Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.
6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley
Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. The tomatoes should be shriveled and the garlic tender. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot. Add garlic tomato mixture and parsley, tossing to coat. Serve with sprinkle freshly grated Parmesan cheese. If you don’t have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
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https://www.justfarmed.com/wp-content/uploads/2016/05/pasta-roasted-garlic.jpg170226Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-30 19:46:082016-05-30 19:51:39Pasta with Roasted Garlic and Cherry Tomatoes
Open Faced Egg, Bacon and Watercress Sandwich
Open Faced Egg, Bacon and Watercress Sandwich
Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.
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Chicken Marsala
Chicken Marsala
Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear
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Pasta with Roasted Garlic and Cherry Tomatoes
Pasta with Roasted Garlic and Cherry Tomatoes
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. The tomatoes should be shriveled and the garlic tender. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot. Add garlic tomato mixture and parsley, tossing to coat. Serve with sprinkle freshly grated Parmesan cheese. If you don’t have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
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