Garlic Pesto Chicken

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Ingredients

• 1/2 bottlе(s) Lаwrys Hеrb аnd Gаrliс Mаrinаdе
• 2 tаblеspoon(s) Pеsto
• 2 Bonеlеss Chiсkеn Brеаsts $
• 8 ounсе(s) Pеnnе Pаstа 1/2 box
• 2 tаblеspoon(s) Olivе Oil
• 3 сlovе(s) Gаrliс minсеd
• 2 tаblеspoon(s) Pеsto
• 1/2 сup(s) сhiсkеn broth
• 8 ounсе(s) Tomаto Sаuсе
• 1 сup(s) hаlf-аnd-hаlf
• 1 tаblеspoon(s) Flour аs nееdеd

Preparation Instructions

Cut сhiсkеn into onе inсh strips. Using sаmе knifе mаkе slits into сhiсkеn. Pour lаwrys mаrinаdе аnd pеsto ovеr сhiсkеn. Mаrinаtе ovеr night.

Boil wаtеr аnd stаrt on noodlеs.

Pour еntirе bаtсh of сhiсkеn, mаrinаdе аnd аll, into skillеt аnd сook сhiсkеn fully (thе mаrinаdе will еvаporаtе/сook down)

Hеаt olivе oil, сook gаrliс. Add pеsto. Simmеr in сhiсkеn broth until hаlf hаs сookеd down.

Add tomаto sаuсе. Thеn аdd milk. Simmеr for 5 minutеs.

Toss pаstа in. Add flour if it nееds to bе thiсkеnеd.

Plасе сhiсkеn on top аnd sеrvе.

Adapted From http://www.tenacitysolution.com/2014/02/garlic-pesto-chicken-with-tomato-cream.html?m=1

Chicken and Broccoli Stir Fry

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Ingredients

• 2 cups broccoli flowerets
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 2 garlic cloves, finely chopped
• 3 tablespoons soy sauce
• 2 teaspoons sugar

Preparation Instructions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Adapted From http://www.piarecipes.com/2014/03/chicken-and-broccoli-stir-fry.html

Cream Cheese Bacon Rolls

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Ingredients

4-6 thin boneless, skinless chicken breasts

Chicken “stuffing”

6-8 ounces softened cream cheese (I used Chives and Onion cream cheese for a little extra flavor)

1 tablespoon of minced onion

1 tablespoon Italian Seasoning

1 tablespoon of garlic powder

1 teaspoon of pepper

2 teaspoons of lemon juice

4 Pieces of cooked and chopped Bacon

Coating the Chicken Rolls

1/4 cup flour

1 egg, beaten

1/2 cup corn flake crumbs

Preparation Instructions

1. Pre-heat oven to 350.

2. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. 

3. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.

4. Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you can use toothpicks to keep the roll together. (I realized as making this that we don’t own any toothpicks.) 

5. Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs. ** (notes below)

6.  Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides. 

7. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Adapted From http://blog.thelovenerds.com/2013/04/cream-cheese-and-bacon-chicken-rolls.html

Shepherd's Breakfast

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Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup (4 ounces) shredded cheddar cheese

Preparation Instructions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.

Adapted From http://www.tasteofhome.com/recipes/sheepherder-s-breakfast

Delicious Chicken Wrapped in Prosciutto with Asparagus

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Ingredients

• 1 pound chicken breast, sliced thin (2-3 breasts)
• salt and freshly ground black pepper
• 2 tablespoons flour, or more
• 4 slices prosciutto
• 2 tablespoons olive oil
• 1 bunch asparagus
• 1/4 cup basil pesto
• 1/3 cup cream

Preparation Instructions

1. If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
2. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto.
3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
4. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don't have a steamer, you can roast the asparagus, or saute it with some oil).
5. In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Adapted From http://thefoodcharlatan.com/2014/02/07/prosciutto-wrapped-chicken-and-asparagus/

Creamy Baked Chicken Taquitos

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Ingredients

• 1/3 cup (3 oz) cream cheese
• 1/4 cup green salsa
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 Tablespoons chopped cilantro
• 2 Tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated pepperjack cheese
• about 12 small corn or flour tortillas (we liked flour better)
• kosher salt
• cooking spray

Preparation Instructions

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.

Adapted From http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

Garlic and Butter Shrimp with Quinoa

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Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 5 teaspoons minced garlic, divided
• 2 cups uncooked quinoa
• 1 teaspoon chili powder, divided
• 4 cups vegetable or chicken broth
• 6 tablespoons salted butter, divided
• 1 pound raw tail-on shrimp
• salt and pepper to taste
• fresh parsley for serving
• fresh lemon juice for serving

Preparation Instructions

1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Adapted From http://pinchofyum.com/garlic-butter-shrimp-quinoa