Mother-in-Law's Coming to Dinner Chicken

Don't you just love the name of this recipe? I've been putting off posting this recipe until I got a good photo, but this chicken always disappears way to fast...and this recipe is too good not to share!

One of my most asked for recipes is not mine, it's from my friend Sharon Morgan, who got it from her friend Loretta Trafton.  So glad this generous lady shared her recipe.  I use it when I'm making lots of food for company, to take to a sick friend or when my family requests it.  For three pounds of chicken tenders, this recipe takes me about 1 hour to prepare and 1 hour to bake, but it always turns out soooo gooood.  A no fail family favorite :)

Mother-in-Law's Coming to Dinner Chicken

2 eggs and 1 cup milk, beat with a fork
Italian seasoned bread crumbs (about 2-3 cups)
Japanese style seasoned Panko (optional, about 1 cup)
2 cups of chicken broth
grated Parmesan cheese (not the kind that is powdered)
vegetable oil for pan frying (I sometimes use 2 pans or change the oil halfway)
3 lbs of chicken tenders

preheat vegetable oil, enough to cover the bottom of your pan to about 1/2 inch.

• Fry chicken breast strips that have been dipped in egg/milk mixture and coated in seasoned bread crumbs.
• Brown lightly on both sides. Remove from pan and drain on paper towel, then line them up in a baking dish.
• Pour chicken broth over them until broth is about 1/2 to 3/4 way to the top of the chicken.
• Heavily sprinkle parmesan cheese over chicken.
• Cover with foil and bake at 350 for 45 minutes. Uncover and bake 15 minutes more.

Allow to rest 10-15 minutes, the chicken will absorb the chicken broth.

Here are few more pictures to show you how I prepare Mother-in-Law's Coming to Dinner Chicken.

egg milk mixture on left, breaded chicken on right

preheat oil, cook chicken on both sides then drain on paper towels

ready for the over  :)

Easy Light Baked Potato Soup

 

Middle of a winter snow storm, baked potato soup was the request for dinner but I didn't have any of my go to ingredients like bacon.  So I tried making the soup anyway, minus the bacon, and minus the onion, and realized my baked potato soup didn't have any flavor.  (Insert lightbulb going off).. so I added a jar of Bertolli Light Alfredo Sauce, and my soup came together effortlessly.


Wow!  everyone liked my soup, and it's lower in fat than my loaded bake potato soup. This recipe is so quick and easy we may never eat the full fat version again.

This recipe makes a very thick soup, about 5 servings. Add a bit more milk if you want it thinner. 

Souper  Easy Baked Potato Soup
8 medium potatoes
3 cups skim milk
1 Tablespoon butter
1/4 cup flour plus 2 Tablespoons
1 jar Bertolli Light Alfredo Sauce
Cheddar cheese for garnish
season to taste with:
1/2 teaspoon garlic
1/2 teaspoon black pepper
Optional: onion, bacon
Note: you can substitute instant potatoes for some of the flour to help thicken the soup.

Rinse the potatoes and poke with a fork or knife then cook in microwave until done.  I like to cook the potatoes in 2 batches, so about 8 minutes on high power to cook 4 potatoes.  Allow potatoes to cool, remove skins and rough chop into 3/4 inch pieces.

To a large saucepan add butter, flour and milk and stir with a spoon.  Add potatoes, alfredo sauce, and season to taste with garlic and black pepper.

On Medium high heat, stir until hot and thickened.  You must stir this soup constantly or the bottom will scorch.

The star of this recipe, Bertolli Light Alfredo Sauce