Thursday, November 8, 2012

Crock Pot Chicken Parmesan

This is the time of year when you need 
a few crock pot recipes for the busy days.
We were going on a long Fall hike for the 
afternoon and I knew we'd be tired and hungry
 when we got home.
 I put this together after lunch.
 Dip the breasts in the egg.
Combine the breadcrumbs with parmesan cheese, 
salt, and pepper. Add Italian seasoning if you are
 using plain breadcrumbs. Coat the chicken well.
 Put into an oiled crock pot and cover with cheese. 
I used muenster because that's what I used HERE.
 Pour the sauce over.
Cover and cook about 5 hours on low.
 If you like it extra cheesy, you can add another 
slice of cheese, or save some of the cheese to 
put on top for the last 10 minutes.
It will get melty-cheesy-good.
Sprinkle with fresh Parmesan and serve over pasta.

Crock Pot Chicken Parmesan
3-4 boneless chicken chicken breasts
about 1-1/4 lbs
1/3 C Italian breadcrumbs
1/3 C grated Parmesan cheese
1/4 t pepper
1/4 t salt
1 egg, slightly beaten
1 T olive oil
1-2 C shredded mozzarella or
 2-3 slices mozzarella or muenster
1 jar (26-oz) marinara sauce
Grease the inside of the pot
with the olive oil.
Cut the chicken into portion size if large;
In a shallow pie plate combine the breadcrumbs
(add 1/2 t Italian seasoning if using plain),
parmesan, pepper and salt
In another shallow pie plate lightly beat the egg.
Dip the chicken in the egg to coat both sides,
then dip both sides in the crumbs, pressing on to 
coat well. Lay the chicken in the pot.
 Lay a slice of cheese on each breast. 
Cover with the sauce. 
Cover and cook on low for 4-6 hours.
The last 10 minutes you can add more cheese.
Serve over cooked pasta. Serves 4


Sunday, November 4, 2012

Baked Brie en Croute

Baked brie is always a hit at parties.
En croute translates to "in a crust".
The easiest and most delicious way to serve it
is this classic Crescent-Wrapped Baked Brie.
This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.
One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.
 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.
Serve with sliced apples or pears.
 Baked Brie en Croute
1 can (8-oz) crescent rolls
1 round (8-oz) brie cheese
Fruit preserves-(raspberry, strawberry,
 apricot, orange marmelade, or chutney)
chopped pecans or slivered almonds
1 egg, beaten
crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;
 separate crosswise into 2 sections.
Pat dough and firmly press perforations to seal,
forming 2 squares. Place one square on ungreased
 cookie sheet. Place cheese in center of dough. 
With a small cookie or canape'cutter, 
cut 1 shape from each corner of each square. 
Set cutouts aside. Spread the top of the brie
 with fruit preserves and sprinkle with the nuts. 
Place the remaining square on top. Gently stretch
 and press dough evenly around the cheese;
fold bottom edges over the top; press to
 seal completely. Brush with the beaten egg. 
Top with cutouts; brush with additional egg.
Bake 20-24 minutes or until golden brown. 
Cool 15 minutes. Serve warm. 
Surround plate with optional apple slices, 
pear slices, grapes and crackers.