Pesto Chicken Pillows

Pesto Chicken Pillows
image and recipe from The Girl Who Ate Everything

INGREDIENTS:
1 8 oz package cream cheese, softened
1/4 cup basil pesto
2 TBS sliced green onions
2 cups cooked chicken, shredded
2 8 oz packages Pillsbury Crescent Rolls
1/4 cup melted butter
2 cups seasoned Panko crumbs

DIRECTIONS:
1. Preheat oven to 350 and line a baking sheet with foil. Spray the foil lightly with cooking spray.
2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.
3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.
4. Spoon about 1/2 cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent doug
h together, pinching to seal.
5. Place the Panko crumbs on a plate. Dip each chicken pillow into the melted butter or use a pastry brush and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

Meatballs Stroganoff

Meatballs Stroganoff
image and recipe from Menu Musing

INGREDIENTS:
Frozen Italian style meatballs
extra virgin olive oil, 1 TBS or just enough to brown up the meatballs
2 cups beef broth
seasoning- salt, pepper, dried herbs 1-1 /12 tsp of each- parsley, oregano, basil
1 cup sour cream
4 oz reduced fat cream cheese
1 cup heavy whipping cream
wide egg noodles

DIRECTIONS:
1. Brown the meatballs in a little olive oil over medium heat in a skillet.
2. After they are browned up nicely, deglaze the pan with about 2 cups of beef broth and bring to a boil. Season with salt and pepper and dried herbs. When it starts to reduce, add about 2/3 cup sour cream and about a cup of heavy whipping cream.
3. Meanwhile, boil water in a separate pot and add the wide egg noodles. Boil until they are still just a bit al dente, drain briefly and add to the simmering sauces. They will finish cooking in the sauce and also soak up a lot of that goodness!

Creamy Chicken Picasso

Creamy Chicken Picasso
recipe and image from Kayotic Kitchen

INGREDIENTS:
4 chicken breasts
2 medium onions
3 bell peppers- red, yellow, green
2 large garlic cloves
14oz can diced tomatoes (pomodori)
1 vegetable bouillon cube
grated cheese (melting cheese)
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt

DIRECTIONS:
Preheat oven to 400 degrees. 
1. Cut bell peppers into rings. Cut onions in half circles. Mince garlic.
2. Season the chicken with salt and pepper. 
3. Combine 1 1/2 TBS oil with 1 TBS butter in pan. Lightly brown the chicken and transfer to baking dish.
4. Add the onions to the skillet and cook until translucent. Transfer to baking dish.
5. Add the peppers to the skillet and cook until slightly pliable and transfer to baking dish. 
6. Add the grated garlic to the skillet and cook for 30 seconds before pouring in the water and diced tomatoes. Stir well.
7. Add the Italian herbs. Crumble up the vegetable bouillon cube and season with pepper, salt and a pinch of nutmeg.
8. Pour in half cup of cream. Stir to combine. 
9. Simmer the sauce, over low heat, for 5 minutes. Pour it all over the chicken and vegetables. Cover the tray with aluminum foil.
10. Place dish in over at bake for 30 minutes. 
11. Once those 30 minutes are up, grate some good melting cheese. Sprinkle it all over the chicken and place it back in the oven, uncovered, for another 15 minutes. Until the cheese has melted.

Serve it with spaghetti and/or crusty bread. 

*Yummy and full of vegetables! This dish was really yummy served over thin spaghetti. We really enjoyed this!

Cheesecake Factory Copycat: Sun-dried Tomato Fettucini

Cheesecake Factory Copycat: Sun-dried Tomato Fettuccine
recipe from Table for Two

INGREDIENTS:

3/4 pound dried fettuccine

1 cup reserved pasta water

4 tbsp. olive oil

5 cloves garlic, minced

1/2 cup sundried tomato halves, sliced

1 (14.5 ounce) can of petite diced tomatoes, drained

3 tbsp. tomato paste

1/2 tbsp. granulated sugar

1/2 cup plain non-fat Greek yogurt

1/4 cup light sour cream

1 1/2 cups baby spinach

Salt & pepper, to taste

Crushed red pepper flakes (optional)

DIRECTIONS:

1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5. Swiftly whisk in the Greek yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
8. You may top with crushed red pepper flakes, if desired.
9. Serve hot.

Note: you must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce. Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren’t taking the time to temper it). To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt. Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating. If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.

*Joe grilled some chicken and we mixed that into the pasta as well. This was so yummy with excellent flavor! I didn't half this recipe because it said the dish served 3-4. I figured with the kids eating we would have just a little bit leftover. We had a lot leftover! I will try and half it next time. 

Chicken al la Gloria

Chicken al la Gloria
recipe and image from Cooking with Sugar

INGREDIENTS:
3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup flour
2 TBS vegetable oil
2 TBS butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup sherry wine
1 small can of condensed cream of mushroom soup
1/2 cup whole milk
6 slices Muenster cheese
3 TBS chopped fresh parsley for garnish
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.
3. In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to a 13x9 glass baking dish.
4. Add the butter to the froying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper, and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.
5. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove form oven and top each piece of chicken with Muenster cheese. You can fold the cheese in half if it is too wide for the breast. 
6. Place chicken back in oven uncovered and broil for 1-2 minutes to brown these cheese. Remove from the oven and set aside to cool.  
7. Top with fresh parsley.This dish would be great rice or noodles since there is usually extra sauce in the dish.

*Joe loves mushrooms so I was excited to try this dish for him. It turned out great!! I cut the recipe in half, using 4 small chicken breasts that I flattened rather than filleted. We served this with white rice and broccoli. It was delicious!! Also, I just used apple juice because I didn't have sherry wine. 

Meat Pies

Meat Pies
recipe from Our Best Bites

Joe loves and misses empanadas from Argentina. I saw this recipe on Our Best Bites and thought I'd try them out and see how they compare. He actually loved them!!

INGREDIENTS:
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie Crust, tripled
1 egg
1/4 c. cold water
DIRECTIONS:
 In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.

Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, I use a bowl that’s about 6″ across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.

Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.

Fold the other side over and gently pinch the edges shut.

For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).

Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.  Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.

Bake 25-30 minutes or until golden brown.

Makes about 12 6″ pies or lots and lots of small (biscuit cutter) pies.

Chicken Tikka Masala

Chicken Tikka Masala
from Mel's Kitchen Cafe

INGREDIENTS:
Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks

For the masala:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
8 ounces tomato sauce
1 cup cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
3. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

*Joe loves Indian food and this was wonderful! He said it was one of his favorite meals I had made in a while. The flavor was delicious and we loved the cilantro on top. Yum!!

Beef Stroganoff

Beef Stroganoff (Tomato Based)

from Mel's Kitchen Cafe

INGREDIENTS: 

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving

DIRECTIONS:

1. In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

2. In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

3. Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.

*I used normal normal bacon, omitted the mushrooms, and served it over egg noodles. This was a really yummy stroganoff that my entire family enjoyed! 

Baked Sausage Pasta

Baked Sausage Pasta
from My Recipes

INGREDIENTS:

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion 
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/4 cup chopped fresh basil
• Cooking spray 
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese 
• 
  
• DIRECTIONS:
• 1. Preheat oven to 350°.
• 2. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
• 3. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• 4. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
• *This was a yummy, easy baked pasta dish.
• 
  

Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce
recipe and image from : Favorite Family Recipes

INGREDIENTS:
1 cup milk
1 cup Italian bread crumbs
4 chicken breasts cut into halves (8 pieces)
1/4 cup margarine
1 cup chicken broth
2 cups whipping cream
1 tsp dried basil
1/8 tsp pepper
1 cup grated parmesan cheese


DIRECTIONS:
Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
1. Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. 
2. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm. 
3. Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. 
4. Pour sauce over the chicken and serve.


*I have made this before but forgot to post it. This chicken is SO delicious. I really, really like how simple it is and how flavorful it is! Yum! Last time I served the creamy chicken with pasta but this time I served it with wild rice and a big salad. Again, delicious! 

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans

recipe from Real Simple

INGREDIENTS:

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small read potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
• 
  
• DIRECTIONS:
• 1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Pork Chops with Pineapple Fried Rice

Pork Chops with Pineapple Fried Rice

from The Pioneer Woman

INGREDIENTS:

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos (I used red pepper)

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional

DIRECTIONS:

1. Cook rice according to package instructions. Set aside.

2. Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

3. Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

7. To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

*This dinner was so delicious! So, so delicious! It was pretty easy to make too. :) I will definitely be making this more often!

Broccoli cheddar chicken braid

Broccoli Cheddar Chicken Braid

Recipe and image from Food Family Finds

INGREDIENTS:

2 cans Pillsbury Original Crescent Rolls

2 cups chicken chunks, cooked

2 cups cheddar cheese

2 cups broccoli, frozen, steamed, and chopped

1/2 cup light mayonnaise

1 egg yolk

fresh rosemary

DIRECTIONS:

1.Preheat oven to 375 degrees F

2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. 3. Press each of the seams to form a single layer of dough.

4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise

5. Spread mixture over the center of the croissant dough evenly to create a log.

6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.

7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.

9. Bake for 28 – 30 minutes until golden brown.

*This was really yummy! What a great weeknight meal. It would be fun to try and make my own dough next time rather than use the Pillsbury dough.

Chicken a la King

Chicken a la King
recipe and image from Get Off Your Butt and Bake

INGREDIENTS:
Sauce:
1/3 Cup Butter melted

1/4 Cup Cornstarch dissolved in 1/2 Cup COLD water

1/2 Cup Chicken Broth

1/4 tsp. Salt

1/4 tsp. Pepper

1 teaspoon granulated Sugar

2 cups Milk

1 1/2 cups Grated Cheddar Cheese or other
Optional:
1/4 tsp Cracked Red pepper flakes
1/4 tsp Onion powder
1/4 tsp Celery salt

Diced or shredded cooked Chicken breasts
Steamed veggies of your choice- I used steamed carrots and frozen peas
1 package of frozen puff pastries
1 egg
1 TBS water

DIRECTIONS:
1. Lay the puff pastries on some Parchment paper, and brush the tops with 1 egg and 1 TBS water beat together.
2. Bake them at 400 degrees for about 20 to 25 minutes.

Remove the little center. After you do this, place the shells (not the tops) back into the oven for another 5 minutes.

3. While the puff pastries are cooking, make the sauce. In medium saucepan over medium heat, add the butter and stir while it’s melting. Add the broth, seasonings, Milk and the Cold water and Cornstarch mixture. Stir continuously over heat until sauce has thickened. Turn to low heat, and add the grated cheese. Do not let the sauce boil. It it seems too thick, simply add a bit more milk or Chicken broth to the sauce.
4. Add the diced chicken and steamed veggies of your choice. *If you are adding frozen peas, make sure that they don’t have a build up of ice around them. It will thin your sauce.
5. Fill your puff pastry shells with the chicken sauce, and top with a bit more grated cheese.

*These were really yummy and fun!

Chicken Broccoli Supreme

Chicken Broccoli Supreme
recipe and image from Get Off Your Butt and Bake

INGREDIENTS:
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

Sauce:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

DIRECTIONS:
1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted.
3. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
4. Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter.
5. Sprinkle crumbs over the top of the grated cheese.
6. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*I cut this recipe in half, only using a 8x8 square pan. My family thought it was a yummy, simple weeknight meal.

Cheesy Basil Stuffed Chicken Breasts

Finally a recipe worth posting!

Cheesy Basil Stuffed Chicken Breasts
recipe and image from Mel's Kitchen Cafe

INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved

DIRECTIONS:
1. Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Cut a pocket in chicken breasts, stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
3. In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
4. Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken.
5. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

*This chicken was really good, loved the cheese stuffed inside! I served the chicken with a roasted garlic and broccoli pasta. Yum!

Chicken Florentine Bowtie Pasta

Chicken Florentine Bowtie Pasta
from Picky Palate

INGREDIENTS:

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

*I didn't cut this in half and I totally should of. It was a great weeknight pasta dish and fairly easy!!

Chicken Rollatini with Spinach and Italian Cheeses

Chicken Rollatini with Spinach and Italian Cheeses
from Dinners for a Year and Beyond

INGREDIENTS:
olive oil spray
1/2 cup mozzarella cheese, shredded, divided
5 ounces (1/2 of a 10 ounce package) frozen chopped spinach, thawed and squeezed dry of liquid
1/3 cup ricotta cheese
4 chicken breasts, boneless and skinless, pounded to 1/4 inch thickness
salt and pepper
1 cup seasoned panko bread crumbs
1/4 cup Parmesan cheese, grated
2 eggs, beaten
1 1/2 cups of your favorite marinara sauce, heated

DIRECTIONS:
1. Preheat oven oven to 450 degrees. Lightly coat a baking dish with olive oil spray. Set aside.
2. In a small bowl, combine 1/3 cup of the mozzarella cheese, spinach, and ricotta cheese. Set aside.
3. Lay chicken flat on a work surface and sprinkle with salt and pepper. Spread about 3 - 4 tablespoons of the spinach mixture on the chicken and roll up starting at the narrow end. Repeat with remaining chicken.
4. Place panko and Parmesan cheese in a shallow dish and eggs in another shallow dish. Dip the chicken rolls in the egg and then the panko and place seam side down in the baking dish. Lightly spray chicken with olive oil.
5. Bake for 20 - 25 minutes or until chicken is just cooked through and the filling is hot and bubbly.
6. To serve, place about 1/4 cup of the marinara sauce on a plate and top with the baked chicken. Sprinkle with remaining mozzarella cheese. Serve with additional marinara sauce.

*This was a good stuffed, baked chicken. We served it with wheat thin spaghetti and broccoli. Yum!

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
from Our Best Bites

INGREDIENTS:

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

DIRECTIONS:

1. Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

2. Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

4. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

5. Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

6. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

*I added some shredded rotisserie chicken to this dish. Next time I wouldn't add as much basil, it was a little too much.

Chicken Cordon Bleu Bread Bowls

Chicken Cordon Bleu Bread Bowls
recipe and image from Mel's Kitchen Cafe

INGREDIENTS:

*Serves 4-6

For the Chicken and Sauce:
4 tablespoons butter
1 pound boneless, skinless chicken breasts cubed (about 2-3 chicken breasts)
1/2 cup minced yellow onion
2 cloves garlic, finely minced
2 tablespoons flour
½ cup apple juice
1 1/4 cups chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons prepared yellow mustard
1 teaspoon dried thyme
2-3 cups broccoli florets
Salt and cayenne pepper to taste

To Assemble:
4-6 medium round regular or sourdough bread bowls (I used this Rhodes bread bowls recipe)
8-10 thin slices smoked ham
1 cup grated Swiss cheese
¼ cup freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.

2. Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap or a tight fitting microwave-safe lid. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.

3. In a 10- or 12-inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn’t cooked all the way through, about 3-4 minutes. Stir in the onions and garlic and cook, stirring often, until softened (when chicken is still slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for one minute.

4. Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan cheese, mustard and thyme. Simmer for about 5-6 minutes, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.

5. Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. I like to leave about a 1/4-inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 minutes in the preheated oven. (Unless you already baked them.)

6. Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving about 1-2 cups sauce in the pan for serving. Top the chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan cheese.

7. Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

*These were really great! I used Rhodes bread dough to make bread bowls so I didn't need to toast them like it says in step 5. I cut this recipe in half actually only making two bread bowls and it was plenty for our family of four.