| A fresh tasting, creamy goat cheese and grated apple mixture was good on top of perfectly cooked chicken breast. It is one of many versions of breaded chicken breasts topped with a mixture of ingredients, then a slice of cheese and baked in this cookbook. |
| The crunchy almonds and strong cheese flavor made the topping interesting. Fresh ranch dressing for the marinade may have made this dish taste better. It was very filling and as you pound the chicken breasts, ½ of a chicken breast makes a nice portion size. This was interesting and fairly easy to make and eat, but I don’t usually stock Asiago cheese and probably won’t make this again. |
| Barebequed chicken breast with the addition of crunchy sweet onions was a step up from the standard chicken breast with barbeque sauce poured on. It is one of many versions of breaded chicken breasts topped with a mixture of ingredients, then a slice of cheese and baked in this cookbook. |
| My chicken breasts were too large and so there was not enough space in the pan for the chicken-broth based liquid to go around the chicken and as a consequence the bread crumbs on the chicken became very soft. But it did fill the hunger I had to cook with pears and a small slice of pear with a raisin and the chicken was good. I used Bartlett pears instead of the Bosc and they held up just fine. |
| A sweet and gorgeous way to bake salmon. I substituted cherry jam for the apricot. The addition of green onions, vinegar, and spices kept it from being too sweet. |
| This baked salmon dish was topped with a mixture of scallions, curry powder, crumbs mayonnaise, sour cream, etc. The topping turned out a very yellowy orange color and tasted rather buttery and delicious with the salmon. I risked putting in double the curry powder and it was a good call, the flavor came through without being overpowering. |
| Another flavorful quick chicken breast recipe. The crispy breaded chicken chicken breast is covered with a cream of chicken soup-based sauce. The only lemon flavor is from the lemon peel and a small amount of lemon juice; I would have liked a stronger lemon flavor. It was quite pretty as it was flecked with the green from the parsley and scallions in the sauce. |
| This mixture of fresh breadcrumbs, butter, lemon peel, fresh thyme, etc. browned up beautifully. As there was no lemon juice the lemon flavor was rather subtle. A very nice and somewhat different way to cook salmon. |
| This is another nice quick and simple and very flavorful chicken breast recipe. It is based on (Major Grey’s) mango chutney mixed with curry powder. With this recipe I realized that the coating was their special mixture of breadcrumbs, spice and cornmeal, not just breadcrumbs. Sliced almonds added a nice crunch and it was indeed ready in 20 minutes. |
| This sounded strange, but was really delicious combining some of our favorite ingredients of Mango, mustard, cheese and chicken! I substituted pineapple jam for the apricot and thought it went with the pineapple juice and mango very well. It is one of many versions of breaded chicken breasts topped with a mixture of ingredients, then a slice of cheese and baked in this cookbook. |
| This was a nice change from our usual roasted asparagus with olive oil, salt and lemon juice. In addition to olive oil, soy sauce, vinegar and sesame oil, sesame seeds are used, but no additional salt. I used the black sesame seeds acquired for cooking with the Barefoot Contessa challenge. They looked lovely in contrast to the asparagus. The tips of the asparagus soaked up a lot of the marinade and tasted very good. But if you stir the asparagus during cooking, you will have to scrape the sesame seeds out that end up at the bottom of the pan. He says to use a casserole dish, but I had better luck with a glass baking pan. I thought that this would clash with the fish we served it with that was not cooked with an Asian recipe, but they both tasted great in and of themselves. |
| This is a flavorful baked salmon dish with a horseradish thyme bread crumb topping and the orange vodka sauce with scallions. It has a nice color as the recipe instructions indicate. It was a very interesting combination of ingredients that worked well together. |
| I am usually turned off by mayonnaise, but the best fish I ever ate as a child I remember as Mahi Mahi with just mayonnaise on top broiled. So I thought I would give this mayonnaise-based recipe a try. I followed the recipe exactly except my mustard may not have been as whole grained as intended. I used fresh dill from the garden and fresh lime juice. The salom was baked with this mixture on top. The topping was creamy and a pretty yellowish with flecks of dill and tasted good. |
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