Chicken Cordon Bleu Pasta

Posted on by Trish

Submitted by jennifer_ann7

2lbs boneless chicken breasts		½ c. seasoned bread crumbs
1 egg		½ c. milk
8 oz. swiss cheese, cubed		8 oz. ham, diced
10 oz. can Cream of Chicken soup		1 c. milk

Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
Bake about 30 minutes at 350°F. or until bubbly.
Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

Parrot Bay Coconut Shrimp

Posted on by Trish

Submitted by jennifer_ann7

½lb large shrimp, butterflied		1 c. sweetened coconut flakes
1 c. plain bread crumbs		¼ c. corn starch (for breading mix)
½ c. Pina colada mix		3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar		½ c. corn starch
Vegetable oil for deep frying

Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside.
Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.

Chef’s Note: Pairs with Pina Colada Dipping Sauce

Posted on by Trish

Submitted by jennifer_ann7

½ c. flour		1 tsp salt
1 tsp paprika		¼ c. margarine or butter
1-2 lb boneless/skinless chicken breasts, cut into chunks		1/8 c. honey
1/8 c. butter		1/8 c. lemon juice

Preheat oven to 400°F.
Combine flour, salt, pepper, & paprika.
Dredge chicken pieces in flour.
Melt butter & pour into a baking pan.
Add pieces of floured chicken in single layer, turning chicken to coat with butter.
Bake for 10 minutes.
Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.