"This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley."
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
3/4 cup chicken broth
1 1/2 tablespoons tomato paste
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 clove garlic, minced
4 boneless, skinless chicken breast halves
3 tablespoons dry bread crumbs
2 teaspoons olive oil
2 cups fresh sliced mushrooms
DIRECTIONS
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve
Sunday, April 20, 2008
Friday, April 18, 2008
Flourless Chocolate Cake II
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 1 - 8 inch round cake
US METRIC
About scaling and conversions
INGREDIENTS
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving
COOK TIME 30 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 1 - 8 inch round cake
US METRIC
About scaling and conversions
INGREDIENTS
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving
Thursday, April 17, 2008
Tofu Parmigiana
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
DIRECTIONS
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
DIRECTIONS
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes
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