Thursday, November 23, 2017

Lemon Pepper Chicken


INGREDIENTS
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breasts
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish

DIRECTIONS

Preheat oven to 400°.

In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon.
Toss halved chicken breasts in the flour mixture until fully coated.
Slice 1 lemon into thin rounds.

In a large skillet over medium high heat, heat olive oil.
 Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes.
Flip chicken breasts.

To the same skillet, add the chicken broth, butter,
garlic and lemon slices and transfer skillet to the oven.
Bake until the chicken reaches an internal temperature of 170° F
and the sauce has reduced slightly, 10 to 15 minutes.
Spoon sauce on top of chicken. Garnish with parsley.

Photos by Ethan Calabrese


Monday, November 6, 2017

Monte Cristo Sandwich



"This Sandwich is dipped in a thick, creamy batter and pan-griddled in butter. And then there's powdered sugar dusted on top. Typically, a sugary-sweet berry sauce is served on the side or poured on top, but I put Thanksgiving's leftover cranberry sauce on the inside to make this the most decadent thing since deep fried twinkies."      Nikki@NikSnacks
 

 













Monte Cristo Sandwich 
Serves 1

2 slices sandwich bread
1 teaspoon Dijon mustard
2 slices Gruyere or Provolone cheese
2 slices leftover ham and/or turkey
1 Tbsp prepared cranberry sauce
1 egg 
2 Tablespoons flour 
2 Tablespoons milk or cream 
1 Tablespoon butter
Powdered sugar, for dusting

Spread 1 slice of bread with the Dijon mustard. Then layer on 1 slice of cheese followed by both slices of ham or turkey and the last piece of cheese. Spread the cranberry sauce on the other piece of bread, then press it, spread side down, on top of the cheese to create the sandwich. Place a skillet over medium-high heat. As the skillet heats, whisk the egg, flour and milk in a shallow bowl until blended.


Put the butter in the center of the pan. As it starts to melt, hold the sandwich together firmly and briefly submerge one surface in the egg batter then twist and submerge the other surface. Immediately place the sandwich in the pan, before the butter browns. Grill the sandwich on the first side for about 3 to 5 minutes, until golden brown. Then flip it with a spatula and grill it on the second side for another 3 to 5 minutes. Using a spatula, transfer the sandwich from the pan to a plate or cutting board, slice it in half and dust with powdered sugar and serve.


See more at 
http://www.niksnacksonline.com/