Dinner

KDENISE977

KDENISE977

New Member
Let's talk about it ! I am thinking turkey meatball subs on toasted rolls with provolone. OR ??? I'm needing more suggestions :ohwell:
 
luvmygdaughters

luvmygdaughters

Well-Known Member
KDENISE977 said:
Let's talk about it ! I am thinking turkey meatball subs on toasted rolls with provolone. OR ??? I'm needing more suggestions :ohwell:
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What have you got to work with? I've got leftover chicken, going to throw it in a pan with some salsa and serve it over spanish rice. Easy and hubby loves it.
 
luvmygdaughters

luvmygdaughters

Well-Known Member
KDENISE977 said:
Ground pork. Ground beef. Pork chops. Crescent rolls. Corn. Peas. Green beans.
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Geez, I'm not coming up with anything. I love me some pork chops though. Pork chop casserole, but it takes awhile. Pork chops, sliced potatoes, onions, cheddar cheese. Layer the pork chops and potatos and onions, cover with cheese, repeat another layer. Oh, add salt & pepper, garlic powder to each layer, bake covered in 350-375 oven for about an hour. yummy
 
MJ

MJ

Material Girl
PREMO Member
I've cooked dinner just about every night since I've been furloughed. Hopefully, we're back to work tomorrow. Tonight I'm making Domino's! :yahoo:
 
kwillia

kwillia

n/a
I tenderized (pounded) some boneless chicken breast, seasoned them, breaded them, then oven fried them. Soooooo dayum delish!
 
kwillia

kwillia

n/a
KDENISE977 said:
Recipe please !!! Or should I say instruction on baking
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Easy-peasy! Trim your bonelss chicken breast taking off all the ooky stuff you wouldn't want to eat (membraney tissue, fatty tissue). Cover the breast with a piece of plastic to prevent splatter. Smoosh the breast with a meat tenderizing hammer to even out the thicker meaty part so that it is even height with the rest of the meat. This makes the baked chicken very tender and delish and allows for quicker and more even baking time because you won't be overbaking the thinner parts of the breast trying to get the thicker parts fully cooked. Do this to each breast. It is a quick process.

Preheat oven to 390.

In one bowl, I put Egg Beaters and a healthy splash of milk which will be used to moisten the breast before breading. Add spices to this mixture that compliment your chicken. Sometimes I use Old Bay. Sometimes I go with italian spices like oregano and basil. You can use mexican spices. You can even flavor the mixture with buffalo sauce if you and your family like buffalo wings!

In a 2nd bowl, put your breading mixture. I like to use a combination of Magic Fry seasoned flour and cornflake crumbs or cracker crumbs.

Take a flat cookie sheet and line it with a piece of aluminum foil. The foil helps "oven fry" your chicken and also makes for super easy cleanup.

Then:

Grab tenderized chicken breast, dunk in bowl 1, place in bowl 2 and cover with breading mixture, patting so it is firm to the breasts, hold up with two fingers and spray on each side with cooking oil spray (Pam). Place on foil covered tray. Repeat for each chicken breast.

Put tray in oven, about 10 minutes later the bottoms should be golden brown as if fried. Take tray out and use tongs to turn each breast over. This will allow the other side to "fry" and get golded brown. Cook another 10 minutes. Once you are sure the chicken is fully cooked (use a butter knife to slice a piece and the meat should be pure white) then you plate and serve!

Yummy and healthy!

***If you don't have a meat tenderizing hammer you can use something solid like a canned good. Chicken doesn't take a lot of force to flatten.
 
kwillia

kwillia

n/a
If you use chicken tenders instead of chicken breast you can skip the meat pounding part. Follow the rest of the steps and you have a homemade and yummy chicken tender dinner.

I prefer boneless breast to the tenders though so I find the extra step to be worthwhile.
 
struggler44

struggler44

A Salute to all on Watch
kwillia said:
Easy-peasy! Trim your bonelss chicken breast taking off all the ooky stuff you wouldn't want to eat (membraney tissue, fatty tissue). Cover the breast with a piece of plastic to prevent splatter. Smoosh the breast with a meat tenderizing hammer to even out the thicker meaty part so that it is even height with the rest of the meat. This makes the baked chicken very tender and delish and allows for quicker and more even baking time because you won't be overbaking the thinner parts of the breast trying to get the thicker parts fully cooked. Do this to each breast. It is a quick process.

Preheat oven to 390.

In one bowl, I put Egg Beaters and a healthy splash of milk which will be used to moisten the breast before breading. Add spices to this mixture that compliment your chicken. Sometimes I use Old Bay. Sometimes I go with italian spices like oregano and basil. You can use mexican spices. You can even flavor the mixture with buffalo sauce if you and your family like buffalo wings!

In a 2nd bowl, put your breading mixture. I like to use a combination of Magic Fry seasoned flour and cornflake crumbs or cracker crumbs.

Take a flat cookie sheet and line it with a piece of aluminum foil. The foil helps "oven fry" your chicken and also makes for super easy cleanup.

Then:

Grab tenderized chicken breast, dunk in bowl 1, place in bowl 2 and cover with breading mixture, patting so it is firm to the breasts, hold up with two fingers and spray on each side with cooking oil spray (Pam). Place on foil covered tray. Repeat for each chicken breast.

Put tray in oven, about 10 minutes later the bottoms should be golden brown as if fried. Take tray out and use tongs to turn each breast over. This will allow the other side to "fry" and get golded brown. Cook another 10 minutes. Once you are sure the chicken is fully cooked (use a butter knife to slice a piece and the meat should be pure white) then you plate and serve!

Yummy and healthy!

***If you don't have a meat tenderizing hammer you can use something solid like a canned good. Chicken doesn't take a lot of force to flatten.
Click to expand...

I use a freezer bag when I pound my meat :buddies:
 
ginwoman

ginwoman

Well-Known Member
kwillia said:
Easy-peasy! Trim your bonelss chicken breast taking off all the ooky stuff you wouldn't want to eat (membraney tissue, fatty tissue). Cover the breast with a piece of plastic to prevent splatter. Smoosh the breast with a meat tenderizing hammer to even out the thicker meaty part so that it is even height with the rest of the meat. This makes the baked chicken very tender and delish and allows for quicker and more even baking time because you won't be overbaking the thinner parts of the breast trying to get the thicker parts fully cooked. Do this to each breast. It is a quick process.

Preheat oven to 390.

In one bowl, I put Egg Beaters and a healthy splash of milk which will be used to moisten the breast before breading. Add spices to this mixture that compliment your chicken. Sometimes I use Old Bay. Sometimes I go with italian spices like oregano and basil. You can use mexican spices. You can even flavor the mixture with buffalo sauce if you and your family like buffalo wings!

In a 2nd bowl, put your breading mixture. I like to use a combination of Magic Fry seasoned flour and cornflake crumbs or cracker crumbs.

Take a flat cookie sheet and line it with a piece of aluminum foil. The foil helps "oven fry" your chicken and also makes for super easy cleanup.

Then:

Grab tenderized chicken breast, dunk in bowl 1, place in bowl 2 and cover with breading mixture, patting so it is firm to the breasts, hold up with two fingers and spray on each side with cooking oil spray (Pam). Place on foil covered tray. Repeat for each chicken breast.

Put tray in oven, about 10 minutes later the bottoms should be golden brown as if fried. Take tray out and use tongs to turn each breast over. This will allow the other side to "fry" and get golded brown. Cook another 10 minutes. Once you are sure the chicken is fully cooked (use a butter knife to slice a piece and the meat should be pure white) then you plate and serve!

Yummy and healthy!

***If you don't have a meat tenderizing hammer you can use something solid like a canned good. Chicken doesn't take a lot of force to flatten.
Click to expand...

These are wonderful directions! I love step by step because I am not a natural cooker
 
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