Living

Cooking with Susie Q (week of May 9, 2018)

I am enjoying the warmer weather and am looking forward to a lot more. The early fiddleheads are up and soon you will be able to get some from your local markets.  Do you have a favorite recipe using fiddleheads? Would you be able to share? I look forward to hearing from you.

We had a note from Barb in Florida. Barb writes that she enjoys our recipes and wanted to share one of her family favorites for Chicken Florentine. Thanks Barb!.  Have a great week and stay warm.

Chicken Florentine

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

Directions: Preheat oven to 350 degrees F. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F.

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9×9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.

Crispy Butter Chicken

2 eggs, beaten

1 cup crushed buttery round cracker crumbs

1/2 teaspoon onion powder

1 teaspoon lemon pepper

ground black pepper to taste

4 skinless, boneless chicken breast halves

1/4 cup butter, melted

4 cloves of garlic

Directions: Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with onion powder, lemon pepper and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9×13 inch baking dish. Pour butter over and place garlic cloves around the chicken.

Bake in the preheated oven for 30 – 35 minutes, or until chicken is no longer pink and juices run clear. You can use the butter sauce as a topping for egg noodles, making a complete meal.

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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