I am excited to share with you a sweet Southern Cookbook that has been such a treat to use. ‘Second Helpings with Johnnie Gabriel’ including a forward written by her cousin Paula Deen. Good cooking runs in that family! With a loyal following at her restaurant Gabriel’s in Marietta, Georgia, Johnnie knows the secrets of good food! This is her second cookbook, thus the title ‘Second Helpings’. It is a fitting name, because you will definitely want more of her recipes after trying this dish!
We would like to offer 3 of our readers their own copy of this beautiful book, ‘Second Helpings’. Just leave a comment on this post by Friday at Midnight EST and the lucky winners will be announced on Saturday along with one more recipe from the book, Raspberry Cream Cheese Coffeecake. Seriously delicious! This is what we are serving for Fathers Day breakfast this year!
*For extra entries,either become a Sisters Cafe follower AND/OR blog, tweet or facebook about this giveaway and leave us the link:)
submitted by Melanie from ‘Second Helpings’ with Johnnie Gabriel cookbook
6 Boneless chicken breast halves
1 cup flour
2 Tb Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1/2 tsp garlic powder
2 tsp dried oregano, divided
1/2 cup milk
2 Tb olive oil
6 slices deli ham, cut into bite-size pieces
2 zucchini, sliced
8 mushrooms, sliced
1 onion chopped
1 tsp basil
2 cloves garlic, chopped
3/4 cup sun-dried tomatoes
1/2 cup butter (I used 1/4 cup)
8 oz mozzarella cheese, shredded
Place the chicken breasts between plastic wrap and pound slightly with a meat tenderizer. On a plate, mix the flour, Parmesan cheese, salt, pepper, parsley, garlic powder, and 1 teaspoon of the oregano.
Pour the milk into a small bowl and dip the breasts first in the milk and then in the flour. Set aside.
Heat a large saute pan on medium-high heat and add the olive oil. Saute each breast until a nice golden brown color. Place in a 13×9 inch baking pan that has been sprayed with nonstick spray. Top with ham.
Saute zucchini, mushrooms and onions in the pan drippings. Add the basil, garlic, the remaining oregano, sun-dried tomatoes, and butter. Heat and pour over chicken.
Top with the mozzarella cheese. Bake at 350 for 20-30 minutes until the cheese is melted.