The Open Line

The Open Line

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Recipes from January 19th

THE OPEN LINE ~ Saturday, January 19, 2019

1 – 1-1/2 lb boneless skinless chicken
2 cups corn flakes
1 tsp garlic powder
¼ cup milk
Whatever other spices you would like

Preheat top 425 degrees.  Cover a large sheet pan with foil and cooking spray.  Put corn flakes, garlic powder and whatever other spices you want into a plastic bag.  Crush everything well.  Put milk in small bowl.  Dip chicken into milk and put in bag.  Shake well to coat.  Put onto the sheet pan and put in oven.  Bake for 20-25 minutes. 

1 tbsp chopped onion
2 tbsp salad oil
1/3 cup chili sauce
½ tsp salt
2-1/2 cups green beans

Saute the onions in the oil.  Drain the green beans.  Add salt and chili sauce and green beans.  Toss and heat.  Serve.

4 cups cooked chicken, cut in medium pieces
4 cups chicken broth
4 tbsp chicken fat
4 tbsp flour
6 cups white bread, cubed
¼ cup butter, melted
¼ cup chicken broth
1-1/4 tsp powdered sage
¾ tsp salt
Pepper to taste
3 tbsp onion cut fine

Sprinkle sage, salt and pepper over the bread cubes and pour the butter over the bread.  Add onions.  Place the cut up chicken in a flat pan and cover with the dressing.  Make a gravy with the broth, fat and flour.  Pour evenly over all.  Bake at 350 degrees for 35 to 40 minutes.  Cut into squares and serve.

1 tbsp olive oil
½ lb cooked chicken
1 oz taco seasoning
½ cup diced onion
2 cans Rotelle diced tomato with chopped green chilies
10 taco shells
8 oz can refried beans
2 cups Mexican blend cheese
Preheat to 400 and spray 9 x 13 baking dish.
Heat olive oil over medium heat and add onion and cook til translucent
Stir in the chicken, taco seasoning
Add fully drained Rotelle
Simmer and cook 5 to 8 minutes

Take taco shells and put in baking dish standing up.  Bake for 5 minutes.  Remove.  Put 1 tbsp of beans into each shell.  Chicken til nearly full and cheese.  Bake 7 to 10 and top with favorite items. 

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