Annie's Cooking Club

For the Dough:

1 cup and 2 tbs. of flour

1 stick butter, chilled              

3 tbs. water

Filling:

1 package of bacon

2 chicken breasts, boneless

1 package of shredded cheese

Egg solution:

2 eggs

1 cup of milk

¾ cup heavy cream           

pinch of salt

1 tbs. basil

Dough:

-Cut butter into pieces and using pasty blender, blend into flour until completely broken down. 

-Add 3 tbs. of water and mix until doughy.  Place dough in fridge for 30 minutes to an 1 hour. 

-Let set a few minutes before rolling.

Filling:

-While dough is chilling, fry bacon in skillet (reserving most of the grease).

-Cube chicken and fry in remaining bacon grease until outside is brown and inside is no longer pink.

-Set aside.

Egg solution:

-Beat eggs lightly.

-Add milk, heavy crème, salt, pepper and basil.

-Stir until mixed.

Crust:

-Roll dough  into a circle larger than pie pan

-place in pie pan and fix edges so that they are tall enough to hold all the solution

Bringing it together:

-Place bacon, chicken an cheese in pie crust

-Slowly pour egg solution so that all crevices are filled, until pie crust is full but not over flowing.

-Bake at 350 for 45 minutes or until liquid is set and top begins to brown.  Also test to see if a toothpick inserted into the center comes out clean.

1 cup flour

1 tsp. salt

½  tsp. garlic powder

1 tsp. pepper

chicken legs

oil for electric skillet

Pour in oil and heat electrical skillet to 360.

Mix together flour, salt, garlic power, and pepper until thoroughly mixed.  The amounts of seasoning is relative to taste. 

Roll chicken legs in flour mixture.  Make sure totally coated.

Add chicken to hot skillet. Cover, cook 9 minutes.  Uncover and cook for 12 minutes.

Turn legs over. Cover, cook 9 minutes.  Uncover and cook for 12 minutes. Remove and place on paper towel to drain. 

Yield: 4 servings

4 Skinless, Boneless chicken breasts

Garlic powder and pepper,  to taste

Can of cream of chicken soup

½ can (the empty soup can) of milk

4 slices Provolone cheese

3 cups Petridge Farm dressing

Preheat oven to 350

Season chicken breasts with garlic powder and pepper and place in baking dish.

In separate container, mix soup and half a can of milk until smooth.

Place a slice of cheese on each piece of chicken and pour soup mixture over top of chicken and cheese.

Top dish with dressing.  Bake for 1 hour 15 minutes.  Let cool and set for 5-10 minutes before serving.

Time: 30 minutes

For the Chicken

            2 boneless chicken breasts

            ground pepper

2 t. olive oil

2 oz. of mozzarella sticks (I use string cheese!)

6 slices prosciutto (3 per breast)

Sage Sauce

            ¼ cup dry white wine

            1/3 cup chicken broth

            2 T. butter

            1 t. sage, minced

Preheat oven to 400°

Season chicken with pepper, stuff chicken with cheese.* Wrap each breast in 3 overlapping slices of prosciutto. 

Saute chicken in oil in an oven-proof skillet over medium-high heat.  Cook till brown on each side, only.  (6-8 minutes total). 

Move chicken to baking sheet and finish cooking in the oven, about 5 minutes. 

While chicken cooks, deglaze skillet used to sautéed the chicken with the wine.  Simmer until wine nearly evaporates.  Add broth and lemon juice; simmer until reduced by half, about 3 minutes. 

Once reduced, turn off heat, add butter.  Once the butter melts and is fuller whisked into the sauce, take off burner and add sage. 

3-4 cooked Chicken breasts, cubed

1 can of cream of chicken soup

8 oz. Sour Cream. 

1 roll of Ritz crackers

½ stick of butter, melted

mix soup, sour cream and chicken.  Pour in a 13” x 9” pan.  Crumble crackers and sprinkle over chicken mixture.  Drizzle butter over crackers.  Back 350 ° till brown.

For the chicken:

2 boneless chicken breasts, cut into 2 thin portions each

2 egg whites

2 t. cornstarch

juice of ½ a lemon

            1 cup bread crumbs

            1 T. parsley           

            1 t. salt

            ¼ t. pepper

            3 T. olive oil

For the Sauce:

½ cup dry white wine

            ½ cup heavy cream

            ½ cup low-sodium chicken broth

            1 t. fresh lemon juice

            4 T. (1/2 stick) unsalted butter, cubed

            2 t. sage

Preheat 450°

Chicken:

Blend egg whites, cornstarch and lemon juice in one dish.

Combine bread crumbs, parsley, salt, and pepper in a second dish.

Dip chicken in egg mixture, then on crumb mixture. 

Saute chicken in oil in an oven-proof skillet over medium-high heat, for about 3 minutes, or until crumbs are golden brown. 

Finish roasting in oven for 8 minutes. 

Sauce:

In a sauce pan, add wine, cream, broth and lemon juice.  Simmer until reduced by half, 8-10 minutes. 

After reducing, lower heat and add butter a few pats at a time, add more after it melts and mixes. 

After all the butter, remove from heat and add sage. 

Serve sauce over chicken.