Meaty

CHICKEN PARMESAN SLIDERS

Chicken Parmesan Sliders are sweet dinner rolls toasted with garlic butter and topped with Parmesan cheese. Slices of pan fried chicken, marinara sauce and piles of mozzarella cheese top this picture perfect slider. It is a simple recipe that is absolutely heavenly and party ready!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 chicken breasts (1 ½ lbs total), cut into 12 ‘½” steaks’
• 1/2 teaspoon kosher salt
• 2 teaspoons fresh cracked black pepper
• 3 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 3 ounces grated fresh parmesan cheese
• 3/4 cup marinara sauce
• 4 ounces shredded mozzarella cheese
• 1 package Kings Hawaiian Savory Butter Dinner Rolls

INSTRUCTIONS

1. Preheat oven to 400°F.   Place rolls on a cutting board, using a serrated knife cut rolls in half lengthwise (without breaking rolls apart).  Open rolls and place tops on one side of a baking sheet and bottoms on the other side cut-side up.
2. Melt butter in a small microwave-safe bowl, stir in garlic powder.  Brush butter on cut side of bread.  Bake bread for 8-10 minutes until bread is lightly golden brown.
3. Prepare chicken by slicing the thickest part of the breast about ½” thick.  Cut the thinner part of the breast into pieces slightly larger than the individual rolls.
4. Meanwhile, warm a large skillet over medium-high heat.  Drizzle with olive oil.  Sprinkle chicken with 1/2 of salt and 1/2 of pepper. Cook until browned, flip and cook until cooked through, about 8 minutes total.
5. Remove bread from oven.  Carefully remove top halves of rolls and place on a plate.  Set aside.  Sprinkle Parmesan cheese over the bottom halves.  Top with cooked chicken pieces.  Drizzle each chicken piece with about 1 tablespoon of marinara sauce and top with mozzarella cheese.  Bake 5 minutes or until cheese is bubbly and melted.
6. Place top halves back on chicken.  Cut into sliders, serve and enjoy!

see more instruction : theslowroasteditalian.com

Chicken Parmesan! It is easily the best recipe I’ve ever tried and it’s likely to become you’re new favorite too. Everything about it is spot on delicious! From the tender crusted chicken, to the gooey melted cheese, and the final coating of fresh marinara and basil. YUM!

Ingredients

• Marinara Sauce
• 1 Tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, minced (2 tsp)
• 1 (28 oz) can crushed Roma tomatoes
• 1/4 tsp dried oregano
• 2 fresh basil sprigs*
• salt and freshly ground black pepper

Chicken

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 oz provolone cheese, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/3 cup olive oil
• 1/4 cup torn fresh basil

Instructions

1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
5. For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes. 
6. Adjust oven rack 4-inches from broiler element and preheat broiler.
7. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper. 
8. Pat chicken dry with paper towels then 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 Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere. 
9. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat. 
10. Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees, it will cook just briefly in oven). 
11. Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
12. Toss Mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets. 
13. Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
14. Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).
15. Recipe Source: adapted with some changes from Cook's Illustrated

Recipe Notes
*This is two large stems (sorry there was a mix-up with the video, it's not two leaves).

see more instruction : cookingclassy.com

Spinach Stuffed Chicken Breast

These chicken breast fillets filled with spinach are loaded with cream cheese, fresh spinach and Parmesan.

Ingredient

• 4 chicken breasts
• 1 tablespoon olive oil or avocado oil
• 1 tesapoon paprika
• 1 teaspoon salt, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4 ounces cream cheese, softened
• ¼ cup grated Parmesan
• 2 tablespoons mayonnaise
• 1 ½ cups chopped fresh spinach
• 1 teaspoon garlic, minced
• ½ teaspoon red pepper flakes

Instructions

1. Preheat oven to 375 degrees.
2. Place the chicken breasts on a cutting board and drizzle with oil.
3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
5. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
6. Spoon the spinach mixture into each chicken breast evenly.
7. Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked through.

see more instruction : turkessen.com

Garlic Dijon Shrimp and Salmon Foil Packs
Bold and savory garlic dijon shrimp and salmon foil packs are loaded with your favorite seafood and the most incredible tangy honey dijon sauce. Easy to make with no cleanup!

Ingredients :

• 4 salmon fillets I used skin-off
• 1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
• 4 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon dried Italian seasoning herbs see note

Garlic Dijon Sauce

• 8 tablespoons butter, melted 1 stick or 1/2 cup
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 2 teaspoons whole grain dijon mustard
• 3 teaspoons minced garlic
• salt and pepper, to taste I used about 1/8 teaspoon each
• 1 tablespoon fresh chopped dill

Instructions :

1. Prepare 4 12x12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp. 
2. To make the sauce, stir together all ingredients in a bowl and set aside. 
3. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak. 
4. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky. 
5. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve. 

Notes
For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley.

see more instruction : lecremedelacrumb.com

SHRIMP BOIL FOIL PACKETS
Shrimp Boil Foil Packets with jumbo shrimp, Andouille sausage, corn and potatoes with Cajun seasoning, grilled or baked. A delicious dinner that's ready in less than 30 minutes!

Ingredients :

• 2 lb raw jumbo shrimp
• 1 andouille sausage, or chorizo (mild or spicy), sliced
• 2 ears corn, peeled and quartered
• 1 lb baby red potatoes, cut into 3/4-inch (2 cm) chunks
• 1 1/2 tbsp Cajun seasoning
• 2 tbsp olive oil
• Garnishes - optional
• half lemon, freshly squeezed
• salt and pepper, to taste
• 1 tbsp fresh parsley, minced

Instructions : 

1. Preheat grill or oven to 425°F (218°C). Fill a medium saucepan halfway with water and bring to a boil.
2. Boil the potato chunks and corn pieces for 5-7 minutes.
3. On a work surface, cut 4 pieces of foil approximately 12 inches (30 cm) square.
4. Distribute the shrimp, sausage, corn and potatoes across the middle of each piece of foil.
5. Sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
6. Fold up the edges of each piece of foil into a packet, rolling and sealing the edges tightly. Take care to avoid puncturing the foil.
7. Place the packets seam-side up on the grill or oven. Cook for 15 minutes or until the shrimp and potatoes are tender.
8. Remove packets from heat and garnish with optional lemon juice, salt, pepper and parsley.

see more instruction : tipbuzz.com

Chipotle Copycat Cilantro Lime rice is a simple recipe that is sure to become a staple in your house. Cilantro Lime Rice is perfectly soft and sticky with a nutty floral aroma. It has fresh cilantro speckled throughout and a bright flavor from citrus that makes this an incredible side dish that you are going to make again and again!

INGREDIENTS :

• 2 cups water
• 1 cup long-grain jasmine rice
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 tablespoon canola oil (or any flavorless oil)
• 1 tablespoon finely chopped cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoon fresh lemon juice
• 1 teaspoon orange juice

INSTRUCTIONS :

1. In a medium saucepan over high heat bring water to a boil. Add rice, bay leaf and salt.  Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes.  Remove from heat, leave covered for 5 minutes.
2. Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
3. Serve and enjoy!

see more instruction : theslowroasteditalian.com

Wave goodbye to that can of cream of mushroom soup and meet your new favorite green bean casserole! It's got bacon, chives, and SO much cheese. If you've got vegetarian company, feel free to leave the bacon out—it's got plenty of cheese to make up for it. 😏 Just use 4 tablespoons of unsalted butter to make up for the bacon fat.

INGREDIENTS :

• 2 lb. green beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 4 tbsp. slices bacon, cut into 1/2" pieces
• 1/4 c. all-purpose flour
• 3 c. whole milk
• 1 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 3 c. shredded cheddar, divided
• Kosher salt
• Freshly ground black pepper
• 1 c. French's fried onions
• 2 tbsp. freshly chopped chives
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DIRECTIONS :

1. Preheat oven to 350°. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
2. In a large, high-sided skillet over medium heat, heat oil. Cook bacon until crisp, 8 minutes. Remove bacon from skillet and drain on a paper towel lined plate.
3. Over medium heat, whisk in flour and cook until lightly golden and no longer raw, about 2 minutes. 
4. Add milk, Worcestershire, and garlic powder and bring up to a simmer, stirring occasionally. Let mixture thicken slightly, about 2 minutes, then whisk in 2 1/2 cups cheddar until completely melted. Season with salt and pepper and remove from heat.
5. Combine green beans and cheese sauce in a medium baking dish. Top with remaining cheddar and bake until warmed through and bubbling around the edges, about 20 minutes.
6. Top with bacon and fried onions and bake 5 minutes more. 
7. Garnish with chives before serving.

see more instruction : delish.com