Chicken Swiss Crisscross, great left over chicken recipe

2 8-ounce cans refrigerated crescent dinner rolls
4 cups chopped cooked chicken or turkey
2 cups chopped broccoli cooked and drained
1 1/2 cups shredded natural Swiss cheese
one quarter cup chopped onion
two tablespoons Dijon mustard
one half teaspoon poultry seasoning
a dash of salt and pepper
one beaten egg

Heat oven to 375° F. Separate one can of dough into two long rectangles. Press into bottom and 1/4″ up sides of an ungreased 15 x 10 inch pan. Bake at 375° for six to eight minutes or until light golden brown.
In a large bowl; combine chicken, broccoli, cheese, onion, mustard, poultry seasoning, salt and pepper. Mix well. Spoon chicken mixture over partially baked crust.
Separate remaining can of dough into two long rectangles and seal perforations. Cut each lengthwise into five strips. Arrange six dough strips lengthwise over chicken mixture. Cut remaining four strips in half crosswise. Arrange eight strips crosswise over lengthwise strips. Brush with egg. Bake at 375° for 18 to 23 minutes or until deep golden brown. Makes about eight servings.

left over Chicken recipe, chicken crisscross

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Chicken Cacciatore recipe

2 - 2 lb chicken broilers, cut up into portion size pieces
one quarter cup butter
1 cup onions chopped fine
1 cup green pepper chopped fine
three cloves garlic peeled, chopped, and minced
1 - 2 lb can tomatoes
1 cup tomato sauce
1 cup dry red wine
1 teaspoon sea salt
one quarter teaspoon black pepper
three bay leaves
one half teaspoon thyme, crushed

Melt the butter in a large skillet that has a tight-fitting cover. Brown pieces of chicken evenly on all sides in the melted butter.
In the skillet, add the onions, green pepper, garlic, tomatoes, and tomato sauce. Mix evenly, then stir in the red wine, salt, and pepper. Add the bay leaves and thyme. Cover tightly and cook over low heat for 35 minutes. Turn the chicken pieces over once during this cooking. The chicken is done if you can pierce the thickest portions with a fork. Serve chicken with cooked spaghetti or cooked broad egg noodles. Serves six.
Chicken Cacciatore

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Medallions of Beef Steak grilled on the table top

This is an exciting and individual way to cook steak medallions on the table top! Each guest can cook their own steaks to their meet their personal taste. Ideally you will need an electric grill that fits on the table top of an island stove.

You will need:

1 lb of aged beefsteak – These can be cut into medallions of a quarter to half an inch in size. Beef tenderloin is perfect for this dish or New York strip and sirloin. However, if preferred, lamb chops are an ideal substitute.

Quarter of a cup of Italian parsley – chopped
Coarse black pepper – ground
Sea salt flakes
Quarter of a cup of toasted and salted pine nuts
The zest of one orange or tangerine
The zest of half a lemon
Extra virgin olive oil
To taste: ground black pepper and fine sea salt

1. Season beef medallions with salt and pepper and leave at room temperature.
2. Preheat grill or grill pan to a medium heat.
3. Combine lightly together parsley, pine nuts, citrus zest, a little olive oil and coarse pepper and salt flakes.
4. Beef medallions should be cooked to either rare or medium rare.
5. When the medallions of beef are cooked sprinkle a little gremolada on the top of each.
6. The beef medallions are served on a bed or rice, risotto, potatoes, polenta or salad. Or, more informally, as a steak sandwich on honey wheat baguette bread.

beef medallions grilled

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