This chicken recipe sounds to me like it would be very good. It is from a Pillsbury booklet Great Fast Meals. Each main dish has a menu selection. This chicken recipe has a rhubarb dessert so I will post that too.
There are several choices for the chicken given: 2 (2 1/2 oz.) packages thin chicken slices, four slices of leftover chicken or four flattened and sauteed chicken breasts.
Spinach Chicken Bonnets
1/2 cup chopped onion
2 tablespoons oil
10 oz. package frozen chopped spinach, thawed, squeezed to drain
1/3 cup ricotta cheese
2 eggs
1/8 teaspoon pepper
4 slices of chicken
1 (4x4) slices mozzarella cheese
Heat oven to 375 degrees. In medium skillet, saute onion in oil; remove from heat. Stir in spinach, ricotta cheese, eggs and pepper. Divide chicken slices into 4 equal servings; place in ungreased 8 or 9-inch square pan. Top each serving with 1/4 of spinach mixture. Bake at 375 degrees for 15 to 20 minutes or until set. Top each bonnet with 1 slice mozzarella cheese. Bake for an additional minute or until cheese is melted. 4 servings.
Cherry-Rhubarb Crisp
1 cup diced fresh or frozen rhubarb
21-oz. can cherry fruit pie filling
1/2 cup flour
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
Heat oven to 375 degrees. Arrange rhubarb in 8-inch square pan; top with pie filling. In medium bowl, combine all remaining ingredients until crumbly; sprinkle over filling. Bake at 375 degrees for 25 to 35 minutes or until golden brown. Serve warm with vanilla ice cream. 6 servings.
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