Fast, Easy, Good!
Dutch ovens aren't just for summertime. They don't mind if they are heated with briquettes, a campstove, or in your kitchen oven. So get your dutch oven out and enjoy that wonderful dutch flavor this winter.
Also try the parmesan cheese straws. These were one of the first things I learned to make many moons ago in my Jr. High cooking class. They are so simple but they go great with soups and pasta dishes.
10 to 12 skinned chicken breasts
10 to 12 large fresh mushrooms
10 to 12 pieces mozzarella cheese slices
1 1/2 cups grated parmesan cheese
5 cups spaghetti sauce
Remove the mushroom stems. Save the caps and cut the stems up and put in the spaghetti sauce. Put half of the chicken on the bottom of the dutch oven. Place a slice of mozzarella on each chicken piece, then sprinkle generously with the parmesan cheese, and cover it with half of the spaghetti sauce. Add another layer of chicken, another layer mozzarella slices, and another layer of parmesan cheese. Place a small cube of mozzarella inside each mushroom cap and float them on the spaghetti sauce. Generously sprinkle more parmesan cheese over the whole thing.
Cook for 2 to 2 1/2 hours at 350 degrees.
This makes a large pot of chicken but can easily be cut in half for smaller groups. The cooking time will then be about 1 1/2 hours. I usually make half a recipe for our family.
Parmesan Cheese Straws
slices of bread
butter or margarine
parmesan cheese
Butter amount of bread slices you would like. Sprinkle with parmesan cheese. Cut each slice into 4 straws.
Broil in your oven until golden brown.
Variation: I also like to mix the parmesan cheese and McCormicks "Salad Supreme" seasoning and sprinkle on the bread.
Contributor:- Debbie-
Dutch ovens aren't just for summertime. They don't mind if they are heated with briquettes, a campstove, or in your kitchen oven. So get your dutch oven out and enjoy that wonderful dutch flavor this winter.
Also try the parmesan cheese straws. These were one of the first things I learned to make many moons ago in my Jr. High cooking class. They are so simple but they go great with soups and pasta dishes.
10 to 12 skinned chicken breasts
10 to 12 large fresh mushrooms
10 to 12 pieces mozzarella cheese slices
1 1/2 cups grated parmesan cheese
5 cups spaghetti sauce
Remove the mushroom stems. Save the caps and cut the stems up and put in the spaghetti sauce. Put half of the chicken on the bottom of the dutch oven. Place a slice of mozzarella on each chicken piece, then sprinkle generously with the parmesan cheese, and cover it with half of the spaghetti sauce. Add another layer of chicken, another layer mozzarella slices, and another layer of parmesan cheese. Place a small cube of mozzarella inside each mushroom cap and float them on the spaghetti sauce. Generously sprinkle more parmesan cheese over the whole thing.
Cook for 2 to 2 1/2 hours at 350 degrees.
This makes a large pot of chicken but can easily be cut in half for smaller groups. The cooking time will then be about 1 1/2 hours. I usually make half a recipe for our family.
Parmesan Cheese Straws
slices of bread
butter or margarine
parmesan cheese
Butter amount of bread slices you would like. Sprinkle with parmesan cheese. Cut each slice into 4 straws.
Broil in your oven until golden brown.
Variation: I also like to mix the parmesan cheese and McCormicks "Salad Supreme" seasoning and sprinkle on the bread.
Contributor:- Debbie-
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