Sunday, November 18, 2007

Hanky Panky

(Stars *****) These are great to keep on hand for weekend breakfast with company
or take with you to the beach! (Thanks for the idea B.A.R.B.)
2 lbs. ground chicken
1 Tbsp. grill seasoning
2 tsp. poultry seasoning
¼ tsp. oregano
½ tsp. garlic salt
2 Tbsp. Worcestershire sauce
4 Tbsp. Extra virgin olive oil
4 Tbsp. flour
1 ½ - 2 c. milk
4 oz. sharp cheddar cheese, shredded
6 whole-wheat English muffins, split

In a large skillet brown the chicken; drain. While chicken is browning in a seperate medium saucepan add EVOO and heat over medium-high heat, whisk in flour and cook for 1 minute. Slowly whisk in milk and incorporate until there are no lumps. Add shredded cheese, stir. Take off heat and reserve. Add seasonings and Worcestershire sauce to browned chicken. Add cheese sauce to meat mixture. Evenly spread mixture onto each halved English muffin (or cocktail rye bread). Heat under broiler, enjoy.

FREEZE METHOD: Place uncooked english muffin with meat mixture on cookie sheet and freeze in a single layer. When frozen, put in plastic bag for freezer storage. To serve, put on cookie sheet and bake at 375 degrees for 15 minutes, then broil for 1-2 minutes.

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