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This Baked Caesar Chicken tastes almost too good to be so easy to make! With only a couple of ingredients and one casserole dish, you can have this easy dinner prepped and in the oven in just minutes.

you will need:

Chicken Breasts

Creamy Caesar Dressing

Mozzarella Cheese: Cover your chicken in shredded mozzarella

Fresh Parsley

Parmesan Cheese

How to Make Baked Caesar Chicken:

Preheat your oven to 400°F.

Pound Chicken

Add Dressing: Transfer the pounded chicken breasts to a baking dish and pour Caesar dressing over them, flipping around to coat.

Add shredded cheese over the chicken breasts.

Bake, uncovered, for 20 minutes, or until the chicken’s internal temperature reaches 160˚F. broil the chicken breasts for about 3 to 4 minutes, or until the cheese is melted and top is lightly browned.

Remove chicken from the oven and garnish with parsley and parmesan cheese!

A plain, but very tasty recipe for Cilantro Mint Chutney. It’s something that can be whipped up in a blender in just a few minutes, and can be used on so many items to give your dishes a touch of flavor that will take them from ordinary to FANTASTIC!  A perfect recipe to add to your arsenal! It’s made with fresh cilantro, mint, ginger, jalapeno, garlic, lemon juice and a variety of yogurt (or coconut yogurt) for a hint of creaminess. Feel free to add freshly ground coconut and pre-cooked coconut. Making the mint chutney coriander 1. Measure and have all the ingredients ready to make the chutney. 2. Rinse 1 cup of coriander leaves and 1 cup of mint leaves in water. They may even be rinsed in a colander or strainer. 3. Connect the rinsed coriander leaves and mint leaves to a refrigerator or blender. 4. Then add 1 to 2 chopped green chilies and 1⁄2 inch of chopped ginger. 5. Add 1 teaspoon cumin powder (optional), 1 to 2 tablespoons of lemon juice (optional) and salt as needed. Add 3 to 4 tablespoons of water or add as needed. 7. Grind all of the above ingredients to a smooth paste. Add less water to a thicker chutney. 8. Hold the mint coriander chutney in the refrigerator in an airtight jar. Chutney remains in the refrigerator for 3 to 4 days.