rosey Profile - Allrecipes.com (12689412)

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rosey


rosey
 
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Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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Recipe Reviews 3 reviews
Asparagus and Mozzarella Stuffed Chicken Breasts
I made this last night, my husband and I enjoyed the dish, but I'm giving the dish 4 stars since I tweaked the recipe quite a bit. I always read the reviews and most of the time use the original recipe as a starting point. I am on a restricted saturated fat diet and this is how I prepared the dish and I hope this is helpful to all. I roasted my asparagus in the oven with olive oil, salt and pepper at 400 for 6 minutes, let them cool while I prepared the chicken, which I took Panko bread crumbs added dried parsley flakes and I use a garlic and roasted red pepper seasoning from McCormick. I then used Olive Oil mayo and some Go Veggie parmesan cheese and made a paste. I then seasoned my chicken w/salt and pepper and placed a slice of Go Veggie Swiss cheese on the cutlet, then the asparagus and rolled, then taking a spatula spread the mayo mixture and then roll into the panko bread crumbs and place in a greased baking pan. I cooked the chicken for 20 minutes, turning after 10 minutes. They did come a little dry due to the fat free cheese, next time I will use a metal or foil pan (I used glass) and deglaze the pan w/some broth and white wine to create a sauce. The flavor and concept of this dish is terrific. I served w/sautéed mushrooms and a seasoned faro. I will definitely be making this again.

0 users found this review helpful
Reviewed On: Jun. 3, 2015
Almost No Fat Banana Bread
Second time I made this recipe, liked it the first time and loved it the second. I did use some of the suggestions offered by other reviews, I used 1/3 cup oatmeal, 3 very ripe bananas moderately mashed, I like a little texture, 1/2 cup or scant more whole wheat flour and 1/2 cup white flour. I decreased the sugar to 1/2 cup and I used sugar in the raw and I also added 1/2 cup of raisins, but next time I will add 2/3 cup, I also soaked the raisins in hot water before mixing into the batter and I used 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. The bread is a tad rubbery but extremely flavorful.

1 user found this review helpful
Reviewed On: Nov. 6, 2012
Honey Mustard Grilled Chicken
Amazing ~ this is my first review and I use All Recipes, recipes all of the time, but I had to rate this recipe, the honey mustard was outstanding, the recipe was extremely easy and I did not have steak sauce so I used a reviewers suggestion and added worcestershire sauce and I am on a very strict low fat diet so I used low fat mayonnaise. I did find that the 1/3 cup dijon mustard was a little too pungent so I added more honey to balance out the heat of the mustard. I marinated the chicken for about 1 hour at room temperature and saved some dressing for basting and I served over a salad. I'm sorry I did not make a double batch to use the dressing for my salad. I will be making this recipe again.

1 user found this review helpful
Reviewed On: Apr. 25, 2012
 
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