Chicken Scallopine
Ingredients
• 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
• Salt and freshly ground black pepper
• 6 sage leaves or ground sage
• 8 ounces grated Swiss cheese
• 8 ounces grated mozzarella cheese
• 3 tablespoons olive oil
• 1 garlic clove, halved
• 1 (28-ounce) can whole tomatoes
• 3 tablespoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Basil
• 1/2 teaspoon Parsley
• 1/2 teaspoon Garlic salt
• Special Equipment: toothpicks
Directions
Place the chicken on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken or sprinkle with a teaspoon of ground sage. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of both cheeses. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic.
Meanwhile, combine the tomatoes and red pepper flakes, garlic salt, basil, parsley and pepper in a blender and blend until smooth. Add the tomato in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Group chicken together in the center of the pan top off with the remainder of the cheeses. Let stand on low heat until melted.
Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
Serving suggestions
Serve with angel Hair pasta and green beans.
Cook Time Serves
35-40 min 4Does anyone know of a good bread recipe available for dinner tonight?
My brother's favorite recipe.
Father's Beer Bread
3 cups self-rising flour
3 Tablespoon sugar
1 12-oz. Can of beer
Preheat oven to 325° and grease two 8 1/2” x 4 1/2” loaf pans or one lare 9'” x 5” loaf pan.
Mix ingredients until dough has the consistency of a mud pie.
Divide dough between the two small pans or put it all into the one larger pan. Wet fingers with water and smooth the tops of the loaves.
Bake -- 350° 40 – 60 minutes until bread is golden brown on top.
Remove from oven and brush top with melted butter.
Cool before serving for easier slicing. Freshly sliced or toasted, this bread really is as delicious as it is easy.
Hint: The beer gives this bread a very unusual, slightly salty taste. Since no two beer brands are exactly alike, a little experimentation will yield a brand of beer with exactly the right amount of saltiness for your taste. For cooks who like to get in and out of the kitchen fast, here is a wonderful recipe so simple the dough can be mixed, the bread putr in the oven and your utensils cleaned—all within 10 minutes. Best of all, this bread smells wonderful baking, has a crusty top, a tender texture inside, and is absolutely delicious.
Angel Biscuits II:
* 1 (.25 ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 2 cups buttermilk
* 5 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons salt
* 3 tablespoons white sugar
* 3/4 cup shortening
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
4. Bake in preheated oven for 10 to 12 minutes, or until browned.
http://allrecipes.com/Recipe/Angel-Biscu…
Traditional Russian Pirozhki
INGREDIENTS (Nutrition)
2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
1/2 medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste
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DIRECTIONS
Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.
YUM!
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