Stuffed Chicken Breast
4 boneless, skinless breasts
1 bag/box frozen spinach-squeeze in dish towel to drain water
2 cloves garlic, chopped
6 sun-dried tomatoes packed in olive oil, diced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/3 cup mozzarella cheese
1/3 cup low fat cream cheese
1 1/2 cups chicken broth
1/2 lemon juiced
2 tbs lemon juice
2 tsp Dijon mustard
Use 1 tbs olive oil from the sun-dried tomatoes and cook garlic over medium heat for 1 minute. Add the spinach, tomatoes, salt, pepper, and thyme and cook for 2 additional minutes. Transfer to a bowl and combine with cheeses.
Using a sharp knife cut a pocket in the thickest part of each breast and stuff 1/4 of stuffing into each breast. Season the outside of the chicken with additional salt and pepper.
Add additional tablespoon of olive oil to a large skillet over medium-high heat. Add chicken breasts and cook about 4 minutes on each side. Transfer to a baking dish and bake at 350 for additional 20-25 minutes to finish cooking the chicken.
While chicken is baking add chicken broth, lemon zest and juice to skillet used to cook chicken. Cook over medium-high heat scraping chicken bits up into sauce and reduce by 1/2 to make a light sauce-about 8 minutes.
Spoon sauce over chicken just before serving.
This sounds like much work, but it really isn't. This would be a great dinner to serve guests since it presents quite impressively!
Chicken Enchilada Casserole
4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterrey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
1 can enchilada sauce
12 to 14 soft round 6 to 8-inch flour or corn tortillas
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Then layer 1/2 the tortillas. Top with chicken mixture. Add final layer of tortillas and top with remaining salsa. I also added about 3/4 can of enchilada sauce, but it would be good without as well.
3-4 boneless skinless chicken breast
3 tbs olive oil
1 cup flour
3 eggs, beaten
2 tbs milk
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 tbs Italian seasoning
1 jar of your favorite pasta sauce
shredded mozzarella cheese
Flatten chicken breast with a mallet to uniform 1/3 inch thick between plastic wrap. Dredge in flour, then dip in egg and milk mixture. Finally mix Parmesan cheese, bread crumbs, and seasoning. Brown in olive oil over medium-high heat for a few minutes on each side.
Pour 1/3 of jar of pasta sauce in bottom of baking dish. Top with chicken breasts. Top each breast with a little sauce and shredded cheese. Bake at 350 until sauce is bubbly and cheese is melted.