The toppings of sun-dried tomatoes and sliced fresh basil add more flavor and a pretty appearance to this chicken recipe. Here's the trick to softening the texture of sun-dried tomatoes: Buy them packed in oil, and then drain and rinse in hot water to remove oil. Chop tomatoes with a knife, or snip them into smaller pieces with kitchen shears.
Photo by: Photo: Jennifer Davick; Styling: Cari South
1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.
2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.
Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.
Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.
Southern Living MARCH 2007
Cutlets may cost more, but they save you the time of pounding skinned and boned chicken breasts.
1. Sprinkle salt evenly over cutlets.
2. Stir together cornmeal and next 3 ingredients in a shallow dish or pieplate. Dredge cutlets in cornmeal mixture, coating both sides.
3. Cook cutlets, in batches, in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown and done. Serve immediately.
Southern Living MARCH 2007
This salad has the perfect blend of fruit with the apples, pears, and dried cranberries. The salty cashews also balance out the sweetness. If desired, an equal amount of shredded Swiss cheese may be substituted for shaved. Top with grilled chicken and turn this salad into a main course.
Photo by: Photo: Beth Dreiling; Styling: Tyler Asbury
1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.
Southern Living MARCH 2007
Photo by: Photo: Jennifer Davick; Styling: Cari South
1. Combine sugar and pudding mix in a large bowl. Gradually whisk in milk and remaining ingredients.
2. Pour milk mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Southern Living MARCH 2007
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A Chicken-And-Two Plate Menu
