Olive Garden Chicken Caprese

Paella Valencia

Total Time: 51 mins Preparation Time: 25 mins Cook Time: 26 mins

Ingredients

• Servings: 2
• 1/2 lemon
• 1 1/4 ounces peas
• 2 chicken thighs
• 1 fluid ounce chicken stock
• 1 -2 clove garlic, crushed
• 1 fluid ounce olive oil
• pepper
• 4 1/2 ounces rice
• 1 saffron thread
• 1 onion, chopped
• 2 -3 ounces seafood
• salt

Recipe

• 1 for chicken thighs use chicken breasts.
• 2 for peas use frozen peas, try to use ready made seafood from the supermarket or make your own by buying squid, prawns, mussels and clams.
• 3 heat the oil into a large pan (wok),add the chicken, onion and garlic, fry until golden.
• 4 add rice and cook for 1 minute, stirring continuously.
• 5 add the stock and crushed saffron, cook for 15 minutes.
• 6 add the seafood mix and continue cooking until all the liquid is absorded.
• 7 stir in peas and season.
• 8 turn off the heat, cover and leave to settle for 10 minutes.
• 9 cut lemon into wedges.
• 10 serve paella garnished with lemon wedges and warm brown bread.

Olive Garden Chicken Marsala

Peachy Stuffed Peanut Butter Chicken

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, pounded 1/8 inch thick
• 1 tablespoon olive oil
• 2 tablespoons chunky peanut butter
• 1 tablespoon balsamic vinegar
• 2 teaspoons butter, melted
• 2 cups fresh spinach, packed
• 1 cup cilantro leaf, bruised
• salt and pepper
• 2 cups frozen peaches, thawed and drained,reserve 1/2 cup of liquid for sauce
• peach schnapps (optional)
• 1 cup plain yogurt
• 1 tablespoon chunky peanut butter
• 1 cup chicken broth
• 2 tablespoons peach schnapps (optional)
• 1 tablespoon balsamic vinegar
• salt and pepper
• 2 tablespoons grated parmesan cheese

Recipe

• 1 between two sheets of plastic wrap, pound chicken breast halves to 1/8 inch thickness.
• 2 spread pounded chicken breast halves, inside up.
• 3 whisk together, peanut butter, balsamic vinegar and butter.
• 4 layer half of each pounded breast in the following sequence, leaving enough space around the outside edges to over lap chicken breasts, when closing: spread peanut butter mixture, arrange spinach leaves, flat on top of peanut butter, arrange cilantro leaves on top spinach, sprinkle salt and pepper to taste, arrange peach slices on top of cilantro leaves.
• 5 sprinkle peach slices with peach schnapps if using.
• 6 reserve any left over stuffing.
• 7 fold each unfilled half of chicken breast over filled half, and roll slightly.
• 8 tie each stuffed breast, twice around the middle and once lengh wise with kitchen string.
• 9 heat olive oil in large fry pan to medium heat, brown chicken on all sides.
• 10 set aside and keep warm.
• 11 whisk together yogurt and peanut butter, set aside.
• 12 whisk together chicken broth, peach liquid, balsamic vinegar, salt and pepper to taste and peach schnapps if using.
• 13 add broth mixture to fry pan and scrape up bits.
• 14 bring to simmer, add chicken, cover and simmer 20 to 25 minutes or until chicken is no longer pink.
• 15 remove chicken to platter, cover and keep warm.
• 16 add peanut butter mixture to fry pan, if desired add left over stuffing, simmer until reduced and thickened.
• 17 remove string from chicken and pour sauce over.
• 18 sprinkle grated parmesan over all.

Never Fail Bread Dressing

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 1/4 cup pecans, chopped coarsely
• 1/4 teaspoon ground black pepper
• 1 teaspoon rubbed sage
• 1/2 teaspoon marjoram
• 4 cups dry bread cubes
• 1 egg
• 1/2 cup chicken broth

Recipe

• 1 melt butter over low medium heat.
• 2 add celery and onions and saute until vegetables are soft, but not browned. add pecans,pepper, sage and marjoram. stir to combine and remove from heat.
• 3 beat egg with chicken broth and pour over bread cubes. stir to combine and add butter mixture. fold together gently until well mixed.
• 4 spoon dressing into a buttered casserole pan, cover, and bake at 375f for 35 minutes. uncover for last 10 minutes if you like a crisp top.

Glazed Balsamic Chicken

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 chicken thighs
• 1 tablespoon vegetable oil
• 3/4 teaspoon pepper
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 3/4 cup chicken broth
• 2/3 cup balsamic vinegar
• 1 tablespoon honey
• 1/4 cup sliced green onion

Recipe

• 1 heat oil on med-hi; add chicken, sprinkle with pepper.
• 2 cook until chicken is browned.
• 3 remove chicken; drain off fat.
• 4 add garlic to pan; saute 1 minute.
• 5 stir in tomato paste and chicken broth.
• 6 add vinegar and honey, boil for 4 minutes.
• 7 return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done.
• 8 put chicken and sauce on plate, sprinkle with green onion.

Homemade Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground chuck, cooked and drained well
• 2 cups cheddar cheese, grated
• 1/4 cup chopped tomato
• 1/2 cup iceberg lettuce, thinly sliced
• 1/2 cup sour cream
• 6 -8 flour tortillas, fajita size
• 1 1/2 cups water
• 1/3 cup tomato sauce
• 1/4 cup chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch marjoram leaves
• 1/2 teaspoon chicken base
• 1/8 cup vegetable oil
• 1/4 teaspoon garlic salt
• 1/4 cup flour
• 1/4 cup water

Recipe

• 1 roux: whisk the flour and water together.
• 2 sauce: place all the sauce ingedients in a sauce pan and whisk together. begin to heat on medium heat. once the mixture starts to warm- whisk in the roux and let heat on very low heat 15-20 minutes.
• 3 enchiladas: mix 1/2 the enchilada sauce in with the cooked ground chuck. place meat in tortilla and fold to somewhat close. lay in casserole dish seam side up. continue until all meat and tortillas are used up. spoon the remaining sauce over the center of the assembled enchiladas and top with 1/2 of the cheese.
• 4 bake at 350 for 15 minutes or until cheese has melted.
• 5 serve with sour cream, lettuce and tomatoes and the extra cheese. plus anythng else you desire.