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

Famous Chicken Adobo

Ingredients

• 2 tablespoons vegetable oil
• 1 (3 pound) chicken, cut into pieces
• 1 large onion, quartered and sliced
• 2 tablespoons minced garlic
• 1/3 cup white vinegar
• 2/3 cup low sodium soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 bay leaf

Directions

1.      Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

2.      Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Chicken and Broccoli Bread

Ingredients

• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1.      Preheat oven to 375 degrees F (190 degrees F).

2.      In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3.      Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4.      Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.