Ingredients:
4 boneless, skinless chicken breast halves
2 Tbsp soy sauce
2 Tbsp light bottled Italian salad dressing
6 Tbsp catsup
1/2 tsp dill weed
1/2 tsp garlic powder
1/2 tsp Greek seasoning
1/2 cup white wine
2 Tbsp cooking oil
2 Tbsp butter
- fresh dill sprigs
Servings: 4
Instructions:
In medium bowl, mix together soy sauce, Italian dressing, catsup, dill weed, garlic powder, Greek seasoning and wine; set aside. In large frypan over medium-high heat, place cooking oil and butter. Add chicken and lightly brown on both sides. Cover and cook about 10 minutes more or until fork can be inserted in chicken with ease. Drain pan and pour sauce mixture over chicken. Cover and simmer about 10 minutes more. Arrnage chicken on platter and pour sauce over top. Garnish with dill sprigs.
Ingredients:
6 pork loin chops, cut 1/2-inch thick
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
- Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tablespoons packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired
Recipe Number: 266
Servings: 6
Minutes of prep time: 20
Minutes of cook time: 60 Nutritional analysis per serving: calories: 396 grams of fat: 14 mg. cholesterol: 86 mg. sodium: 310
Instructions:
Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F. for 1 hour, until pork chops are very tender. Drizzle with maple syrup, if desired.
