1 tbsp. oil (olive)
2 whole chicken breasts, split, skinned, boned
1 can cream of broccoli soup
1/4 c. milk
3 tbsp. lemon juice
1/2 tsp. pepper
4 lemon slices
Broccoli pieces
Heat oil in a skillet and add chicken. Cook 10 minutes or until browned on both sides. Put broccoli pieces in after 5-6 minutes. Spoon off fat.
Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each piece with lemon slice. Reduce heat to low. Cover. Simmer 5 minutes or until chicken is done.
Save by using Fresh Broccoli Crowns and Serve with Barilla Pasta.
1 1/2 lbs. boneless beef sirloin steak, cut into strips
1/2 c. soy sauce
1/4 c. sherry
3 tbsp. honey
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1 tbsp. cornstarch
Combine soy sauce, honey, ground ginger and garlic powder in glass bowl. Microwave on high, 1 minute. Stir, add steak strips. Cover and refrigerate overnight.
Drain marinade into 9 inch round cake dish. Blend in cornstarch. Stir in steak strips.
Cook on high, 8 1/2 minutes, or until meat is cooked, stirring once. Garnish with chopped green onion.
Serve with Simply Potatoes Mashed Potatoes and Fresh Loose Corn.
3/4 c. butter
1 1/2 tsp. lemon juice
8 cloves garlic, halved
4 tilapia fillets, rinsed and patted dry
1 tbsp. dried parsley
Preheat oven to 375 °F (190°C); prepare a baking dish large enough to hold fillets with cooking spray.
Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.
Serve with Cole's Garlic Bread and Fresh Sleeved Celery.
1 lb rope sausage
3 c. green beans
1 can condensed cream of chicken soup
3/4 c. sour cream
1 box chicken-flavored stuffing mix
1/4 c. butter, melted
1/3 c. chicken stock
In a non-stick skillet, cook sausage over medium heat until lightly browned. Add prepared beans to skillet; remove from heat.
In a small bowl, combine soup and sour cream. Pour over sausage mixture and stir gently.
In a bowl, combine stuffing mix and butter. In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture. Top with remaining stuffing mixture. Drizzle with chicken stock.
Bake, covered, at 350° F for 25 to 30 minutes or until heated through. Serve.
Save by using Swiss Premium Sour Cream and GreenLine Green Beans.
Prices Valid May 11th to May 17th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!