Thursday, March 25, 2010

Chicken Parmigiana with Fresh Tomato Sauce and Ultimate Stuffed Mushrooms

I made this the other night, and it was a hit!! Everyone loved it!! It was fun to make. I didn't think I was much of a mushroom fan, but the stuffed mushrooms were so delicious!!! And the chicken was really yummy with the homemade tomato sauce. Had just the right zing to it.

Chicken Parmigiana with Fresh Tomato Sauce

1/3 c. Grated Parmesan cheese
1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating mix
4 small boneless skinless chicken breast
1 small onion, chopped
1/4 c. Tuscan House Italian Dressing and Marinade
2 tomatoes, chopped
2 Tbsp. fresh basil ( I used dried)
1/2 c. shredded Mozzarella cheese

Heat oven to 400. Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.

Meanwhile, cook onions and dressing in large skillet on medium-high heat 4 min or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.

Top chicken with sauce and cheese.

Ultimate Stuffed Mushrooms

20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 Ritz crackers, finely crushed
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

Heat oven to 400. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese, and seasoning; spoon into mushroom caps. Place on baking sheet.

Bake 15 min. or until heated through.

No comments:

Post a Comment