easy dinners

Show Off In The Kitchen – Make This Pretty Pecan Crusted Stuffed Chicken!

Pecan Crusted Stuffed Chicken

Ingredients

4 boneless chicken breasts

4 oz. cream cheese

2 T. orange marmalade

4 T. shredded mozzarella

Fresh spinach leaves

2 eggs

2/3 cup pecans, ground

2/3 cups bread crumbs, unseasoned

Coarse sea salt and ground black pepper

Cooking oil spray

Parmesan crusted stuffed chicken #recipes

Directions

Preheat oven to 400°

Press each piece of chicken in between waxed paper or plastic wrap and pound it thin using a cooking mallet.

Remove from the paper/wrap and season each side with salt and pepper.

Dot pieces of cream cheese in a line across the middle of each piece.

Dot 1/2 T. orange marmalade near or on each piece of cream cheese

Sprinkle with 1 T. shredded mozzarella.

Lay a few spinach leaves on top.

Fold the chicken, enclosed the toppings, by first folding a small edge of each end then rolling it up from the middle.

Fasten it with toothpicks

Dip the chicken in beaten egg.

Combine breadcrumbs and ground pecans.

Spray with cooking oil.

Lay the chicken piece on a baking sheet and bake for 15-20 minutes until the internal temperature is 160°F.

Remove from oven and let it sit for 5 minutes.
Remove toothpicks and slice in pieces revealing the beautiful spiral inside!

Serves 4

Be a cooking SUPERSTAR! Make this Parmesan crusted stuffed chicken recipe for #dinner! #recipes Share on X

This recipe is perfect for any day of the week but if you want to show off, serve it when company’s coming! *Adapted from a recipe shared by Damaris Phillips on the Food Network.

Enjoy!

….

Easy Salisbury Steak Recipe

Salisbury Steak

Ingredients

2 lbs 80-90% lean ground beef

2 T chopped dried onion flakes

2 eggs, beaten

2 slices white sandwich bread

Pepper / salt to taste

1 4 oz. can mushroom pieces

1 T Knorr Brown Gravy mix

1 can Campbell’s condensed Cream of Mushroom Soup

2 T sour cream

½ T cooking sherry

1/4 c water

Directions

Cut crust off of bread.
Beat eggs and soak bread in the egg until it is soggy.
Mix by hand through the raw ground beef.
Form patties about the size of a baseball, sprinkle tops with onion flakes and flatten slightly.
Fry them in a non-stick skillet sprayed with non-stick cooking oil until the juices begin to turn clear.
Drain the fat.
Drain the can of mushroom pieces and sprinkle them over the top of the patties in the skillet.
Blend mushroom soup, brown gravy mix, cooking sherry and water.
Add sour cream. Pour the gravy mixture over the patties and cover.
Simmer 5 minutes until gravy is hot.
Serve with mashed potatoes and veggies.

Fix your family a delicious tummy-warming meal tonight. Make Salisbury Steak! #easyrecipes #dinner Share on X

Enjoy!

South of the Border Spaghetti by Sara Howe

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Hi Ducks ‘n a Row Readers!!! I can’t explain how excited I am to be guest posting for Sinea today! I’m Sara and I blog over at Sara Howe. I have two little ones, a son (5) and a daughter (3). I blog to help other busy moms become healthier, and help you start and grow an online business!
Please feel free to stop by and take a look around!

My whole family loves this week night dinner! Hopefully your family will as well.

Here’s what you need: uncooked spaghetti, ground turkey, onion, taco seasoning, spaghetti sauce, canned mushrooms, & sliced olives

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain if needed.

Stir in the taco seasoning, spaghetti sauce, mushrooms and olives.

Drain spaghetti; stir into the meat mixture.

Transfer to a greased baking dish; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Serve with your favorite taco toppings: lettuce, tomatoes, sour cream & salsa!

South of the Border Spaghetti

Source: Taste of Home

12 oz uncooked spaghetti

1 1/2 pounds ground turkey

1 small onion, chopped

1 envelope taco seasoning

1 jar (26 ounces) spaghetti sauce

1 jar (4 1/2 ounces) sliced mushrooms, drained

1 can (2 1/4 ounces) sliced ripe olives, drained

2 cups shredded cheddar cheese

Shredded lettuce, diced tomatoes, sour cream and salsa

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain Spaghetti; stir into the turkey mixture.

Transfer to a greased baking dish; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. Yield: 8 – 12

This sounds so yummy!

Thanks, Sara, for sharing a great recipe!

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