6 skinless, boneless chicken breasts
4 tablespoons melted butter
1 ½ cups cornflake crumbs
Dip chicken breasts in the butter and then roll in cornflake crumbs. Place in a foil lined, oblong pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Yield: 6 servings
Salad de Maison
2 bags of hearts of Romaine lettuce or 2 heads of Romaine lettuce
1 carton cherry tomatoes, cut in half or 1 carton grape tomatoes
¾ cup shredded Parmesan Cheese
8 ounces shredded Swiss cheese
1 package center cut bacon, cooked and chopped
1 cup seasoned croutons
1 package (4 ounces) slivered almonds, toasted
Combine all salad ingredients in a large bowl. Just before serving, toss with dressing (recipe to follow).
Salad de Maison Dressing
¾ cup oil
Juice of 1 lemon
2 to 3 cloves of garlic, crushed or 1 teaspoon chopped garlic
¼ to ½ teaspoon salt
¼ teaspoon pepper
Combine all ingredients, mixing well, and chill overnight.
Chocolate Cookie Stack
1 pint whipping cream
2/3 cup powdered sugar
1 teaspoon vanilla
Chocolate wafer cookies
2 large bananas
Whip cream: add sugar and vanilla. Line a square baking pan with chocolate wafers; slice bananas over cookies. Frost banana layer with whipped cream. Repeat process for a second layer. Sprinkle top with crushed cookies. Cover and store in refrigerator.
Yield: 8-9 servings