What shall I make for dinner with these ingredients???!
Answers: Ok, I have 2 chicken breasts, 5 small potatoes,4 carrotts and some broccoli.(and some basic pantry ingredients) I would like to make an exciting,not too spicy meal for myself and my two children.
Have you ever seen the Reynold Wrap foil commercials? What you do is take a large piece of foil and you put the chicken and vegetables along with a little butter and the seasonings of your choice. Then you fold the foil air tight and place it either on the grill or in the oven at 375 - 400. Let it cook for about 45 minutes the turn it over and let it cook for another 45 minutes. This is simple and easy. My family loves this. I hope this helps.
MARINATED SLICED CHICKEN BREASTS
4-6 skinless, boneless chicken breast halves
1 lemon
1/2 cup fresh bread crumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon rosemary
1/4 teaspoon oregano
4 garlic cloves, minced
1/2 cup olive oil
1 egg
2 tablespoons chopped parsley
1/4 cup Parmesan or Romano cheese
Peel the zest from the lemon (the zest is the yellow portion of the skin which does not contain any portion of white).
In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese until combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl.
Squeeze lemon juice into food processor bowl. Pour in olive oil and garlic; process until garlic is minced.
Pour liquid into a ziploc bag and marinate chicken for 45-90 minutes.
Beat one egg and add chopped parsley. (A dash of paprika can also be added for extra color, if desired).
Cut chicken into slices 2 inches long by 3/8" thick. Dip chicken pieces into egg mixture, then coat with bread crumb mixture.
Sauté chicken pieces in 1/4" of olive oil until browned, flipping once or twice, about 2-3 minutes. Note: Add extra flavor to olive oil by adding a few whole cloves garlic; remove from oil when they brown.
Recipe may be doubled. Store remainder refrigerated until ready to use. Sprinkle with mozzarella, provolone or Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce.
Put everything in the crockpot with some seasonings of your choice. It should turn out pretty good.
I would suggest making a casserole.
You could slice the veggies and chicken, chop some of the veggies and mix them with a complimenting cream soup (chicken, mushroom, celery, etc), water to dilute, and add some spices like garlic, onion, parsley, a bit chicken boullion.
Top with bread or cracker crumbs and bake at 350 degrees for about an hour.
You can go to this website and select your ingredients and comes up with recipes.
http://www.campbellkitchen.com/