Recipes
4 pieces Personal Gourmet boneless skinless chicken breasts
2 egg yolks beaten
Breading:
1/2 cup corn flakes
2 teaspoons parsley
3/4 teaspoon lemon-pepper seasoning
2 tablespoon finely chopped walnuts
Preparation
In a bowl, combine all breading ingredients and toss gently. Dip chicken in egg yolks and dredge with breading.
In a microwave-safe dish, arrange chicken and cook at medium for two minutes. Let stand for 5 minutes before serving
Note: Buy chopped walnuts rather than whole, they cost less and save time.
4 pieces Personal Gourmet boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
Cayenne
10 flour tortillas
Preparation
Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375° oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill.
Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips.
Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.
6 - 4oz Personal Gourmet Chicken Breasts – cut into large, yet bite-sized pieces
LOTS of sliced Swiss cheese (at least a slice on each breast)
2 cans cream of chicken soup
½ can milk
Salt and Pepper
2 boxes herbed croutons, crushed
2 sticks melted butter
Place chicken into 9 X 13 pan. Lightly salt and pepper.
Cover with Swiss cheese
Mix soups and milk together and spread on chicken/cheese mixture
Top with dried croutons and drizzle with butter.
Bake, uncovered, at 350 degrees for 45 minutes.
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