SWISS CHICKEN
ROASTED BRUSSELS SPROUTS
SAVORY BAKED RICE
POTATO CHIP COOKIES
SWISS CHICKEN
4 boneless, skinless chicken breasts
2 eggs
¼ cup milk
1 sleeve Ritz crackers, finely crushed
2 tablespoons butter
2 tablespoons olive oil
4 thin slices of Black Forest ham from the deli
4 thin slices Swiss cheese
Salt, pepper, garlic powder and onion powder
With a meat mallet, flatten the chicken to around ¼-inch
thickness.
Combine eggs and milk with 1 teaspoon each of salt and
pepper in a shallow dish. Place the
crushed crackers in another shallow dish.
Season both sides of the chicken with salt, pepper, garlic powder and
onion powder. Dip each chicken breasts
on both sides in the egg mixture first then the cracker crumbs. Heat the butter and oil in a large ovenproof skillet
over medium heat. (A black skillet works
best). Place the chicken breasts into
the hot skillet and cook for 3 to 4 minutes on one side or until lightly
browned. Flip the chicken and cook for
another 3 minutes. Place a slice of ham
over each chicken breast then follow with a piece of Swiss cheese. Place the skillet in a 350 oven and bake for
8 to 10 minutes.
ROASTED BRUSSELS SPROUTS
1 LB. fresh Brussels sprouts, rinsed and cut in half
Salt and pepper to taste
Olive oil
Balsamic glaze, optional
Place the Brussels sprouts on a parchment-lined baking
sheet. Drizzle lightly with olive oil
and salt and pepper. Bake for 15 to 20
minutes at 400. Remove from the oven
and drizzle with balsamic glaze, if desired.
SAVORY BAKED RICE
6 tablespoons butter
1 cup fresh, sliced mushrooms
1 cup chopped onion
1 cup uncooked rice
1 can cream of mushroom soup
1 can beef consommé’
Melt the butter in an ovenproof skillet and sauté onions and
mushrooms until tender. Stir in the rice
and sauté for about 2 minutes. Stir in
the cream of mushroom soup and consommé.
Place a lid on the skillet and bake in a 350 oven for 1 hour. If you don’t have an ovenproof skillet and
lid, you can pour the rice mixture into a baking dish and cover tightly with
foil.
POTATO CHIP COOKIES
1 cup brown sugar
2 cup sugar
2 sticks real butter
2 eggs
2 ½ cups flour
1 teaspoon baking soda
1 cup butterscotch chips
2 cups crushed potato chips
Cream sugars and butter together with a mixer. Add the eggs, flour, and baking soda and mix
well. Stir in the butterscotch chips and
potato chips. Place a tablespoon of dough
evenly onto a cookie sheet. Bake at 350
for 9 to 11 minutes. Makes about 2 ½
dozen cookies.
