3 boneless, skinless chicken breasts, pounded* 1/4" thick 1 c. flour 1 lg. egg, slightly beaten 1/2 c. shredded Swiss cheese 3/4 c. dry Italian seasoned bread crumbs (no generic brand here!) 3/4 stick butter 1 t. seasoned salt 1/2 t. parsley flakes 1/4 t. minced garlic 1/4 t. ground black pepper After pounding the chicken *I used a rolling pin...sift together the flour, seasoned salt, garlic, parsley, & pepper on a plate or shallow bowl. On another plate or shallow bowl, mix together dry bread crumbs & Swiss cheese. Start melting butter in lg. frying pan over med. heat. Dip each chicken breast in flour, then egg, them crumb mixture. Coat well. Fry chicken breasts on med. heat about 7 min. each side or until completely cooked.
4 skinless, boneless chicken breasts 1 8 oz. pkg. cream cheese 3/4 c. chopped mushrooms 1/2 c. green onions, chopped 1/2 t. chicken seasoning 1/8 t. pepper (black ground) 1/2 t. seasoned salt 1 t. minced garlic or garlic powder 1 c. White Zinfendel wine 1/2 c. grated 3 Italian cheeses or Parmesan 1 pkg. Fettuccini 1 stick butter Preheat oven to 425 degrees. In sm. pot melt 1/2 the butter, adding onions & mushrooms. Saute over med-high heat until onions are transparent (abt. 5-7 min.) Set aside. In lg. mixing bowl, mix together cream cheese (softened), seasonings, & vegetable mixture. Mix well. Meanwhile, cut a 1 - 2 inch slit into the side of each chicken breast, the deeper into the chicken breast without going all the way through, the better! Stuff with the cream cheese mixture. (It will be hanging out the chicken breasts) Place in a shallow glass baking dish. Cut 1/4" slices of butter & place on top of each breast. Put in oven. After about 10 minutes, pour wine over chicken & sprinkle each breast with the grated cheese. Continue cooking about 30-40 min. or until chicken is golden brown on the top. Meanwhile, make the fettuccini according to directions. Serve the chicken breasts over the fettuccini, pouring the baking dish drippings over all.
1 pkg. beef cubed soup meat 2 med. green peppers, cut in 1" pieces 1 med. onion cut in @ 1" pieces 1/4 bottle Terriaki sauce 1 T. minced garlic 8 wooden skewers, soaked in water at least 1 hr. Marinate meat in garlic & Terriaki for at least 2 hrs. (the longer the better). Start gas grill. Cut up peppers & onions & skewer on wooden sticks, meat, onion, pepper, meat, onion, pepper, etc. Continue on each skewer until there is only about a 2" - 3" space on either end of the skewer. Grill for about 20 min. or until done, turning often.