Taste of Home has published this recipe I submitted in three of their cookbooks. The latest one is Contest Winning Recipes 2011. It's on page 114. I ate at Chicago's restaurant in Marietta and recreated their Pecan Chicken at home using simple ingredients. I don't pay $14.95 a plate any more.
Pecan-Crusted Chicken
Ingredients:
3 egg whites
1-4.2 ounce package seasoned coating mix (Oven Fry brand is recommended)
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
4 to 6 chicken breasts, boneless & skinless
Directions:
Pre-heat the oven to 400 degrees. Beat the egg whites in a shallow bowl. In another bowl or plate, mix the coating mix, pecans and five-spice powder. Dip the chicken in the egg whites, then roll it in the coating mixture.
Place the chicken breasts on a large baking pan with an edge. Bake uncovered for 25 minutes or until internal temperature is 170 degrees.
Sunday, April 17, 2011
Tuesday, April 12, 2011
Chicken Oriental Slaw Salad
I made this recipe last week. I almost forgot how delicious and easy it is. This is an "oldie but goodie"-probably 25+ years old. It uses a bag of the prepared cole slaw, crunchy chicken ramen noodles and some cooked chicken. VERY budget-friendly! You can omit the chicken for a great cole slaw, side dish too.
Chicken Oriental Slaw Salad
Ingredients:
2-3 ounce packages chicken ramen noodles
1-16 ounce package cole slaw mix
one bunch of green onions, diced
1/2 cup slivered almonds, toasted
4 tablespoons toasted sesame seeds
8 ounces cooked, diced chicken breast (or rotisserie)
Dressing:
2 flavor packets from the ramen noodle package
2/3 cup canola or vegetable oil
6 tablespoons apple cider vinegar
4 tablespoons sugar
pepper to taste
Directions:
Crumble the ramen noodles before you open the package. Remove the flavor packets from the ramen package and set aside. Mix the ramen noodles, cabbage, green onion, toasted almonds and sesame seeds in a LARGE bowl.
Combine the dressing ingredients and toss lightly with the cabbage mixture. Makes 4-6 servings.
Chicken Oriental Slaw Salad
Ingredients:
2-3 ounce packages chicken ramen noodles
1-16 ounce package cole slaw mix
one bunch of green onions, diced
1/2 cup slivered almonds, toasted
4 tablespoons toasted sesame seeds
8 ounces cooked, diced chicken breast (or rotisserie)
Dressing:
2 flavor packets from the ramen noodle package
2/3 cup canola or vegetable oil
6 tablespoons apple cider vinegar
4 tablespoons sugar
pepper to taste
Directions:
Crumble the ramen noodles before you open the package. Remove the flavor packets from the ramen package and set aside. Mix the ramen noodles, cabbage, green onion, toasted almonds and sesame seeds in a LARGE bowl.
Combine the dressing ingredients and toss lightly with the cabbage mixture. Makes 4-6 servings.
Monday, April 4, 2011
Monkey Bread Muffins (using canned dough)
I got the 2011 Pillsbury calendar because it was free. They had a recipe for making a dozen pull-apart muffins on March. I tweaked the recipe to use just one can of Pillsbury Grands. I love that old, monkey bread recipe, but this is much more practical and budget-friendly! Get ready to INHALE these things...
Monkey Bread Muffins
Ingredients:
1-10.2 ounce can Pillsbury Grands
4 tablespoons of butter, softened
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
Directions:
Spray a 6 muffin tin with oil. In a small bowl, mix the butter and brown sugar together.
Put 1/6 of the butter/brown sugar mixture in each muffin tin.
Mix the sugar and cinnamon in a one gallon zip-lock bag. Cut each biscuit into 6 pieces. Shake the biscuit pieces in the bag to coat them. Place 5 pieces of coated biscuit in each tin.
Bake at 350 degrees for 12-15 min. Allow to cool for a minute. Invert the muffin tin to get all the gooey goodness out of the pan, and serve the muffins upside down.
Monkey Bread Muffins
Ingredients:
1-10.2 ounce can Pillsbury Grands
4 tablespoons of butter, softened
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
Directions:
Spray a 6 muffin tin with oil. In a small bowl, mix the butter and brown sugar together.
Put 1/6 of the butter/brown sugar mixture in each muffin tin.
Mix the sugar and cinnamon in a one gallon zip-lock bag. Cut each biscuit into 6 pieces. Shake the biscuit pieces in the bag to coat them. Place 5 pieces of coated biscuit in each tin.
Bake at 350 degrees for 12-15 min. Allow to cool for a minute. Invert the muffin tin to get all the gooey goodness out of the pan, and serve the muffins upside down.
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