
½ cup sharp cheddar cheese cut into small cubes
Mix all together and refrigerate at least 2 hours.
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