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Tuesday, August 23, 2011

CHICKEN CROSTINA and CHOCOLATE CHIP ZUCCHINI SNACK CAKE

 Both of tonights recipes were featured in The Morning News, although they were printed 2 years apart, they came together tonight as the perfect family dinner, and dessert.
 I served the chicken with roasted broccoli (a little olive oil, salt and pepper, 15 minutes at 350F) and the "brownies" (my kids conclusion) were gobbled up in a guilt-free dessert picnic out by the pool.
















CHICKEN CROSTINA

6 boneless, skinless chicken breasts
2 cups and 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
3 garlic cloves, crushed
1 cup white wine
3/4 cup heavy cream
5 tablespoons olive oil
1/2 pound linguine or spaghetti
1 cup parmesan cheese, grated
1 cup tomatoes, cored and diced
2 tablespoons parsley, chopped
POTATO CRUST
1 cup seasoned breadcrumbs
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 cup parsley, chopped
1 small potato, peeled and grated
1/4 cup parmesan cheese, grated
salt and pepper to taste

Pre-heat oven to 350F.
Mix all ingredients for potato crust and set aside.
Mix 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tablespoons oil in a large skillet.
Cook chicken breasts over medium-high heat until golden brown and crisp.
Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture.
Transfer baking sheet the oven, bake 10-15 minutes, then place under broiler for 5-10 minutes until golden brown.
Cook pasta according to package directions, drain and set aside.
Heat 2 tablespoons of oil in a pan, add garlic, cook for 1 minute.
Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, I tablespoon parsley and tomatoes. Sauce is done when it is bubbling throughout and has started to thicken.
Mix sauce with pasta, top with chicken and garnish with parsley if desired.

adapted from The Morning News, April 25th, 2007




CHOCOLATE CHIP ZUCCHINI SNACK CAKES

2 cups all-purpose flour
2 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoons salt
1/2 cup granulated sugar
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 large zucchini, finely shredded (about 1 1/2 cups)
1 cup chocolate chips

Pre-heat the oven to 350F
Whisk together flour, cocoa, baking soda, nutmeg and salt in a bowl.
Use an electric mixer to combine sugar and canola oil, then add eggs one at a time. Mix in applesauce, then add flour mixture a little at a time. Stir in zucchini, then chocolate chips.
Spread batter into a 13-by-9 baking pan, coated with cooking spray. Bake until a toothpick inserted into the middle of the cake comes out clean - 25 minutes. Cool completely before cutting, then dust with powdered sugar.
Enjoy!!

adapted from The Morning News, July 13, 2005




1 comment:

  1. I have an extra zucchini this week that will be perfect for this! Thanks for the idea! Yum!

    ReplyDelete