Boneless chicken is seasoned and oven-fried for great taste that’s quick and easy enough for any day of the week.
Makes 5 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
1/4 cup flour
1 1/2 teaspoons Lawry’s Seasoned Salt
1/2 teaspoon McCormick Oregano Leaves
1/4 teaspoon McCormick Black Pepper, Ground
1 1/4 pounds boneless skinless chicken breast halves or thighs
1/4 cup milk
1 tablespoon butter, melted
Preheat oven to 425°F. Spray 15x10x1-inch baking pan with no stick cooking spray. Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter. Bake 15 to 20 minutes or until chicken is cooked through.
Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.
Flavor Variation: Use 1 teaspoon McCormick Perfect Pinch Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.
Nutrition information, per serving: Calories: 190; Fat: 6g; Carbohydrates: 6g; Cholesterol: 80mg; Sodium: 457mg; Fiber: 0g; Protein: 28g
Hearty Beef Stew with Roasted Vegetables
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
4 vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
1medium onion, cut into 1/2-inch pieces
2tablespoons olive oil, divided
1 1/2pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken stock OR chicken broth can be used
1/4 cup dry red wine or apple juice
1/2 teaspoon salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1/2 teaspoon McCormick Thyme Leaves
3 McCormick Bay Leaves
Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.
Serving Suggestion: Serve stew over cooked brown rice or whole grain pasta.
Nutrition information, per serving: Calories: 261; Fat: 10g; Carbohydrates: 16g; Cholesterol: 56mg; Sodium: 328mg; Fiber: 3g; Protein: 25g