4 large boneless skinless chicken breasts
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper
Cut chicken breasts in half
widthwise. Place one hand on top of the breasts and carefully slice the breast
in half from the side. Don’t cut all the way through the breast and open it
like a book. It will look like the shape of a heart kind of.
Sprinkle the insides with salt and pepper. Spread the right half of your
chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left
half of the chicken breasts back over the right side and sprinkle with salt and
pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top
of the onions. Open the marinara sauce and spoon two to three Tablespoons over
each breast until all the sauce has been used. Sprinkle each chicken breast
with two to three tablespoons of cheese.Cover the pan with foil and freeze.
Label: When you are ready to cook the chicken please thaw
in the fridge for two days. Then bake 350 degrees for 30minutes. Then remove foil
and bake 5-10 additional minutes to brown the cheese.
Friday, June 14, 2013
Wednesday, June 5, 2013
Tuesday, June 4, 2013
Crockpot Mongolian Beef
Ingredients
1 lb. Stew Meat
2 t. Olive Oil
1 Onion, thickly sliced
1 T Minced Garlic
1/2 C Soy Sauce
1/2 C Water
1/2 C Brown Sugar
1/2 t. Fresh Minced Ginger
1/2 C Hoisin Sauce
Freezer Instructions
Dump all ingredients into a labeled freezer bag, seal, mix up. Freeze flat.
To Cook
Thaw bag overnight in the fridge. Dump the bag into the crockpot and cook on low for 5-7 hours. Half hour before you are ready to serve mix a slurry of cornstarch and add, just depending on how thick you like your sauce. (Corona likes it thicker, so I usually use about 2 T).
Serve with fresh sliced green onions, over rice. (I like to add steamed broccoli to mine, but my kids prefer their broccoli on the side).
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