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This past weekend Erin and I got to spend a few hours together, this is very rare I mean like once every six months it seems nearly impossible for us to both get some time together and when we do, we usually go to lunch. This time we went to a place called Mimi’s Cafe. This restaurant is part of a chain that spans almost the entire southern half of the united states. If you have a Mimi’s and you haven’t been go there you wont regret it. My recipe tonight was inspired from a sandwich I ate this last time I visited.

La Femme

You will need:

Butter

Whole grain artisan loaf

lettuce or fresh greens

tomato

mayo

cheese your choice I added Swiss

classico brand pesto sauce

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(it looks like this)

2 Chicken breasts

 

So first things first you need to cut your breast in half butterfly style so you can thin them out.

Pour about a tablespoon of EVOO  in a pan and toss your breasts in with a little salt and pepper. Fry these at medium high heat.

Meanwhile take about a 1/3 cup of  Mayo and 3 tablespoons of pesto (more or less to taste) and mix in a small dish.  At this point I added the cheese so it could melt once I had turned the chicken.

Slice up your bread loaf and butter both sides of the bread and toast lightly in another pan. Keep a watch on your chicken as you do not want it to be over done.

Once you bread is toasted your meat should be about done turn off the heat and let it rest for a few min while you build your sandwiches.

La Femme Sticks style

La Femme Sticks style

I spread the sandwich spread on both slices of bread then add lettuce and tomatoes I put the chicken on and.. voila it’s a la femme. I served this sandwich tonight with a side of soup however the sandwich is more than filling served alone.

Enjoy,

Kimmy (the sticks)

 

 

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I have seen a lot of recipes for a baked chicken and rice.  I have tried a lot.  I have not however found any that I really liked.  It seems like they are either not simple at all but taste good or super simple but taste pretty bland.  This recipe is easy but not super bland.  I think I finally have a recipe that I would make over again.  Here it is (please note that the amounts shown here are 1/2 the actual recipe amounts, my family does not eat as much as the average family right now):

Start by preheating your oven to 350*F.  Grab a casserole dish and LIGHTLY grease it.

Next, grab some minute rice (brown or white, I prefer brown).  Put about 3 cups of rice in the casserole dish.

Now, grab 4 boneless, skinless, chicken breasts.  Cut off any yucky parts you don’t want (I clean mine pretty good because I have picky eaters that love meat but practically eat it with a scalpel in order to avoid fat, cartilage, stringy stuff, etc).  Then cut each breast in half and arrange them on top of your rice.

Now, in a separate bowl, mix 1 can of cream of chicken with about 2 cups of water.  I used a whisk to mix mine.

Pour that over your chicken.

Next, sprinkle one (1 oz) package of dry onion soup mix on top of that.  Sprinkle with salt and pepper to taste as well as some garlic powder (I would estimate about 1/2 to 1 tsp would do it, I did not measure mine) and dried parsley (you can see I sprinkled just enough to give it some….color, I would add a bit more next time).

Finally, cover it tightly with tin foil and stick in the oven.

Let that cook for 1 to 1 1/2 hours.  I cooked mine for 1 hour (granted there was only 1/2 the amount in mine) and the chicken was cooked through and still moist.  Finally serve, maybe with a salad.

Enjoy,

Erin, The Burbs

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