Natalie Hart

Garlic Knots

Salad

Chicken Parmesan

Spaghetti

Italian Ice

Chicken Parmesan

• 4 medium boneless, skinless chicken breasts

• 1/4 cup cream or half-and-half

• 3 tbs olive oil

• 8 oz mozzarella cheese

• 1 cup plain bread crumbs

• 1 tbs parsley

• 1 tsp garlic powder

• 2 tbs grated Parmesan cheese

• 1/2 tsp salt

• 1/4 tsp pepper

 *1 jar (26 oz) of your favorite pasta sauce 

Pound each chicken breast between 2 sheets of waxed paper or plastic wrap with a mallet until breast is about 1/4-inch thick.  I never skip this step--because the chicken will cook evenly and not be underdone on the thick end nor overcooked at the thin end.  It also tenderizes the chicken.

Pour cream in a shallow bowl.  Mix breadcrumb ingredients and place on a large plate.  

Heat a large skillet over medium heat.  Add 1 1/2 tbs of the olive oil.  Dip chicken in cream, making sure it's well coated then dredge in the breadcrumbs.  Repeat for remaining chicken breasts.

Brown chicken breasts, 2 at a time, in the heated skillet. Remove to a plate. Meanwhile, add the remaining 1 1/2 tbs of olive oil and repeat browning on remaining chicken breasts. Set aside. 

Wipe out the skillet to remove any burnt-on breadcrumbs. Return pan to a medium heat.

Add the pasta sauce and heat until boiling.  Reduce heat to low, add the chicken breasts, cover and simmer for 15-20 minutes.

Preheat broiler to high.  Place shredded mozzarella on each chicken breast.  Broil for approximately 5 minutes (about 6-inches from flame or heat element), or until cheese is melted, bubbly and begins to brown.

Olive Garden Salad

•    1 bag American Blend Dole Salad

•    1/2 c black olives

•    2 banana peppers

•    1/2 c croutons

•    1 small tomato

•    Olive Garden Dressing

Dice tomato into small cubes. Slice banana peppers into thin slices. Combine Salad, Olives, peppers, croutons and tomato in the salad bowl. Toss with Olive Garden dressing. Grate fresh mozzarella on top.

Easy Homemade Garlic Knots
Ingredients:
• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• 3½ cups flour
• 1 tsp Salt

Garlic spread:
• 1/2 cup unsalted butter
• 1 Tablespoon garlic powder
• 1 teaspoon parsley
• drizzle of Extra Virgin Olive oil

1.  Mix warm water, sugar and yeast together.  Let that sit for 5 minutes.  

2. Add flour and salt to the water, sugar, and yeast.  Mix this until smooth and let it raise for 10 minutes.  

3.  On a floured surface, roll your dough out about 1/2 inch thick.  I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots.  

4.  Roll the strips in your hands to look like ropes and then tie in knots.  

5.  Place the knots on a greased baking sheet and allow them to rise for another 10 minutes.

6.  Bake at 400 degrees for about 15-20 minutes.  

7.  While they are baking melt the butter and mix with garlic powder, parsley, and a drizzle of olive oil.  As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture.  Enjoy!