- Paella Casserole
- Beef Casserole
- Chicken Divan
- Lasagnette of Eggplant and Goat Cheese
- Individual Triffles
- Deviled Eggs
- Petit Fours, Poured Fondant, and Chocolate Ganache
- Variations On The Plain Bisquit
- Radish And Herb Sandwiches
- BBQed Baby Back Ribs
- Pulled Pork Sandwiches
- Grilled Cornbread Salad
- Kelsey’s Stuffed Burgers
- Fireside Steamed Pudding
- Beer Sauced Sausage
- Eric’s Apple Tart
- Apple Cornbread Dressing
- Butternut Squash With Cranberries
- Potato Gratin
- Spiced Cranberry Sauce
- Stuffed Chicken Breasts
Ask 100 people how to make paella and you will 100 different answers. But the one thing they will all have in common is they will all use saffron rice. Paella actually refers to the pan that the dish is cooked in. It must be metal, shallow, have two handles and a lid. This recipe is not as exhorbitant as some. It is easy and very affordable to make.
- 1/2 lb. chorizo or Italian sausage (hot or mild)
- 2-1/2 – 3 lbs. of chicken pieces
- 1 medium chopped onion
- 1 small green pepper chopped
- 1 small red pepper chopped
- 2 cloves of minced garlic
- 2 tomato, chopped
- 1 10 oz. package of saffron rice mix
- 3-1/2 cups of chicken broth
- 1 lb of medium shrimp, peeled and deveined
- 1-1/2 cups of frozen peas
In a large dutch oven, brown the sausage. Remove and drain but save the drippings.
Brown the chicken in the pan drippings and then remove it.
To the pan, add the onion, peppers and garlic and saute until soft. Add the tomato. Pour in the rice mix and the broth and bring to a simmer. Add the sausage back into the rice.
Place the chicken on top of the rice, pushing down into the rice.
Cover and cook in a 375 degree oven for 45 minutes.
Remove from the oven, add the shrimp and peas and then cover.
Bake for another 15 minutes.
This casserole serve 6-8 people but can be cut in half.
- 2 Medium onions, sliced
- 3 Tablespoons butter
- 2 Cups leftover diced cooked beef
- 1 Tablespoon flour
- 1 Can (16 ounces) stewed tomatoes
- 1/2 Cup red Burgundy or Chianti wine
- 1/4 Cup water
- 1 Can (2 ounces) sliced pimientos (optional)
- 3/4 Teaspoon salt
- 1/4 Teaspoon oregano
- Pinch of pepper
- 3 Cups cooked macaroni, drained
- 1-1/2 Cups (6 ounces) shredded Cheddar cheese
In a skillet, cook onions in butter until golden. Stir in beef and brown quickly over high heat, turning frequently. Stir in flour, then add tomatoes, wine, water, pimiento (if using), salt, oregano and pepper. Simmer a few minutes until slightly thickened. In a 1-1/2 quart casserole layer macaroni, meat mixture and cheese covered. Bake in a 400 F. oven 20 minutes or until hot and bubbly. This casserole can be prepared in advance, refrigerated and baked at serving time. Add 15 minutes to baking time.
- 4 1/2 cups cooked chicken or turkey meat chunked
- 20 oz cooked broccoli (spears or cuts)
- 5 tbs. butter divided
- 3 tbs. flour
- 1 1/2 cups milk
- 1 can cream of celery soup
- 3/4 cup mayonnaise
- 1/2 tsp. nutmeg
- 1/3 cup sherry
- 3/4 cups heavy cream – whipped
- 3/4 cup unseasoned bread crumbs
- 1 cup shredded parmesan cheese
Preheat oven to 350 degrees. Drain all liquid from broccoli. Layer broccoli in bottom of 9″ x 13″ casserole dish. Layer chicken/turkey meat on top of broccoli. Set aside. In a medium sauce pan, melt 3 tbs butter over medium heat. Add flour and whisk to combine. Add sherry. When mixture begins to bubble, add milk, mayonnaise, soup and nutmeg. Continue to cook stirring often, until sauce thickens – about 5-6 minutes. Remove from heat. Whip heavy cream until cream is stiff. Gently fold sauce into the heavy cream until combined. Pour over casserole evenly. Melt remaining 2 tbs. butter and combine with bread crumbs. Evenly coat top of casserole with bread crumb mixture. Top with parmesan cheese. Bake casserole for 30-35 minutes or until top of casserole is slightly brown.
Serves approximately 6.
- 2 eggplants, about 2 1/2 lbs total
- Sea salt
- 2 to 4 cups olive oil for frying
- 1/2 cup flour
- 1/2 cup Wondra
- 1/2 tsp ground pepper
- 1 qt tomato sauce
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup finely chopped parsley
- 1/2 pound goat cheese
- 3 tbsp fine dried breadcrumbs
Peel and slice the eggplant lengthwise and sprinkle generously with salt. Place in colander and let drain for at least an hour. Rinse in cold water and pat dry.
Pout the olive oil into a large skillet to a depth of one inch and place over medium heat.
Preheat oven to 3750 degrees.
Season the flour and Wondra with pepper. Dredge eggplant slices on flour both sides. Fry in skillet turning once until light brown about 2 minutes.
Drain on paper towel. Add more oil if necessary to fry all the eggplant.
Spread a thin layer of tomato sauce in the bottom of a 2 1/2 qrt baking dish. Arrange a layer of eggplant over the sauce. Spread on another layer of sauce and sprinkle with 2 tbsp of Parmesan, 1 tbsp of parsley and dot with 1/3 of the goat cheese. Repeat layering twice. Do not press down on the layers. Top with remaining eggplant then another thin layer sauce. Sprinkle with remaining Parmesan abet 3 tbsp and parsley about 2 tbsp and the 3 tbsp breadcrumbs.
Bake until browned and bubbling about 30 minutes. Do not over brown. Let rest before cutting.
Serves 6 as a main course.
Leftovers are awesome put into a grinder roll and topped with fresh mozzarella cheese and placed until broiler until the cheese melts. YUM!
You need left-over cake from the petit fours recipe.
Using the left-over cake from the petit fours (or, just buy a ready made pound cake, slice it up and sandwich jam in between layers), cut it into chunks.
Mix up a batch of any flavor instant pudding according to the package directions.
Layer cake, berries, and pudding into cups, top with whipped cream and a few more berries.
This can also be made in one large bowl instead of individual cups.
- 2 large eggs – beaten slightly in a measuring cup
- 2/3 cup sugar
- 1 cup flour
- 1-1/4 stick unsalted butter – cut into pieces
- pinch of salt
- rind of half a lemon
- couple drops lemon juice
- couple drops of pure vanilla
Measure 1/4 cup eggs into a bowl and add the sugar and flour. Blend, then let rest 10 minutes.
Melt the butter in a pan and let brown slightly. In a small bowl, put in 1 tbsps flour and 1-1/2 tbsp melted butter. Cool the butter over ice.
Blend the cooled butter into the flour batter, along with the rest of the eggs, salt, rind, lemon and vanilla.
Brush the pans with the butter/flour mixture.
Put 1 generous tablespoon of batter in each mold.
Bake at 375 for 15 minutes, until lightly browned on the edges and the centers are “humped”
- 6 hard boiled eggs
- 1/4 to 1/2 cup good mayonnaise
- Salt and pepper to taste
- Paprika or cayenne pepper for garnish
- 1 tablespoon. dry mustard Coleman’s preferred
Peel and slice eggs the long way into halves. Scoop out the yellow yolk and place into a small bowl. Mash well with a fork. Add mayonnaise, salt and pepper and dry mustard. Mix well.
Spoon or pipe back into empty egg halves. Sprinkle with paprika.
Pound cake mix
- Prepare a pound cake mix according to the directions on the package
- Pour into a greased and floured sheet pan with sides
- Bake at 350 degrees for approximately 13 minutes.
- Cool in pan 10 minutes
- Turn out onto a board.
(Alternately, you can purchase an already made pound cake)
- Cut pound cake in half.
- In microwave or on the stove, melt about 5-6 tbsps of jam (use a smooth type jam)
- Brush or spread this melted jam on one half of the pound cake.
- Top with the other half of pound cake.
- Using petit four cutters, cut out different shapes. If you do not have cutters, you can cut out squares and oblongs, free hand, with a knife.
- Holding one piece on a fork, spoon warm fondant or chocolate over small cake, covering it entirely. Let stand at room temperature for about one hour to set.
Decorate with frosting as desired.
Poured Fondant Recipe
- 2 lbs. (8 cups) of confectioners sugar
- 2/3 cup water
- 3 tbsps light corn syrup
- 1 tsp clear vanilla
- food color – optional
In a saucepan, combine all ingredients except food color. Cook over low heat until the sugar is dissolved and mixture is smooth and pourable. Add food color, a drop at a time if you wish.
Pour fondant over small cakes to cover. Let sit at room temp for about an hour until set.
Decorate with frosting as desired.
As an alternative to the poured frosting, you can make a chocolate coating for your petit fours.
In a saucepan, put 4 oz of semi-sweet chocolate and 1/3 cup whipping cream. Melt the chocolate in the cream. When it is all combined and still pourable, coat your cakes.
- 4-1/2 cups sifted all- purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
- 1 to 1-1/4 Cups cold heavy cream
Preheat the oven to 375F.
Sift the dry ingredients into a large mixing bowl.
Cut the butter into dry mixture with pastry blender or 2 knives until mixture resembles coarse meal.
Note: Before adding heavy cream any variety of herbs may be added, such as; chives, caraway seeds, basil etc. about Â¼ cup for a full recipe or 2 tablespoons of a dried herb for 1/2 recipe.
Mixing lightly with fingers, add heavy cream just until the dough holds together. Wrap dough in plastic wrap and chill for at least 1/2 hour before rolling out.
Roll the dough to 1/2 inch thick. Using a biscuit or cookie cutter, cut dough into various shapes.
Butter, or line with parchment paper, a large baking sheet and place biscuits on it.
Bake until golden brown and puffed, 13-15 minutes.
- 24 very thin slices of white bread
- 2 cups thinly sliced radishes
- 36 to 48 arugula leaves, rinsed and drained
- 1/2 cup unsalted butter at room temperature
- 1/2 cup good quality mayonnaise
- salt and freshly ground white pepper
“Mask” each slice of bread with a thin film of butter (masking the bread not only adds flavor to the sandwich, but also protects it from becoming soggy). Then spread each slice with a thin layer of mayonnaise.
Cover one side of each slice with sliced radishes and the other with the arugula leaves. Sprinkle the radish side with salt and pepper and place 1/2 tsp of mayonnaise in the middle of the slice. Cover with the arugula side, pressing gently but firmly. Trim away the crusts and cut on the diagonal to make 4 triangular sandwiches.
Serve immediately or refrigerate, covered with damp paper towels until ready to serve.
- 1/2 Cup (3-1/4 ounces) shortening
- 8 Tablespoons (1 stick, 4 ounces) butter
- 1/2 Cup (4 ounces) brown sugar, firmly packed
- 1/2 Cup (3-1/2 ounces) granulated sugar
- 1/2 Teaspoon salt
- 1 Teaspoon baking powder
- 2 Teaspoons vanilla (or flavoring of your choice)
- 1 Large egg
- 2-1/2 cups (10-1/2 ounces) unbleached all-purpose flour
- 1/2 cup (2 ounces) cornstarch
Beat together shortening, butter in a large bowl until well incorporated. When well blended, add egg, beating until fluffy. Whisk the flour, cornstarch, salt and baking powder in a bowl. Add 1/2 of flour mix, beating gently until just incorporated. Scrap down sides of bowl and beater. Add remaining flour. Beat until just blended. Stir to fully incorporate all ingredients. Divide dough in half and wrap each half in plastic wrap.
Refrigerate for at least 30 minutes.
Preheat oven to 350F.
Remove chilled dough from refrigerator and roll to 1/8 inch thickness on a lightly floured surface. Make cutouts as desired. Place on baking sheet â€“ if baking cookies, lightly grease or use parchment paper â€“ bake for 8 â€“ 10 minutes, until they are lightly browned on the edges. If making tartlets, check half way through baking to make sure shells have not bubbled. If they have, using a fork, touch center of shells several times to deflate dough and continue baking.
- 1 Cup sugar
- 6 Large egg yolks, lightly beaten
- 1/2 Cup lemon juice
- 1/2 Cup (1 stick) unsalted butter, at room temperature
- 1 Tablespoon grated lemon peel
Combine the sugar and egg yolks in a medium saucepan. Gradually stir in lemon juice. Cook, stirring constantly, over low heat, until mixtures coats the back of a wooden spoon (temperature, on a candy thermometer, should read 168F). Do not allow the mixture to boil. Stir in the grated lemon peel at the end of cooking.
Transfer to a non-reactive bowl (such as glass), cover with plastic wrap. Wrap should be placed directly on curd to avoid a skin from forming. Refrigerate for several hours until firm.
- 2-4 racks of baby back ribs
- pork rub mix of your choice
- 1 large onion, quartered
- barbecue sauce
Pre-heat oven to 325 and adjust oven rack to lowest position. Line a large baking pan with foil â€“ a pan large enough to accommodate all of the ribs. Rub ribs well, both sides, with rub mix and place in prepared pan. Add a small amount of water â€“ not even enough to cover the bottom of the pan. Arrange quartered onion around the ribs. Cover pan tightly with foil and place pan on bottom rack of oven. Bake for 1 hour 45 minutes.
When ribs are within 15 minutes of being done, heat gas grill (or start charcoal grill so that coals are ready when ribs are done in the oven.) Spread ribs with sauce and place on prepared grill. Grill 3-5 minutes per side.
- 1 tbsps oregano
- 3 tbsps black pepper
- 3 tbsps coarse salt
- 3 tbsps dark brown sugar
- 3 tbsps paprika
- 1 tsp cayenne
Rub dry rub onto a 6 lb or larger pork butt (Boston butt). Wrap in foil. Heat gas grill on one side only to low. Place butt in pan on side of grill that is not heated. Cook for 6+ hours, basting every 2 hours or so with some of the wet mop, until butt reaches 195-200 degrees when done.
Cool, covered, for about 20-30 minutes. Using two forks, “pull” pork into shreds. Put back into baking pan with the juices and toss with your favorite barbeque sauce.
Make this a day ahead of time.
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 tsp. dark brown sugar
- 1 tsp red pepper flakes
- 1 tbsp. black pepper
- 1 tbsp coarse salt
Blend well and store in squeeze bottle
- 1/2 cup red wine vinegar
- 6 tablespoons minced shallots
- 2 tablespoons Dijon mustard
- 1-1/3 cup olive oil
- Non stick vegetable spray
- Corn bread (Buttermilk cornbread with Monterey Jack Cheese to follow)
- Olive Oil
- 2 small red onions cut into 3/4 inch rounds
- 1 12 oz container cherry tomatoes, halved
- 1 5 oz package baby arugula
- 2 cups packed torn fresh basil leaves
- 1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
- 1/2 cup oil-cured black olives, pitted
For the Vinaigrette
Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
For the Salad
Spray grill rack with nonstick spray. Prepare grill to medium high heat.Cut cornbread into 4 squares remove from pan. Cut each square into four 1 inch wide strips. Brush cornbread strips lightly on all side with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onions with oil and grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
Cut bread into 1 inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
Add tomatoes, arugula, basil, cucumber, and olives to bowl with onions rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.
Buttermilk Cornbread With Monterey Jack Cheese
This cornbread is a little firmer and denser than one made for eating on its own so it will hold up to grilling and tossing with dressing. But store bought works in a pinch!
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup packed coarsely grated Monterey Jack Cheese
- 3/4 cup buttermilk
- 2 large eggs
- 3 tablespoons honey
- 1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 425 degrees. Butter 8x8x2 inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another bowl to blend. Add butter, whisk until blended. Add buttermilk mixture to dry ingredients stir just until combined (do not overmix).
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
- 1 cup mayo (miracle whip)
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped fresh basil
- 2 lbs. of 80% lean 20% fat hamburg
- 1 tablespoon finely chopped fresh garlic
- 1 tablespoon Worcestershire sauce
- Roma or Plum tomatoes (enough for 1 slice for 7 or 8 burgers)
- Bleu cheese (1 slice for 7 or 8 burgers)
- Salt & Pepper
Combine the mayo, red onion, and basil together and set aside.
In a bowl mix together the hamburg, garlic, and Worcestershire sauce.
With the hamburg mixture, make an even number of patties about the size of your palm and relatively thin.
Put a slice of tomato and bleu cheese on half of the patties.
Take the remaining plain patties and place them on top of the stuffed ones pinching them closed tightly.
Salt and pepper one side.
Place the patties on the grill (set to medium) salt and pepper side down and season the other side. The burgers will take about 4 or 5 minutes on each side for a burger to be cooked about medium. For a more well done burger, cook longer.
After the burgers come off the grill let them sit for a few minutes.
Take your favorite kind of roll and spread some of the pre-made mayo on it, add the burger, and some lettuce if you like and ENJOY!
- 1-1/2 cups dried plain bread crumbs
- 3/4 cup sugar
- 2 tbsps flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 6 eggs – separated
- 1 can (21 oz) cherry pie filling
- 2 tbsps melted butter
- 1/2 tsp almond extract
- 1/4 tsp red food coloring
- 1 cup mini chocolate bits
Thoroughly grease an 8 cup tub mold, bowl or large coffee can.
Stir together the bread crumbs, sugar,f lour, powder and salt.
In another bowl, mix the egg yolks, about 2/3 of the can of pie filling, butter, extract and food coloring. Add to crumb mixture and blend.
In a mixture, beat egg whites until foamy. Gradually add 1/4 cup sugar while still beating and beat until stiff peaks form. Fold about 1/3 of the whites into the cherry mixture and blend well. Carefully, FOLD in the remaining egg whites, taking care not to deflate the mixture. Gently fold in the mini chips.
Pour in mold. Cover top of mold either with a cover or heavy duty aluminum foil.
In a large pot with a small rack on the bottom (or small rings), place water up to the top of the rack and bring to a boil. Place mold on top of the rack, turn down the heat to a simmer, and cover pot. After 45 minutes, check to make sure there is still water in the pot. If need be, add a little more water, cover and continue steaming. Check pudding after 1 hours. This might take up to 1-1/2 hours. Pudding is ready when a toothpick inserted into the pudding comes out clean. Remove the pudding from the pot, leave the cover on and let rest 5 minutes.
In the meantime, make the cherry whipped cream:
Beat 1 cup of cold whipping cream with 1/4 cup powdered sugar until stiff. Fold in the remaining pie filling.
Unmold the pudding onto a platter and serve warm with cream on the side.
NOTE: If there is pudding left over, you can reheat the next day by putting one serving size in the microwave and microwaving about 20 seconds.
COMMENT: This pudding is so delicious and so festive looking. It is simple and yet has that WOW! factor. Try it!!
- 2 lbs (2 links) of fully cooked Polish kielbasa cut into 1/2″ slices
- 1 cup beer (not stout)
- 1/4 cup packed brown sugar
- 2 tbsps. corn starch
- 1/4 cup white vinegar
- 1/4 cup yellow mustard
- 1 tbsp. prepared horseradish (not the red one)
In a large saucepan, place the kielbasa and the beer. Simmer covered for 10 minutes.
Mix brown sugar and cornstarch. Stir in the vinegar, mustard and horseradish. Add to saucepan and cook until thick and bubbly.
Serve in a chafing dish or fondue pot (or a slow cooker).
Eric’s Apple Tart
- 1 puff pastry or pie dough
- 3-4 Golden Delicious apples, sliced thin
- 1 tbsp sugar
- 1 tsp cinnamon
- zest of 1 lemon
- 2 oz Jack Daniel’s Bourbon
Preheat oven to 375 degrees.
Using a pie pan or flat pan, press dough into pan and, starting from the outside in, arrange apple slices in some decorative fashion, usually round & overlapping, until dough is covered to the center. Sprinkle cinnamon and sugar around the tops of the apples, then brush Jack Daniel’s to coat apples thoroughly. Spread lemon zest around on top and place in oven for about 25-30 minutes. Best served warm with vanilla bean or French vanilla ice cream.
- 2 cups package stuffing or stale bread
- 2 cups crumbled corn muffins
- 1-1/2 cups chicken broth
- 1/2 cup apple juice
- 2 beaten eggs
- 6 tbsps. butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 Granny Smith apple, peeled and chopped
- 1/2 cup golden raisins (each small box of raisins = 1/4 cup so use 2)
- 1/4 cup chopped fresh parsley
- 1/8 cup chopped fresh sage
- 1/2 tbsp. thyme
- salt and pepper to taste
Combine bread, corn muffins, broth, juice and eggs in a bowl.
In a saute pan, melt the butter and add the onion and celery. Saute until softened. Add this and the remaining ingredients to the bread mixture and mix well. Let cool.
- 4 cups cooked and mashed butternut squash
- 2 eggs, mixed
- 4 tbsps. brown sugar
- 4 tbsps. melted butter
- 1 generous cup of coarsely chopped cranberries
- nutmeg to taste
- 1/2 tsp cinnamon
- salt and pepper to taste
Mix altogether and pour into a greased baking pan. Top with 2 more tbsps of melted butter.
Bake 425 degrees for about 40 minutes
- 8 russett potatoes, peeled and cubed
- 1-1/2 cups whole milk
- 1-1/2 cups heavy cream
- 3 cloves of garlic finely minced
- 1/2 large onion minced
- nutmeg to taste
- salt and pepper to taste
Put all the above ingredients in a pan, bring to a boil, lower heat and simmer for 10 minutes.
Remove from heat.
Grease a casserole dish. Place half of the potato mixture on the bottom of the casserole. Cover with
1 cup of cheese (cheddar, swiss, or gruyere). Put rest of potatoes on top and top with 1 more cup of cheese.
Bake 425 degrees for 24 minutes.
- 1-1/2 cups of cranberry juice cocktail
- 1/4 cup cranberry juice cocktail – hold separately
- 3/4 cup honey
- 1 tbsps grated orange peel
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp. minced peeled fresh ginger
- 3/4 tsp. ground corriander
- 1/2 tsp coarse salt
- 1/2 tsp ground black pepper
- 2 whole cloves
- 1/8 tsp cayenne pepper
- 1 12-oz bag of fresh or frozen cranberries
Combine juice, honey and orange peel in a heavy medium saucepan. Bring to a simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne. Simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf and mix in another 1/4 cup cranberry juice cocktail.
Refrigerate cranberry sauce until well chilled. Can be prepared 3 days ahead. Cover and keep refrigerated.
Use one chicken breast per person
Pound chicken breasts flat between two sheets of wax paper, being careful not to tear the chicken.
Season each breast with salt and peppper.
Put approximately two tablespoons of stuffing at one end and roll up, securing the breast with toothpicks as needed.
(Note: any leftover stuffing can be baked separately in a casserole dish or frozen for later use.)
In a saute pan, melt a little butter and some olive oil. Brown each breast, turning as needed.
Put into a casserole dish and bake at 350 degrees for about 15 minutes.
In the saute pan that you browned the chicken in, leave all the drippings. Add about 2 tbsps of flour and whisk to blend. Cook a minute or two and then add enough chicken broth to make a thick gravy. Taste for seasoning and add salt and pepper as desired. Serve with chicken.