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Delicious Meals In Five Minutes

The last thing most people want to do after a long, hard day at the office is prepare a meal that requires lots of ingredients and takes a long time to cook.

So chef Rocco DiSpirito decided to do something to help.

His new book, "Rocco's Five Minute Flavor," has recipes that call for just five ingredients, cost $5 or less per portion, and need about five minutes of cooking time.

To read excerpts of DiSpirito's book, including recipes, click here.

DiSpirito shared some recipes with viewers of The Early Show Wednesday.


Pretzelized Chicken With Cheddar Horseradish Sauce
Number of Servings: 4
Estimated Cost: $16.25

2/3 cup canola oil
3 cups mini pretzels
3 eggs
4 thin-cut chicken cutlets (about 1 1/4 pounds total)
Salt and freshly ground black pepper
1 (8-ounce) tub of horseradish cheddar cheese spread
1/4 cup water
1 pound baby spinach

1. Reserve 1 tablespoon of the oil. Heat the remaining oil in a very large sauté pan.

2. In a food processor, pulse the pretzels to fine crumbs, or crush with a rolling pin.
Beat the eggs in a shallow bowl.

3. Season the chicken cutlets with salt and pepper. Dip into the eggs to coat, then dredge in the pretzel crumbs, pressing the crumbs onto the chicken. Add the chicken to the hot oil and cook for about 1 1/2 minutes per side, or until golden brown, crispy, and cooked through.

4. Heat the cheese and water, covered with plastic wrap, in a microwave for about 3 minutes, stirring once until smooth, or in a small saucepan, stirring until smooth. Keep warm.

5. Remove the chicken from the pan and drain. Wipe the pan, set over high heat, and add the reserved oil. Add the spinach, season with salt and pepper, and stir. Cover and cook until wilted, about 1 1/2 minutes, stirring occasionally. Serve the chicken on a bed of spinach, spooning the cheese sauce over the top.

Butterscotch Chocolate Fondue with Graham Crackers and Banana
Number of Servings: 4

Estimated Cost: $9.75

1 (17.5 ounce) jar butterscotch sauce
2 ounce unsweetened chocolate, chopped
3 tablespoons Scotch
20 graham crackers
2 ripe bananas, cut into 1 inch chunks

1. In a ceramic fondue pot, bring the butterscotch sauce to a boil.

2. Turn down the heat and whisk in the chocolate until melted.

3. Stir in the scotch.

4. Serve the fondue with graham crackers and bananas with skewers for dipping.

"Rocco's Five Minute Flavor" is published by Scribner, which is part of Simon & Schuster, which is owned by CBS, as is

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