1½ pounds
of chicken breasts (3 to 4 breasts), thin sliced
1 Salt
and pepper
11 cup
all-purpose flour
12
eggs
11 cup
Italian bread crumbs
11½ cups
grated Parmesan cheese, divided
1¼ cup
olive oil
11½ cups
spaghetti sauce, divided
18 ounces
mozzarella cheese, sliced or shredded
11½ pounds
of chicken breasts (3 to 4 breasts), thin slicedSalt and pepper1 cup all-purpose flour2 eggs1 cup Italian bread crumbs1½ cups grated Parmesan cheese, divided¼ cup olive oil1½ cups spaghetti sauce, divided8 ounces mozzarella cheese, sliced or shredded
This Twix Cookie Cups recipe is inspired by (obviously) the delicious Twix candy bar. I’m always dramatic), but these Twix Cookie Cups are the BEST and EASIEST recipe on The Cookie Rookie
when rolled in the Mexican canela ( cinnamon) smothered in crushed Corn Flakes, yes Corn Flakes ( turns out there is no coconut in this recipe at all) oops my bad
With that being said, I want to share my Chicken Enchiladas recipe with you. On my blog last week I posted my Homemade Red Enchilada Sauce, and I use that recipe for the sauce with these enchiladas
A very simple frozen strawberry cheesecake ice cream pie with a buttery graham cracker crust, a 2-ingredient ice cream and cheesecake filling, and optional sugared strawberry topping
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