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Refrigerating Store uncooked
meat/chicken items together - separate from cooked foods.
Refrigerate or freeze fresh chicken immediately after bringing it home. Never
leave chicken in a hot car or sitting out at room temperature.
Packaged fresh chicken may be refrigerated in its original wrapping in the
coldest part of the refrigerator for up to 2 days. Keep chicken refrigerated
until you're ready to cook it.
If not eaten immediately, cooked chicken should be kept either hot (between
140°F and 160°F) or refrigerated at 40°F or less.
When transporting cooked chicken to another dining site, place it in an
insulated container or ice chest until ready to eat. Keep chicken below 40°F or
above 140°F.
Cooked, cut-up chicken is at its best when refrigerated no longer than 2 days;
whole cooked chicken (without stuffing) may be stored for 3 days. If a cooked
chicken is stuffed, remove stuffing to a separate container before refrigerating
leftovers.
These tips from Tyson Chicken. |
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Chicken Alfredo
3 chicken breasts boned and cut in half
1/2 C. flour
2 eggs beaten
1 C. seasoned Italian breadcrumbs
1/2 C. + 2 T. grated Parmesan cheese
2 T. oil
2 T. parsley fresh chopped or 1 t. dried
salt and pepper to taste
4 T. butter
1 pint heavy cream
4 oz. sliced mozzarella cheese
Add 2 T. of Parmesan cheese to the breadcrumbs. Coat chicken with flour, then
dip in eggs and roll in the breadcrumbs.
In a little oil fry chicken on both sides to brown. Place chicken in a baking
dish and season with salt, pepper and parsley.
Melt butter and add heavy cream. Stir in Parmesan cheese. Pour over the chicken.
Place 1 slice of the cheese on each piece of chicken.
Bake at 350°F. for 30 - 40 minutes.
Serves 4 - 6.
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