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Stuffed Pork Chops
2 tablespoons vegetable oil, 1
2
⁄
3
cups water
divided
1
⁄
4
cup butter or margarine
1
⁄
2
cup chopped green pepper 6 pork chops, 1 inch thick
1
⁄
4
cup chopped onion Salt and pepper
1
⁄
2
cup whole kernel corn
3
⁄
4
cup water
1 6-ounce package stung mix
1
⁄
2
teaspoon chicken avor instant
for pork bouillon
Heat 1 tablespoon oil in skillet at 225°. Add green pepper and onion; cook until tender, about 5 minutes. Stir in corn.
Remove vegetable mixture from skillet. Clean skillet.
Make stuffing mix in skillet according to package directions, using 1
2
⁄
3
cups water and
1
⁄
4
cup butter; cook at 200° for 4
minutes. Stir in vegetable mixture. Cut pockets in pork chops; spoon stuffing into each chop. Wrap remaining stuffing in
aluminum foil; reserve. Clean skillet.
Heat remaining 1 tablespoon oil in skillet at 325°. Add pork chops; cook until browned, about 4 minutes on each side. Pour
off excess drippings. Sprinkle chops lightly with salt and pepper. Add
3
⁄
4
cup water and bouillon; heat until boiling. Reduce
heat to simmer, between Warm and 200°; cook, covered, until pork chops are tender, 45 minutes to 1 hour; turning after
20 minutes. Add more water, if necessary. Add reserved foil package of stuffing to skillet during last 20 minutes of cooking
time.
4 to 6 servings
Chicken Piccata
4 boneless skinless chicken breast 1 tablespoon vegetable oil
halves (about 1
1
⁄
4
pound) Salt and pepper
Flour 2 to 4 tablespoons dry sherry
2 tablespoons butter or margarine 2 to 3 tablespoons lemon juice
Pound chicken breasts lightly to
1
⁄
4
-inch thickness; cut into serving pieces. Coat chicken lightly with flour. Heat butter and
oil in skillet at Warm until butter is melted. Add chicken; cook at 325° until browned, 3 to 4 minutes on each side. Remove
chicken, sprinkle lightly with salt and pepper.
Reduce heat to 225°. Add sherry and lemon juice to skillet; cook until sauce is thickened, scraping drippings from bottom
of skillet with plastic or wooden utensil. Return chicken to skillet; cook 2 minutes, turning chicken to coat with sauce.
Serve sauce over chicken.
4 servings
Pesto Chicken Sandwiches
4 boneless skinless chicken breast 8 thin slices tomato
halves (about 1
1
⁄
4
pounds) 8
1
⁄
2
-ounce slices provolone cheese
1 tablespoon olive oil 3 tablespoons butter, melted
1
⁄
2
cup prepared pesto sauce
8 slices crusty sour dough bread,
1
⁄
4
inch thick
Pound chicken breasts lightly until even in thickness. Heat skillet at 325°. Add oil and chicken; cook until chicken is cooked
through, about 4 to 5 minutes per side. Remove from skillet; cool completely. Slice chicken into
1
⁄
4
-inch strips.
Spread 1 tablespoon pesto on one side of each bread slice. Divide chicken evenly between 4 of the slices. Place 2 slices each
of tomato and cheese over chicken. Cover with remaining bread slices, pesto side facing cheese.
Brush outside of each sandwich with melted butter. Heat skillet at 325°. Toast sandwiches until bread is golden and cheese
is melted, about 2 to 3 minutes per side.
Preparation Tip: Chicken may be cooked in advance and refrigerated until needed.
4 servings
10