LIZZIE’S CHICKEN CUTLETS

Ingredients

Four 6- to 8-ounce boneless, skinless chicken breasts

1/2 cup all-purpose flour

1 1/2 teaspoons garlic powder

4 teaspoons sweet paprika

2 teaspoons yellow curry powder

Kosher salt and freshly ground black pepper

1 1/2 cups panko breadcrumbs

3 large eggs, beaten

2 tablespoons grainy mustard

Olive oil, for cooking

Directions

1. Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
2. Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
3. To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
4. Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it’s 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
5. Use with Marcella Hazan Tomato Sauce

Ingredients

• ▢ 2½ pounds boneless, skinless chicken breasts
• ▢ 10¾ ounces cream of chicken soup 1 can
• ▢ 1.74 ounces chicken gravy mix 2 envelopes
• ▢ 1 cup low sodium chicken broth
• ▢ ½ cup sour cream
• ▢ kosher salt to taste
• ▢ ground black pepper to taste
• ▢ cooked rice for serving
• ▢ chopped parsley for garnish

Instructions

• Place the chicken in the slow cooker.
• In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
• Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
• Using two forks, shred the chicken breasts.
• Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.

NOTE: Gravy is very thin. Last hour of booking make a slurry. To thicken make a slurry of the gravy and either cornstarch or flour. Cook this slurry until it thickens slightly. Then, add back to crockpot.

Ingredients

• 2 cups water
• 2 cups uncooked instant rice
• 2 (10 ounce) cans chunk chicken, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¼ cup butter
• 1 cup milk
• 1 (16 ounce) package frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound processed cheese food

Directions

• Step 1 Preheat oven to 350 degrees F (175 degrees C).

• Step 2 In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• Step 3 In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Step 4 Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly. This took almost one hour for me