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Cheesecake Factory(™) Pretzel Crusted Chicken

Today I have a secret recipe for a delicious appetizer from The Cheesecake Factory.  Everyone loves chicken strips, but these are kicked up a notch with an extra crunchy coating.  Tender chicken strips are dipped in buttermilk and then a combination of crushed pretzels and Panko-style bread crumbs.  These will be a hit at any party.

Serve your chicken with a flavorful dipping sauce by following one of these recipes from our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Pretzel Crusted Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

9 ounces pretzels, any shape
1 cup Panko-style bread crumbs
3 1/2 pounds chicken breasts, skinless & boneless
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup buttermilk
48 ounces peanut or vegetable oil (see note)
36 (8-inch) bamboo skewers
Sauces for dipping

Prepare 3 baking sheets by lining two with foil or parchment paper and the third with a double layer of paper towel.

Crush pretzels in a plastic bag with a rolling pin or in a food processor to achieve very fine crumbs; you should have 3 cups. Combine with the bread crumbs and set aside.

Pull off the tenderloin portion of each chicken breast and cut the larger piece lengthwise into 1-inch wide strips. If necessary, flatten between two pieces of plastic wrap using a rolling pin or meat mallet so that all pieces are approximately the same thickness, about inch thick.

Place the flour into a shallow pan or bowl and add salt and pepper. Place the buttermilk in another shallow pan or bowl and put the pretzel/bread crumb mixture into a third shallow pan or bowl.

One by one, dip each chicken piece into the flour and shake off any excess, then dip into the buttermilk to coat. Roll in the crumb mixture until completely coated and then lay in a single layer on one of the bake sheets. Insert a bamboo skewer lengthwise into each of the chicken pieces. When all of the chicken has been coated and skewered, cover with plastic wrap and chill in the refrigerator for 20 minutes or up to 24 hours. Remove from the refrigerator about 15 minutes before you are ready to fry them.

Place oil into a wide fry pan to a depth of 2 inches and heat to 350 degrees F. Fry about 6 pieces at a time for 3 minutes, then turn and continue to fry 3- 4 minutes until golden brown and cooked through.

Remove from the oil with tongs and drain on the paper towel lined pan.

Place the pan into a 250 degree F oven to keep warm while repeating with the remaining skewers.

Serve while warm with dipping sauce(s) of your choice.

Serves 6-8

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Cheesecake Factory(tm) Banana Cream Cheesecake

Today I have great secret recipe for another delicious cheesecake.  The banana cream cheesecake served at  The Cheesecake Factory is rich, creamy and full of fresh banana flavor.  This yummy cheesecake sits on top of a crust made of crushed vanilla sandwich cookies.  For the best results, make sure you use perfectly ripe bananas.  Save a few banana slices to use as a garnish on top.

We have many more secret recipes from The Cheesecake Factory on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(tm) Banana Cream Cheesecake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

20 vanilla sandwich cookies
1/4 cup margarine, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla

Preheat oven to 350 degrees. Place cookies in a blender; process with on/off pulse until finely crushed.  Add margarine; process with pulses until blended.

Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition.

Beat in bananas, whipping cream, and vanilla.

Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200 degrees (DO NOT forget to reduce temperature — very important) and continue baking 75 minutes or until center is almost set.

Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.

Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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The Cheesecake Factory Crusted Chicken Romano

Today’s secret recipe (shown below) is a wonderful chicken dish served at The Cheesecake Factory.  Their crusted chicken Romano is a tender breast of chicken coated with a Romano cheese crust and then pan fried to a golden brown.  This easy-to-follow recipe is perfect for a mid-week meal because it can be prepared in under 30 minutes.  Serve it with some steamed broccoli and your favorite pasta on the side.

We have many more chicken recipes on our forum for you to check out here.

Enjoy!

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New Secret Recipe
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The Cheesecake Factory Crusted Chicken Romano

2 chicken breasts, boneless, skinless
1/2 Cup flour
2 Tablespoon Romano cheese
salt
black pepper
1 egg, beaten
2 tsp. water
olive oil

Whisk together the egg and water.

Pound out the chicken breasts to 1/2 inch thick.

Season the flour with salt and pepper and coat the chicken lightly on both sides.

Dip the chicken in the egg and coat with Romano cheese.

Place in a frying pan over medium high heat with a little olive oil.

Cook until golden brown.

Serves 2

Source: Recipe4Living

Until Next Time… Be Well!

Kind Regards,

Ron

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The Cheesecake Factory Lemon Ricotta Pancakes

Today’s secret recipe is for a popular brunch dish from The Cheesecake Factory.  Their lemon ricotta pancakes are light and fluffy with just the right amount of sweetness.  Top them with some sliced strawberries and a light dusting of powdered sugar.

To create an enjoyable brunch, serve these pancakes with this rainbow fruit salad recipe from our forum: Go Here

Enjoy!

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The Cheesecake Factory Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Makes 8 Pancakes

Source: The Cheesecake Factory
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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