9-14-11: Speedy Suppers, Sans Peanut Butter
With the busy pace of the fall, you may be in need of recipes for speedy dinners. Sascha Wolhandler of Sascha’s 527 gives Tom Hall her suggestions for supper in minutes.
Dijon Parmesan Chicken
4 boneless chicken breasts
2 Cups of Italian breadcrumbs
½ cup of Dijon Mustard
¼ cup of water
½ cup of Parmesan cheese
Splash of good olive oil
2 tbsp butter
Combine breadcrumbs and parmesan cheese.
Pound chicken breasts to ½ inch thick.
Salt and pepper the chicken breasts.
Roll chicken breasts in the mustard.
Roll chicken breasts in the breadcrumb mixture.
Saute on both sides until brown in an oil and butter mixture.
Place in an oven heated to 375 degrees and bake for 10 minutes or until juices run clear
1 lb. pasta of choice
2 cans of preferred tuna
½ cup black olives
2 tbsp of dried oregano, dried basil, thyme, garlic powder
½ tsp of dried pepper flakes
1 cup or more of parmesan cheese
½ cup fresh parsley
1 bunch of chopped scallions
¼ cup of olive oil
2 tbsp of butter
2 tbsp of chopped garlic
Heat water for pasta and cook pasta.
Heat butter and olive oil with the garlic.
Add the cooked hot pasta with 2 tablespoons of pasta liquid.
Toss with all of the dried herbs.
Toss with parmesan.
Toss with the tuna broken up and the black olives.
Salt and pepper to taste.
Toss with fresh parsley, scallions, and more parmesan, if desired.