1 slice whole grain bread � to make about 1 c. crumbs
2 sprigs parsley (for about � c. minced)
*� c. parmesan cheese or 3 TBS for reduced fat version
1/8 tsp. salt
1/8 tsp. garlic powder
paprika for garnishing
2 lbs. skinned boneless chicken breast pieces, or chicken tenders
� c. (1 stick) butter
*or � - � c. nonfat milk as needed (for reduced fat version)
*ingredients included are for �full fat� version
Blend bread, parsley, parmesan cheese, salt and garlic powder in blender until small crumbs are formed.
Melt butter. Trim visible fat from chicken pieces; dip pieces in butter of milk, coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan. Pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray.
Garnish with paprika; (already included in seasoning packet) bake uncovered at 350 until tender, about 1 hour for breast pieces, 20 � 30 mins for chicken tenders. Cover with foil if chicken begins to brown too much before done.
Thursday, November 20, 2008
Thursday, October 16, 2008
Salsa Verde Carnitas
Ingredients:
3 1/2 lbs pork butt
2 c. salsa verde
3 Tbs. minced onion
3 cubes chicken bouillion or 3 Tbs. granules
2 tsp. cumin seeds
2 tsps coriander
1 tsp. oregano
chopped fresh cilantro
salt
3 c. water
tortillas
1 tsp. olive oil
1 tsp. vinegar
salt and pepper
sour cream
cheese
Directions:
Trim excess fat from the roast. Put into a large casserole or roasting pan. Unwrap bouillion, add spice pkt. to 3 c. warm water and stir well. Pour over meat. Bring to a boil over high heat; reduce, cover and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 400. Remove meat from liquid in pot and put meat into a roasting pan. With two forks tear meat into large shreds. Roast meat in oven for 15 to 20 minutes until parts are brown and crispy.
While meat is roasting, skim and discard fat from liquid. Boil remaining juices, stirring, until reduced. Approximately 8 to 10 minutes.
Return meat to dutch oven, stirring in juices. Season with salt and pepper.
Served with warm tortillas, cheese, and sour cream.
3 1/2 lbs pork butt
2 c. salsa verde
3 Tbs. minced onion
3 cubes chicken bouillion or 3 Tbs. granules
2 tsp. cumin seeds
2 tsps coriander
1 tsp. oregano
chopped fresh cilantro
salt
3 c. water
tortillas
1 tsp. olive oil
1 tsp. vinegar
salt and pepper
sour cream
cheese
Directions:
Trim excess fat from the roast. Put into a large casserole or roasting pan. Unwrap bouillion, add spice pkt. to 3 c. warm water and stir well. Pour over meat. Bring to a boil over high heat; reduce, cover and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 400. Remove meat from liquid in pot and put meat into a roasting pan. With two forks tear meat into large shreds. Roast meat in oven for 15 to 20 minutes until parts are brown and crispy.
While meat is roasting, skim and discard fat from liquid. Boil remaining juices, stirring, until reduced. Approximately 8 to 10 minutes.
Return meat to dutch oven, stirring in juices. Season with salt and pepper.
Served with warm tortillas, cheese, and sour cream.
