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Thursday, September 21, 2000 Tested by Rebecca Sodergren
Boneless chicken must be a staple in the Edixon household.
This is Kimberly Edixon's second submission to Countdown to Dinner, and both winning recipes have had boneless chicken breasts as their bases.
The first recipe, Saucy Chicken With Hot Sausage for Two, featured chicken cooked with hot sausage in a sauce of tomatoes, mushrooms, onions and Italian dressing.
Her latest chicken recipe is a quick take on an old Italian favorite -- minus the breaded mystery chicken patties that people might normally associate with this dish. No fake chicken for our Countdown chef.
Edixon and her husband, Greg, live in Baldwin, and she works as a secretary in Green Tree.
One note about this dish: You may well require the full 30 minutes to prepare it. We set the kitchen timer before starting, and we pulled the finished product out of the oven just as the alarm was ringing, without a second to spare. But the tender, tasty product is worth the wait.
Do you have a recipe for quick, delicious fare? Submit it to The Post-Gazette and you could win a cookbook from our shelves, just as Edixon will. Just check the rules below. We'll even take more recipes for chicken.
2 boneless skinless chicken breasts, split
Preheat oven to 375 degrees. Lightly spray a glass baking dish with cooking spray. Flatten chicken breasts between waxed paper or plastic wrap. Dip chicken in egg and then bread crumbs. Place in baking dish. Do not cover. Bake for 10 minutes on each side. After 20 minutes, remove from oven and sprinkle mozzarella on top (save some for serving). Return to oven for 2 minutes. Heat spaghetti sauce in microwave. Place 1 or 2 tablespoons on each plate, and place chicken on top. Sprinkle with mozzarella.
Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.
Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.
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