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this is an
easy to prepare dinner menu,
outstanding in tastes and presented in a
gourmet way.
Who doesn't like garlic and crispy salted potato chips!
Chicken breasts are coated with crushed potato chips then
baked to perfection
served with an easy to make yam souffle that can be made in
advance and
an even easier to prepare side dish of zucchini and dill
weed.
all these recipes are top notch...
try them and see!
Children love this
easy baked chicken breast recipe too!
See more
easy Recipes:
Chicken filled with Boursin Cheese
and Ballotine of
Chicken
all with photographs
!!!
Easy
Baked Chicken Breast Dinner
Menu
recipes and photograph created by
www.finedinings.com
Serves 2
Breasts - Easy recipe!
1 pound chicken breasts,
skinned (approximately 8 ounces per person)
2 tablespoons butter, melted
1/4 teaspoon garlic salt
black pepper
1 to 2 cups potato chips in a bag, plain
or barbecued
2 sprigs parsley,
garnish (optional)
20 asparagus spears, pencil size (10 per person)... (optional)
Dip chicken breasts in melted butter. Open the bag of potato chips, add garlic salt and pepper.
Crush the chips using a rolling pin as finely as possible. Add the chicken
breasts to the bag and coat each one. Transfer breasts to a shallow greased baking sheet
arranging chicken so that they do not touch. Bake at 375° for 25 to 45 minutes
without turning until juices run clear and they are thoroughly baked.
Isn't that easy to make!
If using asparagus, cut the spears into
two pieces; steam al dente; drain and toss with melted butter, salt and pepper,
set aside.
Yam Souffle - Simple recipe!
2 ramekins, 1/3 cup size
10 ounces yams, peeled, cut into chunks
Milk, small amount
1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped fine
1/4 of a beaten egg
2 parsley sprigs, garnish
Boil the yams until soft; drain, mash them with milk, butter, salt, pepper, parsley, onion and egg.
Fill buttered ramekins. Bake at 375° for 15 minutes or until knife inserted in center comes out
clean. Can be prepared in advance;
reheat before serving.
Zucchini - Simple to prepare!
1/2 pound green zucchini, diced fine
2 teaspoons butter
Salt and pepper, to taste
1/4 teaspoon dried dill weed
In a small saucepan sauté zucchini with butter for 1 to 2 minutes, do not
overcook, they should be
crunchy; remove from heat; add seasoning. Mint can be substituted for dill
weed if you prefer, both are very tasty.
Assemble
Place 10 asparagus spears 2 layers high on plate grid style;
put baked chicken breasts on top. Invert a yam soufflé onto each plate; add zucchini and
serve this easy delicious dinner.
Wine recommendation: Chardonnay
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