Cheddar-Garlic Oven Fried Chicken

Food.com

 

 

This is one recipe for the garlic lover, which I happen to be! I did use chicken tenders instead of the chicken breast. It was easier and cooked a little quicker. Over all its a good dinner, I will lessen the amount of garlic and add more cheese to the mixture next time I make them again.

 

 

1/3 cup butter, melted

2 tablespoons minced garlic (can use more or less)

2 teaspoons garlic powder, divided (garlic lovers can use more)

1/2 teaspoon seasoning salt (or can use white salt)

3/4 cup seasoned dry bread crumb (seasoned or plain)

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated parmesan cheese

1/2 teaspoon ground black pepper (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Preheat oven to 350°F.

1. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan)
2. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.4
3. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper
4. Dip chicken in butter mixture; then in crumb mixture.
5. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
6. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.



Buttermilk Parmesan Pork Chops

Buttermilk Parmesan Pork Chops

This Woman Cooks

 

I found this one on Pinterest as well. I love pork chops and I love cheese so I knew I wanted to try it! I will say that I did not use near as much bread crumbs that this calls for. I also added some of my favorite seasonings to the bread crumb mixture. I loved this one. It will be a repeat in my house for sure!!


4 thin-sliced, boneless center cut pork chops
2 cups low-fat buttermilk
2 cups panko bread crumbs
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese + a little more for garnish
3 tablespoons olive oil
3/4 cup chicken stock

Tenderize and trim fat from pork chops if you’d like.Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them. Preheat oven to 325 degrees.

In a bowl, combine panko, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk, letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only! You don’t want them to toughen up. After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes.

Corn Dog Muffins

 

 

 

When I found this recipe on Pinterest I knew I had to try it as soon as possible. I mean how could I not try it, a healthier version of corn dogs?! Sign me up! So I stopped by the store on my way home from work and got the supplies.

 

This is a quick and easy dinner for sure. It isn't something I will do all the time but once in a while it will be repeated!

 

1 box Jiffy corn muffin mix

1/2 package hot dogs

 

Prepare the muffin mix according to the directions on the box. Then but up the hot dogs into bite sized pieces and distribute evenly among 12 muffin pans. Pour muffin mixture evenly in the muffin cups. Bake until mixture is done. Enjoy them hot!!

*I will add cheese to the mixture next time I do this.