← All recipes

FareShare Gazette -- February 2010 Recipes

FareShare Gazette -- February 2010 Recipes is built on Salt Divided, Butter, Butternut Squash, Crumbled Blue Cheese, and Green Onions. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 1/4 tsp
• 2 tbsp
• 3 cup
• 1/2 cup
• 1/2 cup
• 1/4 tsp
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1/8 tsp
• 1/4 cup
• 2 tbsp
• 1 cup
• 1 1/2 tbsp
• 6 tbsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 2 lb
• 6 tbsp
• 1/2 tsp
• 2 tbsp
• 2 cup
• 2 cup
• 1 tbsp
• 1 tbsp
• 1/3 cup
• 2 tsp
• 1/8 tsp
• 1/8 tsp

Method (preview)

1. 1

   Cook bacon in a large skillet over medium heat until crisp.

2. 2

   Remove bacon from pan, reserving 2 teaspoons drippings in pan.

3. 3

   Crumble bacon; set aside.

4. 4

   Add butter to drippings in pan; cook 30 seconds or until butter melts.

5. 5

   Increase heat to medium-high.

6. 6

   Add squash; saut� 7 minutes or until almost tender.

7. 7

   Add garlic; cook 1 minute, stirring constantly.

8. 8

   Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid and cheese; cook 2 minutes or until pasta is al dente, stirring frequently.

9. 9

   Sprinkle with bacon and onions.

10. 10

    Combine first 4 ingredients in a small bowl.

11. 11

    Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

12. 12

    Stuff cheese mixture evenly into pockets.

13. 13

    Place flour in a shallow dish.

14. 14

    Combine milk and egg in a shallow dish, stirring well with a whisk.

15. 15

    Place panko in a shallow dish.

16. 16

    Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko.

17. 17

    Repeat procedure with remaining chicken, flour, egg mixture and panko.

18. 18

    Heat a large ovenproof skillet over medium-high heat.

19. 19

    Add 1 tablespoon butter to pan; swirl until butter melts.

20. 20

    Arrange chicken in pan; cook 4 minutes or until browned.

21. 21

    Turn chicken over; place skillet in oven.

22. 22

    Bake at 350� for 20 minutes or until done.

23. 23

    While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire and garlic in a small saucepan over medium heat.

24. 24

    Bring to a simmer; cook until butter melts.

25. 25

    Remove from heat, stir in hot sauce.

26. 26

    Serve sauce with chicken.

27. 27

    Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined.

28. 28

    Add chicken; toss to coat.

29. 29

    Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

30. 30

    Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining

31. 31

    Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture).

32. 32

    Sprinkle both sides of the chicken with cayenne.

33. 33

    Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

34. 34

    Add half the chicken, placing each in a little oil.

35. 35

    Cook until golden brown and cooked through, 3 to 4 minutes per side.

36. 36

    Transfer to a serving platter.

37. 37

    Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary.

38. 38

    Transfer to the platter.

39. 39

    Drizzle the chicken with the reserved hot sauce mixture.

40. 40

    Serve with carrots, celery and Blue Cheese

41. 41

    Dressing.

42. 42

    In a bowl, combine egg and barbecue sauce; mix well.

43. 43

    In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt.

44. 44

    Dip chops in egg mixture, then coat with bread crumb mixture.

45. 45

    Place in a greased 8-inch square baking dish.

46. 46

    Cover and refrigerate for 2 hours.

47. 47

    Bake, uncovered, at 325F for 1 hour or until juices run clear.