The Queen’s Kitchen


Chicken Gillepsie August 23, 2005

Filed under: Chicken — Carrie @ 3:46 am

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
2 eggs
2/3 cup Parmesan cheese, grated
2/3 cup bread crumbs
4 chicken breast halves, boneless and skinless
1/4 cup butter (1/2 cube)
1/2 cup chicken broth
4 slices mozzarella cheese

In a shallow dish, combine flour, salt and pepper. In a separate shallow dish, beat eggs. In a third shallow dish, place Parmesan cheese (you can mix the cheese with bread crumbs if you want to lessen the fat content).

Dip chicken into seasoned flour, then into egg, and finally into Parmesan cheese. (Can repeat this process if a thicker crust is desired.)

In a large saute pan over medium heat, melt butter. Add chicken and saute until golden brown. Add chicken brothand cook until chicken is no longer pink in the middle, about 10 minutes. Place mozzarella slices on top, cover and cook until cheese is melted, about 3 minutes.

**I always make up too much bread crumb/cheese mix, so I stick it in the freezer to use the next time I make this dish. I never actually do the mozzeralla slices.


Mexican Shredded Beef

Filed under: Beef/Pork — Carrie @ 3:42 am

1 roast (sometimes I use pork, sometimes I use beef)
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned beef broth (you can use bullion cubes)
1 can diced green chiles
2 T. lime juice
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. ground coriander
salt and pepper to taste

Chop up the roast into about six big chunks. Throw it in the crock pot with everything but the lime juice. Let it cook until you can break it apart with a big wooden spoon (a few hours). Break it apart into shredded beef, then add the lime juice and stir. If it has too much liquid, cook it awhile longer with the lid off, or just drain it. Easy and yummy!

Use the beef in tacos, burritos, flautas, or nachos.