sun-dried tomato crusted chicken

So I made the following recipe and my daughter and husband loved it! I will be making this again soon. My friend Dina made it last night and her family liked it too. Use fresh bread crumbs and unsalted butter. My friend used salted butter and it turned out a little salty.

Makes 4 Chicken Breast
Total Time: 30 Minutes

2 boneless, skinless chicken breast halves (8 oz. each)
1 t. black pepper
1/2 t. kosher salt
2 cups bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 large garlic cloves, peeled
1/2 cup all-purpose flour
2 eggs
2 T. water
2 T. olive oil

Preheat oven to 375

Prepare breast halves by trimming fat. Slice each breast in half lengthwise; pound to 1/2" thick. Season with pepper and salt.

Pulse bread crumbs, tomatoes, and garlic in a food processor. Transfer to a shallow dish.


Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheer or plate.

Heat oil in an ovenproof nonstick skillet over medium-high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place pan in oven. Roast 8-10 minutes, or until cooked through. Rest 5 minutes before serving.


1. Make crumbs from 4 cups cubed French bread. You don't want the crumbs to fine-coarse is good.

2. Dredge chicken in flour, dip into egg wash to coat, then press into crumbs.

3. Saute chicken, turning it before finishing in the oven. The tomato will be dark.


sunny butter sauce

Makes About 1 Cup; Total Time: 10 Minutes

1 cup dry white wine
2 T. capers, crushed
2 T. fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
1/2 cup fresh parsley, chopped

Boil wine in skillet until reduced by half (be careful)
Add capers and lemon juice; boil 1 min. Reduce heat to low.
Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley.



Add the sun-dried tomatoes at the end to preserve their bright color.

From Cuisine at home

Another recipe....

Here's another recipe that I tried last night. My youngest daughter said it was one of her favorites so far



Japanese Steak Rolls

Makes 16 Steak Rolls
Total TIme: 45 minutes with Rice

1 lb. flank steak, trimmed
16 8" -asparagus spears trimmed
16 8" -pieces scallion, trimmed
6 T. seasoned rice vinegar
6 T. low-sodium soy sauce
4 t. sugar
1 T. toasted sesame oil

Slice flank steak across the frain into 16 strips, 1/4-1/2" thick. Pound each to about 1/8" thick and season with salt and pepper.


Place one asparagus spear and one scallion across the short end of a strip of beef. Roll beef around veggies and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and veggies. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Meanwhile, prepare Garlic Lime Rice.
Preheat broiler to high.



Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm., and strain marinade into small saucepan. Remove toothpicks from steak rolls before serving.

Boil marinade until syrupy, about 5 minutes. Spoon glaze over each serving.

Garlic Lime Rice

Makes 2 cups
Total Time: 25 minutes

1 T. olive oil
3 large garlic cloves, thinly sliced
1 cup long-grain white rice
2 cups water
2 T. fresh lime juice
1 t. kosher salt
2 T. minced fresh cilantro
2 t. lime zest, minced.

Heat oil in a saucepan over medium-high. Add garlic; saute 3 min., or until golden brown. Stir in rice; saute 2 min.

Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed.

Stir in cilantro and lime zest.

A new recipe, a new drink, fresh veggies/fruit, and some scrapping too!

Well my friend Dina came over on Friday and we scrapped, sort of. You see we always take forever to get down and dirty. First, we talk about our day or whatever then we decide what the drink of the night will be and we decided on a Vodka Americano. This drink is yummy it has Starbucks Coffee Liqueur and Absolut Vanilla Vodka. Shake and strain into a martini glass and garnish with three coffee beans. Here's a pic and a bit more info.


Caffeine Content:
One ounce of Starbucks™ Coffee Liqueur has approximately 34 mg. of caffeine, which is what you would find in about 1/6 of a 12oz cup of brewed Starbucks® coffee. Please note: the caffeine in this liqueur does not counteract the effects of alcohol. Please drink responsibly."

I actually made this last night and it was very good. Richard didn't like the texture of the mushrooms too much and that's probably because I didn't use Porcini mushrooms. Although, Richard, Lauren and I thought it had a very good flavor. I will be making this again! :o)

Here are some pics and the recipe:







**Chicken With Porcini Mushrooms**
1 oz. dried porcini mushrooms
1/2 cup warm water
***
1 Tbsp. butter
1 Tbsp. olive oil
2 1/2 to 3 lb. meaty chicken pieces (skinned, if desired)
***
1/2 cup dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup chopped fresh tomatoes
***
Polenta* (optional) I made mashed potatoes

1. Rinse and drain dried mushrooms. Soak mushrooms in the warm water for 20-30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside.

2. In a 12-inch skillet heat butter and olive oil over medium heat. Add chicken pieces and cook for about 10 minutes or till browned on all sides (add more oil, if necessary).

3. Carefully add the white wine, salt, pepper to skillet. Simmer, uncovered, about 5 minutes or till most of the wine is evaporated. Add the chopped tomatoes and mushrooms. Slowly add reserved mushroom liquid.

4. Reduce heat to low. Simmer, covered, for 15 to 20 minutes or till chicken is tender and no longer pink. Transfer chicken to a warmed platter.

5. For sauce, skim fat from mixture in skillet. Bring mixture to boiling. Boil 5 minutes or till of desired consistency. Pour over chicken. If desired serve with polenta and sliced tomatoes sprinkled with Parmesan cheese and fresh herb. Makes 4 main dish servings.

Nutrition facts per serving: 423 cal., 22 g total fat (7g sat. fat), 137 mg chol., 414 mg sodium, 7 g carbo., 1 g fiber, 43 g pro.
Daily values: 9% vit. A, 9% vit. C, 2% calcium, 14% iron.

~Better Homes and Gardens Annual Recipes 1996~

I went out to the veggie/fruit garden yesterday and boy was I surprised to see the strawberries still producing. Richard and Lauren planted the carrots a while ago and I have to say there is nothing like eating a carrot that has just been pulled.


And here's a peek of my mini book.






Well of to fold clothes then I need to hit the eliptical trainer!! TTFN...

savoring the details

I was just browsing my fav blogs and then I saw this yummy looking dessert. My family loves, loves, loves oreo's. So guess what? I am gonna makes these beauties!!!


savoring the details: "Easy Oreo Truffles

Ingredients: 1 pkg. Oreo cookies, finely crushed, divided; 1 pkg. (8oz.) Philadelphia Cream cheese, softened; 2 pkg. (8 squares each) Baker's semi-sweet baking chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate for 1 hour or until firm."