RABU MOVIE

Ingredients 1 pound boneless chicken breasts (skinless) salt & pepper 1/2 cup all purpose flour 1 egg (beaten) 1 cup panko bread crumbs 1/2 cup grated parmesan cheese (divided) 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup olive oil* 1 25 ounce jar pasta sauce 8 ounces fresh mozzarella (sliced) Instructions Preheat oven to 400 degrees F. Using a large plastic bag or plastic wrap, cover chicken and flatten to half inch thickness using a meat pounder or a rolling pin. Sprinkle salt and pepper on both sides of chicken. Add flour to bowl. Add beaten egg to another bowl. Combine bread crumbs with 1/2 cup parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts. Heat oil in a very large skillet over medium high heat. Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very ho

Ingredients For the chicken pot pie crust:  2 1/2 cups all-purpose flour  1 tablespoon sugar  1 teaspoon salt  1 cup cold unsalted butter cut into cubes  1/2 cup cold buttermilk  1-2 tablespoons cold water  1 large egg beaten, for the egg wash For the pot pie filling:  1/4 cup unsalted butter  1/3 cup diced onion  2 medium carrots sliced (about 1 cup)  1 stalk celery sliced (about 1/2 cup)  2 cloves garlic minced  1/3  cup all-purpose flour  1 1/2 teaspoons minced fresh thyme  1 tablespoon minced fresh Italian parsley  1 teaspoon salt  1/2  teaspoon black pepper  1 3/4 cups chicken broth  1/2 cup heavy cream  3 cups shredded chicken or turkey  1 cup frozen peas Instructions First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape

Ingredients 3 zucchinis Cooking spray 3/4 lb. chicken breast cut into cubes 1 Tbsp olive oil 1/4 tsp Italian seasoning 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 3/4 cup pasta sauce 1/4 cup grated parmesan cheese 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 400°F.  To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.  Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper. Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, sti

Ingredients 2 large eggs beaten 1 cup Ritz cracker crumbs 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 4 chicken breasts , boneless skinless (6 ounces each) 1/2 cup butter , cut into pieces US Customary - Metric Instructions Preheat oven to 375 degrees. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter on top of the chicken. Bake in the preheated oven for 30-35 minutes or until golden brown. This article and recipe adapted from this site

Ingredients 8 ounces penne pasta 1 lb. boneless skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix 1/2 Tablespoon all-purpose flour 1 pint heavy whipping cream 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon chopped fresh chopped parsley optional Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Once melte

Ingredients: 4 boneless chicken breasts ¾ cup honey ½ cup Dijon mustard 1 tsp lemon juice ½ tsp paprika lemon pepper to taste ¼ cup chopped cooked bacon 1 cup shredded mozzarella cheese Instructions: Preheat oven to 375ºF. Season chicken breasts with lemon pepper. Place in 9×13 baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes). This article and recipe adapted from this site

INGREDIENTS: 4 Boneless and skinless chicken breasts 4 Garlic cloves, minced 4 Tbs brown sugar 3 tsp olive oil DIRECTIONS: Preheat the oven to 400 degrees and spray baking dish with oil (I used my Mistobaked chicken filled with olive oil…if you don’t have one of these, get one!  I have two, one filled with olive oil and one filled with vegetable oil). Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat and add the brown sugar. Place chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken. Place in the oven and bake for 30-45 minutes or until the chicken is cooked completely through. This article and recipe adapted from this site

Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry's Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese INTRUCTIONS : First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.   Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven

INGREDIENTS 1 Tbsp olive oil 2 LB chicken thighs, skinless. 1 tsp ground ginger 1/2 tsp garlic powder 1/4 tsp black pepper (I used 4 turns on the pepper mill) 1/3 Cup soy sauce 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon. 1/2 Cup water 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar) 1/2 Cup brown sugar, tightly packed 1 Tbsp cornstarch dissolved in 3 Tbsp cold water INTRUCTIONS: Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside. In a large saute pan or skillet heat the oil on medium high heat. Add the chicken and

Ingredients 4 (4 ounces each) boneless, skinless chicken breasts 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe 1-1/2 tablespoons olive oil, divided 1/4 cup honey 1 tablespoon dijon mustard 1 tablespoon yellow mustard 1 tablespoon wholegrain mustard 1/2 teaspoon white vinegar 1/8 teaspoon paprika 4 sprigs fresh rosemary, optional but recommended Instructions Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from skillet to previously prepared baking dish. Pour prepared honey mustard sauce