Baked Mushroom Chicken
4 boneless skinless chicken breast 1/4 teaspoon salt
halves, (1 pound) 1/8 teaspoon pepper
3 tablespoons butter, divided 1/3 cup shredded part-skim
1 cup sliced fresh mushrooms mozzarella cheese
1/2 cup chicken broth 1/3 cup grated Parmesan cheese
Flatten each chicken breast half to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cups. Spoon over chicken.
Bake, uncovered, at 375º for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Almond Roca Cookies
2 1/2 cups all-purpose flour 2 eggs, room temperature
1/2 teaspoon baking soda 2 teaspoons vanilla extract
1/4 teaspoon salt 1 bag toffee bits
1 cup dark brown sugar 1 cup coarsely ground almonds
1/2 cup sugar (4-oz.) dipping chocolate
1 cup butter, room temperature
Preheat oven to 300). In a medium mixing bowl, whisk together flour, baking soda, and salt. In another bowl, blend sugars together. With electric mixer on medium add butter to sugars, and mix to form a grainy paste. Add eggs and vanilla and beat until light and fluffy. On low speed slowly add the flour mixture and then toffee bits. Mix until just blended. Roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground almonds. Place on cookie sheet several inches apart. Bake about 22 minutes and then transfer to cooling rack. Melt dipping chocolate in double boiler or microwave. Drizzle melted chocolate over cooled cookies. Let chocolate set-up. Makes 3 dozen.
