He-man Chicken

Ingredients

• Servings: 3
• 3 large skinless, boneless chicken breast halves
• bamboo skewers and wooden toothpicks, soaked in water
• 3 tablespoons prepared chili without beans, divided
• 3 tablespoons shredded pepperjack cheese, divided
• 1/2 pound applewood smoked bacon
• 1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat and lightly oil the grate.
• lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
• place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
• to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
• cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
• pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Grape, Chicken, And Walnut Pesto Pizza

Ingredients

• Servings: 4
• 1 (16 ounce) package refrigerated pizza dough (such as trader joe's®)
• 1/4 cup prepared pesto (such as classico®)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cooked shredded chicken
• 15 red seedless grapes, halved lengthwise
• 2 tablespoons walnut pieces
• ground black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread pizza dough evenly onto a pizza pan.
• bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
• spread pesto onto pizza crust in a thin layer, leaving edges exposed. sprinkle mozzarella cheese over pesto layer; add chicken. arrange grapes, cut-side up, around the crust. sprinkle walnuts over pizza and season with black pepper.
• bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.

Turkey Paupiettes With Apple-maple Stuffing

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, divided
• 2 links apple maple chicken sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crusty bread cubes
• 4 teaspoons finely chopped fresh parsley
• 1/2 tablespoon finely chopped fresh sage
• 1 (1 1/2-pound) skinless, boneless turkey breast half, halved lengthwise and pounded to 1/2-inch thickness
• salt and ground black pepper to taste
• 1 cup turkey stock

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. cook and stir sausage in hot oil, breaking it up with a wooden spoon, until browned and crumbly, 5 to 10 minutes. transfer cooked sausage to a large bowl and return skillet to heat.
• cook and stir onion and garlic in hot skillet until softened and fragrant, 3 to 4 minutes; transfer to bowl with sausage.
• blend bread cubes in a food processor until finely ground. add bread crumbs, parsley, and sage to sausage mixture; stir until stuffing is completely combined.
• season turkey breasts with salt and pepper. place 1/2 the stuffing mixture onto each breast. roll turkey breasts around stuffing, tucking the sides in as you roll. tie twine around each rolled turkey breast to secure the roll. season each roll with salt and pepper.
• preheat oven to 350 degrees f (175 degrees c).
• heat remaining 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. place turkey rolls in hot oil and cook until golden brown on all sides, 3 to 5 minutes per side.
• pour turkey stock into the skillet and bring stock to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer skillet to oven.
• cook in the preheated oven until turkey rolls are no longer pink in the center and the juices run clear, 10 to 12 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove rolls from the oven to rest for 5 minutes. cut into 1-inch slices.

Cheesy Chicken And Pineapple

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves, thinly sliced
• 1 (15.25 ounce) can pineapple rings, drained
• 1 (8 ounce) package monterey jack cheese, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange chicken breast slices on a baking sheet in a single layer.
• bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. top each slice of chicken with 1 to 1 1/2 pineapple rings and a slice of monterey jack cheese.
• continue baking in the oven until cheese is melted, about 5 minutes more.

Easy Mock Turkey Pot Pie

Ingredients

• Servings: 4
• 2 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 10 3/4 ounces milk
• 1 (15 ounce) can sliced carrots, drained
• ground black pepper to taste
• 1 (16 ounce) can refrigerated jumbo biscuits

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. bring the mixture to a simmer.
• preheat oven to 350 degrees f (175 degrees c).
• place biscuits 1 to 2 inches apart on an ungreased baking sheet. bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
• to serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar And Pepper

Ingredients

• Servings: 8
• 2 pounds baby carrots
• 2 pounds brussels sprouts, trimmed and scored
• 1 1/2 cups chicken broth
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon ground black pepper

Recipe

• blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. transfer carrots to bowl of ice water using slotted spoon. return water to boil. add sprouts and blanch until crisp-tender, about 5 minutes. transfer to another bowl of ice water. drain vegetables, and refrigerate if making ahead.
• bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. stir until sugar dissolves. boil until reduced by half, about 7 minutes. can be prepared 6 hours ahead; return to boil before continuing. add carrots. cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. add brussels sprouts and pepper. cook until heated through, stirring occasionally, about 4 minutes.