Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken

If you know the real me then you know that I am not a major fan of cooking.  You would think that with all the Food Network shows I watch I would have a home cooked meal on the table every night, I’m just not that type of woman.  Well after getting bashed and teased about how I’m not a ‘normal’ girl because I don’t like cooking I finally decided to make my man a meal.  Now I’m no Betty Crocker but if you give me a recipe then I can sure as heck follow that recipe to a T and make a great meal.  I was craving chicken that night so I searched and searched and searched for an easy meal because I knew that Ry was gonna be home within the next hour.  I finally found the perfect chicken to try.  It’s a roasted red pepper, mozzarella and basil stuffed chicken.  The picture is what sold me on the recipe, so I put my little invisible chef hat on and headed to Publix.

Prep Time: 15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
Italian seasoning
Salt and pepper for seasoning

Directions:
Preheat oven to 400 degrees.  Grease a 9×12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).  Pull chicken out of oven and turn the oven to a high broil.  Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese.  Broil until cheese is browned and bubbly, about 5 minutes.
Now normally if I do attempt to cook Ry doesn’t normally like it (he is a VERY picky eater but won’t admit it), however, I will mark the day that I made this chicken because Ry actually admitted that he liked the chicken and would eat it again.  HALLELUJAH!  This is for all you ladies (or men) that get teased because they don’t cook, you CAN do it.  With Pinterest’s help, ANYTHING is possible.
xoxo, H

Perfect Baked Chicken Breasts

Hey y’all!
It’s been so long since I have posted anything and I am missing it dearly.  I have been beyond busy and life has been super crazy.  I am on a whirlwind roller coaster and I absolutely love it.

I have been testing out new Pinterest recipes and I intend on posting the ones that Ryan and I absolutely love.

Perfect Baked Chicken Breasts
Prep Time: 10 minutes
Cook Time: 20 minutes
Oven temp: 450 degrees F

Ingredients:
2 large chicken breasts, boneless and skinless preferred
Olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika

Instructions:
1. Preheat oven to 450 degrees F.  Line a baking dish with foil
2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings
3.  Bake uncovered for 10 minutes, flip to the other side and lightly spray/brush again with olive oil and bake for 8-10 more minutes, or until juices run clear when pierced with a fork.
4.  Transfer the baked chicken breasts to a platter.  Loosely cover with foil and allow to rest 5 minutes before serving.

I normally serve this with garlic bread and my favorite vegetable, brussels sprouts.  I love quick easy meals and this is one of them.

xoxo, h

Quinoa Salad with Chicken and Dried Apricots/Honey Yogurt Dressing

Quinoa Salad with Chicken and Dried Apricots
Makes: 4 servings
Prep: 20 minutes
Cook: 23-27 minutes

Ingredients:
1 1/3 cups reduced-sodium chicken broth
1/4 teaspoon salt
2/3 cup uncooked quinoa
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup dried apricots, thinly sliced
1/4 cup thinly sliced red onion
2 cups butter lettuce, torn
1/2 cup sliced almonds, toasted

Directions:
1. In a medium saucepan bring broth and salt to a boil.  Add quinoa.  Reduce heat and simmer, covered, for 15 minutes or until all liquid is absorbed.  Remove from heat.
2. Meanwhile, in a large skillet heat oil over medium-high heat.  Add chicken.  Cook 8-12 minutes or until chicken is 165 degrees (F), turning once halfway through cooking.  Slice chicken; cover and keep warm.
3. In a large bowl combine quinoa, apricots and onion.  Add Honey Yogurt Dressing.  Toss to combine.
4.  To serve, line a large serving platter with lettuce.  Top with quinoa mixture and sliced chicken.  Sprinkle with almonds.

Honey Yogurt Dressing

Ingredients:
1/4 cup plain yougurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
In a small bowl whisk together.  Cover and chill up to 24 hours

Slow Cooker Buffalo Chicken Meatballs

ImageINGREDIENTS:

1 1/4 pound ground chicken
1egg
1 cup Progresso panko breadcrumbs
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon ground pepper
1/2 cup green onions, finely sliced
1 1/2 cups buffalo sauce
1/2 cup blue cheese dressing

INSTRUCTIONS:

  • Preheat oven to 400 degrees. In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 1/3 cup of green onions. Mix well, roll into 20 round meatballs, about an inch to an inch and a half in diameter. Place on a parchment-lined baking sheet.
  • Bake meatballs just until the outsides are firmed up, about 5 minutes.
  • Transfer meatballs into a 4-quart slow cooker. Cover with Buffalo sauce. Place lid on slow cooker and cook on low for 2 hours.
  • Serve meatballs with blue cheese sauce for dipping, and garnished with a sprinkling of the remaining green onions. ENJOY!!

Cheddar Bacon Ranch Chicken Pasta

Image
INGREDIENTS:
1 pound mostacciloi or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste
INSTRUCTIONS:
1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.