I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
Followed the Hellman's recipe.

They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.

On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> wrote:

> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.

Did you not include the link on purpose? I can look it up or figure
it out (just bought a little over a pound of grated parm-romano mix
from the Italian deli this afternoon)... but it would be nice.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> > wrote:
>
>> I used boneless skinless breasts which I cut in half lengthwise to make
>> them more cutlet-like.
>> Followed the Hellman's recipe.
>>
>> They are ok. Easy, quick and pretty tasty. Nice way to take boneless
>> breasts and make something edible out of them. I'll take some for my
>> lunches.
>
> Did you not include the link on purpose? I can look it up or figure
> it out (just bought a little over a pound of grated parm-romano mix
> from the Italian deli this afternoon)... but it would be nice.

It's just salmon with mayo spread on top and whatever else you fancy ...
baked In this case, chicken

--
http://www.helpforheroes.org.uk/shop/

On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
>
> > wrote:
>
>
>
> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> > Followed the Hellman's recipe.
>
> >
>
> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
>
>
> Did you not include the link on purpose? I can look it up or figure
>
> it out (just bought a little over a pound of grated parm-romano mix
>
> from the Italian deli this afternoon)... but it would be nice.
>


sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.

http://www.hellmanns.com/recipes/det...rusted-chicken

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

> On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
> > On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> >
> > > wrote:
> >
> >
> >
> > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> >
> > > Followed the Hellman's recipe.
> >
> > >
> >
> > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
> >
> >
> >
> > Did you not include the link on purpose? I can look it up or figure
> >
> > it out (just bought a little over a pound of grated parm-romano mix
> >
> > from the Italian deli this afternoon)... but it would be nice.
> >
>
>
> sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

Thanks! It looks like an easy weeknight meal recipe, as does the
"parmigiana" version. Will send the link to DD and DIL ASAP.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

>On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
>> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
>>
>> > wrote:
>>
>>
>>
>> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>>
>> > Followed the Hellman's recipe.
>>
>> >
>>
>> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>>
>>
>>
>> Did you not include the link on purpose? I can look it up or figure
>>
>> it out (just bought a little over a pound of grated parm-romano mix
>>
>> from the Italian deli this afternoon)... but it would be nice.
>>
>
>
>sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
>http://www.hellmanns.com/recipes/det...rusted-chicken
Thank you!

aloha,
Cea

"ImStillMags" > wrote in message
...

> sorry....here it is. I didn't have any Italian bread crumbs, I only had
> panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

Thanks, Mags

--
http://www.helpforheroes.org.uk/shop/

"ImStillMags" > wrote in message
...
>>
> sorry....here it is. I didn't have any Italian bread crumbs, I only had
> panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken
>
I've done something similar but with Dijon instead of mayo. Also a version
with chopped pine nuts added to the mix.
Graham

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

> sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

I made it tonight with skinless, boneless thighs (I skinned and boned
the thighs myself) and did a version of what you did. Hubby LOVED it!
I had some musgovian zucchini and leftover bread crumbs (Panko), so I
cut the zucchini in half lengthwise, coated them with a layer of mayo,
sprinkled the leftover crumbs on them and baked them too.

The skin has turned into chicken "cracklings" and the rendered skin
fat is schmaltz. The bones are turning into chicken stock as we speak
(it's delicious already) and half the boneless meat is in the freezer
for a future meal.




--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> > wrote:
>
>> sorry....here it is. I didn't have any Italian bread crumbs, I only
>> had panko, but I did have an Italian herb blend, so I put that in the
>> mayo.
>>
>> http://www.hellmanns.com/recipes/det...rusted-chicken
>
> I made it tonight with skinless, boneless thighs (I skinned and boned
> the thighs myself) and did a version of what you did. Hubby LOVED it!
> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
> cut the zucchini in half lengthwise, coated them with a layer of mayo,
> sprinkled the leftover crumbs on them and baked them too.
>
> The skin has turned into chicken "cracklings" and the rendered skin
> fat is schmaltz. The bones are turning into chicken stock as we speak
> (it's delicious already) and half the boneless meat is in the freezer
> for a future meal.

Excellent) Everyone is happy in the sf household


--
http://www.helpforheroes.org.uk/shop/

> "sf" > wrote in message

>> I made it tonight with skinless, boneless thighs (I skinned and boned
>> the thighs myself) and did a version of what you did. Hubby LOVED it!
>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>> sprinkled the leftover crumbs on them and baked them too.

I meant to say: I have never found a zucchini recipe that we have really
liked even though I grow the things. That sounds like it might just hit the
spot and I will buy some tomorrow)

--
http://www.helpforheroes.org.uk/shop/

On Sat, 22 Feb 2014 19:01:14 -0800, sf > wrote:

>On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> wrote:
>
>> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>> Followed the Hellman's recipe.
>>
>> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
>Did you not include the link on purpose? I can look it up or figure
>it out (just bought a little over a pound of grated parm-romano mix
>from the Italian deli this afternoon)... but it would be nice.

I'd like the recipe too please, since I just bought pounds of
skinless/boneless breasts from Costco. Handy to have and 2 to a pack
and when I run out of dinner ideas - I try to think creative
boneless/skinless chicken breast ideas.

One of the better but not fancy ones, is to cut and brown the chicken
up in olive oil and then pour coconut milk into it. Simmer and eat.
Kind of good.

aloha,
Cea

On 2/22/2014 7:06 PM, ImStillMags wrote:
> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
Sounds good. Any flour in them?

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
> On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> > Followed the Hellman's recipe.
>
> >
>
> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> Sounds good. Any flour in them?
>
Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
Are you just trying to be nice? That's like a horror from a 15 cent
booklet, bought off a rack in a grocery check out line by an incompetent
late 1960s housewife, but I know it's even worse. It came off the back
label of the jarred mayo jar.
>
> ღ.¸¸.œ«*¨`*œ¶
>
> Cheryl

--B

On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
> On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > Sounds good. Any flour in them?
>
> >
>
> Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> Are you just trying to be nice? That's like a horror from a 15 cent
>
> booklet, bought off a rack in a grocery check out line by an incompetent
>
> late 1960s housewife, but I know it's even worse. It came off the back
>
> label of the jarred mayo jar.
>


I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
and lemon. Get over yourself.

It's just a recipe. It's not the end of the world.

On Sunday, February 23, 2014 11:12:14 AM UTC-6, ImStillMags wrote:
> On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
>
> > On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> >
>
> > > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > >
>
> >
>
> > > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > >
>
> >
>
> > > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > Sounds good. Any flour in them?
>
> >
>
> > >
>
> >
>
> > Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> >
>
> > Are you just trying to be nice? That's like a horror from a 15 cent
>
> >
>
> > booklet, bought off a rack in a grocery check out line by an incompetent
>
> >
>
> > late 1960s housewife, but I know it's even worse. It came off the back
>
> >
>
> > label of the jarred mayo jar.
>
> >
>
>
>
>
>
> I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
>
> and lemon. Get over yourself.
>
>
>
> It's just a recipe. It's not the end of the world.

That Hellman's garbage is made with soybean oil, the cheapest,
shittiest veg oil, and there's more soy oil than olive oil, so
they're taking you for a fool. It's also got whole eggs in it,
which have no place in mayonnaise. Same thing for vinegar and
sugar. And I don't know why they'd need modified potato starch.
There's way more vinegar than lemon juice too. That shit isn't
mayonnaise.

--B

On Sunday, February 23, 2014 9:57:04 AM UTC-8, Bryan-TGWWW wrote:
> On Sunday, February 23, 2014 11:12:14 AM UTC-6, ImStillMags wrote:
>
> > On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
>
> >
>
> > > On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> >
>
> > >
>
> >
>
> > > > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > Sounds good. Any flour in them?
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> >
>
> > >
>
> >
>
> > > Are you just trying to be nice? That's like a horror from a 15 cent
>
> >
>
> > >
>
> >
>
> > > booklet, bought off a rack in a grocery check out line by an incompetent
>
> >
>
> > >
>
> >
>
> > > late 1960s housewife, but I know it's even worse. It came off the back
>
> >
>
> > >
>
> >
>
> > > label of the jarred mayo jar.
>
> >
>
> > >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
>
> >
>
> > and lemon. Get over yourself.
>
> >
>
> >
>
> >
>
> > It's just a recipe. It's not the end of the world.
>
>
>
> That Hellman's garbage is made with soybean oil, the cheapest,
>
> shittiest veg oil, and there's more soy oil than olive oil, so
>
> they're taking you for a fool. It's also got whole eggs in it,
>
> which have no place in mayonnaise. Same thing for vinegar and
>
> sugar. And I don't know why they'd need modified potato starch.
>
> There's way more vinegar than lemon juice too. That shit isn't
>
> mayonnaise.
>
>
>
> --B

So make your own mayo and use it. Easy peasey. I don't know why you have to berate other people so.

"ImStillMags" > wrote in message
...
> I used boneless skinless breasts which I cut in half lengthwise to make
> them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless
> breasts and make something edible out of them. I'll take some for my
> lunches.

good idea)

--
http://www.helpforheroes.org.uk/shop/

I like Broiled Chicken Breast.
Really really flavor and delicious!
https://club.cooking/recipe/broiled-chicken-breast/
Try it!

On 7/18/2019 3:35 PM, wrote:
> I like Broiled Chicken Breast.
> Really really flavor and delicious!
> https://club.cooking/recipe/broiled-chicken-breast/
> Try it!
>
I'm sorry, who are you? Only stupid people click on arbitrary links
from gmail (googlegrouper) strangers. If you post the written recipe
here without a link, then perhaps I'll consider it.

Meanwhile, I have had a recipe for chicken with grated parmesan all my
life. I don't need you to tell me how to make it. Offer up something
more than a link to some SPAM.

Jill

On Thursday, July 18, 2019 at 2:49:56 PM UTC-5, jmcquown wrote:
>
> On 7/18/2019 3:35 PM, wrote:
>
> > I like Broiled Chicken Breast.
> > Really really flavor and delicious!
> > https://club.cooking/recipe/broiled-chicken-breast/
> > Try it!
> >
> I'm sorry, who are you? Only stupid people click on arbitrary links
> from gmail (googlegrouper) strangers. If you post the written recipe
> here without a link, then perhaps I'll consider it.
>
> Meanwhile, I have had a recipe for chicken with grated parmesan all my
> life. I don't need you to tell me how to make it. Offer up something
> more than a link to some SPAM.
>
> Jill
>
We've picked up a spammer who is trying their best to direct traffic to their
site.

On 7/18/2019 3:56 PM, wrote:
> On Thursday, July 18, 2019 at 2:49:56 PM UTC-5, jmcquown wrote:
>>
>> On 7/18/2019 3:35 PM, wrote:
>>
>>> I like Broiled Chicken Breast.
>>> Really really flavor and delicious!
>>> https://club.cooking/recipe/broiled-chicken-breast/
>>> Try it!
>>>
>> I'm sorry, who are you? Only stupid people click on arbitrary links
>> from gmail (googlegrouper) strangers. If you post the written recipe
>> here without a link, then perhaps I'll consider it.
>>
>> Meanwhile, I have had a recipe for chicken with grated parmesan all my
>> life. I don't need you to tell me how to make it. Offer up something
>> more than a link to some SPAM.
>>
>> Jill
>>
> We've picked up a spammer who is trying their best to direct traffic to their
> site.
>
It's reminiscent of the days of "Got any recipes from Europe?" LOL Some
of us old timers would say "school must be out". Don't ask me why
spammers with gmail addresses appear more often in the Summer.

At any rate, I did post about and a picture of MY baked chicken drummies
crusted with Panko breadcrumbs and grated parmesan. Don't need help
from some click-bait Spammer.

Jill