4 to 6 Skinned Boneless Chicken Breasts
1/2 c. Seasoned Bread Crumbs
1/4 c. Grated Parmesan
1/4 c. Grated Romano
1/4 c. Grated Monterey Jack
1/4 c. Milk
2 tbsp. Melted Butter
Salt and Pepper
1 tbsp. Each Of 3 Cheese (reserve)
Using one breast at a time, place between two pieces of wax paper and flatten breast.
Mix remaining ingredients in bowl to make stuffing. Place 1 1/2 tablespoons of stuffing mix in center of each breast then roll and truss with toothpick.
Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle with grated cheese mixture (garnish). Put back in oven. Bake until cheese becomes golden brown.
Save by using Cabot Shredded Cheese and Serve with Yellow & Green Zucchini Squash.
4 Tilapia Filets
1 tsp. Lemon Pepper
1 tsp. Season Salt
1/2 tsp. Fresh Ground Black Pepper
1 Small 'Knorr' Brand Chipotle Cube
1 tbsp. Melted Butter/Margarine
1 tsp. Olive Oil
Start by combining the dry ingredients: lemon Pepper, seasoned salt, fresh ground pepper and chipotle cube in small bowl.
Mix dry ingredients well as this will be your seasoning. Place Tilapia filets on plate.
Brush melted butter on side facing up. Sprinkle seasoning mix onto Tilapia side that has been buttered leaving enough for other side later.
Preheat a large skillet on medium heat with olive oil.
Once skillet is hot, place the buttered sides of Tilapia face down on skillet. While cooking, brush the top (non-buttered side) of tilapias with remaining butter/margarine then sprinkle dry seasoning mix on top. Once tilapia is a golden color (approximately 5-8 minutes); turn over and cook another 5-8 minutes.
Save by using Keller's Butter Quarters and Serve with San Giorgio Pasta.
2 lbs Boneless Spare Ribs
6 cups Peanut or Vegetable Oil
3 tablespoons Cornstarch
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Soy Sauce
2 tablespoons Dry Sherry Wine
3 Cloves Garlic, Mashed
1 teaspoon Chili Sauce
3 tablespoons Ketchup
3 tablespoons Sugar
1 teaspoon Sesame Oil
Slice spare ribs into 1 inch pieces. Place in a non-metallic bowl or Ziploc bag and combine well with salt, pepper, soy sauce, sherry and mashed garlic. (Mash the garlic using the side of a heavy knife and a few sprinkles of coarse salt).
Place in refrigerator and allow the ribs to marinate for 1-2 hours. Remove from refrigerator and stir in the cornstarch.
Heat oil to medium high (about 355F) and deep fry ribs for about 5 minutes. Drain and reheat oil. Refry ribs for one more minute.
Combine well the chili sauce, ketchup, sugar, and sesame oil in a skillet or wok over low heat. Add the cooked spare ribs. Stir in one teaspoon of hot oil.
Serve with Fresh Green Peppers and Fresh Express Salads Blends.
4 Pork Chops
1 (12 oz.) pkg. Smoked Bacon
1 large Granny Smith Apple
1 cup Apple Cider
1 tbsp. Butter
Salt and Pepper, to taste
Preheat oven to 350F. Wrap pork chops with bacon. season with salt and pepper. Cook 15-20 minutes. Bacon should be crisp.
Dice apple, saute in pan over medium-high heat, add cider sauteing. Reduce by half. Add butter, stir apples, cider and butter until blended well, Pour over chops.
This is a delicious fall dinner, but great anytime.
Serve with Loose Sweet Corn and Simply Potatoes Red Potato Wedges.
Prices Valid August 28th to September 24th
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