I found this recipe. It was so good and so easy. I also made dessert bread sticks dipped in butter and cinnamon. Also so good and so easy.
Here’s the recipe:
1 1/2 cups warm water
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. dry active yeast
3 1/2 cups flour
1/2 cup melted butter
1 cup grated Parmesan cheese
lemon pepper (or seasoning of choice)
Mix together warm water, sugar, salt and yeast. Allow yeast to activate (about 10 minutes). Add flour and stir in with a fork until dough holds together. Turn out onto floured board. Knead lightly into a ball. Divide into 32 equal portions. On floured board, roll out into bread sticks. Dip into melted butter and then into Parmesan cheese. Place onto greased cookie sheet (16 per bakers half sheet.) Sprinkle with lemon pepper. Preheat oven to 400 degrees. This gives the bread sticks about 10 minutes to begin to rise. Cook at 400 degrees for 15 minutes.
Friday, February 24, 2012
Thursday, February 23, 2012
Ranch-Parmesan Chicken
I made this for Fernando for Valentines day and it was really quick and delicious. I found it on food.com. I didn't make as much as it calls for and it still turned out great.
6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
¼-1⁄3; cup parmesan cheese
1 teaspoon seasoning salt
½-1 teaspoon ground black pepper
½-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
¼ cup melted butter (no substitutes)
Directions:
1 Set oven to 400° degrees (set oven rack to lowest position).
2 Lightly grease a 13 x 9-inch baking dish.
3 In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4 Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5 Coat in the breadcrumb mixture.
6 Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7 Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
8 If desired you can sprinkle black pepper over the chicken pieces .
9 Bake uncovered for about 30-35 minutes or until the chicken is cooked).
6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
¼-1⁄3; cup parmesan cheese
1 teaspoon seasoning salt
½-1 teaspoon ground black pepper
½-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
¼ cup melted butter (no substitutes)
Directions:
1 Set oven to 400° degrees (set oven rack to lowest position).
2 Lightly grease a 13 x 9-inch baking dish.
3 In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4 Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5 Coat in the breadcrumb mixture.
6 Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7 Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
8 If desired you can sprinkle black pepper over the chicken pieces .
9 Bake uncovered for about 30-35 minutes or until the chicken is cooked).
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