Parmesan Crusted Chicken

The other day, I made some Parmesan crusted chicken. I started out with some boneless, skinless chicken breast. I grab them in plastic wrap and pounded them out until they were about 1/2 inch thick.

Then I took two small bowls, and in the first ball I put some ranch dressing and some shredded parmesan cheese. In the second bowl, I put some melted butter, more shredded parmesan cheese, garlic salt, and some panko bread crumbs.

Then I put the cast iron skillet on the stove on medium high heat, and put a little bit of olive oil in the bottom of it. Then I put the chicken breast in it, and fried it for a 2-3 minutes per side.

Then I removed the two scallops from the stove top. And I put a small coating of the first mixture of shredded mozzarella and ranch dressing. Then I put on some of the mozzarella cheese and panko breadcrumbs mix. And I topped it all off with some shredded mozzarella cheese.

Then I put it into the oven on the Broiler setting. I left it under the broiler for 2 to 3 minutes, until the cheese was all melted and was beginning to crust over.

It turned out very well, the chicken was very tender, and very juicy. The best part of all, was the abundance of cheese in this dish. You cannot have too much cheese. We added to that some homemade mashed potatoes and gravy and some Schwan’s frozen whole kernel corn.

This was an amazing meal, that we will have again. Also, it is a very simple, and quick meal to prepare. It took longer to make me homemade mashed potatoes and gravy than it did to prepare and cook the Parmesan Crusted Chicken.

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Smoked Chicken Breast

I have really taken an interest in Smoking meat – but, had never Smoked any type of Chicken. So, I decided to give it a try. I started with some Boneless, Skinless, Chicken Breasts, and I marinated them in beer (Budlight is my choice) and Zesty Italian Dressing.

Then I mixed up a spice mixture to sprinkle on it before cooking it – here is that mixture:

1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Seasoning Salt
1 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Paprika

Then I prepared my smoker – I had, earlier in the day, started my Apple Wood Chips soaking in water. Now, I started the charcoal and brought the smoker up to temp.

Once the temperature around up, I put the Chicken Breasts on the grill.

I let the Chicken warm up a bit, and after about 15 minutes, I start putting the Apple Wood Chips on the charcoal – and get the smoke rolling.

Then, for the next couple of hours, it is a delicate balance of keeping the temperature right, and continually adding small amounts of charcoal.

Then, for an added benefit – we started getting some Veggies ready. It was a mixture of several Veggies – Broccoli, Cauliflower, Carrots, Zucchini, etc. I put some Olive Oil, Butter, Sea Salt, and Black Pepper – then wrapped up the foil tight – and put it in the Smoker. My granddaughter, Leana, helped me with this part.

We also put some small Pork Chops on the smoker – seasoned with only Salt and Pepper. We also had some Salad, some Ranch Style Beans, Whole Kernal Corn, and Garlic Bread.

It was a good time for all, and the food was great. The Chicken Breasts came out some amazingly tender and juicy – and the flavors were amazing. One of the most important things that I have learned is that more spices isn’t necessarily better. This recipe is very simple – but, absolutely wonderful.

Here is the final result:

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Chicken Mac and Cheese

I like to watch cooking shows to get ideas for things to cook. Among the show’s I like is Rachel Ray. A couple of weeks ago, she had an episode where they made a bunch of different dishes starting with a Rotisserie chicken. So, I thought that it might be good to add a Rotisserie Chicken to Mac and Cheese – and I was right.

So, I went to Food Maxx and picked up a Rotisserie Chicken, and deboned it (of course, I nibbled all the while, lol), and boiled water to cook 2 1/2 cups of Elbow Macaroni.

We picked up some fresh Corn on the Cob – I put it to boil in some salted water.

After the Macaroni was cooked and strained, I set it aside for now. Then, I started working on the sauce for the Mac and Cheese. I made this sauce based on the Bechemel Sauce I made for the Croque Madame Sandwich – starting by melting some butter (about 1/2 pound), then adding 3/4 cup of AP Flour – and stirring until brown and “clumpy.” Then I began to add the milk and the Velveeta Cheese – (2/3 of a brick). I let it simmer until the cheese was blended and incorporated into the mixture – adding milk until reaching the consistency that I wanted.

Then, I added the cooked Elbow Macaroni and the Rotisserie Chicken to the Cheese sauce and stirred until thoroughly mixed.

Now, it was time to eat, lol. We served the Chicken Mac and Cheese with the Corn on the Cob – which I finished with some Butter, Grated Parmesan Cheese ,and Cayenne Pepper.

This an amazingly delicious meal that is relatively simple to make. There are not many ingredients, and in the time it takes to boil the Corn on the Cob – you can make the rest of the meal.

The Chicken Mac and Cheese is super creamy and smooth – yet, incredibly cheesy. The flavor combination, with the addition of the Rotisserie Chicken and the super creamy sauce of the Mac and Cheese is as though is was always supposed to be together.

Then, with the Corn on the Cob – Bitter makes everything better – then add some Grated Parmesan Cheese, and some Cayenne Pepper – you have a sweet, yet with a nice bite, of Corn.

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