Let me preface these recipes by saying,
this is my new favorite meal.
of all time.
I fell in love at first bite.
Even Aria ate all of it-
which speaks for itself.
Never has a food made me hum while eating it, and well...
I was humming the entire time.
I had seconds and even went back with some french bread,
to dip it's crusty edges and that divine sauce.
I have to admitt,
I am a little selfish and don't want to share this recipe, but figured, if it's already on pinterest,
everyone will be able to find it anyway.
So here it is.
The best summer meal, you will ever have.
period.
Herb Crusted Chicken in Basil Cream Sauce
- 2 Boneless Skinless Chicken Breasts, pounded thin
- 1/4 cup milk
- 1/2 cup Progresso Garlic & Herb Bread Crumbs
- 2 teaspoons'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning
- 1 teaspoon freeze dried chives
- 3 Tablespoons butter
- 3 cloves of garlic, minced
- 1/2 cup Chicken Broth
- 1/4 can of Italian diced tomatoes, drained and finely chopped
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese blend
- 2 Tablespoons freeze dried (or fresh) basil
- dash of fresh ground black pepper
Procedure:
- Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
- Place milk in a separate shallow bowl.
- In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
- Dip the chicken in the milk, then coat with crumb mixture.
- Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
- In the same skillet, add garlic and saute for approximately 1 minute.
- Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
- Stir in cream and tomatoes; bring to a boil and stir for one minute.
- Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
- Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.
Enjoy!
Summer Squash Saute
Ingredients
1 zucchini
2 yellow squash- only because I like squash more than zucchini!
1 Tbsp olive oil
1 or 2 garlic cloves, minced
1/3 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil
2 Tbsp grated Parmesan cheese
Heat oil in large skillet over medium heat. Saute squash and zucchini about 5 minutes or until vegetables become the desired degree of tenderness. Add garlic for last minute of cooking.
Remove from heat and season with salt and pepper. Sprinkle with cheeses and basil.
Makes 3-4 servings.
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