Saturday, March 13, 2010
...don't email be about the butter......just make this and then you won't care:)
Yummy with or without the dipping sauce. Also, you can skip the pounding and just cut into thick pieces. Remember to adjust cooking time.
4 boneless skinless chicken breasts
1 cup finely grated parmigiano-reggiano or parmesan cheese
1 cup panko bread crumbs
2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1/4 cup butter, melted....just do it:)
honey mustard sauce:
1/3 cup mayonnaise
2 tbsp dijon mustard
1 tbsp liquid honey
Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
Makes: 4 servings
2 pork tenderloins
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
Preheat oven to 425ºF.
Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat.
Place on foil lined and sprayed cookie sheet
Mix remaining 2 Tbsp. dressing and honey; set aside
Bake 15 min.; brush with dressing mixture.
Bake an additional 10 min. or until cooked through (160ºF).
Remove meat from oven; cover with foil.
Let stand 5 min. before slicing.
How to Prepare on the Grill
Preheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.
simple and delicious!
1 1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp kosher salt
1 tsp paprika
4 tilapia fillets
1 tbsp butter
1 tbsp olive oil
Add all spices together in a small bowl and mix. Sprinkle spice mixture over tilapia fillets and rub into fish. Heat stove top grill or large non stick pan; add butter and oil. When oil is hot add fish. Grill for about 3 minutes on each side or until just cooked through.
If you prefer you could bake on lightly buttered foil lined cookie sheet. 350 for maybe 10 minutes.