Christinas Chicken Recipes

Steps:

• In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. , For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender., Stir in spinach. Top servings with parsley and cheese.

Steps:

• Marinate chicken in wine, salt, pepper and garlic overnight.
• Fry chicken in frying pan until cooked.
• Pat off excess grease and place breasts on a cookie sheet.
• Place two slices of bacon on each breast and then top with two slices of cheese on each.
• Place finished breasts in oven at 350 until cheese melts.
• YUMM!

Steps:

• Preheat the oven to 350 degrees F.
• Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
• In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
• Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
• Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
• Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
• Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

Steps:

• Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
• In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
• Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
• Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.