If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? And so fun to eat, no utensils needed. The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. These are so incredibly easy to whip up, great for a quick weeknight dinner.

Start with one pound of lean ground beef for the meaty lasagna sauce.

For spaghetti and lasagna I also like to add a pound of sausage. It gives the sauce a huge flavor boost and we just love it. Try it just once and you’ll be hooked!

You can even brown them in the same pan at the same time for ease.

Now this makes a ton, so here’s what I do. When it’s browned and drained, I separate the meat into 4 equal portions. I use one of them that night, and freeze the other three (labeled and dated) for quick and easy spaghetti, lasagna, or pizza on another night. You don’t even have to let it thaw, just put it in the pan with your favorite sauce and it will heat it right up.

Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Stir to combine and set aside.

Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup.

Take half the ricotta mixture and divide it among the 12 cups. This is a little much here, whoops!

Top with half of the meat sauce…

And sprinkle with shredded cheese. We had colby jack tonight, so that’s what I used. Mozzarella would be very nice as well. Next time I’d love to try it with some fresh mozzarella pearls.

Press another wonton wrapper into each cup, arranging it in the opposite direction of the first wrapper for aesthetics.

And repeat the layers one more time. Add the remaining half of the ricotta cheese..

The rest of the meat sauce…

And top with more shredded cheese.

Bake at 375 degrees for 10 to 15 minutes. Who knows why I’ve got a fork in this photo, you can just pick these up and eat ‘em!

Yum! Love these quick and easy mini lasagnas. Hope you enjoy!

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

I cannot tell you how much I love these cheeseburger flatbread melts. I love them. I think I could eat just about anything that was enveloped in this delicious buttery flatbread. It knocks my socks off. These little melts are so easy to throw together for a quick, simple dinner. Bubbly, chewy flatbread is topped with hamburger beef smothered in a delicious savory sauce and loaded with plenty of shredded cheddar cheese.

What’s not to love?

To make this no-frills delight start with 1/2 pound of lean hamburger meat, browned and drained.

We’ll be adding these fine ingredients to make a beefy sauce that’s absolutely loaded with flavor.

One package of dry onion soup mix.

Ketchup.

Garlic and mustard.

And water and apple cider vinegar.

Give this a stir and set it aside to simmer over low heat. It smells fabulous right now.

Meanwhile, grab your canola oil and a large, heavy bottomed skillet.

Heat two tablespoons over medium heat.

While that’s heating up up, we’re going to work on our flatbread. Break out the thin crust pizza dough for this flatbread!

Divide it into six equal sections.

And roll them out…

Until they are uh, mostly round in shape. I did the best I could here.

By the time they are all rolled out, the oil should be hot and shimmering.

Add the dough — it should sizzle, baby!

Let these cook about 1 minute per side until golden brown and bubbly. I cannot tell you how much I love this flatbread.

Take a piece of your thin, chewy flatbread — I let mine get a little brown here, but if that happens, just put the brown side up. We’re about to load it up with toppings and no one will ever be the wiser.

Top with the hot and bubbly beef mixture.

And plenty of shredded cheddar cheese.

Repeat!

When you get ready to eat, simply fold and enjoy! No utensils necessary.

I see a lot more of this flatbread in my future.

Hamburger + taco seasoning + cheddar = Taco Flatbread Melt.
Hamburger + spaghetti sauce + mozzarella = Lasagna Flatbread Melt.
Flatbread + fresh rosemary + sea salt = *faint*

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do!

Start with one pound of lean hamburger meat, browned and drained.

Add a package of taco seasoning.

And one can of this. The good stuff.

You don’t even have to bother to drain it!

Gosh, I really like Rotel.

Add two cups of beef broth.

(You can also just use water if you want.)

And one cup of elbow macaroni. You’ll be glad you did.

By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Gotta love it.

Stir to combine, and heat to boiling. Reduce heat and cover. Simmer for 12-14 minutes until the macaroni is tender.

Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour.

Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes.

Whisk in 3/4 cup of milk.

And bring the sauce to a boil. Whisk until smooth and thickened.

Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese.

Whisk until melted. Heaven help me.

Now one last step for the sauce, this stuff needs some seasoning! Add 1/2 tsp each of salt and pepper. I love this seasoned salt and pepper.

Here’s what your hamburger and noodles should look like after 12-14 minutes. Don’t worry if there’s still some beef broth in there. You may want to taste test a noodle for doneness at this point.

If you like it, go ahead and pour in the cheese sauce and stir gently to combine.

Glorious! Beef. Cheese. Rotel. Taco seasoning. Does it get any better than this? Enjoy!

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

Oh, good heavens, how I love shrimp and grits. They’re a revelation. They’re packed with an unbelievably delicious combination of completely fantastic flavors. Spicy. Cheesy. Bacon. Wow. To put it simply, shrimp and grits are just plain awesome. It’s one of our favorites!

You’ll need grits.

And a chicken bouillon cube, to flavor the grits. Or these chicken bouillon granules, which I prefer, because I don’t have to unwrap a cube.

Some cajun seasoning for the shrimp. Don’t be shy with the seasoning here. The spiciness of the shrimp goes wonderfully with the coolness of the cheesy grits.

Bacon. We are loving this thick-sliced bacon from Wright. Pick some up if you see it at the store next time, let me know how you like it! Here’s the quick and easy way I cook my bacon (in the oven, about 15 minutes each side).

You’ll need some scallions.

And garlic. And some lemon juice, too.

And after you cook the bacon, be sure to reserve a few tablespoons of the bacon grease to fry the shrimp in. You’ll be glad you did.

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! ;) Quesadillas are one of our favorite quick and easy weeknight meals. Come on, let’s make these, you’ll love ‘em!

Let’s start with the bacon. Here’s how I do it. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven,  turn heat to 400, and cook 15 mins per side. Crispy strips of bacon, the easy way!

Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add diced scallions & saute about 2-3 mins until softened.

Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking.

Remove the chicken & scallions to a plate and rinse out the skillet.

Then add a little butter over medium heat…

And when foamy, add a tortilla and swirl it around to get it nice and buttery.

Now we can start layering with the good stuff. Chicken.

Bacon.

Avocado.

Do you know how to pick out a good avocado? We’ve all been there… trying to scoop out a rock hard avocado! First check the bottom and make sure it has a green stem. Then give it a little squeeze. It should have a little give to it. Not too squishy, but not rock hard. Touch the tip of your nose. About like that. You’ll get a good one every time. If all they have at the store are rock hard, let it sit on the counter overnight. If you have a paper bag you can put it in with an apple, even better.

A little cheese..

Now use some tongs to flip the other side of the tortilla over.

And pat down in place.

Oh my stars. When it’s golden, brown and delicious like this, flip it over to brown the other side. It’ll just take a minute or two on each side.

Super easy. Super quick. Super delicious.

© kevinandamanda.com, 2010. | Link to this post | Comment on this post | Stumble This Recipe!

This delicious, cheesy, ooey gooey lasagna is so yummy! It may sound weird, but with fresh, summery zucchini, plenty of bacon, three types of cheese, and a little pinch of nutmeg, it’s just bursting with flavor. It’s fun to make and super impressive because you get to toss around phrases like “fontina cheese”, “freshly grated nutmeg” and “Oh, I’m just whipping up a béchamel sauce!”

Give it a try… you won’t be disappointed! :)

What better place to start than with bacon! I’m seriously considering making this my desktop background. You’ll need about 6-8 slices cooked bacon, and here’s how I do it: Arrange bacon slices on a cooling rack (like for cookies) and set on top of sheet pan. If you don’t have a cooling rack, you can just put it in the sheet pan. Or a 9×13 dish. Either will work! :) Place bacon in a cold oven, then turn heat to 400. You don’t have to wait for the oven to preheat, go ahead and set your timer for 16 mins. After 16 mins, flip the bacon and bake for another 16-18 mins, or until done.  Quick. Easy. Painless. Not to mention crunchy & yummy! :)

While the bacon is baking, let’s prepare the zucchini. You’ll need 1 zucchini, or about 2 cups, diced. This summer I planted eight zucchini plants and ended up with more zucchini than any two people could ever possibly eat. So I just pick my zucchini as it’s ready, dice it, and freeze it in ziploc bags. Then when I get ready to use it, it’s all diced up and ready to go. Perfect!

Toss zucchini in olive oil, just enough to coat, add 1-2 cloves minced garlic, and plenty of kosher salt and freshly ground pepper. I never used to grind my own pepper until I got this. Love it! Now I never use anything else.

Roast zucchini in an 8×8 baking dish at 400 degrees for 15 mins… You don’t need to spray it, there’s plenty of oil to keep it from sticking. Go ahead and toss it in the oven with your bacon after you flip it if ya want! :)

You’ll also need 3 ounces of shredded fontina cheese. Ooh. I forgot to measure how much that is. I would guess about a cup. I just get the deli to cut off a 3 oz block, then bring it home and shred it.

Now for the good stuff. Once your bacon has cooled, chop into bite sized pieces. Combine bacon, roasted zucchini, fontina cheese, 1/2 cup parmesan cheese, 1 egg, and more kosher salt and freshly ground pepper. Set aside while you whip up your béchamel sauce… :)

You’ll need just a pinch of freshly grated nutmeg… delicious! :)

Melt 1 tbsp butter in a heavy, medium saucepan over medium-low heat. Add 1 tbsp flour and whisk for 3 minutes. Whisk in 1/2 cup milk. Increase the heat to just above medium. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk a pinch each of salt, pepper, and nutmeg into your béchamel sauce. Perfect!

Pour the béchamel sauce into the bottom an 8×8 dish. I use the same dish I roasted the zucchini in. Top with 2 lasagna noodles.

I like no-boil, oven ready lasagna noodles. Plus these are perfectly sized for 8×8! Nevermind the weird waves. Not sure what that’s all about.

Top with the zucchini mixture…

2 more lasagna noodles…

And 1 cup of your favorite marinara or spaghetti sauce.

Now for the really good stuff. Top with fresh mozzarella. I use smoked mozzarella when I can find it.. It gives the lasagna a wonderful smoky flavor. But… this time I couldn’t find it. I did find these mozzarella pearls though.

Very cool.

Aww. They’re cute.

Cover with foil bake at 400 for 20 mins.

Uncover, add a little more parmesan cheese on top, then bake for an additional 15 mins.

Until it looks like this.

Just look at those beautiful, crispy, golden brown and delicious bubbles of mozzarella.

*chomp*

If you can resist, let stand 10 mins before serving. It’s beautiful, cheesy, gooey and delicious! Enjoy! :)

© kevinandamanda.com, 2010. | Link to this post | Comment on this post | Stumble This Recipe!

Homemade tortilla chips = Yum. Yum yum yum yum yum. Homemade tortilla chips that are this delicious need a dipping sauce that is equally extraordinary – something that can step up to the plate and match the taste “WOW factor” – bite for bite. That’s where Mighty Meaty Nachos come in…

The ingredients: 1 lb breakfast sausage (can use regular or hot), 1 lb hamburger meat, 1 small jar of salsa, 1 can Rotel tomatoes and green chiles (can use mild or regular… if you can handle the heat ;)), 1 can cream of mushroom soup and 32 oz velveeta cheese.

For the tortilla chips: small, “fajita sized” tortillas (about 6″ in diameter), 3-4 cups vegetable oil & kosher salt

About 2 hours before serving time, slice the Velveeta cheese and place in a crock pot that has been sprayed with Pam. (Keeps it from sticking to the side. Um, yeah. I forgot to do that.) Melt cheese over “High” heat. About 2 hours later, it should be melty and bubbly- like this. :)

Turn the crock pot to Low and put the lid back on. Now it’s time for the Might- I mean the meat – of this recipe. In a large skillet (this one’s 12″), brown, then drain the hamburger and sausage.

Now it’s time to get serious. Go back to all that melty, cheesy, Velveeta-y goodness in the crock pot. Stir in the meat, Rotel, cream of mushroom soup and the small jar of salsa. Now I never know what a small jar of salsa is, so normally I just buy whatever size I can find, then fill my empty (10 oz) Rotel can with salsa and use that amount.

Note to all the mushroom haters out there: Yes, you can leave the cream of mushroom soup out. I do it sometimes too. I wouldn’t touch mushrooms with a 10 foot pole- I can’t even stand the smell of them. The cream of mushroom soup just makes the dip… Creamier. Not mushroomier. :D

Ok YAY! My favorite part! The tortilla chips! :) These are so fun and your friends will be so impressed. :) Fill a small (10″) skillet with about 1″ of vegetable oil (about 3 cups, but I don’t measure).  Begin heating over medium to medium high heat for about 10 mins.

Meanwhile, lets make chips. :) Grab a stack of tortillas- for the 2 of us, 10 tortillas is just about right. Cut into 1/4′s to make perfect little chips.

After about 10 mins the oil should be hot enough. We’re going to make the chips in 4 batches, so take one stack of chips and place them in the oil, one at a time.

Flip one over and check on it after about a minute or so. My first batch usually takes a little longer because the oil isn’t as hot yet. But as soon as one side starts to get golden, flip them over.

When both sides are brown and golden, immediately remove from oil (with tongs! :)) and place in a bowl lined with a paper towel. Immediately sprinkle with a healthy pinch of kosher salt.

Repeat the process for the rest of your chips.

They are usually golden, bubbly and perfect after cooking about 1 min on each side.

Sprinkle with a pinch of salt after each batch

Now, the really cool thing about flour tortillas is that that are golden and crispy on the outside, but when you bite into them it’s like a wonderful surprise- they’re kinda soft and flakey!! Definitely different from your average tortilla chip, but OMG. So good. Now if you prefer a more traditonal tortilla chip you can use corn tortillas. They have the traditional taste and crunchiness that you’re probably used to. Kevin prefers the corn tortilla chips, but I’m a flour tortilla kinda girl. I just cannot get enough of these chips. :D

Dip them into the Mighty Meaty Dip and it’s Nacho Perfection. These will be the hit of any party- the dip makes a *lot*, but I never bring home leftovers. :D

© kevinandamanda.com, 2009. | Link to this post | Comment on this post | Stumble This Recipe!

I am *in love* with this simple, no-frills mac and cheese. :) My granny used to make this all the time- she knew it was my favorite and always had it ready whenever I came to visit. :)  It’s a delicious quick-and-easy side dish- no fancy or unnecessary ingredients, just pure, unadulterated mac and cheese. :D It’s definitely one of my go-to meals- I almost always have all the ingredients on hand- and the baking time / temp isn’t too picky so I can usually just pop it in the oven with whatever my main dish is. :)

The ingredients: noodles, butter, salt, shredded cheese and milk

Boil and drain noodles in salted water. Since it’s just the two of us, I boiled 2 cups of penne pasta. That’s enough for 2-3 servings as a side dish. Spray a baking dish with Pam and make layers of noodles, a healthy pinch of salt, and pats of butter.

Top with plenty of the good stuff- shredded cheese. My absolute favorite to use is colby jack.

Repeat layers of noodles, salt, butter and cheese until you run out of noodles. In my case I usually only make 2 layers. :)

Now the milk. The milk is very important, you don’t want to skip this step. :D Pour in the milk, about 1/2 cup at a time until your dish is about 1/3 full with milk. The reason why you want to do it a 1/2 cup at a time is because you want to give the milk a sec to settle before you pour more in so you don’t flood the mac and cheese with milk. Not that I’ve ever done that before. Tonight I poured in about 3/4 cup, and as you can see in the pic, the dish is about 1/4 full. I could’ve just gone ahead and poured in a full cup, but that’s ok. It was still good. :D

Bake, uncovered, in a preheated oven for about 30 minutes. If I were making this just by itself, I would do 400 for 30 mins. But usually I have something else occupying my oven so I just pop it in with whatever else I have cooking at the time. :) Anywhere from 350 – 400 degrees is just fine. :)

Oh, man, it’s so good. :) The perfect complement to any main dish. :D And in case you’re wondering, that’s Pioneer Woman’s Spicy Roasted Chicken Legs in the background. We both absolutely love them, they are so juicy and flavorful!! I make mine a bit different- I leave out the lemon and use a different seasoning than she does (I experiment every time!). I also cook mine for 20 mins on each side.

Speaking of seasonings, I love them. Tonight on the chicken, I tried 5, yes 5 different seasonings. I was going to do a taste test and see which one I liked best.

Montreal chicken, seasoned chicken, Greek chicken, chicken creole, spicy chicken… Guess what. I liked them all. I couldn’t decide. :P

© kevinandamanda.com, 2009. | Link to this post | Comment on this post | Stumble This Recipe!

I love pasta. And noodles. And sauces. And cheese. And all of them mixed together. I could eat pasta every single day for the rest of my life. And be very, very happy.

I love this classic meal. It’s juicy, tender chicken breasts, lightly breaded in Parmesan cheese, golden fried, then topped with marinara sauce and soft, melty, mozzarella cheese. All served on a bed of pasta. And it’s delicious!

This recipe looks like it’s got a lot of ingredients, but most of it is stuff you’ve probably got in your pantry already.

Here’s what you’ll need for the breading. Flour, grated parmesan cheese, salt and steak seasoning (you can also just use pepper).

Whisk all ingredients together in a medium sized bowl.

Now get your chicken… BTW, have you seen this chicken?? Each breast is individually wrapped, so you can use however many you need and save the rest for later.

The best part is that they’re already pounded all nice, flat, and even.

Coat both sides of the chicken with the breading.

And then set it aside for a sec while we make…

The Marinara Sauce!

Begin melting 2 tbsp of butter in a medium sized sauce pan over medium to medium low heat. Add in 3-4 cloves minced garlic, stirring constantly.

My garlic was on steroids tonight.

When the garlic is golden and soft, pour in the tomatoes and add in the sugar. Increase heat to medium-high, bring to a simmer, then reduce heat back to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. I used 1 tsp salt and 1 tsp pepper. Cover and simmer for an additional 3 minutes, then lower heat and keep sauce warm until we’re ready for it.

While your sauce is simmering, let’s go ahead and start the noodles. Bring a large pot of water to boil and add 1 tbsp of salt. Then add your favorite pasta. Tonight I used angel hair pasta. But you could also use spaghetti or linguine.

Our sauce is simmering, our noodles are boiling, what are we missing?? Oh yes!! The perfectly Parmesany breaded chicken. This is going to be good.

Begin heating 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium heat until it is nice, hot, melted and brown.

Add your chicken breasts and cook 4 to 5 minutes each side until they are golden.

While the chicken is cooking you can chiffonade your basil and chop up the parsley for the sauce! To chiffonade basil, stack up 6-8 leaves, roll them tightly and thinly slice.

For parsley, you could just use a knife and chop it up, but I find it much easier to use my Pampered Chef chopper. It does the job for me. :)

You’ll want to keep chopping the parsley until you have 1 tbsp to add to the sauce, plus a little more for garnishing the chicken.

As soon as your chicken is done, remove to a plate, top with a little sauce and then sprinkle on mozzarella cheese.

You know what just occurred to me just now as I’m typing this? I didn’t top the chicken with sauce tonight.

Huh.

You know what? It still tasted amazing. lol. Oh well! So top it, or don’t top it with sauce, but either way you want to top it with cheese immediately so it’ll start getting melty.  Then sprinkle on a little parsley.
With the rest of the parsley and basil, throw it in the sauce, stir together, and serve over noodles placed next to the chicken. Top everything with an abundance of Parmesan cheese. For this is Chicken Parmigiana.

Then prepare to be worshiped.

For at least the rest of the evening.

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

Do you want the most perfect, flavorful, creamiest Alfredo sauce in the *entire* world? This recipe is seriously, the best. I could eat this every day. This is the perfect “for company” recipe when you want to serve a delicious dish that everyone will *love* and will super-impress your guests and have them all *begging* for the recipe. And it has a nice presentation on the plate!

I adapted this recipe from a recipe on the Sunday Baker’s recipe blog. She’s got a lot of really good recipes, check out her site when you get a chance! :)

Here’s how I make mine.. Let’s start with the chicken.

Rinse 1 lb boneless, skinless chicken breasts in cold water.

Layer between 2 sheets of wax paper and pound until even thickness.

I almost always pound my chicken breasts, no matter what method of cooking, because if they’re even, they’ll cook more evenly *and* I think they make a better presentation. Culinary *and* cosmetic benefits! :)

Now for the marinade…

Ingredients:
1 egg, beaten
1 cup milk + 1 tbsp lemon juice (mix together and let sit for 10 mins and this becomes a substitute for buttermilk)
1 1/2 teaspoons garlic powder

Mix together milk, lemon juice, egg and garlic powder. In a perfect world, you’ll want to pour this in a ziploc bag with the pounded chicken and marinate in the fridge for 2-4 hours. However, I can hardly ever get my act together enough to marinate the chicken 2-4 hours before I eat so…..

Usually I just go ahead and put the chicken right in and let it hang out in there while I’m making the breading mix.

The Breading Mix…

Ingredients:
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp Montreal Steak Seasoning

Whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl.

Did you know that whisking produces the same texture as sifting? And it’s much easier! :)

Remove chicken from milk mixture, shake off excess, and coat both sides in flour mixture.

Now we’ve got all three of our chicken breasts nice and breaded. Let’s just let them hang out on this plate for a sec while we ready the noodles!

Bring a large pot of water to a boil and add 1 tbsp of salt.

When the water has come to a nice, rolling boil, add your favorite pasta. I like to use 1/2 lb of linguine noodles for this recipe. It’s the perfect amount for 2-3 adults. Cook according to package directions.

Now… The Sauce…

Ingredients:
1 scant cup chicken broth (Scant means “a little less than”. So “a little less than” 1 cup. You may also use white wine instead of chicken broth. I give you permission. ;))
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

In a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium and whisk in heavy cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, whisk in parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors, whisking occasionally.

Meanwhile…

Add 2 tbsp butter and 2 tbsp olive oil to a large skillet over medium heat.

We want to let the butter and oil get nice and hot before we add the chicken, so let it get all sizzley, then it’ll calm back down when the butter starts to brown:

When it looks like this, it’s time to add the chicken.

Let the chicken cook 4-5 mins on one side.

Wow! 3 pots at one time! I feel all professional and stuff! ;)

Back to the chicken.

After 4-5 mins, or when the bottom is nice and golden, flip the chicken to the other side and cook an additional 4-5 mins, or until the other side is nice and golden. :)

While the chicken is cooking, let’s chop our herbs. Now I just ran right over to my lovely neighbor’s beautiful garden and picked some fresh basil and parsley right from the ground! :) But if you don’t have access to your neighbor’s garden, you can buy fresh basil and parsley from the produce section of your grocery store. Usually they are hanging in bags on the wall. They are labeled and everything! Very easy. :) But, if you can’t find them, don’t let that stop you from making this recipe. Go ahead and try it without the herbs, I bet you’ll still love it. :) (Note: I would try to buy the basil on the same day you plan on using it. It tends to wilt quickly. Parsley lasts forever though. Okay, maybe a week or two. I haven’t really tested my theory.)

Oh right! Back to the herb chopping.

Grab 6-8 basil leaves

Roll them up tightly

And slice thinly with a sharp knife (I use a paring knife). Oh btw, I am using a cutting board, I’m not doing this straight on my counter! LOL. The cutting board is just clear, so you can see right through it. hah.

Now! We have some chiffonaded basil. Pretty isn’t it? :) Basil smells soooooo good.

Now let’s chop up some parsley.

You could just take a knife and chop up these parsley leaves, but…

I have this Pampered Chef chopper and it does the job for me, much better than I could ever do. :p

Keep chopping until you have about 1 tbsp of chopped parsley.

Now! At this time, everything should be coming together!

Go ahead and throw your herbs into the Alfredo sauce and stir well with a spoon.

Your chicken should be all nice and golden now.

So it’s time to put it all together.

A Parmesan cream sauce with a hint of garlic, served over fettuccine noodles and topped with a lightly breaded, golden fried chicken breast.

And if you feel like it, go ahead and pour some more sauce right over that chicken. It’s *de*licious.

This recipe as is serves 2-3 adults. If you’re serving more than that, you’ll need to double the recipe or adjust it accordingly. :)

Have fun and enjoy! :)

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!