Lindsay Johnson

Balsamic Caprese Chicken

Baked Asparagus Parmesan

Worlds Best Dinner Rolls

Balsamic Caprese Chicken

2 Skinless & boneless chicken breasts 

2 Garlic cloves, minced

1 Roma or heirloom tomato, sliced

2 Basil sprigs, leaves removed

4 oz. Fresh mozzarella 

2 Tbsp. Balsamic vinegar 

2 tsp. Dijon mustard 

2 tsp. Brown sugar 

3 Tbsp. Olive oil

1) Chicken – Slice in half and then season and tenderize with salt & pepper

2) Garlic / Tomatoes / Basil – Prep as directed

3) Mozzarella – Divide into 4 slices

1) Preheat oven to 400 degrees

2) Whisk together balsamic vinegar, mustard, brown sugar, and olive oil

3) Heat a grill pan over medium high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces onto a sheet pan). Transfer chicken into the oven and cook for another 8 to 10 minutes in the oven. In the last 2 minutes of cooking, add a slice of mozzarella onto each chicken breast

When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with the sauce

Baked Asparagus Parmesan 

1 bundle of Asparagus

Salt & Pepper

2 tbsp. Olive Oil

Parmesan Cheese

1. Pre-heat oven to 425F.

2. Snap off the hard ends of the asparagus with your hands.

Arrange in a single layer on a medium-sized baking sheet.

3. Drizzle olive oil over asparagus. Toss the stalks around a bit to coat.

4. Once coated, add as much salt & pepper as you like (I always opt for more). Toss around again. 

5. Bake for 10-12 minutes.

6. Cover with 1/4 cup – 1 cup of cheese. Seriously, it depends on how much cheese you want. Mine had roughly 1/2 cup. Then, put ’em back in the oven for another 2 minutes.

WORLD'S BEST DINNER ROLLS

Yields 24

2 cups Whole Milk (you could also use 2%, but whole is best)

1/2 cup + 1 Tablespoon Sugar, divided

1/3 cup (5 1/3 Tablespoons) Butter

2 teaspoons Kosher Salt

2 packages Active Dry Yeast (or 4 1/2 teaspoons)

2/3 cup Warm Water (105-115 degrees)

8 cups All-Purpose Flour

3 Eggs, beaten

INSTRUCTIONS

1 Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

2 While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)

3 In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.

4 *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process*

5 Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.

6 Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.

7 Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

8 Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!