Cook Tranning

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

 

Ingredients

• 3/4 pound bacon, cut into 1 inch pieces
• 1 cup crumbled feta cheese
• 3 tablespoons sour cream
• 1/8 tablespoon dried oregano
• 1/8 teaspoon ground black pepper

Taco Turkey Wraps

Ingredients

• 2/3 cup sour cream
• 2 tablespoons taco seasoning
• 6 (8 inch) (8 inch) flour tortillas
• 1 cup shredded Mexican
• blend cheese or Cheddar cheese
• 1/2 pound thinly sliced deli turkey breast
• Salsa

Directions

1.      In a bowl, combine the sour cream and taco seasoning. Spread over tortillas. Sprinkle with cheese. Top with turkey; roll up. Serve with salsa if desired

Savory Stuffed Chicken Breast with Plum Glaze

Ingredients

• 1 tablespoon olive oil
• 2 (6 ounce) skinless, boneless chicken breast halves
• Salt and pepper to taste
• 2 pieces cornbread, crumbled
• 2 slices cooked bacon, crumbled
• 2 tablespoons minced celery
• 2 tablespoons minced onion
• 2 tablespoons butter, melted
• 1/4 cup chicken stock
• 1/3 cup chicken stock
• 1/3 cup plum jam

Directions

1.      Preheat oven to 350 degrees F (175 degrees C).

2.      Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.

3.      Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.

4.      Bake in preheated oven for 25 minutes.

5.      While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.

6.      Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced