2 lbs. boneless, skinless
chicken thighs
1/2 cup (or more) Caesar dressing (I used Cardini's)
1/2
cup grated Parmesan
1/4 cup chopped fresh parsley (or 2 tsp. dried)
1/2
tsp. fresh ground pepper (I used more)
Romaine lettuce
slider buns or
rolls
*Place chicken in crock pot on low with a cup or two of water.
Cook 5-6 hours until done. Take out chicken and drain water from crock pot.
Shred chicken on cutting board and then put back in crock pot. Add dressing
(as much as you like), Parmesan, parsley and pepper. Mix well and cook for
another 30-60 minutes. You can turn it up to high if you need it to heat up
quick. Serve on warm buns/rolls with a little more Parmesan and some
lettuce.
Showing posts with label parmesan. Show all posts
Showing posts with label parmesan. Show all posts
Saturday, March 10, 2012
Thursday, July 30, 2009
Parmesan Chicken
4 boneless/skinless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup Parmessan cheese
2 Eggs
1 T Butter
Mrs. Dash seasoning
In shallow bowl combine bread crumbs, parmessan cheese and basil (if desired). In a separate bowl beat eggs. Dib the chicken into the eggs then coat with crumbs... add a few pats of butter to the bottom of a glass baking dish and cook on 350 degrees for 40-60 minutes. Do not over bake or the chicken will be dry.
1 cup seasoned bread crumbs
1/4 cup Parmessan cheese
2 Eggs
1 T Butter
Mrs. Dash seasoning
In shallow bowl combine bread crumbs, parmessan cheese and basil (if desired). In a separate bowl beat eggs. Dib the chicken into the eggs then coat with crumbs... add a few pats of butter to the bottom of a glass baking dish and cook on 350 degrees for 40-60 minutes. Do not over bake or the chicken will be dry.
Wednesday, June 24, 2009
Garlic Chicken Farfalle
From: Wendy's friend ChyAyn (from Laura)
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled ( I used the packaged real bacon bit pieces 1 bag is equal to 1 lb of bacon)1/2 c. shredded Parmesan cheese1
(12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled ( I used the packaged real bacon bit pieces 1 bag is equal to 1 lb of bacon)1/2 c. shredded Parmesan cheese1
(12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
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