Italian Chicken

This is AMAZING and easy.

(Can be halved easily for smaller families, but the leftovers are delicious for days and days!)

5 - 6 chicken breasts - (I cut them in half so they cook through faster and so it's easier to dish out correct portions to my little ones)

4 - 5 roma tomatoes chopped up

2 cloves of garlic minced

Jar of artichoke hearts drained (no need to buy marinated ones - I just got the metal can of quartered hearts in the vegetable aisle)  

1 C mozzarella cheese grated

salt and pepper

2 T olive oil

2 T flour

fresh basil if desired - chopped up

Cut up chicken, arrange in bottom of 9 x 13 pan and season with salt and pepper.

Chop up tomatoes and artichoke hearts.  Mix with minced garlic, olive oil, flour and some salt and pepper.

Arrange tomato / artichoke mixture around the chicken in the pan.  (Looks so pretty!) 

Bake at 350 until chicken is done (start checking after about 1/2 hour).

Place basil and melt mozzarella on top before removing from oven.

Serve over pasta (like angel hair or whatever!) Be sure to scoop up some of the delicious sauce from the bottom of the pan.

Poor man's fluffy rice & chicken

I was craving rice tonight and came up with this little gem.

2 cups rice - cook in rice cooker
1 can cream of mushroom soup + 1 soup can milk
1 can chicken chunks

Heat the soup and milk together - stir in drained chicken chunks.
Serve hot over rice.

Enjoy!

A quick way to enjoy that taste we all love w/o all the waiting.

Fiesta Chicken Enchiladas

1 small onion, chopped

1 clove garlic, minced

1 lb. cooked boneless skinless chicken breasts, shredded

1 C salsa, divided

4 oz. cream cheese, cubed

1 T chopped cilantro

1 t. ground cumin

1 C shredded cheese (Cheddar & Monterey Jack is yummy)

8 flour tortillas

1)  Heat oven to 350

2) Heat large skillet sprayed with cooking spray on medium heat.  Add onions and garlic; cook and stir 2 min.  Add chicken, 1/4 C salsa, cream cheese, cilantro and cumin; mix well.  Cook 5 min. or until heated through, stirring occasionally.  Add 1/2 C shredded cheese; mix well.

3) Spoon about 1/3 C chicken mixture down center of each tortilla; roll up.  Place seam-sides down in 9x13 pan sprayed with cooking spray; top with remaining shredded cheese and salsa.

4) Bake 15 to 20 min or until heated through.