Saturday, September 27, 2008

The BEST fall dinner Ive ever had!!!!( & I made it....with a little help from Rachel Ray)



Cheddar-Crusted Chicken with Smooshy Applesauce by Rachael Ray
( From Every Day with Rachael RayNovember-December 2005) ***FOUR SERVINGS***


5 McIntosh apples--peeled, quartered, cored and chopped
2 teaspoons fresh lemon juice
1 cup apple cider (eyeball it) ......I used apple juice & didn't eyeball it..lol
3 rounded tablespoons brown sugar
One 1-inch piece of peeled ginger
1/2 teaspoon ground cinnamon
Four 8-ounce skinless, boneless chicken breasts
1 cup salted baby pretzels

1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 tablespoon fresh thyme, chopped ......I didn't have any so I left it out.
1/8 teaspoon freshly grated nutmeg (eyeball it) >>again I measured it exactly!
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying
Salt

1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.


2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.


3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.


4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.


5. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.



And the PERFECT Ending(Double Layer Pumpkin Pie)


Prep Time:20 min
Total Time:4 hr 20 min
Makes:10 servings

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


Make it
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.
WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.
***I make this for Thanksgiving EVERY year since Ive been married & its always a hit.****

2 comments:

Aubrey Anne said...

YUM!!!! That sounds amazing! I'm totally trying the pie this year. I'm not sure I dare try the other thing, haha!

MRS Jen McNeil said...

Actually, the chicken and apple sauce is verryyyy easy...its just a longgg process to prepare and actually make...maybe an hour or so. i promise, its not to bad.lol.