Cheese Burger Casserole

Low Carb Cheese Burger Casserole From Dot2Trot on youtube

	Single Batch	Double Batch
Bacon(cooked, chopped)	1/2 pound	1 pound
Ground Beef(cooked)	1 pound	2 pounds
Mayo(with evoo or other oil)	1/4 cup	1/2 cup
Eggs	3	6
Heavy Cream	1/2 cup	1 cup
Yellow Mustard	1/8 cup	1/4 cup
Red Onion	1/2 cup	1 cup
Cherry Tomatoes(halved)	1/2 cup	1 cup
Pickles(chopped)	1/4 cup	1/2 cup
Cheddar Cheese(Shredded)	4 OZ	8 OZ

Cook and drain the Ground beef and Bacon. (If you want the onion cooked do that here).

While they are cooking mix the mayo, eggs and heavy cream, breaking up the yolks.  Then add the mustard and mix well.

Mix the cooked beef, bacon, tomatos, and onions and pour into a greased casserole dish. Use your preferred fat.(Ghee, Butter, or favorite oil).

Spinkle half of the cheese on the meat mixture.

Pour the egg mixture in and spread to cover everything.

Add the rest of the cheese

Bake at 350 degrees unil cheese is melted and it is all heated through, about 35-40 min

Slow Cooker Garlic Sticky Chicken

From: http://www.pandpkitchen.com/slow-cooker-garlic-sticky-chicken/

Ingredients

• 2-3 bone in chicken breasts with the skin removed
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 2 tbs minced garlic
• 4 tbsp soy sauce
• 1 tsp salt and pepper
• 1 tsp red pepper flakes {unless you dare to use more}
• 2 tbs corn starch mixed with 2 tbsp water to make a slurry

Instructions

Spray the crock of your slow cooker with no stick spray

Place the chicken breasts in pot

Salt and pepper the breasts

Add in the brown sugar, cider vinegar, soy sauce, garlic, add red pepper flakes

Cook on low for 6 hours or high for 3

Remove the chicken and and shred with 2 forks discard the bones and reserve the liquid

Place liquid in a saucepan over high heat

Add the cornstarch slurry and bring to a boil and cook until thickened and reduced by half. approx 5-8 min

Pour the sauce over the chicken and serve with rice

Ranch Chicken With Angel Hair Pasta

https://mustardmuseum.com/recipes/entrees/ranch-chicken-with-angel-hair-pasta/

Ingredients:

• 1 cup prepared ranch salad dressing
• 1/3 cup Robert Rothschild Farm Champagne Garlic Mustard
• 8 chicken breast halves, skinless, boneless
• 1/2 cup butter
• 1/3 cup dry white wine
• 10 oz. angel hair pasta, cooked, drained, hot
• Parsley, chopped

Directions:

In bowl, whisk salad dressing and Champagne Garlic Mustard. Saute chicken in butter until browned and cooked through. Remove from pan and keep warm. Pour wine into skillet, stirring up brown bits and cook for about 5 minutes. Whisk in mustard mixture. Heat through. Place pasta on serving platter, arrange chicken breasts on pasta. Pour sauce over and sprinkle with parsely.

Mustard Marinated Chicken Cutlets

https://mustardmuseum.com/recipes/entrees/mustard-marinated-chicken-cutlets/

Ingredients:

• 6 chicken cutlets
• 1 cup Italian bread crumbs
• 1 cup Ipswich Ale Mustard

Directions:

Preheat oven to 325 degrees. Pour Ipswich Ale Mustard into a bowl. Coat each cutlet with Ipswich Ale Mustard. Dip cutlets into Italian bread crumbs until completely covered. Place into a shallow baking dish and bake for 25-30 minutes.

Marinade for Thighs or Breasts

https://mustardmuseum.com/recipes/entrees/marinade-for-thighs-or-breasts/

Ingredients:

• 8-10 chicken thighs or breasts (boned or boneless)
• 1/3 cup Ipswich Ale Mustard

Directions:

Place chicken in Ziploc bag. Add Ipswich Ale Mustard to bag. Seal and shake bag vigorously. Place in refrigerator for 1-2 hours, then grill chicken.

Glazed Chicken and Cheese

https://mustardmuseum.com/recipes/entrees/glazed-chicken-and-cheese/

Ingredients:

• Chicken breast filets; skinned
• Montery Jack cheese
• Flour
• Salt and Pepper

Directions:

Pound chicken filets until thin; season with salt and pepper and dredge in flour. Brown chicken in oil in frying pan on both sides. Slice Monterey Jack cheese and roll up in browned chicken. Hold chicken together with toothpicks. Place chicken in Pyrex dish; cover with Dr. Pete’s Praline Mustard Glaze. Put in pre-heated 350 degree oven for 10-15 minutes. Serve immediately.

Steak in Peppercorn Mustard Cream Sauce

https://mustardmuseum.com/recipes/entrees/steak-in-peppercorn-mustard-cream-sauce/

Ingredients:

• 1 jar Slimm & Nunne Maple Peppercorn
• 1 tbsp Olive Oil
• 1 tbsp Dry white wine or dry vermouth
• 1/2 cup Heavy cream
• 2 Boneless strip steaks, 10 oz each

Directions:

Dry steaks well and season with salt & pepper. Heat a sauté pan, add oil, and sear steaks on both sides. Reduce heat to medium, cook steaks to desired doneness. Remove steaks to a warm platter, cover with foil. Add wine to the pan, scrape as the wine evaporates. Add heavy cream, boil over high heat until reduced by half. Turn off heat, stir in mustard. Spoon sauce over the steaks and serve. (Serves 2)

Beef Goulash

From Yummly:
http://www.yummly.co/recipe/Beef-Goulash-1101916?prm-v1&utm_medium=email&utm_campaign=recoemail

Ingredients

• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 1 stalk celery, sliced
• 1 (16-ounce) can stewed tomatoes
• 1 tomato can (2 cups) water
• 1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
• 1 (6-ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.

Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

Mom's Chicken Delight

Serves 5-6

4 cups cooked diced chicken or turkey
2 cups macaroni uncooked
1/4 cup chopped onion
2 cans cream of chicken soup
2/3 cup milk
2 cups grated cheddar cheese
1/2 cup chicken broth or water

Paul's addition - Optional:
1 Tbsp Powdered mustard
1 tsp worchestershire
1/8 tsp cayenne pepper

3 cups sage dressing prepared.  It is going to be baked so don't bake the dressing before assembly

Saute onion in butter and cook macaroni

Mix all ingredients except sage dressing

Put 1/2 the dressing in the bottom of a casserole dish large enough to hold everything.

place the chicken macaroni mixture next.

Place the rest of the dressing on top.

bake at 350 degrees for 1 hour.

Mom's Braised Beef

3.5 lbs chuck roast or stew meat
1/4 c soy sauce
1 Cup brewed coffee
1 Clove garlic
2 Meduim onions
1 tbsp Crisco or fat to sear the meat.

Sear the meat (Hot pan with Crisco) 3-4 minutes per side

Top with garlic then sliced onions

Pour on coffee and soy sauce

Cover and bake at 300 degrees for 3.5 to 4 hours basting every 1/2 hour

Gravy:
Mix 1.5 tbsp cornstarch and 1.5 tbsp flour with 3/4 cup water. Use only enough to get to desired thickness.

If more liquid is needed, add coffee.

Same Flavors different Use:

Coffee Garlic Rub
Author: Esty Wolbe

Ingredients:

• 4 Tbsp brown sugar
• 4 Tbsp ground coffee
• 2 Tbsp smoked paprika
• 4 tsp granulated garlic
• 4 tsp kosher salt
• 4 tsp sweet paprika
• 4 tsp minced onion

Instructions

Combine all ingredients in a bowl and mix well, breaking up any bit of brown sugar that clump together. Store in an airtight container.

Shredded Chicken and Rice with Bacon

From: http://www.housewifeeclectic.com/2015/08/cheesy-chicken-and-rice-with-bacon-bake.html

This Cheesy Chicken and Rice with Bacon Bake is straight-up homestyle cooking. It's comfort food that's tasty, and the kids will eat it without fighting. Even my picky eater ate it and liked it. Plus, it has bacon. So, win!

INGREDIENTS

• 1/2 lb. bacon
• 4 Tbsp butter
• 1/4 C. flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 can chicken broth
• 1½ cups shredded cheddar cheese
• 2 C. cooked chicken, shredded
• 2 C. white rice
• 1 C. shredded mozzarella

PREPARATION

1. Place the rice in a rice cooker and cook until done.
Boil the chicken and shred.

2. Lay the bacon strips on an aluminum foil lined baking sheet and bake for 10 minutes at 425 degrees. Flip each strip and bake for another 5 minutes, or until bacon becomes crispy. Remove and pat dry with a paper towel. Set aside.

3. Prepare the cheese sauce by melting the butter in a saucepan over medium-high heat.
4. Gradually whisk in the flour until the sauce becomes smooth. Add the salt, pepper, garlic powder, onion powder, paprika and cayenne. Slowly whisk in the chicken broth and whisk until the sauce thickens.

5. Reduce heat to low and stir in the 1½ cups shredded cheddar cheese until well combined.

6. Spray a glass baking dish with nonstick spray. Add the shredded chicken and rice to the baking dish. Pour the cheese sauce and mix to combine. Add the mozzarella cheese and crumble the bacon to top it off.

7. Place under the broiler for about 5 minutes, or until the cheese is melted.

BANG BANG CHICKEN

From: http://damndelicious.net/2014/06/06/bang-bang-chicken/

YIELD: 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko bread crumbs

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Adobo chicken Breasts with Poblano Angel Hair

Read this all the way through beforehand so you get the big picture.

The spaghetti and chicken breasts are really two separate items I combined together.  You can do each on their own.

The chicken, poblano sauce starter and the roasted poblanos can be done a day ahead if needed.  

You an probably make, assemble, and refrigerate the whole thing for baking the next day. Baking will take longer.  350 for 45 min to an hour is a rough guess.  To make the chicken easier to reheat, slice into strips.

If you are making this all on the same day, plan for 2-3 hours, just so you have some time to work with.  

At any point you can boil 1/2 lb of pasta rinse in cold water and set aside. A whole box was a bit too much. I used angel hair.

I boiled the sauce peppers and roasted the "garnish " peppers at the same time.  took roughly 30 min.

---------------------------------

Chicken.

Ingredients:

• As many chicken breasts as you need. I did six because my pan was large enough. Make as many as you like.  You can always eat them later with other sides etc.
• 1 pint of buttermilk.
• Salt and pepper to taste
• Adobo seasoning or any other combination of seasoning to get a Mexican or Spanish flavor.

Trim off the extra fat from each chicken breast and place into a gallon sized ziplock bag. Pour the buttermilk into the bag and seal.  Let the buttermilk tenderize the chicken in the refrigerator for at least 2 hours. 24 hours is best.

Rinse off the buttermilk. Place chicken on a baking sheet and season both sides with salt, pepper, and Adobo seasoning. 

When ready to bake them, preheat oven to 400 degrees. Place them in a sided glass dish and bake for 15 on each side and or they reach at least 165 degrees internal temperature.

When done, let them rest.  They will be re-heated later on in the oven.

---------------------------------

The poblano sauce starter. 

Ingredients

• 3 poblano peppers, seeded, membranes removed, and cut in half or into quarters. These are going to be boiled so large pieces are ok.
• 2 tbsp chicken bouillon
• 3/4 cup milk
• 1 tsp black pepper.

Boil on high for 30 minutes or until soft. Once soft, place into blender with 3/4 cup milk, 2 tbsp chicken bouillon and a teaspoon of black pepper. Blend until smooth and set aside.

Finishing the sauce(same day or next day)

• 2 tbps butter
• 1/2 medium onion, finely chopped
• 1 clove minced garlic
• 3/4 cup sour cream
• 1/2 block of plain cream cheese.
• 1/2 cup shredded mexican/taco blend cheese

On Medium heat, melt the butter and cook the onion for about 5 min or until soft. Add the garlic and cook for 30 seconds to a minute.  Don't let it or the onions burn.  

Add the green sauce and bring to boil. Reduce heat
Add more chicken bouillon salt and pepper to taste.

Add sour cream, cream cheese and shredded cheese, letting each  mix in and melt before adding the next cheese.

---------------------------------

Roasting poblanos

Ingredients

• 2-3 poblano peppers.
• olive oil.

I roasted them whole under a broiler.

Place an oven rack in the top level or one level down. Which ever feels less dangerous.

Coat the peppers with olive oil. Place them on a parchment or foil lined baking sheet with sides, to catch any juices/oil.  Check on them every 5 min and turn them until all sides are blistered. This took me about 30 min.

After they are roasted, place them into a plastic bag, sealed, for 30 min. The Steam will loosen the skin and make it easier to remove. They will also be cool enough to handle at that point.  I didn't char the peppers. I did get them good and blistered though.

Seed them and remove any membrane that may still be in tact. Cut them into small strips and set aside.

---------------------------------

Assembly

Ingredients

1/4 cup shredded cheese

1/4 cup chicken broth or water, if needed.

You just need a pan to fit everything and allow for the liberal application of cheese on top.

If you the sauce is too thick, heat it up again and add 1/4 cup chicken broth or water.  I don't like using water because it doesn't add flavor.

Combine the sauce and the pasta with a 1/4 cup of shredded cheese and stir until mixed well and cheese is melted or at least mixed in.

Place pasta mixture into rectangular glass dish. I used a 9x13 one. Place the roasted pepper strips on top of the pasta. cover with as much cheese as you like. Place the chicken breasts on top.  Cover them with cheese and bake at 350 for 30 min or 400 for 15 min. You just need to get everything hot again for serving.

Jalapeño Cheddar Chicken

From: www.getinmybelly.com

Ingredients:

• 4 tsp Olive oil, divided
• 3 Boneless, skinless chicken breasts
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 3/4 tsp Chili powder
• 3/4 tsp Cumin
• 1/2 cup Onion, finely diced
• 3 medium Jalapeños, seeds and membranes removed, finely diced
• 2 Cloves garlic, minced
• 1/2 CUP Chicken broth
• 4oz. Cream cheese
• 1 1/2 CUP Shredded cheddar cheese

Directions:

Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.

Season chicken breasts with the salt, pepper, chili powder and cumin

Add to pan and sear for 4 minutes on each side, until golden brown.

Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)

Reduce heat to medium and add remaining two teaspoons olive oil to pan.

Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened.

Add garlic and saute for 30 more seconds.

Add chicken broth and cream cheese and stir until melted.

Stir in shredded cheddar cheese and stir until melted and mixture is simmering.

Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.

Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.)

Serve chicken breasts with extra sauce spooned over the top.

Creamy Chicken Enchilada Soup

http://www.wholesomelicious.com/creamy-chicken-enchilada-soup/

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

Serves: 8 servings

INGREDIENTS

• 1 tbsp olive oil or coconut oil
• 1 jalapeño pepper, chopped with seeds removed(I left this out and it was plenty spicy)
• 1 medium sized yellow onion, chopped
• 8 oz frozen or fresh organic corn
• 1 14 oz jar or can of red enchilada sauce
• 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
• 1 8 oz can diced green chilies
• 32 oz chicken stock
• 1 lb cooked shredded chicken breast
• 2 cups cooked rice* (I use brown, but any rice is fine)
• ½ cup sour cream
• 4 oz cream cheese

Optional garnishes:

• shredded cheddar cheese
• chopped cilantro
• chopped tomatoes
• chopped green onion
• chopped avocado

INSTRUCTIONS

Heat up a large soup pot to medium high heat. Add oil to coat the pan.

Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 minutes.

Pour in enchilada sauce, chilies, chicken stock, chicken, and rice.
Increase heat to medium high, and let soup simmer and cook for about 10 minutes.

Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.( I "tempered" the cream cheese and sour cream like you would with eggs.  It prevented lumps to some degree.  Next time I'll have the cream cheese and sour cream at room temperature.)

Serve hot with your favorite toppings.

Slow Cooker Peanut Butter Chicken

http://www.wholesomelicious.com/slow-cooker-peanut-butter-chicken/

PREP TIME 5 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 5 mins

Serves: 4-6
INGREDIENTS

• 4 large chicken breasts
• ½ cup crunchy peanut butter
• ¼ cup soy sauce
• ¼ cup honey
• ¼ cup rice vinegar
• 3 large garlic cloves (minced)
• 1 tbsp crushed red pepper (optional)
• 1 tbsp lime juice

INSTRUCTIONS

Place chicken breasts into your slow cooker.

In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.

Pour on top chicken.

Cook on low for about 6 hours or until chicken is no longer pink and easy to shred.

Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad

Lemony Chicken & Orzo

From Family Circle

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon each salt and black pepper
• 1 can (14.5 ounces) low-sodium chicken broth
• 1/3 cup lemon juice
• 2 teaspoons honey
• 2 1/2 tablespoons low-fat sour cream
• 3/4 cup orzo
• 8 ounces green beans, cut into 1-inch pieces

Directions

1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.

2. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover

and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.

3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5

minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and

sour cream.

4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until

pasta is tender and most of the liquid has been absorbed. Add green beans to pot for

final 4 minutes of cook time. Stir chicken back into pot and serve.

Simple One­Skillet Chicken Alfredo Pasta

From: www.splendidtable.com

by Katie Workman
Todd Coleman

From Dinner Solved! by Katie Workman, Workman Publishing Company 2015.

Note: What does rigate mean? Ridges. And those ridges are what lets the pasta grab onto that

sauce.

• 1 1/2 pounds skinless, boneless chicken breasts
• Kosher or coarse salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 4 cups chicken broth, preferably low ­sodium
• 1 package (1 pound) penne rigate or ziti
• 1 1/2 cups heavy (whipping) cream or half-and-­half, warmed
• 1 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh flat ­leaf parsley (optional)

1. Cut the chicken breasts into 1 ­inch pieces. Season with salt and pepper.

2. Melt the butter in a very large skillet over medium­high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.

3. Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

4. Stir in the Parmesan until well incorporated, and adjust the seasonings.

5. You can continue with Step 6 or see the Fork in the Road for add­in suggestions.

6. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.

Alfredo Add­-Ins:

When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

• 1 cup slivered sun ­dried tomatoes or 1/4 cup sun­ dried tomato pesto
• 1 tablespoon pureed chipotles in adobo sauce
• 4 cups sliced mushrooms, sautéed
• 3 cups lightly cooked tiny broccoli florets
• 2 tablespoons fresh herbs, such as oregano, thyme, or parsley

Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add­-ins to the pot.

Hawaiian BBQ Chicken {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

• 3 lbs. Chicken (Frozen or Fresh; Breast, Thighs, Wings or Drumettes
• 1 Cup BBQ Sauce
• 2 Cups Diced Pineapples (Canned or Fresh, don’t matter). I covered and layered ring pineapple on the bottom.
• 1 Cup Coconut Milk - Not the canned kind.
• 1 Tsp Chili Flakes (Optional, or more if you like more kick)
• Shredded Coconut (garnish)
• Juice of Limes (garnish)

Mix the BBQ Sauce, Coconut Milk and Chili Flakes together.  In the main cooking pan of your pressure cooker, put down the pineapples at the very bottom.  The reason why I put it on the bottom is that it will be closest to the heat source and will therefore render out the pineapple juice so the pressure cooker will use the juices to steam up and pressurize since the BBQ sauce mixture is quite thick and may burn if you put it on the very bottom.

Start dipping your chicken pieces in the BBQ sauce mixture, a thin coat is fine.  And put them into the pot one by one.  Pour the remaining sauce mixture over the chicken when you’re all done.

Shut the lid of your cooker, turn to lock it.  Set the pressure valve to Airtight.  Program the cook time for 10-minutes.

Once the cooking cycle is finished, your pressure cooker will beep and let you know that the chicken is ready to hula dance!  Release the pressure and unlock the lid.  The chicken and the pineapples will release a lot of juices during the pressure cooking process so everything will look extra liquidy.  Never fear.  Remove just the chicken with a pair of tongs and set aside temporarily.  Turn on the BROWNING feature on your pressure cooker by pressing the START button if you have this feature and reduce the sauce mixture so it’s nice and thick.  I also took out my trusty potato masher and mashed down the pineapples so they were more pulpy.  (If you want the sauce extra thick, you can also make a flour roux with a bit of the liquid ladled out in a little bowl, mix a bit of flour with it until smooth and pour it back into the pot.)

Once the sauce has thickened to your desired consistency, put all the chicken back in.  Now it’s ready to serve!  Serve it with rice or just eat it on its own.  Garnish with a healthy heap of shredded coconut and a squeeze of lime juice.

OVEN FRIED PARMESAN CHICKEN

03/15/2012 BY REENI

Adapted from Hellmann's:

http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

These quick and easy chicken breasts get their crunchy coating from mayonnaise, Parmesan cheese and bread crumbs. For taking mere minutes to throw together the results are impressive. The inside stays juicy, tender and succulent, while the coating is crispy and flavorful.

So good this was I ended up making them twice in one week! The first time I used bone-in chicken with the skin on and the result was just like fried chicken. Super crispy and delectable. If you’re looking for an alternative to frying chicken this is the closest thing I’ve found.

The second time I used chicken cutlets. With barely 10 minutes of prep and a 12 minute cooking time they were on the table in record time. I turned the broiler on for the last-minute or two to help crisp them up, with such a short cooking time they needed a little help in that department.

I turned the leftovers into chicken Parmesan by briefly baking them with sauce and mozzarella on top, then broiling them to get the cheese bubbly and golden brown. Served over pasta, it was a delicious way to reinvent the leftovers.

OVEN FRIED PARMESAN CHICKEN

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

INGREDIENTS:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS:

Preheat oven to 425° F.

Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.