Robyn's Recipes

Meal of the Week

Entree

Parmesan-Crusted Lemon Chicken

(this original recipe calls for frying, however, I 
baked it in the oven and it was excellent! 
Instructions for baking follow below the original
frying instructions)

4 boneless, skinned chicken breast halves
5 tablespoons fresh lemon juice
2 eggs
1-1/4 cups dry bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon peel (optional)
Salt and pepper to taste
3 tablespoons butter

Between 2 sheets of waxed paper, pound each chicken
breast to 1/2-inch thickness.  Place in a single layer
in a baking dish.  Pour 4 tablespoons of the lemon juice
over the chicken and turn to coat.
Let stand for 10 minutes.

In a small bowl, beat the eggs with the remaining 
tablespoon of lemon juice.  In a shallow dish, combine
the bread crumbs, Parmesan cheese, and lemon peel.

Dip each chicken breast first into the egg mixture,
then the crumb mixture to cover.  Season with salt
and pepper.  Place on a sheet of waxed paper.

In a large, heavy, nonstick skillet, melt 2 tablespoons
of the butter.  Add half of the chicken and sauté
until browned and cooked through, about 2 minutes
per side.  Remove to a platter and keep warm.
Repeat with the remaining chicken and butter.

Makes 4 servings.

**To bake:

Heat oven to 350 degrees.

Line a baking dish with aluminum foil.
Spray the foil with cooking spray.
Place the coated chicken in baking dish and cover
with foil.  Bake, covered, at 350 degrees for 30 minutes,
remove from oven and uncover.
Bake an additional 15-20 minutes or until done.

Side Dishes

Potato Pancakes

2 heaping cups prepared mashed potatoes
1 large egg, well beaten
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil (for frying)

Place the mashed potatoes in a bowl and make a well
in the center.  Add the egg, onion, flour, salt and pepper
and stir until well mixed.

In a large skillet, heat the oil over medium-high heat.

Lightly spray a large soup spoon with cooking spray,
then carefully drop heaping spoonfuls of the potato
mixture into the hot oil, about 6 at a time.  Avoid
crowding.  Fry until edges are browned, about 3 minutes.
Turn over with a metal spatula.  Fry 3 minutes or until
golden.  Remove with the spatula to paper towels to
drain.  Serve good and warm!

Makes 12 cakes.

Broccoli-Cheese Casserole
(This recipe can be cut in half for 4 servings)

3/4 stick or 6 tablespoons butter or margarine
2 tablespoons flour
1 10-1/2 oz. can condensed cream of mushroom soup,
undiluted
1-1/2 cups shredded Cheddar cheese, mild or sharp,
to your taste
2 bags (1 pound each) frozen broccoli cuts,
cooked according to package directions and drained,
OR 2 pounds fresh broccoli, lightly steamed
3 large eggs, well beaten

Topping:

1 tablespoon butter or margarine
1 cup fresh soft bread crumbs (2 to 3 slices bread)

Preheat oven to 350 degrees.
Spray a 2-quart casserole.
In a large skillet, melt the butter over medium heat.
Stir in the flour until well blended.
Stir in the soup.
Cook, stirring, until thickened, 30 seconds to 1 minute.
Stir in cheese until smooth.
Remove the skillet from the heat.
Stir in the broccoli and eggs.  Spoon into the
prepared casserole dish.

Make the topping:

In a small saucepan, melt the butter.  Add the
crumbs and toss to mix.  Sprinkle over the casserole.

Bake at 350 degrees, uncovered, until the filling
is bubbly and the topping is lightly golden and crusty,
about 30 minutes.
Let stand for 10 minutes before serving.

Makes 8 servings.

Dessert

Chocolate Brownies

1 stick butter
4 oz. (4 squares) unsweetened chocolate, chopped
4 large eggs
1/4 teaspoon salt
2 cups sugar
1 teaspoon pure vanilla extract
1 cup flour
1 cup chopped pecans

In a small saucepan, melt together the butter and
chocolate, stirring occasionally.  It's very important
to let the mixture cool before using.
Preheat oven to 350 degrees.
Spray a 9X9X2 inch square baking pan.

In a medium bowl, using an electric mixture at medium
speed, beat together the eggs and salt until light and
foamy, about 3 minutes.
Beat in the butter mixture until blended.  Then beat in
the sugar and vanilla until well mixed.
With a rubber spatula, fold in the flour and pecans.
Scrape into the prepared pan.

Bake at 350 degrees until still slightly soft to the
touch and a wooden pick inserted in the center comes
out with crumbs attached to it, about 40 minutes.
Allow to cool.  When cool, carefully cut into
squares, and serve with a scoop of vanilla ice cream
on the side.