Meal Stack - September 26, 2005

Ingredients

  • Butter
  • Olive oil
  • Bay leaf
  • Red pepper flakes
  • All-purpose flour
  • All-purpose seasoning
  • Salad dressing
  • Salad fixings
  • 4-5 lbs. boneless skinless chicken breast
  • English muffins
  • Canadian bacon
  • 2 pkgs. Hollandaise sauce
  • 2 tomatoes
  • Avocado
  • Asparagus (opt. side)
  • 3 onions
  • Fresh garlic
  • 2 (28 oz.) cans crushed tomatoes
  • Italian seasoning
  • Shredded parmesan cheese (garnish)
  • 1 pkg. fajita seasoning
  • 2 bell peppers
  • Flour tortillas
  • Cheddar cheese (opt. garnish)
  • Pico de gallo (opt. garnish)
  • Sour cream (opt. garnish)
  • Guacamole (opt. garnish)
  • Spanish rice (opt. side)
  • Refried beans (opt. side)
  • 2 bags salad (opt. side)

How to Start Stackin’:

  1. In two separate air tight containers: Combine 1 c. flour and 4 T. all
    purpose seasoning (adjust seasoning to individual taste) to first container; to second container combine 1 cup flour and 1 pkg. fajita seasoning.
  2. Pound flat 4-5 lbs. (approx. 10 breasts) boneless skinless chicken
    breast.
  3. Coat ? of pounded chicken breast with flour mixture in container number
    one.
  4. Pan fry in 2 T. butter until golden brown and cooked through.
  5. Divide in half and store properly for meals #1 and #2. Allow chicken to
    cool completely and store 3-4 days in refrigerator or 3-4 months in freezer.
    To complete meals refer to individual cooking instructions.
  6. With the remaining ? pounded chicken breast, coat with flour mixture in
    container number two.
  7. Pan fry in 2 T. butter until golden brown and cooked through. Store
    properly for meal #3 (refrigerator 3-4 days or freezer 3-4 months). To
    complete meal #3 refer to individual cooking instructions.

Directions

Meal Stack #1: Chicken Benedict




Lightly breaded chicken breast topped with Canadian bacon and tomatoes on toasted English muffins, crowned with sliced avocado and drizzled with hollandaise sauce.

  • 3-4 prepared chicken breasts (see How to Start Stackin’ instructions)
  • 1 pkg. English muffins
  • 2 pkgs. Hollandaise sauce
  • 1 pkg. Canadian bacon
  • 2 tomatoes, sliced
  • 1 avocado, sliced
  • Asparagus (opt. side)


  1. Toast English muffins.
  2. Prepare hollandaise sauce according to package instructions.
  3. Heat prepared chicken breasts and Canadian bacon.
  4. Assemble: Muffin, chicken, Canadian bacon, tomatoes, sliced avocado and
    drizzle with hollandaise sauce.
  5. Serve with asparagus.



Meal Stack #2: Chicken Primavera and Pasta

  • 1 T. olive oil
  • 2 t. fresh garlic, chopped
  • 2 t. Italian seasoning
  • 1 bay leaf
  • 1 t. salt
  • 1 t. crushed black pepper
  • 1 t. red pepper flakes
  • 2 T. parsley, chopped
  • 1 pound Angel Hair Pasta
  • 1 c. onion, chopped
  • 2 (28 oz.) cans crushed tomatoes
  • 3-4 prepared chicken breasts


  1. Cook the pasta according to the package directions.
  2. In a sauté pan, put the oil, garlic, bay leaf and onion, and sauté until
    tender.
  3. Add the tomatoes and seasonings to the pan, and bring to a boil. Cook
    for a couple of minutes and then add in the hot pasta and the prepared chicken cut in julienne strips.
  4. Toss the mixture until well mixed.

    Serve in large bowls and top with the chopped parsley. You can also serve it with a side of shredded parmesan cheese.



Meal Stack #3: Crispy Chicken Fajitas



Crispy breaded chicken breast served with sauteed onions and bell peppers, sour cream, guacamole, cheddar cheese, pico de gallo and flour tortillas.

  • 4-5 prepared chicken breasts
  • 2 onions, sliced
  • 2 bell peppers, sliced
  • 1 pkg. flour tortillas
  • Sour cream (opt. garnish)
  • Guacamole (opt. garnish)
  • Cheddar cheese (opt. garnish)
  • Pico de gallo (opt. garnish)
  • Spanish rice (opt. side)
  • Refried beans (opt. side)


  1. Reheat prepared chicken breast and cut into julienne strips.
  2. In 2 T. butter and any remaining fajita seasoning sauted onions and bell
    peppers until tender.
  3. Assemble fajitas and enjoy.




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