4 boneless chicken breasts, skin removed
4 tbsp. salt-free butter
1 1/2 c. fresh mushrooms, chopped
1 c. grated low-salt Mozzarella or Provolone cheese
2 tsp. mixed herbs (savory, sage, thyme, marjoram, rosemary)
1 1/2 c. Corn Flakes, crushed
Preheat oven to 350°F. Wash and pat dry chicken breasts. Brush with melted butter inside cavity and outside.
Toss chopped fresh mushrooms, grated cheese and 1 teaspoon herbs together. Stuff mixture inside each breast. Fasten with toothpicks.
Mix Corn Flakes with remaining mixed herbs. Roll breasts in herbed flakes. Place in lightly buttered baking dish. Bake for 45 minutes.
Save by using Locally Grown To-Jo Mushrooms and Serve with Idahoan Flavored Mashed Potatoes.
5-6 pork chops
season all (or seasoning to your taste)
1 beef bouillon cube
1 can cream of chicken soup
4 oz tomato sauce (1/2 of an 8 oz can)
In large skillet brown the pork chops, covering them with Season-All to taste and Worcestershire sauce (I use the tines of a fork to pierce the chops so the sauce soaks through).
While chops are browning, dissolve the beef cube in the boiling water. In a bowl, mix with the remaining ingredients.
Remove chops from the skillet and set aside. Turn the heat down to low. Pour the rice mixture into the skillet; place the chops on top.
Cover the skillet with a lid, simmer on low heat 45 minutes, or until done. During the cooking, add water as needed to keep the mixture from drying out.
Serve with Country Inn Flavored Rice and Fresh Broccoli Crowns.
Green peppers (1 or 2 per person)
2 onions, chopped
2 cloves garlic or 1/3 teaspoon garlic powder
93% lean ground beef, 1 1/2 pounds for 4 peppers
8 oz cream cheese
1/2 cup sharp cheese
Hollow out peppers, cut off tops for stuffing. Saute onions and garlic.
Add ground beef; cook and drain, don't lose the onions and garlic. Add cream cheese to skillet and stir.
When all is combined, stuff into peppers. Sprinkle sharp cheese on top.
Place in a preheated 350°F oven and bake for about 40 minutes.
Serve with Simply Potatoes Mashed Potatoes and Locally Grown Loose Sweet Corn.
1 1/2 lbs. fresh cod fillets
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried dill weed
2/3 c. milk
1 1/2 c. croutons
1/4 c. butter, melted
Heat oven to 350°F. Cut fish into serving pieces.
Mix flour, salt and pepper. Coat fish and arrange in single layer in ungreased 13x9x2" baking dish.
Sprinkle dill weed on top. Pour milk on top.
Bake, uncovered, for 40 minutes. Toss croutons with butter; sprinkle on fish. Bake 10 minutes longer.
Serve with Green or Yellow Squash and Fresh Baked Kaiser Rolls.
Prices Valid September 8th to September 14th
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