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Beretta asked me to post these recipes. I am sure they are floating around CD already, but I couldn't find them. The Ham Tetrazzini is what I always make to use up the Christmas ham. The Chicken Dijon is a never fail to please company dish that can be made ahead.
Ham Tetrazzini
serves 4-6
1/4 c. chopped onion
1/2 c. butter
2 c. sliced mushrooms
1/2 c. flour
2 c. milk
2 c. half & half
1/4 t. salt
garlic salt
pepper
7-8 oz cooked spaghetti (I know it doesn't sound like enough, but it is)
3/4 c. parmesan
2 c cooked, cubed ham
Saute onion and mushrooms in butter til tender. Stir in flour, then milk and cream. Stir til thickened. Add seasonings.
Toss cooked spaghetti with half of the parmesan cheese and ham. Place in a 2 1/2 qt. baking dish (I use a Corningware shallow casserole) Cover with sauce mixture and remaining cheese.
Bake 375 for about 20 mins or until bubbly.
What you need to know about this is DO NOT add more spaghetti. It is very soupy at first, but it will be too dry if you add more pasta. It really does make 4-6 servings.
Chicken Dijon serves 6-8
8-12 boneless chicken breasts (small ones) 0r 6-8 big ones
1 1/4 c. parmesan
2 c. FRESH bread crumbs (do not use dry bread crumbs)
1/3 c. fresh parsley, minced
2 sticks butter
1 T. Worcestershire sauce
1-3T. Dijon mustard
2-3 cloves garlic, minced
Mix bread crumbs, parmesan and parsley
In a separate bowl, mix melted butter, garlic, Worcestershire and mustard
Dip chicken, first in butter mixture and then in bread crumbs mixture. Tuck ends under so each breast is in a roll, and line up chicken in 2 rows of a 13x9 baking dish. Pour any extra butter mixture over the top.
Bake 325, for about 45 mins or until done. You can make this ahead and pop it into the oven an hour before dinner. Great for the holidays.
When I first started making this, I used 12 chicken breasts, and a serving was 2. Something has happened to chicken breasts since then, and they are so much bigger that one per person is usually enough.
Also, as you dip the cold chicken into the butter mixture, it tends to cool down and get thick. If this happens, just nuke the butter a few seconds to get it warm again.
Last edited by gentlearts; 10-20-2013 at 06:05 PM..
That Chicken Dijon looks really great and I'm going to try that before long. Do you use parmesan in a jar/can or fresh parmesan? I imagine the dry would work fine in this recipe. And do you find a heavier bread like Italian or dry French is better to make the bread crumbs is better to make your bread crumbs?
I also have noticed the large sized chicken breasts, when compared to the ones in yesteryear. I bought a package of split chicken breasts the other day for $1.00 per pound and a couple of those breasts were like small turkey breasts. I wonder about the poor chickens. Are their legs holding them up without breaking since the breasts are so large? I guess these chickens must be bred to produce super chickens in order to get more money per chicken. Wow what will be next.
That Chicken Dijon looks really great and I'm going to try that before long. Do you use parmesan in a jar/can or fresh parmesan? I imagine the dry would work fine in this recipe. And do you find a heavier bread like Italian or dry French is better to make the bread crumbs is better to make your bread crumbs?
I also have noticed the large sized chicken breasts, when compared to the ones in yesteryear. I bought a package of split chicken breasts the other day for $1.00 per pound and a couple of those breasts were like small turkey breasts. I wonder about the poor chickens. Are their legs holding them up without breaking since the breasts are so large? I guess these chickens must be bred to produce super chickens in order to get more money per chicken. Wow what will be next.
Thanks for posting these!!
Regular old jar parmesan is fine. For the crumbs, I use whatever kind of bread ends I have saved in the freezer. It is usually like Pepperidge Farm white bread, but any kind of decent bread will work. I would not use one with a very heavy tough crust for this. Just pulse them up in your food processer.
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