Friday, July 11, 2008

Parmesan Chicken (White Sauce Version)

I found this recipe several years ago and it has become a family was also a favorite when I did my cooking group as well.

2 cups crushed Ritz Crackers
3 T grated parmesan cheese
2 t garlic salt
8 boneless skinless chicken breasts(we like dark meat so I use boneless skinless thighs as well)
1 cup plain yogurt
1/4 cup melted butter
Combine crackers crumbs, Parmesan cheese and garlic salt(I crush them all together in a ziploc bag and then put it in a bowl). Dip each piece of chicken in yogurt to coat and then in the crumb mixture.
Arrange in greased 9x13 pan. Drizzle with melted butter. Bake at 350 degrees for about 45 minutes.
Top with the following sauce:
2 cans cream of chicken soup
1 cup sour cream

Combine soup and sour cream together in a pan over low heat. Serve over chicken.

Tuesday, July 8, 2008

apey's chicken salad

we have a guest chef today, my sister in law apey who is such a good cook that i'm sure this will be her first of many guest appearances on our cooking blog. do you know that she has been published in martha stewart's every day food magazine?! now you're paying attention! allie i guess is also a guest chef, one of her favorite things is cooking with apey. this chicken salad is one of my favorite apey recipes, whenever she makes it she always brings me a small container of it because she loves me. when i asked her for the recipe she said it changes every time, a little of this a little of that, however much you like of each the recipe is really more just a list of ingredients.

chicken - thawed, cut into strips, cooked in EVOO, salt & pepper and then chopped
mayo - apey doesn't believe in miracle whip, only best foods will do
red grapes - halved
tabasco sauce - just a dash
lemon juice - small amount
red onion - finely chopped
celery - finally chopped
maybe salt and pepper if you want mix ingredients together and serve on sandwiches, lettuce wrapes, tortillas or rolls - great for showers!