Recipe Share

Two new recipes that we have tried recently and enjoyed:

Chicken Alfredo Pizza (from my cousin Shannon...so yummy!)

Sauce:
     • 2 Tbsp butter
     • 2 Tbsp. flour
     • 1/4 tsp. salt
     • 1/4 tsp. poultry seasoning (I was actually out of this, so I used a bit of chicken bouillon instead. I know, totally not the same thing, but it worked!)
     • 1 c. milk
     • 1/4 c. freshly shredded Parmesan cheese
     • (I also added a bit of black pepper.)
Toppings:
     • Diced cooked chicken to taste
     • Diced green pepper to taste
     • Diced red onion to taste
     • Sliced mushrooms to taste
     • 8 oz. shredded mozzarella cheese

Melt butter in saucepan over medium hear until bubbly and foaming. Whisk in the flour and salt and poultry seasoning until bubbly and smooth. Gradually add milk, whisking continually. Cook until just smooth and thickened and then whisk in Parmesan cheese. Spread on unbaked pizza crust. (I used my standard pizza crust recipe.) Sprinkle desired toppings over sauce and top with mozzarella cheese. Bake in 425 degree oven for 12 to 15 minutes.

Sun-Dried Tomato Chicken Roll-Ups (from Everyday with Rachael Ray)

2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds)
1/2 pound deli-sliced provolone cheese
1/4 cup extra-virgin olive oil

1. Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil.
2. Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sundried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
3. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.