- 1/2 TBS each butter and light olive oil
- 1 boneless skinless chicken breast
- 2 fresh sage leaves (optional)
- 1 TBS all purpose plain flour
- salt and black pepper to taste
- 2 slices provolone cheese
- 1 TBS grated Parmesan cheese
- 1/4 cup (60ml) milk
![Chicken Sauteed with Cheese & Milk Chicken Sauteed with Cheese & Milk](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9P7RIhGa4FUUBc63XFLpz60-g-XwFabpH3ReFyuhhejcJgAb-WRxLeaee8_YhmytaEh5i1YDnjP_6rzc-KrJhMZXE6yV_ZeNGkthka4rQQLg_LU_l7Dcs_-rFV18UyZv-Cju0j8Bjr7i2Gsi4YmjLAwHi2dvMbwiFwezZYvODmziSYNaGJ-69dJZ9Mc/w640-h534/456578343_475158138719168_7955263085823545819_n.jpg)
Chicken Sauteed with Cheese & Milk
Ingredients
- 1/2 TBS each butter and light olive oil
- 1 boneless skinless chicken breast
- 2 fresh sage leaves (optional)
- 1 TBS all purpose plain flour
- salt and black pepper to taste
- 2 slices provolone cheese
- 1 TBS grated Parmesan cheese
- 1/4 cup (60ml) milk
Instructions
- Take your chicken breast and cut it horizontally into two thinner fillets. Pound lightly between a piece of plastic wrap until roughly the same thickness. Dust with salt and black pepper.
- Dust the chicken filets with the flour, shaking off any excess and set aside for a minute.
- Put the light olive oil into a medium sized, heavy bottomed non-stick skillet, along with the butter. Heat over medium heat.
- As soon as the butter starts to foam, add the sage leaves. Cook until crisp, flipping once. Remove to drain on a piece of paper kitchen toweling and keep warm. (If you are not using sage leaves, proceed to the next step.)
- Add the floured chicken fillets to the pan, presentation side up. Cook until brown on the underside. Flip over and cook until golden brown on the other side. Flip one more time so that the presentation side is up. (7 to 8 minutes altogether.)
- Add the milk to the skillet and place a slice of cheese on top of each browned piece of chicken. Divide the Parmesan cheese between the two. Cover the skillet with a lid.
- Leave to cook for several minutes until the chicken has just cooked through and the cheese has melted nicely. (about 2 minutes.
- Serve hot, garnished with a fried sage leaf.
Did you make this recipe?
I picked up some nice smallish all butter croissants in the grocery store the other day and thought that they would make great slider/hot sandwiches. These were just the right size to serve as hearty appetizers at a get-together or for game nights. Football season is just around the corner!
I decided to make a riff on my Heavenly Ham & Cheese Hots sandwiches. They were a delicious hot sandwich/slider recipe that I had in m Big Blue Binder. I believe I copied the original recipe from one of those "The Best of Bridge" cookbooks many years ago.
Those were the best cookbooks. They were filled with loads of simple, really delicious and approachable recipes compiled by bridge playing groups across Canada.
- 1/3 cup (80g) butter, melted
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 tsp soft light brown sugar, packed
- 1/2 tsp onion powder, not salt
- 1/2 TBS poppy seeds
- six very small croissants (no more than 3 inches in size)
- 2 TBS full fat mayonnaise
- 2 TBS ranch dressing
- 6 slices of good quality deli-ham
- 3 slices of Swiss cheese, cut in half
![Buttery Croissant Ham & Cheese Hots Buttery Croissant Ham & Cheese Hots](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRP4FOtk_UzR6orXsCtg3SQsVM19CO29G17iXLyy1aY4dsyPwiS4IsRogaGsUcwuDNBolhs9c-eMVepyfifUVdSuy5QanjNrUgKSTsw7Jr1DPn0sjxoJy7gQxS2LOgVGRZiKLcA2NO_1OuUh7HVa0nmv7PotGwQomScu0bi4wRGXe8rJ6B08H4iC-vkSo/w640-h524/456608714_389237717612225_3984434898735301322_n.jpg)
Buttery Croissant Ham & Cheese Hots
Ingredients
- 1/3 cup (80g) butter, melted
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 tsp soft light brown sugar, packed
- 1/2 tsp onion powder, not salt
- 1/2 TBS poppy seeds
- six very small croissants (no more than 3 inches in size)
- 2 TBS full fat mayonnaise
- 2 TBS ranch dressing
- 6 slices of good quality deli-ham
- 3 slices of Swiss cheese, cut in half
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish large enough to hold all of the croissants in one layer. (Mine was 7 by 11 inches.)
- Whisk together all of the topping ingredients in a bowl and set aside. Whisk together the mayonnaise and ranch dressing to combine in another small bowl.
- Cut the croissants in half through the middle. Spread the bottom halves with the mayonnaise mixture and place cut side up in the baking dish.
- Top each croissant half with a slice of ham, folded and pleated to fit. Place a half slice of cheese over top of the ham, and then the tops of the croissants over top of the cheese, cut sides down.
- Brush the tops and sides of each croissant with the butter mixture, using it all up. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 15 to 20 minutes. Uncover and bake for 5 to 10 minutes longer, until golden brown and the cheese has melted.
- Serve hot.
Did you make this recipe?
WHAT YOU NEED TO MAKE EASY PRIME RIB FOR TWO
This is a very delicious cut of beef. Tender and juicy. It doesn't require anything too complicated to ensure that it turns out perfect.
- 2.5 lb. (1 kg) prime rib standing roast
- 2 TBS coarse sea salt
- 1 TBS cracked black pepper
- 1 tsp garlic powder
- 1 TBS light olive oil
![Perfect Prime Rib for Two Perfect Prime Rib for Two](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsDpitoTF5taKV0YUoMPDFuP4lM75bRBleTu-jM0jUX6Kx4PCs1V1zna2rkM4tlzUL7fJ6W6jKW2f6rjq06r21ZjgOBdElyB-9s21GMBe09Lp5V0Wer4aXXh5GoBEBduDX9seWAl4ktH57CoZSCu4yx9WYmQxx9knoQL9oo18gJZZV27yn-OjROT1o7g/w640-h446/cover.jpg)
Perfect Prime Rib for Two
Ingredients
- 2.5 lb. (1 kg) prime rib standing roast
- 2 TBS coarse sea salt
- 1 TBS cracked black pepper
- 1 tsp garlic powder
- 1 TBS light olive oil
Instructions
- I think it's best to cook meat always from room temperature so plan ahead and take your meat out of the refrigerator at least 30 minutes before you plan on cooking it. Pre-heat your oven to 250*C/480*F.
- When you are ready to cook it, season your meat liberally all over with the sale, pepper and garlic powder. Do this just prior to cooking to prevent the same from drawing out the blood and juices of the meat.
- Heat the oil in a roasting tin or in an iron skillet over high heat. Add your roast and sear it on all both sides.
- Lower the oven temperature to 220*C/425*F. Roast the beef in the oven for 20 to 25 minutes. Remove from the oven and baste with the pan juices. Lower the oven temperature to 180*C/350*F.
- Return the beef to the oven and roast for a further 15 minutes per pound of beef, plus an extra 15 minutes. The end result will be a perfectly cooked joint, pink in the middle without being overdone.
- Leave to rest for 15 minutes, lightly tented with some aluminum foil before serving. Cut into slices to serve along with some of the pan juices spooned over top.
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