Recipe and photo source: http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/
Balsamic Chicken and Vegetables
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
- Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
- Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Recipe source: Deseret News:
FIESTA STUFFED CHICKEN
- 6 boneless, skinless chicken breasts
- 1 (7-ounce) can chopped green chiles, drained
- 8 slices Monterey Jack cheese
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup butter, melted
Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.
Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze. — “Families on the Go,” by Susie Roberts
One Pot Southwestern Alfredo Pasta
- 1 cup frozen corn, or the corn from two ears
- 2 cups dry penne
- 2 cups cooked chicken
- 1 cup black beans (rinsed and drained)
- 1 TBSP olive oil
- 1 red pepper, diced
- 14 oz jarred Alfredo sauce
- 2 TBSPS taco seasoning
- Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then the diced red pepper. Cook until soft, remove from pan and set aside.
- Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
- Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
I found this recipe on the internet but the site is no longer available to link to. I think it was called ‘thatwhichnourishes.’
2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder
Cook the pasta and grease a 9×13 inch pan. Lay the cut up Velveeta cheese in the greased pan. When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.
Bake at 400 degrees for 20 minutes.
“The ache for home lives in all of us. The safe place where we can go as we are and not be questioned.” –Maya Angelou
The first time I had chicken pillows was on a date with your dad. Our friend Jeff Hansen invited a few couples to his home for dinner and his mother served this recipe.
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ Tablespoons dried chives
- 3 chicken breasts, cooked and diced (around 3 cups)
- 2 (8 ounce) cans Pillsbury crescent rolls
- 1/4 cup melted butter
- Crushed croutons or use bread crumbs
- White country gravy mix (sold at Smiths)
- Preheat oven to 350 degrees.
- Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, chives, and diced chicken.
- Using Pillsbury crescent rolls, put about 1 1/2 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
- Dip each pillow in melted butter on both sides. Roll in crushed croutons on both sides. Shake off excess crumbs. Flatten the pillow and place it on cookie sheet and bake at 350 degrees for about 18-20 minutes.
Serve with rice and white gravy.
- 8 boneless, skinless chicken breasts
- 1 (4-oz.) package chipped beef, rinsed OR thinly sliced ham
- 4 strips bacon
- 1 (8-0z.) carton sour cream
- 1 (10 ¾-oz.) can cream of mushroom soup.
Line oblong baking dish with chipped beef. Arrange chicken pieces on chipped beef and top each with a strip of uncooked bacon. Bake at 325 degrees for 45 minutes. Remove from oven.
Mix soup with sour cream. Fifteen minutes before serving, pour soup mixture over meat. Return to oven and bake at 400 degrees for 15 minutes. Makes 8 servings.