WWC-June-July-August-2019

www.theconnectionsnj.com PAGE 50 Calling all Chefs! Visit our website, theconnectionsnj.com Click on the Recipe Tab to submit your Favorite Recipe. Don’t forget the name of the recipe, ingredients, cooking directions and number of servings. Please include your name, telephone number and email address. Bon Appetit! Make a Recipe Connection with our NEW ONLINE RECIPE BOOK! Longhorn-Style Parmesan-Crusted Chicken Course: Entrée Submitted By: The Bookworm, Bernardsville NJ. Recipe originally appeared in the book, “Eat What You Love” by Marlene Koch Ingredients: 1 / 4 cup Homestyle Ranch Dressing or reduced-calorie store-bought 6 tablespoons shredded Parmesan cheese, divided 1 / 3 cup panko breadcrumbs 1 / 2 teaspoon garlic salt 2 teaspoons melted butter 4 boneless, skinless chicken breasts (about 1 pound) 1 / 4 teaspoon black pepper 3 / 4 cup shredded reduced-fat mozzarella cheese Directions: In a small bowl, combine the dressing and 3 table spoons Parmesan. In another small bowl, combine the remaining 3 table- spoons Parmesan, breadcrumbs, garlic salt, and melted butter. Position oven rack in the middle of the oven. Gently pound chicken to ½ inch thickness. Coat a large ovenproof nonstick skillet with cooking spray and place over medium-high heat. Season chicken with pepper and cook for 2 to 3 minutes per side, or until well browned and just cooked through. Turn on the broiler. Spread each breast with 1 generous tablespoon of the dressing, evenly top with 3 tablespoons mozzarella, and sprinkle with 2 table- spoons Parmesan breadcrumbs. Move the chicken to the oven and broil for 2 to 3 minutes, or until the cheese is melted and crumbs are nicely browned. MAKES 4 SERVINGS For more recipes like this or to submit yours, visit theconnectionsnj.com/category/recipes/ A PINCH OF Dining Out