Used the reicpe below but stuffed the middle of them with mozzerella cheese. IT was good. Another way to stuff them would be to follow the rcipe over at One Crazy Cookie
Petite Meatloaf
1 lb lean ground beef
2 eggs, beaten
3 Tablespoons milk
1 Tablespoon mustard
3 cloves fresh garlic
1 small onion, diced
½ Cup grated Parmesan cheese
½ Cup fresh bread crumbs (I used stove top)
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
¼ Cup ketchup
Sauce
1/4 cup of ketchup
2 tablespoons brown sugar
1 tablespoon mustard
1. Gently combine all ingredients with hands into a large bowl until just combined. Form into 6 mini loaves and place onto a lined baking sheet.
2. Combine the ingredients for the sauce. Lightly brush tops with ketchup mixture . Bake at 350 for 20-25 minutes or until cooked through.
Review: This recipe is delicious. I do not care for meatloaf, but this recipe was flavorful and easy to prepare! Will be making it again!
Sunday, February 28, 2010
Blog Awarad
Midwester Housewife over sent me this Sunshine Award! Sunshine Awards are peer awards, and each blog is allowed to pass the award on to their 12 favorite blogs! (Thanks Sara!)
Here are 12 of my favorite blogs...
1. Karen Cooks
2. Full Bellies, Happy Kids
3. One Crazy Cookie
4. Mom's who Cook
5. Buisness of Feeding a Family
6.Delicious Dishes
7.Melissa's Bargin Blog
Rules of Acceptance...
Put the logo on the sidebar or within a post
Pass the award on to 12 bloggers who brighten your day
Link to the nominees within your post
Let the nominees know they received this award
Link back to the person who gave you this award
Here are 12 of my favorite blogs...
1. Karen Cooks
2. Full Bellies, Happy Kids
3. One Crazy Cookie
4. Mom's who Cook
5. Buisness of Feeding a Family
6.Delicious Dishes
7.Melissa's Bargin Blog
Rules of Acceptance...
Put the logo on the sidebar or within a post
Pass the award on to 12 bloggers who brighten your day
Link to the nominees within your post
Let the nominees know they received this award
Link back to the person who gave you this award
meal Plan MArch 1st
Monday:Crockpot Chicken Cordon Bule
Tuesday Alice Spring Chicken
Wednesday" Clam chowdder
Thursday Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
Thursday Tangy Pork Sandwiches
Friday: Tuna Melt
Saturday Itilian Style chicke Roll ups
Spinach and Turkey Lasagna
Turkey and Spinach
from: allrecipes
Ingredients
1 Package of lasagna noodles
1 teaspoon olive oil
1/2 cup chopped onion
1 pound ground turkey breast
3 cups spaghetti sauce
1/2 cup sliced fresh mushrooms
3 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
6 cups chopped fresh spinach( I used 1 10 oz. package of frozen spinach, thawed and pressed to removed acess water)
1/4 teaspoon ground nutmeg
1/2 cup parmasan cheese
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in spaghetti sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, parnasan, mozerella cheese, and nutmeg in a large bowl.
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the soinach mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Review: Ricotta cheese can be added to the spinach mixture. I omitted since my husband dose not like the texture of the cheese. This tasted really good! Just remember to season turkey to taste.
from: allrecipes
Ingredients
1 Package of lasagna noodles
1 teaspoon olive oil
1/2 cup chopped onion
1 pound ground turkey breast
3 cups spaghetti sauce
1/2 cup sliced fresh mushrooms
3 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
6 cups chopped fresh spinach( I used 1 10 oz. package of frozen spinach, thawed and pressed to removed acess water)
1/4 teaspoon ground nutmeg
1/2 cup parmasan cheese
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in spaghetti sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, parnasan, mozerella cheese, and nutmeg in a large bowl.
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the soinach mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Review: Ricotta cheese can be added to the spinach mixture. I omitted since my husband dose not like the texture of the cheese. This tasted really good! Just remember to season turkey to taste.
Mexican chicken
Mexican Chicken
from What's cookin at my house
4 boneless skinless chicken breasts
1 can of black beans, rinsed
1 16oz.jar of favorite salsa or homemade
1 can of corn
1 8 oz. cream cheese
Dump everything but cream cheese into a your crock pot. Cook on high for approx. 4-5 hours. Within the last 1/2 hr of eating put your cream cheese in and let melt. Mix well before serving.
I serve this over rice and it is yummo.
Enjoy!
This was simple and good, it made a great burrito filling the next day,
from What's cookin at my house
4 boneless skinless chicken breasts
1 can of black beans, rinsed
1 16oz.jar of favorite salsa or homemade
1 can of corn
1 8 oz. cream cheese
Dump everything but cream cheese into a your crock pot. Cook on high for approx. 4-5 hours. Within the last 1/2 hr of eating put your cream cheese in and let melt. Mix well before serving.
I serve this over rice and it is yummo.
Enjoy!
This was simple and good, it made a great burrito filling the next day,
Chicken Cheesesteak Phillies
Chicken Cheesesteak Phillies
These are so super yummy! Very easy to make. This made 6 sandwiches.
INGREDIENTS
Enough hoagie rolls to feed your family
Enough chicken to feed your family (mine is going to differ from yours! LOL)
One Red Bell Pepper - Julienned
One Green Bell Pepper- Julienned
One Sweet Vidalia Onion- Julienned (as best you can)
Provolone cheese
Mayonnaise
Directions
Seeason chicken to taste. Cut up into bite size piceces and saute In olive oil. Add onion and peppers once chicken is about half way cooked Cook veggies until union is translaucent and bell peppers are soft.
Slice buns and spoon chicken mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!
Enjoy!
These are so super yummy! Very easy to make. This made 6 sandwiches.
INGREDIENTS
Enough hoagie rolls to feed your family
Enough chicken to feed your family (mine is going to differ from yours! LOL)
One Red Bell Pepper - Julienned
One Green Bell Pepper- Julienned
One Sweet Vidalia Onion- Julienned (as best you can)
Provolone cheese
Mayonnaise
Directions
Seeason chicken to taste. Cut up into bite size piceces and saute In olive oil. Add onion and peppers once chicken is about half way cooked Cook veggies until union is translaucent and bell peppers are soft.
Slice buns and spoon chicken mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!
Enjoy!
Tuesday, February 16, 2010
Oven Fried Potatoes
From: Eat at homepotatoes, cleaned and sliced very thin
olive oil, just a Tbs. or 3
seasoned salt
In a large bowl, drizzle olive oil over the potatoes. Sprinkle with seasoned salt and stir until well combined. The amounts just depend on how many people you are feeding. Four decent sized potatoes should feed 6 people.
Place in a single layer on a baking sheet. Bake at 425 degrees for about 20 minutes, or until tender and browned. You can flip them over with a spatula and let them brown on the other side too if you want them crisper.
olive oil, just a Tbs. or 3
seasoned salt
In a large bowl, drizzle olive oil over the potatoes. Sprinkle with seasoned salt and stir until well combined. The amounts just depend on how many people you are feeding. Four decent sized potatoes should feed 6 people.
Place in a single layer on a baking sheet. Bake at 425 degrees for about 20 minutes, or until tender and browned. You can flip them over with a spatula and let them brown on the other side too if you want them crisper.
Monday, February 15, 2010
Meal Planning for the week of February 15th
Monday:Crockpot Chicken Cordon Bule
Tuesday Hamburger steak with onions and gravy
Wednesday" Clam chowdder
Thursday Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
Thursday Tangy Pork Sandwiches
Friday: Tuna Melt
Saturday Itilian Style chicke Roll ups
Tuesday Hamburger steak with onions and gravy
Wednesday" Clam chowdder
Thursday Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
Thursday Tangy Pork Sandwiches
Friday: Tuna Melt
Saturday Itilian Style chicke Roll ups
Sunday, February 14, 2010
Turkey Meatballs
the base recipe is from allrecipes I added seasoning and cheese. Just a reminder use 93% fat free ground turkey
Ingredients:
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
1/4 cup mozzarella cheese
2 tablespoon Parmesan cheese
1/2 tablespoon minced garlic
1 tsp onion powder
salt and pepper to taste
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs, parmensan cheese, salt, pepper, onion powder, garlic using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. ( I stuffed the middle of the meatballs with mozerella cheese) Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
Ingredients:
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
1/4 cup mozzarella cheese
2 tablespoon Parmesan cheese
1/2 tablespoon minced garlic
1 tsp onion powder
salt and pepper to taste
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs, parmensan cheese, salt, pepper, onion powder, garlic using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. ( I stuffed the middle of the meatballs with mozerella cheese) Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
Friday, February 12, 2010
Appetizer
We are having a little get together tomorrow and I decided to cook up some appetizers. I made a 7 layer bean dip and a spinach dip here are the link to the previous post.
http://dinnertimeat.blogspot.com/search/label/Appetizer
http://dinnertimeat.blogspot.com/search/label/Appetizer
Chicken Nugget Casserole
Chicken nugget Cassarole
From The mixing Bowl
Ingredients:
1 pkg (13 - 1/2 oz. frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26-1/2 oz.)spaghetti sauce of your choice
1 cup (4oz.)shredded mozzarella cheese
1 tsp. Italian seasoning
Directions:
Place chicken nuggets in a sprayed 11x7x2 inch baking dish. Sprinkle with the Parmesan cheese. Top with sauce, shredded cheese and Italian seasoning.
Cover and bake at 350 degrees for 30 minutes or until the chicken is heated thoroughly and cheese is melted.
Review: Total kid pleaser. It's also a great way to serve up something quickly and it also provides a twist on two great dinners. I really liked the recipe for how easy it was and also the taste/
From The mixing Bowl
Ingredients:
1 pkg (13 - 1/2 oz. frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26-1/2 oz.)spaghetti sauce of your choice
1 cup (4oz.)shredded mozzarella cheese
1 tsp. Italian seasoning
Directions:
Place chicken nuggets in a sprayed 11x7x2 inch baking dish. Sprinkle with the Parmesan cheese. Top with sauce, shredded cheese and Italian seasoning.
Cover and bake at 350 degrees for 30 minutes or until the chicken is heated thoroughly and cheese is melted.
Review: Total kid pleaser. It's also a great way to serve up something quickly and it also provides a twist on two great dinners. I really liked the recipe for how easy it was and also the taste/
Jhonny Marzetti Recipe
from here
3 Tbs olive oil
1 large onion, chopped
¾ lb mushrooms, cleaned and sliced
2 lbs lean ground beef
3 ½ cups tomato sauce
1 ½ lbs cheddar cheese, shredded
1 lb elbow macaroni, cooked and drained
In skillet, saute onion in oil until limp, about 3 minutes. Add mushrooms and fry until juices are released, about 5 minutes. Add beef and cook, stirring, breaking up clumps, until no longer red. Remove from heat and mix in tomato sauce and all but 1 cup of cheese.
Transfer to greased 11 X 14 baking dish and add macaroni. Toss gently to mix. Scatter remaining cheese on top. Bake, uncovered, in 350° oven until browned and bubbling for 35 to 40 minutes.
Serving Size - 10-12
Review: I loved the taste of the melted cheese in the meat mixture. I pre seasoned the beef and used spaghetti sauce instead of tomato and garden pasta. It was good.
3 Tbs olive oil
1 large onion, chopped
¾ lb mushrooms, cleaned and sliced
2 lbs lean ground beef
3 ½ cups tomato sauce
1 ½ lbs cheddar cheese, shredded
1 lb elbow macaroni, cooked and drained
In skillet, saute onion in oil until limp, about 3 minutes. Add mushrooms and fry until juices are released, about 5 minutes. Add beef and cook, stirring, breaking up clumps, until no longer red. Remove from heat and mix in tomato sauce and all but 1 cup of cheese.
Transfer to greased 11 X 14 baking dish and add macaroni. Toss gently to mix. Scatter remaining cheese on top. Bake, uncovered, in 350° oven until browned and bubbling for 35 to 40 minutes.
Serving Size - 10-12
Review: I loved the taste of the melted cheese in the meat mixture. I pre seasoned the beef and used spaghetti sauce instead of tomato and garden pasta. It was good.
Monday, February 8, 2010
Slowcoocker fried rice
from Crockpotting for a year
--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)
The Directions.
Plop everything on in there together.
Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
Great way to use up leftovers! I'll report back as to how this turned out
--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)
The Directions.
Plop everything on in there together.
Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
Great way to use up leftovers! I'll report back as to how this turned out
Cheese-Stuffed Meatloaf
Cheese-Stuffed Meatloaf
from:One Crazy Cookie
1 1/2 lbs ground beef (I used 1 1/4 lbs this time)
1 egg
1/2 cup Italian or plain breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion
1 Tbs. Parsley (optional)
Parmesan Cheese
In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs. Line a 13x9 casserole dish with plastic wrap. Shape the beef mixture into a rectangle covering the bottom of the dish.
Cover with 1 1/2 cups mozzarella cheese,
sprinkle with Parmesan cheese and parsley(if desired)
Leave at 3/4 inch border around the edges.
Roll starting at long end jelly roll style. Use your plastic wrap to help you roll. Remove plastic as you roll it up.
Press all ends together.
Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can. Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese. Bake additional 15 minutes until sauce is hot and cheese is melted.
This was a really good way to cook up meatloaf, without it having the same boring flavor. Will make it again! Yummy!!
The original author recommends placing it in the fridge to prevent cheese leakage and also spooning out all the grease before covering in sauce. I didn't have time to place it in the fridge today.
from:One Crazy Cookie
1 1/2 lbs ground beef (I used 1 1/4 lbs this time)
1 egg
1/2 cup Italian or plain breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion
1 Tbs. Parsley (optional)
Parmesan Cheese
In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs. Line a 13x9 casserole dish with plastic wrap. Shape the beef mixture into a rectangle covering the bottom of the dish.
Cover with 1 1/2 cups mozzarella cheese,
sprinkle with Parmesan cheese and parsley(if desired)
Leave at 3/4 inch border around the edges.
Roll starting at long end jelly roll style. Use your plastic wrap to help you roll. Remove plastic as you roll it up.
Press all ends together.
Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can. Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese. Bake additional 15 minutes until sauce is hot and cheese is melted.
This was a really good way to cook up meatloaf, without it having the same boring flavor. Will make it again! Yummy!!
The original author recommends placing it in the fridge to prevent cheese leakage and also spooning out all the grease before covering in sauce. I didn't have time to place it in the fridge today.
Sunday, February 7, 2010
Crescent Chicken Bundles
Crescent Chicken Bundles
from One Crazy Cookie Blog
2 cups cooked chicken, diced
2-3 stalks of celery, diced in small pieces
1/2 cup diced olives
2 cans refrigerator crescent rolls
1 small onion, minced
1 (8 oz.) cream cheese
Mix all ingredients together. Roll out crescent rolls. Place a small amount of mixture on the large end of the crescent.
Roll up the top and sides around the filling. Continue to roll the dough up.
Place on a lightly greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Untill lightly browned.
Make a gravy out of the following:
1 can Cream of Chicken Soup
1 tsp. chicken boullion
1 soup can of water
Bring to boil and thicken.
Serve gravy over rolls.
Review: These Bundles are yummy! It was the perfect Supper Bowl Sunday Snack! I omitted celery and substituted mushrooms. I did not make the sauce, but these tasted great.
from One Crazy Cookie Blog
2 cups cooked chicken, diced
2-3 stalks of celery, diced in small pieces
1/2 cup diced olives
2 cans refrigerator crescent rolls
1 small onion, minced
1 (8 oz.) cream cheese
Mix all ingredients together. Roll out crescent rolls. Place a small amount of mixture on the large end of the crescent.
Roll up the top and sides around the filling. Continue to roll the dough up.
Place on a lightly greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Untill lightly browned.
Make a gravy out of the following:
1 can Cream of Chicken Soup
1 tsp. chicken boullion
1 soup can of water
Bring to boil and thicken.
Serve gravy over rolls.
Review: These Bundles are yummy! It was the perfect Supper Bowl Sunday Snack! I omitted celery and substituted mushrooms. I did not make the sauce, but these tasted great.
Saturday, February 6, 2010
Meal Plan 2/7-2/14
Sunday: cresent chicken bundles Monday: Cheese Stuffed Meatloaf
Tuesday: Parmesan Chicken Casserole
Wednesday: Sloppy Joe Potato
Thursday: cockpot sweet and sour chicken
Friday:Johnny Marzetti
Saturday: Chicken Stir Fry
Tuesday: Parmesan Chicken Casserole
Wednesday: Sloppy Joe Potato
Thursday: cockpot sweet and sour chicken
Friday:Johnny Marzetti
Saturday: Chicken Stir Fry
Sunday Chicken Dinner in the crockpot
Sunday Chicken Dinner in the crockpot
From Eat at home: Everyday food for busy people
Ingredients
chicken (boneless or with bones)
potatoes, chopped
carrots, chopped
onion, sliced
about 2 cups (or 1 can) of chicken broth
1 can cream of chicken soup
salt and pepper
The amounts are dependent on how many people you’re cooking for.
Place the chicken on the bottom of the crockpot. Put the veggies on top of the chicken. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours.
You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. You want it to pour, but still be thick. Slowly whisk the flour mixture into the broth.
Review: This is cooking now. I added some mushrooms to this dish. I'll report back this afternoon.
From Eat at home: Everyday food for busy people
Ingredients
chicken (boneless or with bones)
potatoes, chopped
carrots, chopped
onion, sliced
about 2 cups (or 1 can) of chicken broth
1 can cream of chicken soup
salt and pepper
The amounts are dependent on how many people you’re cooking for.
Place the chicken on the bottom of the crockpot. Put the veggies on top of the chicken. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours.
You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. You want it to pour, but still be thick. Slowly whisk the flour mixture into the broth.
Review: This is cooking now. I added some mushrooms to this dish. I'll report back this afternoon.
Mushroom Bacon Chicken
Bacon Mushroom Chicken
From allrecipes
Ingredients
2 tablespoons butter, melted 2 bone-in chicken breast halves, with skin 1 teaspoon seasoning salt 1 clove garlic, crushed 2 thick slices bacon 1/2 cup mushrooms, halved 1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Review: This was just ok in my book. I preseason the chicken but it still lacked some flavor.
From allrecipes
Ingredients
2 tablespoons butter, melted 2 bone-in chicken breast halves, with skin 1 teaspoon seasoning salt 1 clove garlic, crushed 2 thick slices bacon 1/2 cup mushrooms, halved 1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Review: This was just ok in my book. I preseason the chicken but it still lacked some flavor.
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