RECIPES
12
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Italian Chicken Breasts
½ cup seasoned bread crumbs
2 chicken breasts, skinned
¼ cup Parmesan cheese, grated
1 cup pasta sauce
1 egg
2 oz. mozzarella cheese, grated
1. Mix the bread crumbs and Parmesan in a shallow bowl.
2. Beat the egg in another shallow bowl.
3. Dip the chicken in the egg, then roll in the bread crumb mixture to coat
fully.
4. Place the coated chicken in the bottom of a microwave-safe dish with
cover (I used a glass casserole dish).
5. Cover and microwave at full power for 5 minutes. Turn the chicken with
tongs. Pour the sauce over the chicken.
6. Cover and cook another 4 minutes at full power.
7. Add the mozzarella to the top of the chicken and sauce. Cover and cook 1
more minute or until the cheese is melted.
8. Let stand, covered, about 3 minutes. Chicken should reach 165° F when
done.
9. Serve over cooked pasta.
Serves 2
Chili Cheese Dip
8 oz. cream cheese, softened 1 cup Mexican cheese blend, shredded
1 can (14.5 oz.) chili
3 green onions, chopped
1. Use a shallow microwave-safe dish (or plate); spread the cream cheese
evenly. Top with the chili.
2. Loosely cover with a paper towel and microwave on high 5 minutes.
3. Top with the Mexican cheese and onions. Serve with tortilla chips.
Serves 10 as an appetizer
