Hi everyone, today we’re going to learn how to make creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup caramel sauce
1 teaspoon vanilla extract
½ teaspoon sea salt
Directions:
Whisk together cream, milk, caramel sauce, vanilla, and salt.
Pour into an ice cream maker and churn for 25 minutes.
Freeze for 4 hours.
Notes:
Use homemade caramel for a richer flavor.
Sprinkle flaky sea salt before serving.

 Ingredients
For the Cream Layer:
● 1 cup mascarpone cheese
● 1 cup heavy whipping cream
● ½ cup powdered sugar
● 1 tsp vanilla extract
For the Berry Mixture:
● 2 cups mixed berries (strawberries, blueberries, raspberries)
● ¼ cup granulated sugar
● 1 tbsp lemon juice
For the Layers:
● 1 package ladyfingers (or sponge cake strips)
● ½ cup orange juice or berry juice (for soaking)
Optional Garnish:
● Extra berries
● Mint leaves
● Powdered sugar
 Steps
Prepare the Berry Mixture: Toss mixed berries with sugar and lemon juice in a bowl. Let sit for 10–15 minutes to release juices.
Make the Cream Layer: Beat mascarpone, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Trifle:
Dip ladyfingers briefly into orange or berry juice.
Layer soaked ladyfingers at the bottom of a trifle dish or serving glasses.
Add a layer of mascarpone cream, followed by a layer of the berry mixture.
Repeat layers, finishing with cream on top.
Chill: Refrigerate for at least 2 hours to let the flavors meld.
Garnish and Serve: Top with extra berries, mint leaves, and a dusting of powdered sugar for a stunning finish.
 Prep Time: 20 minutes | Chill Time: 2 hours
 Servings: 6-8
This trifle is a light, fruity, and creamy masterpiece that will have everyone coming back for seconds. Enjoy this elegant dessert! 

Ingredients:

• 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
• 6 to 8 bananas, sliced
• 2 cups whole milk
• 1 (5 oz.) box instant French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Ingredients:

For the Cake:

• • 2 eggs

• • Pinch of salt
  • 8g vanilla sugar
  • 100g sugar

• • 60ml oil
  • 70ml milk
  • 160g flour

• • 7g baking powder
  • Sliced almonds
  • Dark chocolate chips

• Hazelnuts, chopped

For the Chocolate Sauce:

• • 1 tablespoon sugar

• • 1 tablespoon bitter cocoa
  • 1 tablespoon corn starch
  • 250ml milk

• 60g dark chocolate
• 1 teaspoon butter

For Topping:

• Soft sugar (powdered sugar)

Directions:

Prepare the Cake Batter:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.
2. Mix the Wet Ingredients:
   • • In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.

    

   • Add 60ml of oil and 70ml of milk, mixing well.
3. Combine Dry Ingredients:
   • • In a separate bowl, sift together 160g of flour and 7g of baking powder.

    

   • Gradually add the dry ingredients to the wet mixture, stirring until well combined.
4. Add Nuts and Chocolate:
   • • Gently fold in sliced almonds, dark chocolate chips, and chopped hazelnuts.

    

5. Bake the Cake:
   • • Pour the batter into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
     • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    

Prepare the Chocolate Sauce: 6. Mix Sugar, Cocoa, and Cornstarch:

• • In a small saucepan, combine 1 tablespoon of sugar, 1 tablespoon of bitter cocoa, and 1 tablespoon of corn starch.

7. Cook with Milk:
   • Add 250ml of milk to the saucepan and cook over medium heat, stirring constantly until the mixture thickens.
8. Add Chocolate and Butter:
   • • Add 60g of dark chocolate and 1 teaspoon of butter, stirring until melted and smooth.

    

Assemble the Cake: 9. Top the Cake:

• • Once the cake has cooled, pour the chocolate sauce over the top, spreading it evenly.

10. Decorate:
    • Sprinkle with soft sugar (powdered sugar) for a decorative touch.

Serving Suggestions:

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy a slice with a hot cup of coffee or tea.

Ingredients

For the Casserole:

• • 2 cups (300 g) broccoli florets, washed and chopped
  • 1 cup (150 g) cauliflower florets

• • 1 large carrot, peeled and thinly sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, diced

• • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

• • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

For the Yogurt Mustard Sauce:

• • 1 cup plain Greek yogurt (or regular yogurt)
  • 2 tablespoons Dijon mustard

• • 1 tablespoon whole grain mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

• 1 tablespoon honey or maple syrup (optional for sweetness)
• Salt and pepper, to taste

For the Topping:

• • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil or melted butter

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter to prevent sticking.

1. 1. Prepare the Vegetables:
      • Wash and chop the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
   2. Cook the Vegetables:
      • • Add the broccoli, cauliflower, carrots, zucchini, and red bell pepper to the skillet. Season with salt, pepper, and dried thyme. Cook for 5–7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.

       

   3. Make the Yogurt Mustard Sauce:
      • In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, whole grain mustard, lemon juice, olive oil, and honey or maple syrup (if using). Season with salt and pepper to taste. The sauce should be smooth, creamy, and tangy.

1. 1. Combine and Assemble:
      • Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and gently toss to coat evenly.
   2. Prepare the Topping:
      • • In a small bowl, mix the breadcrumbs, Parmesan cheese (if using), and olive oil or melted butter. Sprinkle the mixture evenly over the top of the casserole to create a crispy crust.

       

   3. Bake the Casserole:
      • Bake in the preheated oven for 20–25 minutes, or until the topping is golden and crispy, and the sauce is bubbling. For a darker crust, broil for the last 2–3 minutes, watching closely to prevent burning.

1. Serve:
   • Remove the casserole from the oven and let it cool slightly before serving. Pair with crusty bread or a light salad for a complete meal.

Ingredients

For the Patties:

• • 1 zucchini
  • 1 teaspoon salt (for draining zucchini)
  • 2 eggs

• • 1 carrot, grated
  • 1 potato, grated
  • A handful of fresh dill, chopped

• • 100 g cheese, grated (cheddar or mozzarella works well)
  • 1 clove of garlic, minced
  • Salt, to taste

• • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 4 tablespoons oatmeal

• 2 tablespoons flour (all-purpose or any preferred type)
• Vegetable oil, for frying

For the Garlic Dill Sauce:

• • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • A handful of fresh dill, chopped

• 1 clove of garlic, minced

Directions

1. 1. Prepare the Zucchini:
      • • Grate the zucchini and sprinkle with 1 teaspoon of salt.
        • Let it sit for 15 minutes to draw out excess moisture.

       

      • Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
   2. Mix the Vegetables:
      • • In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.

       

      • Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
      • Add the oatmeal and flour, then mix until smooth and well combined.

1. 1. Shape the Patties:
      • Grease your hands with a little oil to prevent sticking.
      • Form the mixture into small patties, about the size of your palm.

1. 1. Fry the Patties:
      • Heat vegetable oil in a frying pan over medium heat.
      • Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.

1. 1. Prepare the Garlic Dill Sauce:
      • In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
      • Stir until well combined.

1. Serve:
   • Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.

Serving Suggestions

• • Serve as a side dish with grilled meats, a salad, or on their own as a light meal.

• These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
• Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.

Cooking Tips

• • Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.

• Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
• Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.

Nutritional Benefits

• • Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.

• High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
• Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.

Dietary Information

• • Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.

• Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
• Low-Sugar: Contains no added sugars, making it a healthy choice.

Ingredients:

1 lb chicken breast or thighs, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
Oil for frying
Honey Garlic Sauce:

1/3 cup honey
1/4 cup soy sauce
2 garlic cloves, minced
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

Heat oil in a deep skillet or fryer to 350°F (175°C).
Coat the chicken pieces in the flour and cornstarch mixture, then dip them into the beaten eggs, and coat again with the flour mixture.
Fry the chicken in batches until golden brown and crispy, about 4–5 minutes per batch. Drain on a paper towel-lined plate.
In a small saucepan, combine honey, soy sauce, garlic, and rice vinegar. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
Toss the fried chicken in the honey garlic sauce until fully coated.

Serve immediately with your favorite sides, like rice or steamed veggies.
Enjoy !

Hey there, cheesecake and banana lovers!Welcome to a recipe that brings together two dessert icons into one delightful bite—our Creamy Banana Pudding Cheesecake Bars! These bars are like a hug in dessert form: creamy, dreamy, and packed with the nostalgic taste of banana pudding layered on a cheesecake foundation. Whether you’re a fan of cheesecake, banana pudding, or simply crave a unique twist on classic sweets, this is a treat you won’t want to miss. So, let’s dive into the magic of creating these Banana Pudding Cheesecake Bars that are bound to be a hit for any occasion.

Introduction

Imagine the smoothness of classic cheesecake meeting the rich flavor of banana pudding. Our Creamy Banana Pudding Cheesecake Bars capture the essence of a beloved Southern dessert, bringing you layers of creamy indulgence topped with iconic Nilla Wafers and fresh bananas. Cheesecake bars are perfect for portion control and make an easy yet impressive dessert for gatherings. This unique twist on banana pudding is a must-try for fans of both cheesecake and banana flavors, blending both into a dessert that’s comforting and delightfully simple to prepare.

Ingredients for Creamy Banana Pudding Cheesecake Bars

For this recipe, you’ll need some pantry staples and a few fresh ingredients to create this dessert sensation. Here’s everything you need:

For the Crust:

• 1 1/2 cups crushed Nilla Wafers – Adds the signature vanilla flavor
• 5 tablespoons butter, melted – Helps bind the crust
• 2 tablespoons sugar – Adds a hint of sweetness
• Pinch of sea salt – Enhances flavors

Filling:

• 1 1/2 (8-oz.) blocks cream cheese, softened – Key ingredient for creaminess
• 1/2 cup sugar – Adds sweetness to the cheesecake layer
• 1 1/2 cups whipped topping – Lightens the texture
• 1 (3.4-oz.) package instant banana pudding mix – Brings the banana flavor
• 1 3/4 cups whole milk – Blends with the pudding mix to create a creamy consistency

Topping:

• Whipped topping – Adds a final creamy touch
• 1/2 banana, sliced – Provides a fresh banana flavor
• 9 Nilla Wafers – Adds a nostalgic and decorative touch

How to Make Creamy Banana Pudding Cheesecake Bars – Step by Step

Creating these Creamy Banana Pudding Cheesecake Bars is easy and fun! Follow these step-by-step instructions for a perfect dessert every time.

Step 1: Prepare the Crust

1. Crush the Nilla Wafers – You can do this in a food processor or place them in a zip-lock bag and crush them with a rolling pin.
2. Combine Ingredients – In a medium bowl, mix the crushed Nilla Wafers with melted butter, sugar, and a pinch of sea salt.
3. Press into Pan – Line an 8″ x 8″ pan with parchment paper and press the crust mixture firmly into an even layer at the bottom. Place the pan in the freezer while you prepare the filling to help it set.

 2: Make the Cheesecake Filling

1. Beat the Cream Cheese – In a large bowl, use a hand or stand mixer to beat the softened cream cheese until fluffy and smooth.
2. Add Sugar and Fold in Whipped Topping – Beat in the sugar until combined, then gently fold in the whipped topping, making the mixture lighter.

 3: Prepare the Banana Pudding Mix

1. Combine Pudding Mix and Milk – In a separate bowl, whisk together the banana pudding mix and milk until thickened. Let it rest in the fridge for about 3 minutes for a smooth, thick consistency.

 4: Combine and Assemble

1. Fold Pudding into Cheesecake Mixture – Once thickened, gently fold the pudding into the cream cheese mixture until fully incorporated.
2. Pour and Smooth the Filling – Pour the filling over the prepared crust and smooth it out to create an even layer.

 5: Freeze and Finish

1. Freeze the Bars – Place the pan in the freezer for at least 4 hours, or ideally overnight, until the bars are fully set.
2. Add Toppings and Slice – Once set, slice into 9 bars. Top each with a dollop of whipped topping, a slice of banana, and a Nilla Wafer for the ultimate finishing touch.

Helpful Tips for Making Creamy Banana Pudding Cheesecake Bars

1. Use Softened Cream Cheese – Ensure the cream cheese is at room temperature to avoid lumps.
2. Freeze for Perfect Slices – Freezing helps the bars to hold their shape and makes them easier to slice.
3. Fold Gently – When folding in the whipped topping and pudding, be gentle to keep the mixture airy and smooth.

Cooking Tips for the Best Creamy Banana Pudding Cheesecake Bars

1. Quality Ingredients – Use high-quality Nilla Wafers and fresh bananas for the best flavor.
2. Layer Carefully – Smoothing out each layer ensures even distribution and better presentation.
3. Sturdy Crust – For a firmer crust, press the mixture down with a flat-bottomed glass.

Serving Suggestions for Creamy Banana Pudding Cheesecake Bars

These bars are delicious on their own but can be paired beautifully with fresh, sliced fruit on the side or a hot cup of coffee. They also work well with a light dusting of cocoa powder or drizzled caramel for added flavor.

Nutritional Information (per serving)

Each bar offers a balance of creaminess and flavor. Here’s the nutritional breakdown:

Nutritional Info for Creamy Banana Pudding Cheesecake Bars:

• Calories: 250 kcal
• Fat: 16g
• Carbohydrates: 23g
• Protein: 4g

Storage and Leftovers for Creamy Banana Pudding Cheesecake Bars

Store any leftover bars in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them in the freezer, where they can last up to 1 month. Allow frozen bars to sit at room temperature for 15 minutes before serving.

Frequently Asked Questions (FAQs) for Creamy Banana Pudding Cheesecake Bars

1. Can I make this recipe gluten-free?
Yes! Substitute gluten-free vanilla wafers for a gluten-free crust.

2. Can I use homemade whipped cream instead of whipped topping?
Absolutely. Just make sure it’s whipped to stiff peaks for the right texture.

3. How do I prevent my bars from becoming too soft?
Ensure they’re frozen for at least 4 hours and keep them chilled until serving.

4. Can I substitute other flavors of pudding?
Of course! Vanilla or even chocolate pudding can offer a different but equally delicious twist.

Conclusion

We hope you’ll fall in love with these Creamy Banana Pudding Cheesecake Bars as much as we have! Try them out, share with friends, and feel free to experiment with toppings to make them your own. Don’t forget to leave a comment or share your experience!

Mediterranean Baked Feta Eggs ✨

A flavor-packed, protein-rich breakfast with juicy tomatoes, tangy feta, and perfectly baked eggs. This dish is simple, wholesome, and brings the Mediterranean sunshine to your table!

Ingredients:

✔ 2 eggs

✔ ¼ cup crumbled feta cheese

✔ ¼ cup cherry tomatoes, halved

✔ 1 tbsp olive oil

✔ ½ tsp dried oregano

✔ ¼ tsp paprika

✔ Salt & pepper to taste

✔ Fresh parsley for garnish (optional)

‍ Instructions:

1️⃣ Preheat oven to 375°F (190°C).

2️⃣ Drizzle olive oil in a small oven-safe dish and add halved cherry tomatoes.

3️⃣ Season with oregano, paprika, salt, and pepper.

4️⃣ Create two small wells in the tomatoes and crack an egg into each well.

5️⃣ Top with crumbled feta cheese.

6️⃣ Bake for 12-15 minutes or until the eggs reach your desired doneness.

7️⃣ Garnish with fresh parsley and serve warm!

—

️ Enjoy with warm pita bread or crusty toast for a perfect Mediterranean breakfast!

Mediterranean-Style Stuffed Salmon ✨

This Mediterranean-inspired stuffed salmon is bursting with sun-dried tomatoes, spinach, and feta, creating a flavor-packed, nutrient-rich dish. Perfect for an easy yet elegant dinner!

Ingredients:

✔ 1 lb sockeye salmon fillet, cut into four ¼-lb fillets

✔ ½ cup sun-dried tomatoes, drained & chopped

✔ 3 cups baby spinach

✔ ½ cup feta cheese crumbles

✔ Sea salt, to taste

✔ 1 cup fresh basil (optional)

✔ 2 tsp Italian seasoning (optional)

‍ Instructions:

1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2️⃣ Heat chopped sun-dried tomatoes in a small saucepan over medium heat until they sizzle.

3️⃣ Add spinach and cook until wilted, then remove from heat.

4️⃣ Mix in feta cheese and a pinch of sea salt. Set aside.

5️⃣ Slice each salmon fillet across the middle (leaving about ¼ to ½ inch attached) to create a pocket.

6️⃣ Brush salmon with avocado oil & sprinkle with sea salt.

7️⃣ Place fillets on the prepared baking sheet and stuff with the filling.

8️⃣ Bake for 25-30 minutes until salmon is cooked through.

9️⃣ Garnish with fresh basil (if using) & serve warm!

️ Pair with a side of roasted vegetables or a quinoa salad for the ultimate Mediterranean meal! ✨

Garlic Butter Steak with Brussels Sprouts and Butternut Squash (or Sweet Potatoes or Yams). This dish is packed with flavor and perfect for a hearty meal!

Ingredients:

For the Garlic Butter Steak:

• 2 ribeye steaks (or any steak of your choice)
• 2 tablespoons olive oil
• 2 tablespoons butter (or use dairy-free butter if needed)
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley (optional, for garnish)

For the Vegetables:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed (or sweet potatoes or yams, peeled and cubed)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for extra flavor)
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the Brussels sprouts and butternut squash (or sweet potatoes/yams) with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are crispy and golden and the butternut squash (or sweet potatoes/yams) are tender, tossing halfway through for even cooking.

2. Cook the Steak:

While the vegetables are roasting, season the steaks generously with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil is hot and shimmering, add the steaks.

Sear the steaks for 3-4 minutes per side (for medium-rare), or longer depending on your preferred level of doneness.

When the steaks are almost done, add 2 tablespoons butter, minced garlic, thyme, and rosemary to the skillet. Spoon the melted garlic butter over the steaks as they finish cooking for extra flavor.

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

3. Serve:

Once the vegetables are roasted, remove them from the oven.

Plate the roasted Brussels sprouts and butternut squash (or sweet potatoes/yams) alongside the steak.

Slice the steak against the grain and serve on top of the vegetables.

Garnish with fresh parsley and drizzle any remaining garlic butter from the pan over the steak and veggies for added flavor.

Mediterranean Grilled Cheese Sandwich

Ingredients:

• 1 cup fresh spinach leaves, chopped

• ½ cup shredded mozzarella cheese

• 2 tablespoons crumbled feta cheese

• 2 tablespoons ricotta cheese

• 2 tablespoons sun-dried tomatoes, drained and chopped

• 1 tablespoon sliced black or Kalamata olives

• 4 slices whole grain or sourdough bread

• 2 tablespoons butter, softened

Instructions:

1. Wilt the Spinach:

◦ Place the chopped spinach in a microwave-safe bowl.

◦ Microwave on high for about 45 seconds, until wilted.

2. Prepare the Filling:

◦ To the wilted spinach, add mozzarella, feta, ricotta, sun-dried tomatoes, and olives.

◦ Mix until well combined.

3. Assemble the Sandwiches:

◦ Spread the cheese and spinach mixture evenly onto two slices of bread.

◦ Top each with the remaining bread slices.

◦ Butter the outer sides of each sandwich.

4. Grill the Sandwiches:

◦ Heat a skillet over medium-low heat.

◦ Place the sandwiches in the skillet, buttered side down.

◦ Cook until the bread is golden brown and the cheese is melted, about 2-3 minutes per side.

◦ Press gently with a spatula while cooking for even grilling.

5. Serve:

◦ Remove from skillet, slice in half, and serve immediately.

Servings: 2 sandwiches

Prep Time: 10 minutes

Cook Time: 6 minutes See less

Chicken Piccata with Lemon Sauce

Ingredients:

• 2 tablespoons olive oil
• 1 cup chicken broth
• Salt and black pepper, to taste
• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons unsalted butter, divided
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 2 tablespoons capers, drained and rinsed
• Fresh parsley, chopped (for garnish)

Directions:

Prepare the Chicken:

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch thick). Season both sides with salt and black pepper.

Dredge the Chicken:

Lightly coat each chicken breast in flour, shaking off any excess.

Sear the Chicken:

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 3–4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Lemon Sauce:

In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 2–3 minutes.

Finish the Sauce:

Lower the heat and stir in the remaining 1 tablespoon of butter. Taste and adjust the seasoning with salt and pepper if needed.

Return the Chicken to the Pan:

Place the cooked chicken breasts back into the skillet, spooning the lemon sauce over the top. Let the chicken simmer in the sauce for 1–2 minutes to absorb the flavors.

Serve and Garnish:

Transfer the chicken to a serving plate, pour the lemon sauce over it, and garnish with chopped parsley. Serve immediately, paired with pasta, rice, or steamed vegetables.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: ~320 per serving | Servings: 4