3/4 cup prepared pesto sacue
1 1/2 cups fresh mozzarella cheese, shredded
1 large tomato, seeded and chopped
1/2 cup fresh basil, chopped
1/2 tsp kosher salt or sea salt
1 recipe pizza dough
-- Roll dough to roughly the size of a cookie sheet. Place dough on greased cookie sheet. Use your fingers to press the dough out to the corners and sides of the pan. Bake crust 12 min at 450. remove crust from oven, top with pesto sauce, cheese, tomato and sprinkle with salt. return to oven for about 8 min. Top with fresh basil before serving.
PIZZA DOUGH
1 pkg dry rapid rise yeast
1/4 cup warm water
3 cups flour
1 1/2 tsp salt
2 TBS olive oil
2 TBS honey
3/4 cups cold water
-- Dissolve yeast in warm water. In your mixing bowl combine flour, salt, olive oil, honey, and yeast mixture. Knewad with dough hook or by hand about 5 min. Let dough rest 10-15 min.
Thursday, September 2, 2010
Grilled BBQ Chicken
1 1/2 TBS olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 TBS ketchup
3 TBS honey
3 TBS brown sugar
2 TBS apple cider vinegar
1 TBS Worcestershire sacue
salt and pepper to taste
2 chicken breast halves
-- Preheat grill for med-high heat. Heat olive oil in a skillet over med high heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, turn to coat. Cook on grill for 15 minutes, or until no longer pink. ** I stopped there** But the recipe says to move chicken to skillet with sauce. Simmer over med heat for about 5 min per side. **Whot puts chicken back in the raw chicken marinade? Sounded too iffy for me so I grilled it and ate it and it was good, flavorful so I didnt do the rest.**
1/4 cup diced onion
2 cloves garlic, minced
5 TBS ketchup
3 TBS honey
3 TBS brown sugar
2 TBS apple cider vinegar
1 TBS Worcestershire sacue
salt and pepper to taste
2 chicken breast halves
-- Preheat grill for med-high heat. Heat olive oil in a skillet over med high heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, turn to coat. Cook on grill for 15 minutes, or until no longer pink. ** I stopped there** But the recipe says to move chicken to skillet with sauce. Simmer over med heat for about 5 min per side. **Whot puts chicken back in the raw chicken marinade? Sounded too iffy for me so I grilled it and ate it and it was good, flavorful so I didnt do the rest.**
Ham and Cheese Stuffed Chicken Breasts
1/4 cup grated Swiss, Monterey Jack, or Mozzarelly cheese
2 TBS chopped ham
2 tsp Dijon mustard
Freshly ground pepper to taste
4 chicken breasts
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp extra virgin olive oil
--Preheat oven to 400. Use a baking sheet with sides and coat it with cooking spray. mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thing, long edge of chicken breast to almost cut in half, leaving one edge together. Open up the breast and place 1/4th of the filling in the center. Close teh breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then in breadcrumbs. (discard leftover crumbs) Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts. Cook until brown on one side about 3 min. Place chicken, brown side up, on the prepared backing sheet. Backe until the chicken is not longer pink in the center or until meat thermometer reads 170 F. about 2o min.
2 TBS chopped ham
2 tsp Dijon mustard
Freshly ground pepper to taste
4 chicken breasts
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp extra virgin olive oil
--Preheat oven to 400. Use a baking sheet with sides and coat it with cooking spray. mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thing, long edge of chicken breast to almost cut in half, leaving one edge together. Open up the breast and place 1/4th of the filling in the center. Close teh breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then in breadcrumbs. (discard leftover crumbs) Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts. Cook until brown on one side about 3 min. Place chicken, brown side up, on the prepared backing sheet. Backe until the chicken is not longer pink in the center or until meat thermometer reads 170 F. about 2o min.
Chicken Mozzarella Sandwich
1/4 cup sun dried tomato pesto (Classico)
2 TBS fat free mayo
3/4 lbs chicken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 8oz loaf ciabatta
12 large basil leaves
3/4 cup shredded mozz cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
-- Combine pesto, mayo ina bowl. Sprinkle checken with pepper and salt. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook for 3 min each side or until done. Remove chicken to cutting board, cool slightly. cut chicken lengthwise into thin slices.
Preheat broiler
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly brown. Remove bread from pan. spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken and broil 2 min or until cheese melts. Arrange bell pepper and tomoto over cheese, and cover with top half of bread. Cut into 4 equal pieces.
2 TBS fat free mayo
3/4 lbs chicken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 8oz loaf ciabatta
12 large basil leaves
3/4 cup shredded mozz cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
-- Combine pesto, mayo ina bowl. Sprinkle checken with pepper and salt. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook for 3 min each side or until done. Remove chicken to cutting board, cool slightly. cut chicken lengthwise into thin slices.
Preheat broiler
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly brown. Remove bread from pan. spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken and broil 2 min or until cheese melts. Arrange bell pepper and tomoto over cheese, and cover with top half of bread. Cut into 4 equal pieces.
Chicken Parmesan #2
1 cup Italian seasoned breadcrumbs
2 TBS all purpose flour
1/2 tsp ground red pepper
2 chicken breasts
2 egg whites, lightly beaten
1 TBS olive oil
1 can tomato sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
-- Combine breadcrumbs, flour and ground red pepper in a small bowl, set aside. Place chicken between 2 sheets of syran wrap and flatten to 1/4 inch thickness, ushing a meat mallet or rolling pin. Dip checken in egg whites adn coat with breadcrumb mixture. Repeat. Cook chicken in hot oil over medium heat 2-4 minutes on each side or until done. Place chicken in a lightly greased baking dish. Top evenly with tomato sauce and chese. Bake at 350 for 20 minutes or until cheeses melt.
2 TBS all purpose flour
1/2 tsp ground red pepper
2 chicken breasts
2 egg whites, lightly beaten
1 TBS olive oil
1 can tomato sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
-- Combine breadcrumbs, flour and ground red pepper in a small bowl, set aside. Place chicken between 2 sheets of syran wrap and flatten to 1/4 inch thickness, ushing a meat mallet or rolling pin. Dip checken in egg whites adn coat with breadcrumb mixture. Repeat. Cook chicken in hot oil over medium heat 2-4 minutes on each side or until done. Place chicken in a lightly greased baking dish. Top evenly with tomato sauce and chese. Bake at 350 for 20 minutes or until cheeses melt.
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