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Parmesan Chicken – Stephanie

In crockpot add:

  • 4 chicken breasts (of course I never use the amount of meat called for)
  • Entire bottle of Parmesan Garlic Wing sauce (see picture at bottom)
  • Fill bottle with milk, shake it, and dump over chicken
  • 8 oz. cream cheese – chopped in a few pieces
  • 1/2 ish bag of shredded parmesan cheese

Cook on high for 4 hours

Shred chicken and return to crockpot

1 box penne pasta – cooked separately and drained

Add pasta to crockpot. Stir and serve.

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Parmesan Italian Pasta

  • 1.5 lbs. boneless skinless chicken breast (We didn’t use that much. Only about 1/5 a breast)
  • 16 ounce bottle Olive Garden Italian Dressing. (Or any Italian Dressing. We only used about 1/2 a bottle of Zesty Italian and it was great.
  • 1/4 Cup grated Parmesan cheese (we used the read stuff not the bottled stuff)
  • 1/4 tsp black pepper (we used a little less of that too)
  • 8 ounce block of cream cheese

Add these after cooking time is up

  • 16 ounce package of penne pasta cooked according to directions and drained well
  • 1/4 Cup Parmesan Cheese

DIRECTIONS

  1. Add chicken to slow cooker
  2. Pour Italian dressing over the chicken. Sprinkle the Parmesan cheese and pepper over that.
  3. Place cream cheese on top.
  4. Place lid on slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
  5. When cooking time is almost done cook penne pasta on stove top according to directions on the package.
  6. Shred the chicken with 2 forks. Drain the pasta and add to chicken and sauce mixture. Stir. Sprinkle remaining Parmesan Cheese over the top.
  7. Serve and enjoy!
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Parmesan Twists

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon dried basil, crushed
  • 1 egg yolk beaten, with 1 Tablespoon water
  • 1 Tablespoon sesame seeds or poppy seeds
  1. Preheat oven to 350 degrees. Grease 2 baking sheets.
  2. In a medium bowl, beat together the Parmesan cheese and the butter with an electric mixer until the mixture is fluffy. Beat in sour cream.
  3. In a small bowl, combine the flour with the thyme, oregano, and basil. Beat the flour mixture into the cheese mixture. Knead the dough lightly and divide in half.
  4. On a lightly floured surface, roll out the dough into two 12X6 inch rectangles. Cut each rectangle into twenty-four 6X 1/2 inch strips.
  5. Before separating the strips, brush them with the egg yolk-water mixture and sprinkle them with sesame seeds or poppy seeds
  6. Holding each strip by the ends gently twist the pastry 2 or 3 times and place on prepared baking sheets.
  7. Bake the twists at 350 degrees for 10-12 minutes or until golden. Cool on wire racks.
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Carla’s Parmesan Chicken

1 to 1  1/2 cups bread crumbs

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon garlic salt or powder

1/4 cup parmesan cheese

Mix all together and use to bread chicken.

Fry breaded chicken till golden brown.

Place in pan and drizzle with spaghetti sauce.

Bake at 350 till chicken is done.  Add some mozzarella cheese to the top towards the end of the cooking time.

Also works great for eggplant.

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Parmesan-Baked Salmon

1/4 cup mayonnaise

2 Tablespoons grated parmesan cheese

1/8 teaspoon ground red pepper (cayenne)

4 salmon filets (1 lb. each)

10 Ritz Crackers, crushed (about 1/2 cup crumbs)

Preheat oven to 400 degrees.

Mix mayo, cheese, and pepper until well blended; set aside.

Place salmon on foil-lined shallow baking pan.  Top with cheese mixture; spread to evenly cover salmon.  Sprinkle with cracker crumbs.

Bake 12-15 minutes or until salmon flakes easily with fork.

We like to grill instead.  Wrap in foil and place on grill till flakes easily.