It's Pretty Good Cold, Too
I have had a string of kitchen disasters lately, resulting in a melted spoon, a melted spatula, two separate batches of candy with plastic in them, and--inevitably--a burn on my knuckle. So it was nice that the chicken recipe I tossed together the other night came out great.
These are the rough quantities I used, and the nice thing about cooking is that the quantities don't matter like they do in, say, baking or chemistry.
* Three boneless, skinless chicken breasts
* Dipping spices
* Robust Italian dressing
* Grated Parmesan cheese
* Grated Mozerella cheese
* Spaghetti sauce
I put the chicken in a glass pan, breast-side up, and crusted the tops with the dipping spices. That's the stuff that the Italians mix in oil and then dip your bread in. You could probably approximate what I used with:
1 T Rosemary
1 t oregano
1 t basil
1 t parmesan cheese
1 t garlic powder
Which gives you T+4t worth of spice mix, but I really did use a lot. Anyway, I covered the chicken with this. Then carefully started to squeeze the dressing over the chicken--it was that low-fat rubbery stuff, so it didn't wash off the spices. Then when the chicken was covered I dumped like, another cup of dressing into the pan, so the chicken was swimming in it about halfway. Sprinkle with parmesan, maybe 1/4 cup total, and mozerella, another 1/4 cup. Then I ran a line of spaghetti sauce down the middle of each chicken breast. Sprinkled on a little more mozerella just for looks. Baked at 375 F for something like 35 minutes.
These are the rough quantities I used, and the nice thing about cooking is that the quantities don't matter like they do in, say, baking or chemistry.
* Three boneless, skinless chicken breasts
* Dipping spices
* Robust Italian dressing
* Grated Parmesan cheese
* Grated Mozerella cheese
* Spaghetti sauce
I put the chicken in a glass pan, breast-side up, and crusted the tops with the dipping spices. That's the stuff that the Italians mix in oil and then dip your bread in. You could probably approximate what I used with:
1 T Rosemary
1 t oregano
1 t basil
1 t parmesan cheese
1 t garlic powder
Which gives you T+4t worth of spice mix, but I really did use a lot. Anyway, I covered the chicken with this. Then carefully started to squeeze the dressing over the chicken--it was that low-fat rubbery stuff, so it didn't wash off the spices. Then when the chicken was covered I dumped like, another cup of dressing into the pan, so the chicken was swimming in it about halfway. Sprinkle with parmesan, maybe 1/4 cup total, and mozerella, another 1/4 cup. Then I ran a line of spaghetti sauce down the middle of each chicken breast. Sprinkled on a little more mozerella just for looks. Baked at 375 F for something like 35 minutes.