Split Chicken Breasts
Dried Oregano Leaves
Dried Basil Leaves
Parmesan Cheese (Grated)
All Purpose Flour
Preheat oven to 400 degrees.
In 13x9 in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients except milk and chicken.
Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)
Save by using 4C Parmesan Cheese and Serve with Fresh Cauliflower.
Fresh Ground Black Pepper
Sweet Red Pepper Slivers
Preheat oven to 350 degrees. If necessary, trim dark parts from tuna. In a small bowl, combine thyme, oil and black pepper into a smooth paste and rub into each piece of fish.
Place fish in an ovenproof glass baking dish and bake uncovered until cooked through, 30-45 minutes, depending on thickness. Place fish on serving platter and serve hot, strewn with pepper slivers, with lime wedges on the side.
Save by using California Red Peppers and Serve with Betty Crocker Specialty Potatoes.
6 Italian Sausages
Hot Red Chili Pepper (Flakes)
Half & Half
Freshly Ground Black Pepper
Heat oil in large heavy skillet. Add sausages and saute until cooked through, about 5 minutes. Add red pepper flakes, parsley, salt and pepper; cook another 2 minutes. Toss with hot pasta in serving bowl and garnish with parsley. Serve with Parmesan.
I make it as above but also make it with half & half. Simmer until desired consistency. Add half & half if needed.
Save by using San Giorgio Pasta and Serve with Fresh Express Salads Blends.
Cabbage, (Med. Head)
Meatless Spaghetti Sauce
In large, oven-proof skillet, sauté beef and onions until meat is no longer pink and onions are tender crisp. Stir frequently to crumble meat. Arrange cabbage on top of meat mixture. Blend spaghetti sauce and garlic salt. Pour over cabbage.
Cover tightly and bake at 350 degrees for 45 minutes or until cabbage is tender. Sprinkle with cheese. Return to oven for 5 minutes. Serve over bed of fluffy rice.
Save by using Minute Rice and Francesco Rinaldi Pasta Sauce.
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