Jeannie's Port in a Storm Chicken

Today I am excited to post a recipe from my cousin Jeannie's kitchen. The photo is taken by Henry, Jeannie's son.

From Jeannie:
Since it has been nothing but snow and ice storms here, I have named it:


Port in a Storm Chicken
This is really easy yet looks and tastes impressively gourmet!

You will need:
Chicken Breasts (enough to fill a lasagna size pan or roasting dish; I think organic are best)
Olive oil
Diced Tomatoes (14.5 oz can, I like Contadina)
1/2 cup chopped, fresh Cilantro
Asiago cheese (freshly grated or shaved)
Green chiles (as many as you want for zest, canned are fine but slice thinly – little pieces...)
1/4 cup organic chicken broth (more if you have a very hot oven)

Recipe:
Paint a little olive oil in the bottom of your pan
Lay down your chicken and stab the chicken breasts so they can grab all the flavor while cooking
Sprinkle a little olive oil and ground pepper over chicken
Top with diced tomatoes
Sprinkle Cilantro over all
Sprinkle a little Asiago cheese to slightly cover all
Cook in large baking pan, covered, at 300 degrees for 2 hours – checking to make sure it is not drying out. If so, just add chicken broth or white wine...
Shut off oven, and let sit uncovered for one hour to get some color
It should be like pulled pork – moist and will break apart easily!

(Family: The Donna would love this recipe as she loves Asiago cheese, and The Debster would say the diced, cooked tomatoes were nutritionally great for prostrate health! This whole recipe would comply favorably with Uncle’s Blackie’s “cook it all in one pan” advice!)

I serve with:
Boston Hydroponic Lettuce (plain) - pretty and green in a bowl, with a very simple oil/vinegar/salt/pepper dressing
“Better Than Bakery” brand Baguette style garlic bread - *we love this frozen loaf brand! Good for growing boys who need their carbs, but not Mama! Instead of the carbs, I take in fruit with the new love of my life:
Sacred Stone Wine – the Master’s Red Blend Old World Style is a great wine choice for this dish, since the Chicken has an intense flavor. I will write a separate review on Sacred Stone if Jessie lets me. It’s my new favorite wine – and only $10 a bottle. Sacred Stone is from the Pietra Santa Vineyards, which are about 25 miles from Monterey Bay, CA. Sacred Stone is a nice blend of grapes – Merlot, Sangiovese, with some Cab, Syrah and a little Granache. (Much like our family, we like to mix up the flavor and let life abound!) I think the full bodied, plummy/red characteristics of this twist cap baby provides the perfect warm finish for this dish. And you gotta love a great wine for just $10!

Jeannie's Stuffed Chicken Breasts

I love stuffed Chicken Breasts but they can be so high calorie.  This recipe comes from my gorgeous cousin Jeannie who is very health conscience.  This would be a great dish to serve on a date night, not too heavy but impressive on a plate!  I would serve with a salad and some couscous.  The photo is Jeannie, her beau Bill, Megan and Alex at our rehearsal cocktail party.  

2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Bourbon Chicken Bites

Last night when I made a trip to our Safeway the Salvation Army Bell Ringer was there. As I was leaving the store, digging in my purse for some cash to drop in the bucket, I smiled thinking of how when my sister and I were kids my parents always gave us money to give the Bell Ringers. In the spirit of giving a couple that we are friends with in Utah and another couple in Scottsdale host Christmas parties where the guests bring gifts for those in need. This has long been one of my favorite traditions, to give to those less fortunate. So while I am busy thinking of the toys I want to bring to the party (did anyone know that Monchichi had made a comeback?), I also wanted to help our hosts out by bringing a hors d'oeuvres. At parties finger foods are best, and those that can be eaten off a toothpick, even better! I am thinking of bringing these Bourbon Chicken Bites to the Rosses Party on Saturday.

2/3 cup honey

1/3 cup bourbon (I use Knob Creek, but it was on sale years ago and I still have it, we don't drink bourbon but I love to cook with it!)

1 tablespoons ginger powder

2 tablespoons orange juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

Combine first 9 ingredients in a large bowl; mix well. Add chicken; stir until coated. Refrigerate at least 2 hours or overnight, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, save the marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
While chicken is cooking, strain marinade through a mesh sieve into a sauce pan; throw away any solids. (wash the bowl you will need it in a minute) Bring marinade to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze back into the large bowl.
Preheat broiler.
Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Arrange on a platter stick pieces with toothpicks.

Chicken Milanese

Today is my dear friend Sharman's birthday, Sharman is like my Arizona Mom.  I never would have made it my first year down here with out her.  Some of us girls are all going to North for dinner to celebrate.  (North is this wonderful Northern Italian restaurant by our house.)  I was thinking if I were making dinner for Sharman, what would I make.  It has to be Italian, since we all love that.  Chicken Milanese seems perfect.  
4   Whole Chicken Breast Halves Without Skin
Flour -- as needed
1   Cup Panko Bread Crumbs (these are finer and make for a crispier finish)
1/4 Cup Parmesan Cheese -- grated
1/8 Teaspoon Pepper 
1/8 Teaspoon Salt
2   Tablespoons Milk
4   Whole Egg
1   Cup Olive Oil
2   Tablespoons Butter, Unsalted
2   Tablespoons Lemon Juice
1   Each Lemon -- sliced
4   Each Parsley Sprigs -- fresh

Cut chicken breasts in half. Flatten chicken to thickness of 1/4 inch, using meat mallet. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.Whisk egg with milk in medium bowl to blend. Lightly flour chicken, then dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.Heat oil in heavy large deep skillet to 375°F . Add chicken and cook until golden brown and cooked through, about 4 minutes per side.  Using tongs, transfer to paper towels and drain. Transfer chicken to platter.Melt butter in pan. Add in lemon juice, swirling to combine, and pour over chicken.

When I make this dish I like to make a simple salad of arugula and cherry tomatoes cut in half, toss with a little salt, pepper, olive oil and red wine vinegar.  Serve it on top of the chicken for a presentation worthy of North!

Happy Birthday Kristin

Today is my cousin Kristin's birthday. Kristin is the main reason I started writing this blog, she married her high school sweetheart and wanted recipes she could make after work. Kristin is turning out to be a great cook and throws great parties. It all makes this older cousin very proud! Happy Birthday Kristin! xoxo

Since Kristin and I share a love of Chick-fil-A, I thought a chicken nugget recipe was perfect for her birthday!

1 large egg

1/3 cup buttermilk

1 pound boneless skinless chicken breast, cut into bite size pieces

1 1/2 cups panko bread crumbs

1/4 teaspoon paprika 1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon Cavender's

1/2 cup peanut oil (The Chick-fil-A secret!)

Ranch, honey mustard or barbecue sauce for dipping

Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and Cavender's, to taste. Set a rack on a cookie sheet lined with paper towels.
Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side.

Orange Peel Chicken

With the Olympic opening ceremonies starting tomorrow morning I thought it would be fun to do a Chinese recipe, well an American style one, from P.F. Chang's. I am normally not so excited about the Olympics but my brother in law, pictured here, is an Olympian! Steve Green is on the Canadian Olympic Baseball team. Here is your Chinese food, Tivo the ceremonies to watch tomorrow night! And watch for Steve.

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

Honey Mustard Chicken

Today is the one year anniversary of this blog! Thanks to everyone who reads and comments. I hope you enjoy it as much as I enjoy sharing! Now here is a recipe that is the reason I started posting recipes, something good, easy, fast & healthy you could have time to make after you get home from work!

I found this recipe on-line at the Foster Farms website, yes I am the girl who looks at chicken websites. I love honey mustard it is one of my favorite flavor combos so I was really excited to try this. Each serving was under 300 calories so this is a great meal to eat on a diet & not feel like you are suffering. I would serve with corn on the cob & mashed potatoes. If you love the bee honey pot, click here to buy it!

6 boneless, skinless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Mexican Chicken

How great is that Mexican Chicken? When we were in Cabo I saw this great tin rooster I wanted for my kitchen but the kitchen is too tiny, big girl house.
I came across this recipe for Mexican Chicken and thought it was a great base for other Mexican recipes, like tacos, enchiladas, tostadas or even on a taco salad.

Chicken boneless breasts
Salt
Cumin
Chili powder
Garlic cloves
Onions
Bell peppers
oregano
Cooking oil
Canned whole tomatoes or chopped
4 chicken breast, 1 tablespoon of salt cover with water, bring to boil, loosely cover.
Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. Cooking over low heat till lightly sautéed, add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.

Chicken Breasts with Pesto

We love pesto at our house. It is simple to make or if you are in a time crunch there are several good jar varieties. (I prefer Classico or the Fresh & Easy brand)
If you have pesto you can serve it as a hors d'oeuvres with some crusty bread, over pasta or as a flavoring to chicken. We even like it as a sauce on pizza.
This is a quick and easy pesto chicken recipe. I will list how to make pesto too, but there is no shame in buying!

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/2 cup Pesto
2 sliced tomatoes
3/4 cup (3 ounces) crumbled feta
1/4 chopped calamata olives
RECIPE METHOD
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, cheese and olives. Bake for an additional 3 to 5 minutes or until cheese is melted.

Pesto:
4 cups basil leaves, well packed (Sometimes it is less expensive to buy a basil plant, they have plants at Fresh & Easy right now for $2.49)
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts
1-1/2 cups freshly grated Parmesan
1-1/2 cups extra-virgin olive oil
salt and pepper to taste
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved. You can also freeze some. My mom used to freeze tons every summer.

Jerk Chicken with Pineapple

I have written before about how much we love Jamaica. I came across this recipe in Real Simple, for a different jerk chicken. Real Simple is a great resource if you don't already read it, check it out! (They also had an article on fun easy flower arrangements.)
1 cup long-grain white rice
1/4 cup cider vinegar
1/4 cup spiced rum or orange juice
2 tablespoons jerk sauce (such as Pickapeppa Sauce)
1 tablespoon grated fresh ginger
4 6-ounce boneless, skinless chicken breasts
Kosher salt and pepper
1 tablespoon olive oil
1 15-ounce can black beans, drained and rinsed
8 ounces fresh pineapple, cut into 1-inch pieces
1 bunch scallions, sliced

Cook the rice according to the package directions.

Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.

Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.

Chicken Stir Fry

Last night when I stopped off at the grocery store, I was trying to think of something to make for dinner that would be fast, yummy & healthy. I realized I had not made chicken stir fry in years. One of my roommates in college, taught me how to whip up a delicious one, her mom was from Hong Kong.

1 1/2 tablespoons sesame oil

1 yellow squash sliced thin

1/2 8-ounce bag shredded carrots

1 8-ounce can sliced water chestnuts, drained

2 cups broccoli florets

1 boneless skinless chicken breasts chopped in to bite size pieces

2 1/2 tablespoons hoisin sauce

2 tablespoons Mr. Yoshida stir fry sauce

Rice to serve over

Heat the oil in a wok or large saucepan over medium-high heat. Add the chicken, cook constantly stiring until no longer pink, about 5 minutes. Add the carrots and cook, stirring occasionally, for 3 minutes. Add the broccoli and cook, stirring frequently, until the vegetables are softened but still slightly crunchy, about 3 minutes. Add the water chestnuts and sauces and heat until warmed through, about 3 minutes.Divide the rice among individual plates, spoon the stir-fry over the top. You could add just about any vegetables to this. Matt complained for a minute that this was too vegetabley, but he cleaned his plate & took the left overs for lunch!

Chicken & Sun Dried Tomato Orzo

Another favorite web site I like to look at for food ideas is Eating Well. Eating Well offers ideas on changing up your favorite recipes for a lower calorie version. They also have sections devoted to getting more vegetables in your meals, this is always a challenge for me, as Matt hates the green stuff! This chicken & orzo is a great meal for a week night, quick to prepare & a healthy dinner choice.

8 ounces orzo, preferably whole-wheat

1 cup water

1/2 cup chopped sun-dried tomatoes (not oil-packed), divided

1 plum tomato, diced

1 clove garlic, peeled

3 teaspoons chopped fresh marjoram, divided

1 tablespoon red-wine vinegar

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 9-ounce package frozen artichoke hearts, thawed

1/2 cup finely shredded Romano cheese, divided
1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. 2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Baked Wings

I was on the phone with my mom earlier & she asked me how long you bake wings for, honestly I had no idea. When ever I make "wings" I make them from chicken tenders. I looked around and one of my favorite recipe sources Food & Wine had a solution to my mom's question & a recipe that sounds really tasty!
If I were to make this, which I think I will soon, I will substitute chicken tenders, I am more of a tender girl! By the way to answer my mom's question 425 for 25 minutes. (I was pretty close I guessed 425 for 20 minutes)
4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 ¾ teaspoon salt
1 ½ teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
¼ pound blue cheese, crumbled (about 1 cup)
2 scallions, including green tops, chopped
5 teaspoons vinegar
¼ teaspoon fresh-ground black pepper
¼ cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

1. Heat the oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1 ½ teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining ¼ teaspoon salt and the black pepper.
3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve with the celery stick and blue-cheese dressing alongside.

Slow Roasted Rosemary & Garlic Chicken

When ever I post a crock pot recipe everyone seems excited about it. I guess that is because everyone is busy at work!
I love recipes with rosemary because it is a shrub in Arizona, so I can snip some from the neighbors when I want to make chicken.

10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
4 bone in chicken breasts with skin
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Rinse chicken breasts with cold water; pat dry. Loosen the skin from breasts by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over chicken. Place rosemary sprigs under the skin. Place chicken, meaty side of the breast down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.

Mexican that will keep you skinny:Enchiladas Suizas

Cinco de Mayo is a big deal in Arizona, so I thought it would be fun to have some Mexican recipes. The problem with one Mexican meal is it can un-do your diet efforts, this recipe is low in fat with lots of protein. Typically when we want Mexican I substitute low fat cheese & sour cream for their full fat versions, or chicken for beef. This recipe came from Self Magazine. Self is a great source for fitness tips, nutrition & recipes.

1 1/2 lb bone-in chicken breasts, skin removed

2 tsp salt

4 cloves garlic

5 peppercorns

1 lb tomatillos (about 8), husked

2 serrano chiles

1/4 cup loosely packed fresh cilantro

2 tsp vegetable oil

1/4 cup nonfat sour cream

8 corn tortillas (6" each)

1 1/2 oz Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1 tsp of the salt, 2 of the garlic cloves and peppercorns and bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred; set aside. Place tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain, reserving 1/2 cup liquid. Transfer tomatillos and chiles to a blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350°. Heat a large skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 of the sauce in a 9" baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce; sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.

Chicken Souvlaki

Real Simple is one of my favorite places to look for recipe inspiration. They offer faster versions of classic recipes. I love Greek food & always think souvlaki sounds amazing but I am not a lamb fan. Real Simple offers a version with chicken. I think this would be totally fun to make when you have friends over, simple but seems like a fancy dish.

4 pieces flat bread or pitas

2 tomatoes, cut into wedges

1/2 small red onion, thinly sliced

3/4 cup crumbled Feta

1/4 cup kalamata olives, pitted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 teaspoons red wine vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts, cut into pieces

1/2 cup plain yogurt

1 small cucumber, diced

1 1/2 tablespoons minced fresh dill

Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.

Aunt Karen's Creamed Chicken

Aunt Karen sent me this recipe for creamed chicken, what great comfort food! We had a cloudy afternoon in Scottsdale, with summer upon us it seemed like maybe this was the last day for comfort food until fall!

Cook4 skinned chicken breasts ( save juice, salt and pepper)

Remove from bone, bite size pieces.

Cook in steamer:

4 large carrots, diced

1/4 chopped onion, steam until almost tender

Add 1/2 pkg. frozen peas.

Mix all of the above with 2 cans reduced fat cream of chicken soup. If too thick add water from steamed vegetables. Serve over rice.

Chicken Madeira

I have a group of girlfriends who I go out to dinner with every month. Each month we pick a new place, the meal consists of wine, sharing hors d'oeuvers & girl talk. If you don't have a group of friends that you go to dinner with you should start. It's a fun way to catch up & try new restaurants. In March the ladies & I went to Grande Lux Cafe, a new place at the fashion Square Mall. The portions were so large we decided to share an entree & a delicious pizza. The entree was chicken Madeira & I have just about perfected it! If you made my roast for Easter you have the Madeira Wine, if you didn't you can find it in the section with Port Wine.

Chicken

1 tablespoon olive oil

4 boneless, skinless chicken breast

8 asparagus spears

4 mozzarella cheese slices

Madeira Sauce

2 tablespoons olive oil

2 cups sliced fresh mushrooms

3 cups Madeira wine

2 cups beef stock

1 tablespoon butter

1/4 teaspoon ground black pepper

Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

Greg's Chicken

This recipe is Aunt Karen's but I always think of it now as Greg's. Greg Jones is a baseball player that used to live with my parents & play for the Angel's AAA team. Greg always requested this Chicken & we started calling it Greg's Chicken. Greg plays for the Dodgers now but he still loves Aunt Karen's chicken. This is a great recipe for a busy day, I love it served over mashed potatoes.

8 boneless chicken breasts
8 slices swiss cheese
1 can reduced fat cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1/4 c. melted butter

Put chicken breasts in 13x9 pan. Top with cheese. Mix soup and wine- spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake @ 350 degrees for 45 minutes.

Chicken Chow Mein

I love a recipe that puts dinner on the table in 20 minutes. This recipe is from Cooking Light, if you are lacking a quick recipe, that is a good place to search. (I made a few subtle changes to adapt to the ingredients that were in my kitchen) If you have a Trader Joe's or a Fresh & Easy Market in your neighborhood you can buy pre cut veggies. If you are looking for chow mein noodles they are sometimes called chuka soba, you should find them in the Asian section of the store. If you can't find them sub in linguine.

1 cup precut matchstick-cut carrots

1 cup snow peas, trimmed

12 ounces chow mein noodles

1 tablespoon sesame oil, divided

1/2 pound skinless, boneless chicken breast

3 tablespoons low-sodium soy sauce, divided

3/4 cup chicken broth

2 tablespoons fish sauce

1 teaspoon splenda

1/4 teaspoon crushed red pepper

1 cup presliced mushrooms

2 teaspoons bottled fresh ground ginger (such as Spice World)

1 cup (1-inch) sliced green onions

2 tablespoons dry-roasted peanuts, coarsely chopped

Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, fish sauce, splenda, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.