Monday, June 20, 2016

Here are the recipes from yesterday's show. This crispy oven-baked chicken is so good!!

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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