Baked Zucchini Chips Recipe

Baked Zucchini Chips Recipe

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray
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Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
Serve immediately.

Cream Cheese Filled Chicken Recipe

Cream Cheese Filled Chicken Recipe

Ingredients

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese

1 tablespoon of chopped parsley

1 tablespoon of onion, minced

2 teaspoons of lemon juice
1/4 cup flour

2 teaspoons garlic salt
1/2 teaspoon dry basil

1/8 teaspoon pepper
1 egg, beaten1/2 cup corn flake crumbs



Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, 1 1/2 teaspoon garlic salt and pepper, basil and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture (Mix egg with 1/2 teaspoon garlic salt), then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Lemon Chicken Romano Recipe

Lemon Chicken Romano Recipe

Ingredients

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick
• 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
• 2 oz shredded Provolone cheese (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1/2 cup Panko bread crumbs
• 1 1/2 oz finely shredded Romano cheese (1/2 cup)
• 1 Tbsp chopped fresh oregano
• Zest of 1 lemon (2 tsp)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 1/2 Tbsp vegetable oil
• 2 1/2 Tbsp extra virgin olive oil
• Lemon slices or wedges for serving (you can just use the one that was zested)

Directions

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Tilapia Parmesan

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce
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Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. 3
   Do not stack fillets.
4. 4
   Brush top with juice.
5. 5
   In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. 6
   Mix well with fork.
7. 7
   Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. 8
   Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. 9
   Baking time will depend on the thickness of the fish you use.
10. 10
    Watch fish closely so that it does not overcook.
11. 11
    Makes 4 servings.
12. 12
    Note: This fish can also be made in a broiler.
13. 13
    Broil 3 to 4 minutes or until almost done.
14. 14
    Add cheese and broil another 2 to 3 minutes or until browned.

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