INGREDIENTS 4 skinless, boneless chicken breasts 1/4 cup butter salt and pepper to taste 4 slices mozzarella cheese 1 egg, beaten 2 cups all-purpose flour 1 cup seasoned dry bread crumbs 1/4 cup butter 2 teaspoons minced garlic 1 cup dry white wine DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste. Place slice of ch...
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INGREDIENTS 1/2 cup hot fudge ice cream topping, divided 1 (6 ounce) HONEY MAID Graham Pie Crust 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided 1 1/4 cups cold milk 2 pkg. (4 serving size) JELL-O OREO Flavor Instant Pudding & Pie Filling DIRECTIONS Remove 2 Tbsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 min. Pour milk into large bowl. Add dry pudding mixes. Beat w...
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Ingredients: 1 cup shredded cooked chicken 1/2 cup chopped onion 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese flour tortillas (8 to 10 inches) Ranch salad dressing or salsa Directions: In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortill...
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INGREDIENTS 1 pound skinless, boneless chicken breast meat 1 teaspoon chili powder 1 pound lettuce, chopped 3/4 (8 ounce) jar medium salsa 1 (8 ounce) bottle Ranch-style salad dressing 1 cup shredded Cheddar cheese 1/4 cup shredded Monterey Jack cheese 1/4 cup chopped black olives 1 cup crushed tortilla chips DIRECTIONS Slice chicken into strips and saute in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slig...
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INGREDIENTS 1 (1 ounce) package ranch dressing mix 2 cups mayonnaise 3/4 cup chopped green onion 1 pound bacon slices 5 pounds unpeeled red potatoes DIRECTIONS Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours. In a small bowl, stir together the ranch dressing mix, mayonnais...
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