Community Chat

[catlover]

I stumbled on LIVING WELL NETWORK and the show BEST RECIPES EVER-

The host is a young girl named Kary Osmond-don't think there's any relation to the Osmonds-anyway-she is just adorable and shows us how to cook everyday meals in an easy and fun way. She is a joy to watch!

Everything is tested till perfect-show is from Canada.

[Animal Lover]

I'll have to check it out.

[bikerbabe]

Hmm. Never heard of Living Well Network. I don't think I get it.

[qualitygal]

I'd love that show. Just searched for it and it doesn't come up. Wonder if on line anywhere?

Googled it under Kary Osmond, Best Recipes ever. It's there.

[hope-Q]

Thanks, I've never heard of it either, but I'll be happy to check it out. Always hunting for new and exciting every day delicious meals !

[Preds]

We don't have it either, so off to google. Thanks ladies.

[CelticCrafter]

Here in the NY/NJ area it's part of ABC.

On a tv not connected to cable, but with one of those converter boxes you can get it on 7.2 or 7.3.

Every once in a while they will run a commercial on the regular ABC channel and tell you what cable channels you can get it on.

[catlover]

go to living well network and click on best recipes ever........

[catlover]

Your source for easy food ideas that are tested, tried-and-true winners.

• Show Home
• Episodes
• Recipes
• Host Bio
• Show Times

• 
• 

<h2 id="recipes" style="margin: 0px; font-weight: normal;"> Recipes</h2>

<h1 style="margin: 0px 0px 5px; font-size: 1.875em; font-weight: normal; clear: both; padding-top: 5px; color: #265a0c;"> Parmesan Chicken Strips with Tomato Dipping Sauce</h1>

TAGS: RECIPES: CHICKEN, BEST RECIPES EVER

• 25

• Servings: 4
• Provided by: Kary Osmond

<h2 style="margin: 0px 0px 10px -20px; font-weight: normal;"> Ingredients Print Recipe</h2>

• 16 melba toasts
• 4 boneless, skinless chicken breasts
• 1 egg
• 2 tbsp (25 mL) grated Parmesan cheese
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) salt + 1/4 tsp (1 mL) salt for sauce
• 1/4 tsp (1 mL) pepper + 1/4 tsp (1 mL) pepper for sauce
• 1 tbsp (15 mL) vegetable oil
• 1 can (14 oz/398 ml) tomatoes
• 1/4 cup (50 mL) tomato paste
• 2 green onions, chopped
• 1 tsp (5 mL) dried basil

<h2 style="margin: 0px; font-weight: normal;">Directions</h2>

Tomato Dipping Sauce: Open can of tomatoes and pour into saucepan. Using potato masher, break up tomatoes into small pieces. Add tomato paste, green onions, basil, salt and pepper; bring to boil over high heat. Reduce heat to medium-low; simmer, stirring every few minutes with wooden spoon, until thick enough to mound on spoon, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)

Meanwhile, put melba toast in resealable plastic bag and close. Using bottom of pot or rolling pin, crush. On cutting board and using chef's knife, cut chicken lengthwise into 1-inch (2.5 cm) thick strips.

Break egg into shallow dish; using fork, beat until foamy. In another shallow dish, stir together melba toast crumbs, Parmesan cheese, oregano, salt and pepper.

Dip chicken strips into egg, letting excess drip off; dip in crumb mixture, turning to coat all sides. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)

Arrange on greased baking sheets; drizzle with butter. Bake in 425 degrees F (220 degrees C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with Tomato Dipping Sauce.