Chicken Fontina For Dinner — jovina cooks

Italian Mushroom Tomato Sauce Ingredients 1 tablespoon butter 1 tablespoon olive oil 1 large onion, sliced 8 oz sliced fresh mushrooms 2 cloves garlic, minced 1 cup beef broth One 26-28 ounce container Italian diced tomatoes 2 bay leaves 1/2 teaspoon dried basil or 1 tablespoon snipped fresh basil 1/4 teaspoon dried oregano or 1 […]Continue reading “Chicken Fontina For Dinner — jovina cooks”

GARLIC – HERB BREADED CHICKEN TENDERS ON A BED OF SMALL RED POTATOES – SLICED ONION – FRESH CHOPPED TOMATO – CHOPPED CELERY STALKS – SHREDDED CARROTS – MINCED GARLIC – NUTMEG IN MARINARA – RED WINE SAUCE

Originally posted on THE MEDITERRANEAN MICROWAVE:
For 4: –6 chicken tenderloins –small red potatoes (1-inch in size, with jackets, 5 or 6) –sliced onion (one-half) –fresh chopped tomato (medium, fresh) –chopped celery stalks (2, fresh) –shredded carrots (fresh, 1 handful) –minced garlic (1 tablespoon, bottled) –nutmeg (one-half teaspoon, bottled) –marinara sauce (I used Ragu “Mama’s”…

Chicken Parmesan Sandwich — Fox Valley Foodie

Tender chicken breast is coated in a flavorful Parmesan breading and topped with provolone cheese and warm marinara sauce, creating a chicken Parmesan sandwich anyone will love! Whoever invented sandwiches was a freegin‘ genius. I have yet to find anything that doesn’t taste better topped with a little melted cheese and placed in-between toasted slices… viaContinue reading “Chicken Parmesan Sandwich — Fox Valley Foodie”

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