Tomato and Parmesan Crusted Baked Chicken

Dinner this evening! This recipe is quick, delicious and not to heavy on the waistline.  Enjoy with your favorites veggies. 

Ingredients

• 10 - 12 skinless boneless chicken breast tenderloins or 6 whole skinless boneless chicken breasts
• 1/4 cup of water
• 1/2 tsp of black pepper
• 1 (14.5) oz can of diced tomatoes
• 1/2 cup of grated parmesan cheese

Directions 

Preheat oven to 400° degrees.

Add the boneless chicken breast to a cookie sheet lined with parchment paper. Pour the 1/4 cup of water over the chicken, for moisture. Sprinkle the chicken with the black pepper. Cook 30 to 40 minutes or until the chicken is done. Remove the pan from the oven. 

Top the chicken with the diced tomatoes and then sprinkle the parmesan cheese onto the tomatoes, making sure to cover each piece of chicken thoroughly.

Insert the chicken back in to the oven and cook for approximately 10 - 15 minutes, or until the parmesan is slightly browned. Remove from the oven, let cool slightly and enjoy with your favorite vegetables or sides.

Makes 6 servings.

©Rolisweets

Pound Cake with Chocolate Glaze

Pound cake is one of the most amazing cakes ever. I drizzled this one with a little bit of chocolate glaze for the chocolate lovers. Delish!

Ingredients

• 2 cups of all purpose flour
• 2 tsp of baking powder
• a pinch of salt
• 2 cups of granulated sugar
• 2 sticks of butter, softened
• 2 eggs
• 1 tsp of vanilla extract
• 1 cup of 2% milk

Chocolate Glaze

• 1/4 cup of granulated sugar
• 1Tbsp cocoa powder
• 1 Tbsp of water

Tools

10-inch fluted cake pan

Directions
Preheat oven to 325° degrees.
Grease and lightly flour a the 10 in fluted cak pan and set aside. 

In a medium size bowl, sift together the flour, baking powder, and salt, then set aside.

In a large bowl, add the butter and granulated sugar and mix with a hand blender until smooth and creamy. Add the eggs, vanilla extract, and lemon extract to the mixture and mix until well blended. Stir in the milk. Add the flour mixture and stir until the mixture is well blended and smooth. 

Transfer the mixture to the prepared fluted cake pan.

Cook for 1 hour or until a fork inserted into the center comes out clean. The cake should be a golden brown color.

Remove from the oven and let the cake cool for approximately 30 minutes to an hour, and then transfer to a serving tray or dish. 

While the cake is cooling prepare the chocolate glaze by adding all the ingredients to a small pot. Heat the pot on medium-high heat while continuously stiriing the ingredients. Cook until the mixture is well blended.

When the cake is cool, lightly sprinkle the warm glaze over the top of the cake. Cool completely, and enjoy with a cup of tea or coffee, or with your favorite ice cream. 

Yields 10 - 12 servings.

©Rolisweets

Light Chicken Salad

Light Chicken Salad, it's what's for lunch today! You can enjoy this with your favorite bread or alone as a salad.

Ingredients

• 3-4 cooked boneless skinless chicken breast (cubed or broken into small pieces)
• 1 cup of shredded carrots
• 1/2 cup of light Mayonaise
• 1/2 cup of slivered raw almonds
• 1/4 cup of sliced green onions
• 2 Tbsp of dried cranberries
• 1/2 tsp of black pepper
• 1/2 tsp of Emeril's Original Essence

Directions
Combine all ingredients together and chill in the refrigerator for one hour. Enjoy! Makes 6 servings.

©Rolisweets