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Baked Chicken Provo

This is an easy riff on Chicken Parm. Sun Dried Tomatoes along with some Provolone Cheese fill the breasts’ deep pockets.

The breasts get a thorough egg dip and a generous roll in flavored Panko Bread Crumbs before they bake in a hot oven. This makes the crust extra crunchy enough that you won’t miss the frying. A thick coating of provolone melts under the broiler, sealing the deal.

This is a lighter version of the classic that will make a tasty star appearance on any plate. Whether accompanied by Garlic Mashed Potatoes and Caramelized Zucchini as shown here or a side of pasta and a crisp salad, or any other sides you want to present, it is a quick and easy Weeknight Supper.

Baked Chicken Provo
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Servings
2
Servings
2
Baked Chicken Provo
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
  2. Chop up the tomatoes and 2 slices of the cheese fairly finely. Add the onion and garlic powder along with the italian seasoning, Let it sit for 10 minutes or so.
  3. Divide the tomato mixture between the two breast pockets. Do not overfill, the breasts should still close. secure with a toothpick if necessary.
  4. Beat the egg in a shallow bowl. Pour the panko crumbs into another shallow bowl.
  5. Dip each breast in the egg, coating well. Place each in the bowl of panko crumbs and coat well, pressing the crumbs into each breast.
  6. Place the breast in a shallow baking dish that has been coated with the cooking spray. Coat the tops of the breast well with the cooking spray.
  7. Bake in a 400 degree oven for 25 minutes or until cooked through.
  8. Top with the remaining 2 slices of cheese and broil for 3 -5 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes and serve.
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Chocolate and Pearls Cookies

Chocolate and Pearls Cookies
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Servings
4 Dozen
Servings
4 Dozen
Chocolate and Pearls Cookies
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Servings
4 Dozen
Servings
4 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Combine the flour, cocoa, espresso powder, baking soda and salt. whisk together to blend thoroughly.
  2. Cream butter in a large bowl. Add the sugars and beat until the mixture is light and fluffy.
  3. Add the eggs one at a time, beating after each addition. add the vanilla and beat to blend.
  4. Gradually add the dry ingredients (a third at a time). gently blend. Fold in the chips.
  5. Spoon by scant tablespoons onto parchment lined baking sheets.
  6. bake at 350 degrees 8 - 10 minutes until the edges just begin to brown. Remove from oven and allow to cool on the baking sheet for 3 minutes.
  7. Remove to cooling racks and allow to cool completely. Store in an air tight container.
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Chocolate Chip Fruit Drop Cookies

Chocolate Chip Fruit Drop Cookies
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Servings
6 Dozen
Servings
6 Dozen
Chocolate Chip Fruit Drop Cookies
Print Recipe
Servings
6 Dozen
Servings
6 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Whisk together the flour, soda, salt and spices. Set aside.
  2. In a large bowl, cream the butter until fluffy. Add the sugars and beat until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Add the vanilla and continue to beat until well combined.
  4. Add in the flour mixture a little at a time blending gently but well.
  5. Stir in the candied fruits, nuts, and chips.
  6. Drop by tablespoon on to a parchment lined baking sheet. Bake at 325 degrees for 10 minutes or until the edges just begin to brown.
  7. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to wire racks to cool completely. Store airtight.
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Quinoa Stuffed Chicken Breasts

Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Quinoa Stuffed Chicken Breasts
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook quinoa according to the package directions and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
  3. While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
  4. Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
  5. Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
  6. Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
  7. Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
  8. Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
  9. Remove any toothpicks or twine before serving.
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Whole Lotta Chili

Whole Lotta Chili
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Servings
6
Servings
6
Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
  2. Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
  3. Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
  4. Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
  5. Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
  6. Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
  7. Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
  8. Give it a taste and adjust the ingredients as needed. Serve.
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