I LOVE THIS!! I buy this packet in the store, I think you can find it at any store really, they are over in the oriental section not by the other spice packets. follow the directions on the back, make some rice and wallah! you have yourself a yummy dinner. You can use chicken or pork for this meal!
The Pizza Dough I got a mix from Winco that we used and it was wonderful! We used a Sweeter BBQ Sauce Then added Chicken that I had cooked and shredded Topped it all off with Mozzarella Cheese and that's it! My Tip: We had some extra dough left over so I made it the same way as a pizza but rolled it up and cut it like a cinnamon roll! my mom calls them Pizza Rolls and they are my FAVORITE!
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
My tip: Make sure you have enough tomatoes and not too many noodles or it can be dry.
Ingredients
• 1 cup pasta (or any small pasta) • 2 tablespoons olive oil • 1/2 cup cubed chicken breast (1-inch cubes) • 1/2 cup diced onion (about 1/2 a small onion) • 1 clove garlic, minced • 1 (14.5-ounce) can diced tomatoes with juice • 1 cup shredded mozzarella • 1/4 cup chopped fresh flat-leaf parsley • 1/4 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 1/4 cup bread crumbs • 1/4 cup grated Parmesan • 1 tablespoon butter, plus more for buttering the baking dish
Directions Preheat the oven to 400 degrees F.Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
