Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Saturday, November 7, 2015

••••HAPPY NACHO CHEESE DAY!!!!••••

(Source: nachos day.com & Pinterest.com & fritolay.com & slideshare.com & food.com & she knows.com & thefoodieaffair.com & Google+)

••••HAPPY NACHO CHEESE DAY!!!!

Thursday, November 5, 2015

••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

(Source: bigflavorstinykitchen.com & photos also)

••••SAUSAGE AND PROVOLONE STUFFED CHICKEN••••

Sausage and Provolone Stuffed Chicken

Chicken cutlets are rolled with a mix of sweet sausage, bread crumbs, cheese and Italian seasonings for a simple yet elegant meal.

Ingredients

3 tablespoons breadcrumbs

3 tablespoons chopped basil

2 tablespoons toasted pine nuts

1/2 teaspoon crushed fennel seeds

4 ounces mild turkey Italian sausage

1 ounce shredded provolone cheese

2 (8-ounce) skinless, boneless chicken breast halves

1/2 teaspoon pepper

1/4 teaspoon kosher salt

3 tablespoons all-purpose flour

1 tablespoon olive oil

1/2 cup dry white wine

3/4 cup unsalted chicken stock

2 tablespoons fresh parsley

Instructions

Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.

Notes

Recipe from Cooking Light

••••BAKING TIP••••

(Source: Redbookmag.com - August 2015 & courtesy of JIM & Dorie Greenspan-Baking Chez Moi & Google+ photos)

••••STOP OPENING THE OVEN DOOR••••

•Do it only when you have to-to rotate pans, to test for doneness. Your oven drops in temperature when you open the door, and it takes awhile for it to cycle back to temp, which affects baking time. Use the oven light to check on things. That's why it's there!!

••••WOW!!! WHAT A OVEN!!!