Thanks to pinterest I found a recipe for these egg stuffed baked potatoes that looked awesome. I wasn't sure what to make it with, so made it with Chicken Francese my favorite.
Chicken Francese
- 4 skinless chicken breasts (thin cut)
- flour for dredging
- salt and pepper
- 3 lg eggs
- 3 tbsp water
- 1/4 extra virgin olive oil
- 3 lemons, sliced in half
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 tbsp butter
- 1/4 cup chopped parsley
- Season flour with salt and pepper and combine eggs with water for egg wash.
- Heat the oil over medium high
- Cover chicken on both sides with flour and dip into egg wash.
- When oil is hot place chicken in pan and brown both sides.
- Add wine and chicken broth over chicken and squeeze lemons on top.
- I placed lemon halves in pan around the chicken after I squeezed out the juice to keep a nice lemon flavor.
- Keep cooking till chicken is completely cooked and sauce thickens up.
- Sprinkle with parsley before serving.
Egg Stuffed Baked Potatoes (from the village cook)
- Baked potatoes, slightly cooled
- melted butter
- salt and pepper
- shredded cheese
- eggs
- crisp bacon
- Preheat oven to 350.
- Once baked potatoes are cooled, slice a layer off the top and use a spoon to scoop out the insides. Leave a thin layer of potato against the skin.
- Brush inside of potato with melted butter and sprinkle with salt and pepper.
- Sprinkle with shredded cheese and cooked bacon you crumbled.
- Crack egg on top of each potato and sprinkle with some more cheese and bacon.
- Bake for 20 minutes, egg whites should be set and yolks set.
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