Sun-Dried Tomato and Basil Stuffed Chicken Breasts Sun-Dried Tomato and Basil Stuffed Chicken Breasts are easy yet mouthwatering. Plus they’re ready in under 30 minutes! One of the things Ben and I have been marveling over recently is the fact that someday Lincoln, our newborn baby, will be a teenager who drives (and dates, but I can’t even think about that right now!) then a fully functioning adult who has a job, house, car, and kids of his own. Before all of that, though, comes the school-aged years full of band concerts, parent-teacher conferences, soccer practice – scratch that, Ben says golf practice – and lots of homework. That is to say, as busy as life feels right now, it’s only going to get busier. Looks like a lowly ol’ chicken breast right? While quick and easy, this chicken feels anything but. Start by making the Sun-Dried Tomato and Basil stuffing which, as I mentioned, is spiked with two types of cheeses – muwahaha! To keep with the theme I used Light Mozzarella Sun-Dried Tomato & Basil Wedges. Print this recipe! Serves 4
Italian Chicken A few posts ago, I brought you Fiesta Chicken. Today, I created Italian Chicken. I know, my recipe titles are so original! The preparation of this Italian dish is very similar to it's mexican version, meaning, it's very simple to prepare. Throw everything in the dish, cook your noodles, and serve. Core and chop about 4-5 roma tomatoes. Thinly slice two cloves of garlic. Drain a small jar of artichoke hearts. Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}. Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil. Serve over whatever pasta you love and ENJOY.
Million Dollar Spaghetti Million Dollar Spaghetti is my family's FAVORITE meal, so I thought I would share it with all of you!! Ingredients 1 lb. of Ground Beef 1 can of Spaghetti Sauce 8 oz of Cream Cheese 1/4 cup of Sour Cream 1/2 lb. of Cottage Cheese Whole Stick of Butter 8 oz. of Noodles Bag of Sharp Chedder Cheese First: Go ahead and put your over on 350! Make sure that it is mixed up VERY well! Then.. go ahead and cook that meat! Make sure its good and brown and drain it! Take a few slices of your butter and put them in the bottom of your casserole dish, Then layer HALF of the noodles in the bottom of the dish! Pour that nicely mixed up creamy mixture on top of the noodles. and SPREAAAAAD it all over! Then add the rest of your noodles and put a few slices of butter on top of those noodles. Now pour the red sauce and meat on top! and once again SPREEAAAAD Now place that awesome casserole in your oven for 30 minutes! Then your DONE! Now I'm awful and didn't take a finished project picture, SORRY!
Cilantro Thai Chicken Breast About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy. Cilantro Thai Grilled Chicken (serves 4) 2 garlic cloves, coarsely chopped1/2 cup cilantro 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce1 tablespoon toasted sesame oil Place all the ingredients above in a food processor and process until smooth. 4 boneless skinless chicken breasts Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.Prepare your grill or broiler. In the mood for chicken?
Bruschetta Chicken I had a group of people over for dinner last week, and I made an enormous amount of bruschetta for them to munch on when they first arrived at the Lodge. So enormous was the amount of bruschetta I made, in fact, that the guests barely scratched the surface…and the next day I found myself with a big bowlful of glorious bruschetta topping. I had to think. I wound up going a little bit crazy and making three different dishes using the topping. Before I show you the first one, here is the original recipe for bruschetta, which I posted back in January: The Cast of Characters: Red grape (or cherry) tomatoes, yellow grape (or cherry) tomatoes, garlic, olive oil, balsamic vinegar, fresh basil, baguette, and (not pictured) salt, pepper, and butter. Slice the tomatoes in half lengthwise… Then do the same with the yellow. Chop up a bunch of pre-peeled garlic cloves using this chopper contraption, because if you’re like me, this is your new favorite way to quickly chop a bunch of garlic… The basil…
Crock Pot Cream Cheese Chicken Chile Here's a super easy crock pot dish. It starts with two frozen chicken breasts. Put all the ingredients in a crock pot. Drain and rinse the beans. Give it a stir and top with cream cheese. Cook on low for 6-8 hours. If you're home stir after 2 or 3 hours to blend in the cheese. Serve over rice. Some chopped cilantro would be nice. Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. (This would also make an excellent dip!) Enjoy! Links: Funky Junk, Stone Gable,Savvy Southern Style, Designs By Gollum
Healthy Avocado Chicken Salad Tastes so good you won’t believe it’s healthy! If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY! To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Healthy Avocado Chicken Salad Ingredients: 2 cups shredded chicken1 avocado1/2 tsp garlic powder1/2 tsp salt1/2 tsp pepper2 tsp lime juice1 tsp fresh cilantro1/4 cup mayo1/4 cup plain Greek Yogurt Directions: 1. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce. I had some extra Healthy Avocado Chicken Salad leftover to pack for lunch the next day in my EasyLunchBox. Do you love Family Fresh Meals? Healthy Avocado Chicken Salad Ingredients 2 cups shredded chicken 1 avocado ½ tsp garlic powder ½ tsp salt ½ tsp pepper 2 tsp lime juice 1 tsp fresh cilantro ¼ cup mayo ¼ cup plain Greek Yogurt Instructions Mix all ingredients in a large bowl. I NEED your HELP!
Forgotten Chicken - Darling Doodles This is my all time favorite, number one, first choice, bestest, loveliest, most deliciousliest meal. It’s so good I had to make up adjectives for it. :) No exaggeration, this is MY personal favorite meal. Growing up this was the meal that I requested for every birthday, or actually any day when my mom asked my opinion on dinner. And I’m pretty sure she was okay with it since it consists of five ingredients and takes about 5 minutes to put together. (six if you count water.) Forgotten Chicken The ingredients: Boneless skinless chicken breasts, minute rice, 1 pkg. onion soup mix, can of cream of chicken soup, can of cream of celery soup, water. Mix together “cream of” soups, 1 can of water, and 2 cups of minute rice (uncooked.) Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top. (My dad hates onions so a lot of the time my mom would just mix the onion soup in with the rice. Here is where the name Forgotten Chicken comes in.
Two Timin’ Pasta Have you ever eaten at an Italian restaurant and found yourself torn between pasta with alfredo or marinara?! Ummm…me?! Not so much. I’m a marinara girl all the way, but every now and then I like a little alfredo in my life. 1 box penne pasta 1 (15 oz.) jar Alfredo sauce 1 (24oz.) jar Marinara sauce 2 cups shredded mozzarella cheese 1 cup shredded parmesan cheese Cook pasta according to directions and drain. Add the mozzarella and stir to combine. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. SO yum!!!
Red Shallot Kitchen: Chicken Piccata I don't really remember when was the first time I tried chicken piccata, but I think it was in Seattle. I fell in love with it instantly. But then again, it's pan-fried chicken breasts served with rich lemon caper sauce. What not to like? Ingredients: 4 boneless skinless chicken breasts1/2 cup all-purpose flourSalt and pepper5 tablespoons olive oil4 tablespoons butter2 garlic cloves, minced2 tablespoons capers, rinsed and drained1/2 cup dry white wine1 cup chicken broth4 tablespoons freshly squeezed lemon juice2 tablespoons chopped parsleyCooked pasta Directions: Using a mallet, pound the chicken breasts until slightly flatten.
Grilled Balsamic Bruschetta Chicken There is something about cheese on chicken that gets me every time! I love it. Please check out Matt and Aubry Laidlaw to see some other really good recipes and give them some traffic since they are fairly new. This looks like a really easy recipe to make. Grilled Balsamic Bruschetta Chicken INGREDIENTS:4 boneless skinless chicken breasts, thawed (I use the big Costco bag)Pinch of salt¼ Cup balsamic vinegar¼ Cup extra virgin olive oil8 slices fresh mozzarella cheese 4 Roma Tomatoes, seeded and diced8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade3 cloves fresh garlic, mincedPinch of salt1 Tablespoon balsamic vinegar DIRECTIONS:1. Thanks for stopping by! Dori