Delicio Recipe List

Chicken Cordon Blue recipe Ingredients for chicken cordon blue: 25 Ritz crackers (I used whole wheat crackers and loved the extra nuttiness) 4 slices hearty sandwich bread, white or wheat (again, used homemade wheat bread and it was hearty and delicious) 6 tablespoons butter, melted 8 thin slices deli ham (about 8 ounces) 2 cups shredded swiss cheese 4 thick boneless, skinless chicken breasts (about 2 pounds total), see note Salt and pepper 3 large eggs 2 tablespoons Dijon mustard 1 cup all-purpose flour Directions: Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Trickle(drizzle) in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for about 3 - 5 minutes, stir it occasionally, until the crumbs are lightly brown golden. Transfer the crumbs to a shallow baking dish. Leave the oven on.Top each ham slice with about 1/4 cup shredded cheese. If you...

Parmesan-Dijon Chicken Breasts recipe Ingredients for chicken breasts: 3/4 cup Fiber One original bran cereal 2 tablespoons grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon garlic salt 1/4 teaspoon coarse ground black pepper 1 egg white, beaten 2 tablespoons Dijon mustard 4 boneless skinless chicken breasts (about 1 1/4 lb) 1 tablespoon canola or vegetable oil Preparation method: Heat oven to 400�F. Spray 15x10x1-inch pan with cooking spray.Then, place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).In shallow bowl, mix cereal,basil, cheese, garlic ,pepper and salt. In another shallow bowl, mix egg white and mustard until blended.Dip chicken into egg white mixture, after that coat well with cereal mixture, place in pan. Drizzle oil over chicken.Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170�F). parmesan chicken breasts , dinner...

Ingredients: 2 tbsp vegetable oil 6 large chicken thighs, skin on 1 large onion, finely sliced 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries) 350g easy-cook, long grain rice 700ml chicken or vegetable stock 250g frozen peas Preparation method: Heat oven to 200Celsius. Heat the oil in a large saut� pan and fry the chicken thighs, skin side down, for 8 to 10 mins until the skin is golden and really crispy. Tip in the onion and continue to cook for about 5 mins until the onion softens.After that sprinkle in the curry powder and cook for a one minute more, then stir in the rice and pour over the stock, then bring the stock to the boil. Cover the pan and bake for a half an hour until all the liquid has been absorbed and the rice is cooked well. Stir in the peas and leave the rice to stand for a couple of mins before serving.