Chicken Parmesan Soup

This is a Pampered Chef recipe and it is delicious!

Ingredients:
1/4 of a 16-oz loaf French bread
2 tbsp olive oil
3 tbsp Garlic & Herb Rub, divided
1 1/2 cups unsalted chicken stock
2 cups marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided

Directions:
1. Cut bread into 3/4-in. (2-cm) cubes. (You
should have about 2 cups/500 mL.)

2. Toss bread cubes, oil and 1 tbsp (15 mL)
of the rub in Deep Covered Baker.

3. Microwave bread cubes, uncovered,
on HIGH 3–4 minutes or until they
begin to brown, stirring every minute.
Spread croutons over a piece of
Parchment Paper to cool.

4. Stir stock, remaining 2 tbsp (30 mL)
rub, marinara sauce, tomatoes,
chicken and garlic pressed with Garlic
Press into baker.

5. Microwave, covered, on HIGH
11–13 minutes or until soup is hot.

6. Grate Parmesan using a fine grater.

7. Carefully remove baker from
microwave and stir in Parmesan.

8. Top soup with half of the mozzarella
and sprinkle with half of the croutons.
Top with remaining mozzarella.

9. Let stand, covered, 2–3 minutes or
until cheese is melted. Serve soup
with remaining croutons.

Yield: 6 servings

Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

Cook's Tip: Garlic Oil can be
substituted for the olive oil, if desired.

Croutons can be stored at room
temperature in an airtight container or
resealable plastic bag for 3 to 5 days.
Make extra and save them for your
salad!

Chicken Cordon Bleu

Stephen and I started a new way of eating this month called Clean Eating, basically no sugars (unless natural), all whole wheat and no processed foods, so far so good! Pinterest is my best friend! I love searching for new recipes on there and testing them out to see how Stephen likes them. This one I made last night and it was scrumptious!

INGREDIENTS:

• 2 4-oz boneless, skinless chicken breasts

• 2 large spinach leaves, washed stems removed

• 2 wedges light cheese

• 1 oz ham

• Paprika, to taste

• 1 clove garlic, minced

• 1 tsp extra-virgin olive oil

• 1 cup mushrooms, sliced

• 1/8 tsp ground black pepper

DIJON YOGURT SAUCE

• 1/2 cup nonfat Greek yogurt

• 1 tbsp Dijon mustard

• 1/2 tsp 1% buttermilk

• 2 tbsp chives, chopped

INSTRUCTIONS:

1. Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.

2. While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.

3. To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.

4.  Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top. 

Variations: I did not make it with the mushrooms or the yogurt sauce. I did add some crushed croutons to the top (I was out of my homemade bread crumbs!) And our chicken took a little longer than 20 mins.

White Chicken Enchiladas

This is one our family's favorites and they are hit here as well! We made this for our Mexican Dinner Party we hosted this past weekend and everyone loved them. 

INGREDIENTS

8 soft flour tortillas

2 cups cooked, shredded chicken*

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

1 cup sour cream

1 (4 oz) can diced green chillies

1 tsp dried cilantro

1 can cream of chicken soup 
1 can of Old El Paso Green Enchilada Sauce

Preheat oven to 350 degrees. 

Mix cream of chicken soup, sour cream, green chilies and 1/4 of the enchilada sauce together. Fold in chicken. Place an equal amount of the mixture into each tortilla.  Roll the tortilla up and place seam side down in the pan. 

Pour the enchilada sauce over the tortillas and sprinkle with cheese.

Bake 20-25 minutes.

* My shredded chicken: I melt 2 T butter and a clove of garlic then I add my uncut chicken into the pan.  I turn once taking them out once they are 98% cooked, then I place them on a cutting board and shred them with a knife and fork. I add more butter (if needed) and 1 chopped onion, and then add my shredded chicken back to the pan. Depending on my mood, I sometimes I add a tsp of taco seasoning and 1/4 cup of water. Let the chicken finish cooking and then use as directed above.

Parmesan Chicken

INGREDIENTS

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 1/2 cup grated cheddar cheese
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

METHOD

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

The last time I made this dish, I ended up just coating the chicken with the breadcrumbs then sprinkling the cheeses over the top - both come out tasting delicious!

Creamy pesto chicken

Marinate the chicken for 30 minutes:

3 pieces of chicken

2 tbl lemon juice

special spices (use any you would like for you chicken)

olive oil

Pesto sauce:

Pesto (McCormick bag - add water and oil)

Cream Sauce:

2 cloves of garlic

2 tbl butter

1 cup heavy cream or half and half

1/2 cup of grated parmesan cheese

2 tsp lemon juice

Pasta of choice

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm. (You can either grill your chicken or cook it on the stove. I cook mine on the stove in butter and olive oil and then set aside)

Meanwhile, prepare the pesto sauce, follow directions on the package or make your own. Next prepare the cream sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in milk and lemon juice. Continue to whisk mixture and cook until slightly thickened, add pesto and cook about 3-5 minutes making sure not to burn the milk.

Toss cooked pasta in the pesto, top with chicken and garnish with tomatoes.