Monday, February 20, 2012

Chicken Francese and Stuffed Potatoes

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
  1. Season flour with salt and pepper and combine eggs with water for egg wash.
  2. Heat the oil over medium high
  3. Cover chicken on both sides with flour and dip into egg wash.
  4. When oil is hot place chicken in pan and brown both sides.
  5. Add wine and chicken broth over chicken and squeeze lemons on top.
  6. I placed lemon halves in pan around the chicken after I squeezed out the juice to keep a nice lemon flavor.
  7. Keep cooking till chicken is completely cooked and sauce thickens up.
  8. 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
  1. Preheat oven to 350.
  2. 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.
  3. Brush inside of potato with melted butter and sprinkle with salt and pepper.
  4. Sprinkle with shredded cheese and cooked bacon you crumbled.
  5. Crack egg on top of each potato and sprinkle with some more cheese and bacon.
  6. Bake for 20 minutes, egg whites should be set and yolks set.

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