olive oil 3 tablespoons chopped flat-leaf parsley 2 tablespoons grated Asiago cheese Pack of boneless, skinless chicken breast tenders 3 tablespoons grainy mustard 1/4 red onion, thinly sliced 1 bunch broccoli, cut into florets Salt and pepper DIRECTIONS Preheat the oven to 425°. Grease a large glass baking dish. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the breadcrumbs and toast, stirring, for 6 to 8 minutes Transfer to a bowl to cool; stir in the parsley and cheese.
olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes Serve with the chops.
Here’s asampleof one of the recipes from Teen Cuisine. Let’s start this weekoff with a cookbook thatwas sent for me to review that’s perfect for allof you with vegetarian teens or kids who want the family to participate more in MeatlessMonday
It keeps life exciting in the kitchen and helps keep the weekdayblahsata minimum. I am going to post a series of some nice, basicrecipes- that once you have these perfected you canbasicallymakeanythingatall
As the Apostlesof the SacredHeartof Jesus women's religious community's Provincial house is in Connecticut, USA yet their motherhouse is in Rome, here is atastyNewEnglandchicken RECIPE pleasing to the palatesofItaliannatives like the community foundress, the Servantof God Clelia Merloni