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I call this Bob’s Stuffed Chicken Breasts because it is my recipe. It’s a simple take off a Cordon Bleu, but made stove top with a cream sauce to serve on top. The cheese melts into the cream at the end to make the sauce thick and rich. 4 Large Boneless Chicken Breasts 1/2 cup dry white wine 8 pieces thin sliced Prosciutto, Capacolla or Sopressata ( I like hot cappy ) 4 Pieces of Fontina
Aunt Dolly’s cream cheese cookies are without question the best! One caution is to not over do it with the preserves. I usually use 2 flavors strawberry and apricot ( the best ). When cooled cut on a diagonal and sprinkle with powdered sugar. Mangia More Recipes from our recipe page.
In my opinion this is the best coffee cake recipe. I can’t tell you how easy this is to make. It tastes almost like a Drake’s but much better. I freeze the King Hawaiian rolls and grate them for the bread. Also, add a can of apple or peach pie filling on top to make it extra special. Pick out the fruit so there’s not too much juice. This freezes well, but also stays fresh
Uncle Tony’s lemon chicken has been a Nicoletti staple forever. A quick and pretty simple dish that can be made ahead of time and popped in the oven a 1/2 before serving. Even make it the day before, It’s even better as the chicken soaks up all the juices. You can serve with pasta or potatoes. No need for recipe photo on this one, we all know it by heart. 2 Lbs Chicken Breast skin
This is the Nicoletti Recipe from Bari. Using a small nonstick frying pan, spray a little pam. put about a 1/4 cup of batter and swirl as you would a crepe, Cook till golden and flip. They cook quickly, After they cool fill and roll. Put on sheet tray with sauce and cook at 375 for 12 -15 minutes More Recipes from our recipe page.
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