1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 c shredded mozzarella, divided
1/4 c chopped fresh basil
1 pkg stove top stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lb)
1/3 c Kraft roasted red Pepper Italian with Parmesan dressing
Preheat oven to 350* To prepare stuffing, combine tomatoes and their liquid, 1/2 c shredded cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large freezer weight resealable bag. Pound with side of a heavy can or rolling pin until 1/4" thick. Repeat with remaining chicken. Place pounded chicken breasts, smooth side down, on a cutting board. Spread with 1/8 of stuffing mixture.
Place in 13x9 inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes.
Sprinkle with remaining 3/4 c cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.
Thursday, August 10, 2006
Wednesday, August 9, 2006
Black Bean & Chicken Enchiladas
I get asked for this recipe more than any so I thought I'd start out by posting it as the very first one. Enjoy!
2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas
Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.
(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).
This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.
2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas
Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.
(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).
This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.
Why this?
Why have I decided to start a blog geared to cooking and food? Because I love to them both!!! I have a website called Grubby Gourmet and decided to turn it into a blog too. What do I see for this blog? Easy, tasteful recipes for the normal family. So many recipes these days are so 'Martha Stewart-ish'. My family isn't interested in Pappardelle with Scallops (yes, that is on her homepage today as what to make for dinner tonight. While I'm sure my husband would love it, my kids wouldn't appreciate it. I need something that the whole family will enjoy.
We all have days where the kids are screaming, the phone ringing off the hook and we haven't even been able to take a shower, but the family still needs dinner. Try our simple and tasty recipes and share some of your own. You don't have to know how to blanche or braise, dredge or flambe to be able to create great meals for your family. If you have a recipe you think others would enjoy, please send it to me with your name and I will add it as well (and give you credit for it). If you link to me, make sure you let me know so I can also link back to you. I'm going to really be working over the next week or two to get this blog looking really snazy and not 'just' another blog. Check back for updates. :)
I hope that you find something in here that your family will LOVE for dinner this week.
We all have days where the kids are screaming, the phone ringing off the hook and we haven't even been able to take a shower, but the family still needs dinner. Try our simple and tasty recipes and share some of your own. You don't have to know how to blanche or braise, dredge or flambe to be able to create great meals for your family. If you have a recipe you think others would enjoy, please send it to me with your name and I will add it as well (and give you credit for it). If you link to me, make sure you let me know so I can also link back to you. I'm going to really be working over the next week or two to get this blog looking really snazy and not 'just' another blog. Check back for updates. :)
I hope that you find something in here that your family will LOVE for dinner this week.
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