Quick and easy chicken salad dish ready in minutes, with Strawberry Shortcake for dessert
BULBS Backhendl in less than 30 minutes
2 cups canned French onion
2 tablespoons flour
4 boneless chicken breast half without skin
1 egg, beaten
Preheat oven to 400 degrees.
In a large zip top plastic bag, flour and onion, garlic crushed. Put the eggs in a shallow bowl and dip chicken in egg. Piece at a time, shake to coat chicken in a plastic bag. Place on a baking sheet sprayed with vegetable easySpray oil and bake at 400 degrees for 20 minutes or until cooked through.
Broccoli Marzetti'S SALAD
2 / Roasted Garlic Italian vinaigrette 3 cup Marzetti's
4 cups broccoli florets
1 package (6 oz) sliced mushrooms
1 / 4 cup chopped fresh parsley
3 spring onions, 4 chopped green and white parts, it is in 1/4-inch pieces
1 / 2 red bell pepper, cut into small pieces
1 / 2 yellow pepper, cut into small pieces
Take a pot of water to a boil. Cook broccoli2 minutes. Fuga. Rinse and cool under cold running water. Combine to give mushrooms, parsley and onions in a bowl. In a bowl, combine broccoli, mushrooms, mixed peppers and red and yellow. Engage with vinaigrette.
Fastest Strawberry Shortcake
1 pie frozen, thawed
1 cup (16 ounces) frozen cream topping, thawed
1 pint fresh strawberries
Cut cake horizontally into two halves. Half of the whipped cream topping on the cut surface of the lowerhalf. Reserve 6 strawberries with stems still attached. Cuts, place the remaining strawberries and whipped cream topping on top. Put the top half of the strawberry cake. Spread the top with layer of whipped cream and strawberries with stems placed on top as a garnish.
Enjoy!
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