Sponsor |  carouselle | Feb 17, 12:28pm | This one is from jasper1949
May someone have mercy on your palates.
4 chicken breasts boneless. Cut off fat.
Rub chicken breasts with garlic pepper on one side and either cajun seasoning or white pepper on the other.
Put one or two cups Italian salad dressing in large pyrex dish.
Saute chicken for 30 minutes.
Chop one medium to large onion.
Chop 3 or 4 medium sized mushrooms or two cans of stems and pieces or one of that and one can of caps.
Chop one green and one red bell pepper small pieces.
For a spicier taste, add two or three dried crushed cayenne peppers or one tablespoon of red pepper from the tin.
Put all items in dish.
Cover.
Set oven to 300F. Cook on one side for 25 minutes a pound.
Turn breasts over, reduce heat to 275F and cook for another 30 minutes
Serve with rice, pilaf or potato. |
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Sponsor | | carouselle | Feb 17, 12:31pm | | I have a question Paul. Where you say saute chicken for 30min. Is that in the salad dressing or what? You can't saute in a pyrex dish though can you? |
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Sponsor | | jasper1949 | Feb 17, 2:24pm | | Sure you can. One of those long, shallow baking dishes, one you can also use for casseroles, and I find that flipping them over, you get more soaked in than say putting them in a baggie. |
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Sponsor | | alice44 | Feb 17, 2:30pm | | Now I am confused saute or marinate? I am planing on making this to go with yukon gold potatoes. |
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Sponsor | | jasper1949 | Feb 17, 2:42pm | Yukon gold potatoes are good.
I cook the chicken in the salad dressing. When you marinate, you usually throw the marinade away. I try to waste nothing. |
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Sponsor | | carouselle | Feb 17, 4:33pm | | #4 I do believe he was referring to marinating in the Pyrex dish. If you saute in a Pyrex dish over a flame, trust me it will break. I learned this the hard way. :P |
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Sponsor | | alice44 | Feb 17, 5:18pm | | The dressing is made. |
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|  patrickjluke | Feb 17, 5:45pm | | I thought that sounded a bit funny also. Cooking the chook in the salad dressing. But as you say, I guess it's more of a marinade than a dressing. Two cups sounds a lot. |
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Sponsor | | jasper1949 | Feb 17, 6:02pm | | If you are cooking four to six chicken breasts, you would be surprised how much of the salad dressing soaks in. The second cup goes into the mushrooms and keeps the bird moist. Nothing worse than rubber chicken. |
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| | WolvenRevelation | Feb 17, 6:04pm | filet d' boeuf loup
(serves two)
12 ounces of beef fillet steak
8 ounces of scampi (frozen is OK)
three-quarters of a pint of prawn or lobster bisque
one red pepper
one green pepper
(or yellow)
green side-salad with dressing of choice
brandy (four glasses)
wooden spoon for stirring
grease a pan or griddle with dairy butter and heat till there's a blue haze
meanwhile cut the beef into thin strips and dice the peppers
turn the heat to max
flash fry /sear the beef strips
add scampi and stir (30 seconds)
turn the heat to half
add peppers and stir (30 seconds)
add the bisque
turn heat to full and stir
bring almost to the boil.
Turn down the lights
Serve
add one glass of brandy per portion and ignite.
When the feast is devoured, drink the remaining two glasses of brandy (one each) and follow instinct. |
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