2 eggs, beaten
1 cup grated Parmesan cheese
7 oz seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tbsp vegetable oil
12 oz pasta sauce
6 slices Monterey Jack cheese
Preheat oven to 375°F (190°C).
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Save by using Crystal Farms Parmesan Shaker and Serve with Barilla Pasta.
1/2 cup fresh lime juice
3/4 cup soy sauce
3/4 cup white sugar
1 tsp grated fresh ginger
2 cloves garlic, minced
2 tsp salt
1 boneless pork loin roast
1 large onion, sliced into thin rings
In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
Place the loin of pork in a roasting pan, and scatter the onion rings over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.
Preheat the oven to 325°F (165°C).
Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 145°F (63°C).
Save by using Sweet Vidalia Onions and Serve with Bush's Regular Baked Beans.
1-1/2 lbs beef rump roast
1 tbsp and 1/2 tsp water
1-1/2 cups and 2 tbsp dry bread crumbs
1-1/4 tsp garlic powder
1-1/4 tsp salt
3 tbsp and 1/2 tsp grated Parmesan cheese
3 tbsp and 1/2 tsp vegetable oil
Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain.
Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined.
Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
Save by using Land O'Lakes Cagefree Brown Eggs and Serve with Locally Grown Huntsinger Farms White "B" Size Potatoes.
1 cup flour
1 tsp salt
1/2 tsp finely ground black pepper
1/2 tsp cayenne pepper
8 oz fresh perch fillets
2 tbsp butter
1 lemon, cut in half
Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place fillets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
Serve with Birds Eye Steamfresh Vegetables or Blends and Uncle Ben's Ready Rice.
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