We have your holiday picnic menu all planned out. From the main dish,
to a simple side, to dessert!
Parmesan Crusted Grilled Chicken
4 boneless, skinless chicken breasts (6-8 oz. each)
3/4 cup flour
1 cup cornflake crumbs or Panko bread crumbs
1 cup shredded Parmesan cheese, not grated
1/2 cup 1% milk
2 eggs
1/4 teaspoon liquid smoke, optional
Salt and Pepper to taste
Place 1-2 chicken breasts in a gallon plastic bag, turn bag edge over to keep juices
inside the bag; pound to an even 1/4-inch thickness; cut each chicken breast in two.
Place flour in a shallow bowl; mix together cornflake crumbs and cheese, place in a
second shallow bowl; whisk together milk, egg and liquid smoke, place in a third shallow
bowl. Dip chicken pieces in flour, then milk/egg then in parmesan/crumb mixture.
Cooking Method 1: Preheat oven to 375 degrees. Line a large baking sheet with
parchment paper or spray with non-stick spray, set aside. Place chicken on prepared
baking sheet. Sprinkle lightly to taste with salt and fresh ground pepper. Bake 25
minutes or until center of chicken reaches 160 degrees. Refrigerate up to two days. To
reheat – heat grill, place chicken on grill and heat until hash marks form, turn and grill
opposite side until hot through.
Cooking Method 2: Preheat grill to medium temperature. Grill chicken 2-3 minutes per
side or until cooked through.
Serve with basil tomato cups.
Notes:
Recipe takes a classic chicken recipe, adds a subtle smoky flavor and makes it easy for
summer picnics. Cooking Method 1 is a great way to prepare chicken ahead for a picnic
and grill on a small propane barbecue. Serves 6-8
Tomato Basil Cups /Relish
Slice the tops off 6-8 small round tomatoes (1-2 inch diameter). Using a teaspoon,
carefully hollow out the center of each tomato; if needed, discard tough center core.
Chop tomato tops and flesh from tomato centers, drain off juice and place in small bowl.
Add 2 tablespoons apple cider or balsamic vinegar, 2 tablespoons sugar, 1 tablespoon
olive oil, 1/2 teaspoon salt, 1 tablespoon finely chopped fresh basil, 1 clove minced
garlic, fresh ground black pepper to taste; toss to mix. Line each tomato cup with a
large basil leaf; spoon chopped marinated tomatoes into each tomato; top with a slice of
fresh mozzarella cheese (may refrigerate 1-4 hours to blend flavors). NOTE alternate
Relish method: Place Mozzarella cheese on chicken breast during final stages of
grilling/warming to warm; chop tomato cups and spoon over grilled chicken as a relish.
Toll House Cookie S’Mores
1 cup butter (2 sticks), softened
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour
2 cups graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips (12 oz pkg)
1 jar (7 oz) marshmallow creme
Preheat oven to 375 degrees. Lightly butter a jelly roll pan (10×15); may substitute a
9×13 pan.
Beat together butter, brown sugar and white sugar; add eggs and vanilla, beat. Stir in
flour, graham cracker crumbs, baking soda and salt. Press half the cookie dough in the
bottom of prepared pan (note- a little flour on your hands will help keep dough from
sticking to fingers). Drop marshmallow crème by spoonful onto cookie crust; sprinkle
with chocolate chips. Crumble remaining cookie dough over top of marshmallow and
chocolate chips. Bake 18-23 minutes or until golden brown and cooked in center (note –
if using 9×13 pan, bake 25-30 minutes).
Notes:
Recipe is a slight modification of the classic “Nestle Toll House Cookie” recipe from the
back of chocolate chip package. Recipe makes one 10×15 pan (jelly roll pan) or 4 dozen
bars.
This is a great treat to take on picnics. S’Mores may be warmed on the top of a low
temperature barbecue grill. Don’t forget cold milk to go with them.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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