Swiss Chicken, Roasted Brussels Sprouts, Savory Baked Rice & Potato Chip Cookies..Yum! :)

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.