Double Dipper Egg Lunch Recipes

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DOUBLE DIPPED CHICKEN PARMESAN



Double Dipped Chicken Parmesan image

This is an easy but delish recipe for Chicken Parm - It's modified from a recipe on Food Network. Pounding the chicken makes a difference, so don't skip that step, please!

Provided by A la Carte

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium eggs
salt & pepper
2 cups good quality seasoned dry bread crumbs
4 boneless chicken breasts
1/4 cup olive oil
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup freshly grated parmesan cheese
1 cup freshly grated mozzarella cheese

Steps:

  • One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
  • Place the eggs in a large bowl and whisk with salt and pepper.
  • Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
  • Pre-heat the oven to 350°F
  • Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
  • In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
  • Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
  • Sprinkle each chicken breast evenly with the mozzarella cheese.
  • Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.

Nutrition Facts : Calories 801.1, Fat 44.4, SaturatedFat 13.8, Cholesterol 312.6, Sodium 1575.3, Carbohydrate 42.5, Fiber 2.9, Sugar 4.2, Protein 55.3

DOUBLE-DIPPER EGG LUNCH



Double-Dipper Egg Lunch image

Enjoy hard cooked eggs with two types of dippers for lunch - ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 2

Number Of Ingredients 3

4 hard-cooked eggs, peeled, sliced
1/4 cup finely crushed Cheddar cheese crackers
1/4 cup or 2 (individual) containers purchased ranch salad dressing

Steps:

  • Place 2 eggs in each of 2 resealable food storage plastic bags. Divide cracker crumbs into 2 small plastic containers with lids. If necessary, divide salad dressing into 2 small plastic containers with lids. Pack in 2 insulated lunch bags with ice packs.
  • At lunch time, dip eggs in salad dressing, then in cracker crumbs.

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 430 mg, Fat 4, Fiber 0 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g

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