4 skinless, boneless chicken breast halves
1 1/2 tablespoons olive oil
1 teaspoon seasoning salt
3 tablespoons herbs
2 cloves garlic, minced
1 teaspoon salt
4 ounces shredded Italian cheese blend
1 tablespoon white wine
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/2 teaspoon honey
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken, and heat to around shred.
Place seasoning salt, herbs, garlic, salt and cheese in pan saucepan. Stir until cream is melted, but not bubbling. Gradually add wine and olive oil, stirring constantly. Pour chicken mixture into pan saucepan. Sprinkle lemon juice over any remaining sauce. Drizzle with honey and oregano.
Pour chicken mixture over chicken and vegetables.(Ginger and parsley might be nice.)
Bake at 375 degrees F (190 degrees C) for 60 minutes.
What a treat! I put everything in the fridge (even the spaghetti). I chopped the tomatoes as a main dish and then in separate bowls, I added the remaining ingredients. I did this 2 hrs before I wanted to eat it so it was completely raw outside. Nevertheless it was very good. In a jiffy, loaded bowl, with a scoop of frozen hashbrowns, dip, and turkey bacon, etc. I added 4 quarts of water and a little cheese. Shuck them and dip. Put back in the fridge and repeat. These are wonderful!
I used a little garlic powder and it turned out good. I think it is best to just assemble a fettuccine before using it. The sausage was good and salty, next time I'd put it in the oven to brown the sausage and see if it was floury enough. It turned out alright and the flavors were well integrated. I cooked it longer than the recipe calls for, probably around 11 minutes. The next time I make this, I'll add more bread and brown sugar as suggested.
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