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Good Morning everyone.......haven't even thought of dinner yet...Maybe after my coffee.
That dinner i made last night turned out very wll.
Chicken Breasts, pounded and dipped in Panko
horseradish sauce (lightly spread on chicken)
2 broccoli spears
1-1/2 tsp cream cheese (I used fat-free)
Fold over, place in baking dish Bake on 325 for 45 minutes.
Kelsi would you be willing to share the Zuppo recipe??? Thanks
Have a great Friday all.
Crazy---this really got my attention. Trouble is I really need to know--horseradish sauce--like from the jar (creamed or regular) or do you make your own? Also do you put the broccoli spears and cream cheese on the chicken and then fold it over? I am so bad at understanding even simple directions---I have a great imagination in most areas but cooking just isn't one of them!
Hubby has the day off... we were supposed to go out of town w/ the kids but plans changed... trying to make it a vacation at home this weekend... amusement park/water slides this afternoon and most likely stopping off at some dive burger joint at the lake for dinner... if the kids aren't worn out by then...
I usually buy Horseradish sauce at the deli counter any kind will due except some of them are really hot so look at the jar.
After I pound the chicken I spread a very thin layer of the sauce on just as if you were putting mayo on a sandwich...then I lie the broccoli spears and on top of that the cream cheese and then fold the chicken so all that good stuff is on the inside.
I made something similar to that last week using spinach and mozzarella and it was lacking flavor.....I used the cream cheese this time because it was fat free and I am on a diet.
This would probably taste good with gorgonzola or any good flavored cheese or any veggie you like.
You really do have to look at the various horseradish products. I like the strong ground horseradish that has a little vinegar and salt added......but that isnt the "sauce" that crazy is talking about.....it is very hot and not a smooth spreading consistency.
There are several brands (Heinz and Kraft) that make a "sauce" and some of it is on the aisle with the mayonaisse and mustards.... It may say "cream style". It is like what Arby's used to use on their roast beef sandwich. It is smooth and easy to spread with a knife. It looks more like mayo--no flakes or chunks.
Of course there is the horseradish and beets (you dont want that one either) and there is "prepared horse radish" and I am not entirely sure what that one is.
I think the brand I used was Dietz and Watson but Elston is right there are so many out there. I wish I could tell you exactly but I finished the jar last night and it went out with the recyclables and is gone already.
I had another jar in the house which we used to dip more..and it was hot and chunky style.....OMG I have some major sinus problems and that temporarily cleared mine. Too hot!
I bought whole wheat pasta to use but hubby has that look on his face so I'll use reg. pasta in the salad.
I am with your hubbie Lacey......I cannot get used to whole wheat pasta and I would rather have no pasta than have to eat that.
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so I'll use reg. pasta in the salad.