Crazy Chocolate Caramel Cookies - Mindee

I made these the other day from the "Best of the Best from UTAH Cookbook" that my sisters gave to me as a B-Day gift. I thought they were delicious and will make them again!!!

1 (181/2 oz.) package chocolate cake mix ( I used German)
1/2 cup oil
2 eggs, slightly beaten
Rolo Candies

Heat oven to 350 degrees. In large bowl, combine cake mix, oil and eggs. Blend well. Place a Rolo candy in the center of a piece of dough. Roll the dough in a ball around the Rolo. Place on ungreased cookie sheet 2 inches apart. Bake 8-10 minutes. Cool 1 minute and remove from cookie sheet. Makes 4 dozen cookies.

I did add about a 1/2 cup chopped walnuts to this and loved it!

Chicken Marsala with Herb Rice Pilaf - Cindee Backus

I love to order this meal anytime we eat at the Gardens in Cedar City, however I can honestly say that after trying this recipe that I am just as satisfied with the home made version. Enjoy!

4 chicken breast boneless skinnless

1 large egg lightly beated

Regular flour

2 T butter

2 cups fresh portabella mushrooms chopped

1 Cup Holland House Marsala cooking wine (found at Wal-Mart)

1 Cup heavy cream

Italian cheese blend

1 T fresh parsley (optional)

1/2 t. salt

1/4 t. pepper

Dip chicken in egg, and dredge in flour. brown chicken in butter in a large skillet over med-high heat. Remove chicken and set aside (at this time you can finish baking in the oven or return to pan later and cook on med for 10-12min until juices run clear). Reserve drippings in skillet and add more butter if needed and mushrooms over med-high heat, stirring constantly until tender (I also add a little bit of the cooking wine during this process so the mushrooms can better absorb the flavor). Add chicken, Marsala and remaining ingrediants and top chicken with cheese and sprinkle cheese in sauce. I like to top rice with sauce so I double sauce recipe. I also take the mushrooms out and finish cooking chicken in sauce until sauce thickens slightly then I add in the mushrooms and serve. Yummy!

Herb Rice Pilaf

1/2 cube of butter

1-1/2 C. raw rice

3/4t. salt

1/8t. pepper

Fresh lemon tyme (or dried tyme) to taste 1/2-1 teaspoon

nutmeg to taste (1/8-1/4t.)

2 T minced onion

3 C. chicken broth

Melt butter in a skillet and brown the rice and onion, stirring until golden brown. Pour into a 2 qt. casserole dish. Add the broth and remaining ingrediants. Mix well. Cover and bake in a 400 degree oven for 30min. Stir well and then bake for 15min longer. Perfect!

Pumpkin Soup/Cheesy Onion French Bread - Linda

Pumpkin Soup:

1 onion, chopped
1/4 cup butter
2 T. flour3 cups water
1 16-oz can pumpkin or 2 cups fresh pumpkin
4 teas. chicken bouillon or four bouillon cubes
1 T. tomato paste
1 teas. sugar
1/8 teas. white pepper
2 cups half and half

In a 3-quart saucepan over medium heat, saute onion in butter for 5 minutes or until clear. Add flour. Cook and stir for 1 or 2 minutes. Add water, pumpkin, bouillon, tomato paste, sugar and pepper. Stirring, bring to a boil; reduce heat to low and simmer for 15 minutes or until onions are tender. Remove from heat: cool slightly. Place half of the mixture at a time in blender, cover. Blend at high speed for 30 seconds or until very smooth. Return mixture to saucepan. Stir in half and half. Thin with milk to desired consistency. Over low heat, bring to just under boiling. Serve in individual bowls with a garnish of nutmeg if desired. To use fresh pumpkin, simply cut it in half, scooping out all the seeds. Place in a shallow baking dish with about an inch of water. Covering with foil makes clean up a snap. Bake at 350 for about an hour or until pumpkin can be pierced easily with a fork. Cool, then scoop out the pulp with a spoon.

Cheesy Onion French Bread

2 cups shredded Italian cheese blend
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup green onions, diced
1 loaf unsliced French Bread, halved lengthwise.

In a bowl, combine everything. Spread over cut sides of bread. Place on a baking sheet. Bake @375 degrees for 12-15 minutes or until cheese melts.

Raspberry Dessert - Mindee W.

I first tried this at a Relief Society function. It is elegant, easy, and delicious. The crust was my favorite part. For my B-Day we ate this instead of cake!

Ingredients:
1/2 gallon vanilla ice cream

Crust:
1 cube butter
1 cup brown sugar
2 cups Rice Krispies
1 cup coconut
1 cup walnuts, chopped

Raspberry Danish Dessert
1 bag. frozen raspberries

Melt butter in a sauce pan. Stir in brown sugar until combined. Then add Rice Krispies, coconut and walnuts. Press down in a 9x13 cake or glass pan. Freeze for about 10 min. Meanwhile set out vanilla ice cream so it can soften. When crust is set scoop ice cream on top of crust and spread evenly. Cover and freeze for a few hours or overnight. Just before serving prepare danish dessert according to directions for the "fruit sauce" on the package. Add raspberries. Serve warm or cold over ice cream squares.

Best Of Both Worlds Breadsticks - Mindee W.

Along with our pizza today I decided to double the dough recipe and make bread sticks. I was in the mood for something sweet and savory and this is what we ended up with.

So see ... you can have it all!!!

Savory Half:

1 Tb. olive oil

garlic salt

oregano

Parmesan cheese

1/2 cup pizza sauce

Sweet Half:

1 Tb. melted butter

cinnamon sugar with a pinch of pumpkin pie spice mixed in.

Vanilla Icing:

I kind of eye balled it. It was about 1 cup powdered sugar, 1-1/2 Tb. softened butter, a splash of vanilla and milk to make an icing consistency. I just stirred vigorously with a spoon.

Place dough into pan. Spread one half with melted butter and the other half with olive oil (you could also just do the whole thing in butter). Score the dough, cutting in half and in strips. Let raise for about 30 min. For savory half sprinkle, garlic salt, oregano, and parm. cheese. For sweet half sprinkle on cinnamon sugar. Bake for about 12 min at 400 degrees. Remove to individual plates. In a plastic baggie spoon in vanilla icing. snip off tip. Drizzle on cinnamon sticks that have been cooled but still a little warm. I also reserved about 1/2 cup of pizza sauce to serve with the savory bread sticks. Enjoy!

Freezer Crescent Rolls- Lacee D.

Freezer Crescent Rolls
These are SO easy and amazingly delicious!

TIME: Prep: 30 min. + freezing Bake: 15 min.
Ingredients:
3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Clam Chowder - Linda Brindley Chipman

This is a thinner chowder than most I have tasted but the best one I have ever tasted.

4 T. butter
1 large onion, minced
½ cup minced celery
¼ cup finely chopped carrots
2 cloves garlic minced
1 T. flour
¼ teas. Dill weed
6 cups water
4 chicken bouillon cubes
1 teas. Worchestershire sauce
3 cups cubed potatoes ( I used red potatoes and loved them)
¼ teas, black pepper
1 ½ cups of half and half
3 cans chopped clams with juice

Directions:
Heat butter in large skillet over medium heat. Stir in onion, celery, carrots and garlic and cook until soft. Stir in flour and dill weed. Mix in water, bouillon cubes and Worcestershire sauce. Add potatoes and season with black pepper. Cook until potatoes begin to soften, about 10 minutes. Stir in milk and clams with juice. Continue to simmer 15-20 minutes more. I mixed a few more tablespoons of flour with a little cold water and added it here to make it just a little thicker but I like it on the thin side. I love this soup.

Cheddar Biscuits

I made these quick and yummy biscuits the other night and thought they were really good. They taste similar to the biscuits they serve you at Red Lobster.

2 C. bisquick
3/4 C shredded sharp cheddar cheese (I used colby jack)
1/2 C cold water
1/4 C butter
1/2 t. garlic powder
1/2 t. italian seasoning
1 tsp parsley flakes

mix first 3 ingrediants. Roll out on lightly floured board and cut with biscuit ring about 1 inch thick. Place biscuits on ungreased cookie sheet pan. Melt butter and stir in remaining ingrediants. Brush biscuits with butter mixture. Bake 450 degrees for 8-10 min.

Chocolate Chip Zucchini Bread - Lacee D.

1 C. white sugar
1 C. brown sugar
3 eggs beaten
3/4 C. oil
1/4-1/2 C. applesauce (I like the peach-mango kind of ANY kind will work)
2 C. grated zucchini
1 TB. vanilla
3 C. flour (sifted)
1 tsp. salt
1 tsp. soda
3 tsp cinnamon
1/4 tsp. baking powder
1 cup chocolate chips:divided

Combine sugar, oil, and eggs until well blended. Add zucchini and vanilla, mix well. Add dry ingrediens. Add 1/2 C. chocolate chips and stir together. Pour into greased and floured 9x13 pan. Pour remaining chocolate chips over the top and gently press them into the batter. Bake at 350. Check using the toothpick test at 45 minutes. Enjoy!

Sausage-Stuffed Jalapenos - Mindee W.

This is for all you risk takers out there. I thought these were pretty darn tasty even though my hubby is not a pepper fan (which was ok, more for me to eat!) Besides seeding these I would also recommend stripping out all of the membranes so they are not to hot. I also halved the recipe!

Ingredients:

1 lb. bulk pork sausage

1 pkg. cream cheese (8 oz.)

1 cup shredded Parmesan cheese

22 large jalapeno peppers, halved lengthwise and seeded

Mozzarella cheese

Ranch dressing optional

Cook sausage until no longer pink and drain. In a mixing bowl mix cream cheese and Parmesan cheese. Fold in sausage. Spoon about 1 tablespoon into each jalapeno shell. Place in a baking dish that has been sprayed with Pam. Bake uncovered at 425 degrees for 15-20 minutes. Top each pepper with Mozzarella cheese the last few minutes of baking and serve with Ranch dressing if desired. Yield 44 appetizers.

FRESH SUMMER RECIPES - MINDEE W

BAKED MUSROOM CHICKEN WITH
TOMATO BASIL BRUSCHETTA


Baked Mushroom Chicken - Mindee W.
This received a 9/10 review. Yummy!

Ingredients:
4 boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
3 Tb. butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup preshredded Italian Blend Cheese
grated Parmesan
sliced green onions

Flatten each chicken breast half to 1/4 inch thickness. Pour flour in a zip lock bag. Add chicken a few pieces at a time and shake to coat. In a large skillet brown chicken in 2 Tb. butter on both sides ( I also seasoned with salt and pepper). Place chicken in a baking dish. In the same skillet add remaining butter and saute mushrooms until tender. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 min. until liquid is reduced to 1/2 c. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until juices run clear. 4 servings.

Tomato Basil Bruschetta - Mindee W.
Very flavorful! Great way to use up garden produce!

Ingredients:
3 Tb. olive oil divided
1 loaf Italian bread cut into 1/2 inch slices
1-1/2 cups chopped seeded tomatoes
2 Tb. chopped fresh basil
1 tsp. red wine vinegar
1 tsp. minced fresh parsley
1 garlic clove minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper

Brush one side of each slice of bread with oil about 2 Tb. altogether. Place on a baking sheet oil side up. Bake for 10 minutes at 350 degrees. Meanwhile mix remaining ingredients in a bowl. Top bread with tomato basil mixture just before serving. Drizzle remaining 1 Tb. olive oil on top. Can sprinkle with Parmesan cheese if desired.

TRIPLE BERRY PIE

Triple Berry Pie - Mindee W.
This pie was very simple to make. Next time I might use more raspberries, but Alan liked it just the way it was. The filling had a good flavor and was not to runny.

Ingredients:
Pastry for double-crust pie (store bought or make your own)
1 egg white
2 Tb. water, divided
1 cup plus 1 Tb. sugar, divided
1/4 cup cornstarch
1 to 2 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
(or whatever combo you like)

Place one crust on bottom of pie plate. Beat egg white and water and brush over crust. In a bowl combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in berries. Pour into crust. Top with remaining crust, cut around edges and pinch to seal. Brush top crust with remaining egg water. Sprinkle with remaining sugar and cut slits in top of crust. Bake at 400 degrees for 50-60 minutes or until crust is brown and filling is bubbly. After about 30 minutes of cooking I cover the edges with tinfoil to prevent them from burning. Let cool and serve with ice cream!

Ka-Bam Kabobs - Mindee W.

I got this recipe from Emril off the food network. The meat was so yummy. It kind of had a beef jerky flavor and the veggies tasted great! In this recipe he bakes the skewers, but I decided to grill them which was super yummy. I will make this recipe again. I have also used the baby bam seasoning in other things.


Ingredients
8 ounces button mushrooms
1 medium yellow onion, peeled
1 large green or red bell pepper
1 1/2 pounds beef sirloin, fat trimmed
1 tablespoon Baby Bam, recipe follows
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon chopped garlic
Wood or metal skewers

Directions
Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil. Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium. (or you can grill them)

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup

Fish Recipes - Mike and Cindee Backus

BARBECUED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO-MIKE BACKUS
my hubby found this recipe and I about died when I tasted it. It takes more effort than the recipes below, but is well worth it.
Barbeque Rub;
2T paprika
1T chile powder
2t. ground cumin
2 t. brown sugar
1 t. cayenne/red pepper
1 t. salt
1 t. ground black pepper

Yellow Pepper-Cilantro Pesto;
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 glove garlic, chopped
2 T pinenuts
1 C. chopped fresh cilantro
3 T grated parmesan
1/2 C. extra virgin olive oil
1 t. salt
1 t. ground black pepper

Mahi mahi;
4 mahi mahi fillets, 8oz each
4 teaspoons olive oil
"Barbeque" rub
cilantro leaves
Directions; combine rub ingredients in a small bowl. Place peppers,garlic,pine nuts,cilantro and cheese in a food processor and process until combined. With motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat grill to high. bursh each fillet on both sides with oil. Rub 1 side of each fille with 1 T barbeque rub and place on grill rub side down and cook until slightly charred and a crust has formed, about 2-3min. Turn fish and grill for 3-4min longer or until cooked to med doneness. Top each fillet with a few T of the pesto and garnish with cilantro.

BARBEQUE HALIBUT STEAKS-MIKE BACKUS
this is another yummy recipe my hubby found and he has made it lots for our family. It is really good with any white fish. I wish I had a pic for this one to post.

2T butter
2T brown sugar
2 garlic gloves minced
1T lemon juice
2t. soy sauce
1/2 t. ground black pepper
1 pound halibut steak
Preheat grill for med-high heat. Place first 6 ingredients in sauce pan and warm over med heat, stirring occasionally until sugar is dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce and place on grill. Cook 5min per side or until fish can easily be flaked with fork basting with sauce.


MAPLE SALMON- CINDEE BACKUS
I love this recipe because it is so simple to make on a week night. This is also Mikes favorite recipe for salmon that I make.
1/4C mayple syrup (may sub brown sugar)
2T soy sauce
1-2 garlic gloves, minced
1/8t. ground black pepper
1/4 t. garlic salt
1 pound salmon (or 2-4 filets)
In a smal bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow glass dish, and coat with maple syrup mixture. Cover dish, and marinate in fridge or 30min, turning once. Preheat oven to 400 degrees and bake uncovered 20min or until easily flakes with fork. This is also delicious on the grill.

Basic Cookies - Mindee W.

My visiting teacher Connie made these cookies for me and they were yummy! I have since made them a few times. I love this recipe because you can basically make whatever cookie your in the mood for. If you like more of a soft cookie you will enjoy these.

Cream Together:
1 small pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
1/4 cup sugar
3/4 cup brown sugar
1 cup butter, softened

Add:
2 1/4 cups flour (Connie suggested only 2 cups which I did)
1 tsp. baking soda
1/4 tsp. salt

Blend all ingredients. Roll balls in granulated sugar and bake at 375 degrees for 8 minutes.

For Snickerdoodles:
Just roll balls in to cinnamon sugar

For Chocolate Chip Cookies:
add: 1 pkg. chocolate chips
1 cup walnuts or pecans (optional)

For Macadamia Cookies:
add: 1 pkg. white chips
1 cup macadamia nuts
1 cup coconut (optional)

For Chocolaty Chocolate Chip Cookies:
add: 1 pkg. chocolate instant pudding instead of vanilla
1 pkg. chocolate chips

Last time I made these cookies I did half snickerdoodles and half chocolate chip cookies.

Bolinhos de Chuva (Rain Donuts) - Mindee

Alan's Mom just sent me the World Wide Ward Cookbook in the mail the other day and I have to say that everything I have tried so far has been delicious! Marlee has been feeling sick today, so we decided to make these yummy donuts to cheer us both up. This recipe comes from Brazil and is so easy to make. I love the banana and cinnamon combo!!!

2 bananas, mashed

3 eggs

1/2 C. sugar

1 pinch salt

1 Tbsp. baking powder

Vegetable oil for frying

Cinnamon-sugar mixture

Combine all ingredients except oil and cinnamon-sugar mixture, and mix well. Put a tablespoon of dough at a time in hot oil and deep fry. Roll in cinnamon-sugar mixture.

- Willis Povey

Dill Chicken Bake

This was another recipe I tried the other night from the WWW Cookbook and loved because it was fast and I already had everything on hand. I am a big fan of dill!!! I cut the recipe in half and used the remaining onion soup mix on some cut up potatoes and cooked them in the oven at the same time as the chicken.

4 lb. chicken (any variety of pieces)

1 16-oz. carton sour cream

1 envelope dry onion soup mix

1 tsp. lemon juice

2 Tbsp. dill weed

2 - 10.75-oz. cans cream of mushroom soup

pepper to taste

Place chicken in a greased 9 x 13 inch pan. Combine remaining ingredients and spread over chicken. Sprinkle with pepper. Bake at 350 degrees for 30 minutes or until chicken is cooked through. - Lesia Binning

Salmon Burgers - Mindee W.

This is a fun way to change up your salmon dish! This is a recipe from Paula Dean (Food Network). I changed a few things to fit what I had on hand and we loved it!

Ingredients
3/4 cup red bell pepper, diced
3/4 cup bread crumbs
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped (I used 4 fillets from a Costco bag and chopped in my food processor)
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Cooking spray
Dill Mayonnaise, recipe follows
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices tomato

Directions
In a medium bowl, combine peppers, bread crumbs, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties (this made more than 8 patties so I just froze the remaining to cook another day).
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Dill Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Dill Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced or garlic powder to taste
1 teaspoon soy sauce
1 tsp. dill weed
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup

Beans, Beans, Beans - Mindee

This is a yummy and easy recipe to put together. My husband and I had this at a ward pot luck this summer and he had a fit over it, so our neighbor Crisanne was sweet enough to give me the recipe which she actually got from our other neighbor Chris. I am lucky to come from a ward with such wonderful cooks!!!

1 can red kidney beans
1 can pinto beans
1 can lima beans
1 can pork and beans
Do Not Drain Preceding beans

1 can cut green beans, drained
2 cups catsup
1/3 cup brown sugar
1 onion, diced
5-6 slices of bacon, cut up (I added more cause we like bacon!)
1 lb. ground hamburger browned

Mix all together and cook in a crock pot for 4-5 hours. Delicious!!!

Italian Parmesan Chicken / Robyne Zollinger

Italian Parmesan Chicken

5-6 boneless, skinless, chicken breasts
1 Cup Ritz Crackers, crushed up
1 Tbsp. Italian Seasoning ( I use the McCormick brand in the spice bottle)
1/4 Cup Parmesan Cheese, finely grated. (I use the kind in the little green bottle)
2 Eggs
2 Tbsp. Olive Oil

Mix the crackers, Italian seasoning and Parmesan cheese all together. In a separate bowl, whisk the 2 eggs together with a Tbsp. of water. Dip the chicken breast, one at a time, in the egg mixture and then into the crackers. Place in a hot frying pan with the Olive Oil and sear them on both sides. Usually only about 2 minutes on each side or until they are golden brown. Place them in a 9x13 baking dish and cover with foil. Bake in the oven on 325* for 1 1/2 hours. They should come out really moist.

We like to serve this with stuffing. Or you can cut it up and serve on pasta with Alfredo sauce.