Chicken Cordon Blue

There is only one word I can think of to describe this entree, WOW!!! I found this recipe on Cooking Light this week and I will admit it is amazing and isn't that hard to make as you might initially think.

Ingredients:  

1/4 cup chicken broth  
5 teaspoons butter, melted  
2 large garlic cloves, minced  
1/2 - 1 cup panko bread crumbs 
1 -2 T grated Parmesan Cheese 
1 teaspoon paprika 
1 teaspoon Italian Seasoning  
4 (6-ounce) skinless, boneless chicken breast halves  
1/4 teaspoon salt 
1/4 teaspoon dried oregano 
1/4 teaspoon freshly ground black pepper  
Baby spinach leaves (optional) 
4 thin slices Rosemary Ham from Deli (I used Boar's Head Sundried Tomato and Rosemary Ham - it's really good)  
1/2 cup shredded part-skim mozzarella cheese  

Directions:   
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine Panko breadcrumbs, Parmesan, Italian Seasoning and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with spinach leaves, 1 slice of ham and 1-2 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

I served this chicken entree with baked sweet potatoes and steamed broccoli.

Chicken Tamale Casserole

This recipe I have been making for a few years now and it is a family favorite.  Better yet, it's really easy and inexpensive too.  I found this recipe on Cooking Light's website - which is one of my favorite places to visit for new meal ideas.  

Ingredients:

• 2 cups (8 ounces) shredded Mexican blend cheese or cheddar. - divided
• 1/3 cup fat-free milk 
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray 
• 1 (10-ounce) can red enchilada sauce 
• 2 cups shredded cooked chicken breast 
• Sour Cream for serving. 

Preheat oven to 400 degrees.  Combine corn bread mix, milk, 1/2 cup cheese, egg, cream corn, chilies, cumin and red pepper until well combined.  Pour into 9x13 pan that has been sprayed with cooking spray and bake until set, about 15 minutes.  

Remove cornbread from oven and poke holes all over using a fork.  Now open the can of enchilada sauce and pour all over the cornbread. 

Now spread your cooked, shredded chicken on top.  Then layer with remaining cheese and bake for another 15 minutes or until cheese melts. 

 Here is the finished product - SO EASY!

Serve with sour cream on the side - DELICIOUS!

Lemon Garlic Chicken Breasts

I LOVE Barefoot Contessa - I think she is the best chef that I have ever seen on Food Network...or at least she's my favorite - I have made a lot of her dishes and they are all superb!  This week bone in, skin on chicken breasts were on sale at Kroger - originally I planned on grilling them (which is always good) but decided to make this recipe instead since I had all the ingredients on hand.

Ingredients:
1/4 cup extra virgin olive oil
9 cloves minced garlic
1/3 cup white wine
1 T grated lemon zest
2 T fresh lemon juice
1 1/2 t. dried oregano
1 t. fresh minced thyme
salt and pepper
4-6 bone in chicken breast with skin
1 lemon

Directions:
Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

I decided to serve this chicken with my favorite green vegetable:  Roasted Asparagus

This is a great Sunday dinner!

Copyright, 2010 Barefoot Contessa, How Easy is That?

Chicken Tortilla Soup - Slow Cooker

This is a great recipe that I've made twice now after finding it on the Larson Lingo blog.  It's WONDERFUL and now a regular at our dinner table.

Ingredients:
2 pounds chicken breast, cooked and diced
1 medium onion chopped
2 cloves chopped garlic
1 can red Enchilada Sauce
1- 4oz can chopped green chiles - mild
1- 28 oz can chopped tomatoes
1- 32 oz container chicken broth
1- 10 oz package frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper
Avocado, shredded cheddar, sour cream and tortilla chips for garnish

Directions:

Cook chicken breasts and dice - set aside or store in refrigerator until ready to use.

Add onion, garlic, tomatoes in juice, enchilada sauce, green chiles, corn, chicken broth and spices in slow cooker.  Let simmer on low for 3-4 hours then add chicken about 15 minutes before serving. This keeps chicken from shredding while in crock pot (unless of course you like it that way.)

Ladle soup into bowls to serve and garnish with diced avocado, shredded cheddar cheese, sour cream and tortilla chips. Serves 6.  ENJOY!

Chicken Pot Pie - A Family Favorite (and great comfort food)

Today I would like to share my recipe for Chicken Pot Pie with you, it is absolutely delicious and my family loves this dish.

Ingredients:  

• 1 pound skinless, boneless chicken breast cooked and cubed.
• 1 cup chopped carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup half and half
• 2 (9 inch) unbaked pie crusts (store brand is fine)

Directions:

Preheat oven to 400 degrees.  Cook chicken breasts and cut into cubes, set aside.   Combine carrots and celery in saucepan and cover with water; bring to a boil.  Boil for 10 minutes then add the frozen peas and cook for 5 more minutes then drain.  Meanwhile melt butter in another saucepan and saute onion until soft and translucent; about 5-6 minutes.  Add 1/3 c flour and stir and cook for about 30 seconds.  Add chicken broth and half and half; stirring well and continue to stir until thickened and hot.  Remove from heat and add salt and pepper;  Now add vegetable mixture and cooked chicken to cream sauce and stir well - set aside to slightly cool.  Now prepare your pie shell - place one pie shell pastry in baking dish, making sure to press pastry up sides of your dish.

Now pour the warm chicken mixture into the pie shell and spread evenly.  Now lay your other pie shell pastry on top of the mixture.  Tuck extra dough under and crimp edges to seal.  Now cut a few slits in the top pastry dough so steam can escape. 

Bake for 30-35 minutes or until pastry is golden brown.  Remove from oven and let sit for about 10 minutes before serving.  Absolutely delicious...and a great way to get your kids to eat vegetables!