Cheesy Basil Stuffed Chicken Breasts

So this recipe comes from a great food blog called Mels Kitchen Cafe.  I have made this twice now for my family and it is a big hit.  It is super yummy (maybe not the lowest calorie) but a keeper.  I will post the recipe here and also add a link at the bottom to the recipe on her blog.  She has a picture there of it finished as well.  Hope you all enjoy.

*Note: the chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.

*Serves 4 (more, if you can cut the chicken in half after baking to serve kids)

INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.

In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.

Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

Here is a link to her blog, everything I have made from it has been delicious.  Mel's Kitchen Cafe

Spice-Rubbed Chicken with Black Bean Salsa

Spice-Rubbed Chicken with Black Bean Salsa

This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.

Salsa:

1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced


Chicken:

4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil


Dry Rub Mix:

2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne


1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.

2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.

Serves 4

By, Michelle

Tomato, Avocado, Feta Chicken

While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.

Topping:

Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.

Grill or bake chicken breasts. Add topping and serve. Yummm.

By, Michelle

PF Chang's Lettuce Wrap Knock-off

Oh how I wish I had come up with this recipe before we attempted these at our recipe club. I combined a couple recipes I found online and came up with what we decided is a pretty good copy of the real deal. I used the pre grilled chicken that's sold at the grocery store and canned mushrooms to save time. The second time I made it I cooked the chicken and used fresh mushrooms. The taste wasn't any different and it took about 3x longer to use fresh... but the decision is yours. The amount of mushroom/water chestnuts you use can be adjusted to your preference.

Ingredients

2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)

For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)

About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic

Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.

Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.

I hope you like it. I know it's missing the mustard but we didn't miss it.

By, Michelle

Chicken Salad

A good way to use any left over rotissery chicken.

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Original recipe found on allrecipes.com. I did tweek it a bit.

By Michelle

Ultimate Chicken Fingers

from Nicole

3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips
2/3 C. original Bisquick mix
1/2 C. grated parmesan cheese
1/2 tsp. salt or garlic salt
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter, melted

heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.

Lemon Butter Caper Sauce

From Nicole

Use on grilled or broiled Salmon, tuna, chicken or turkey

2 tsp. capers, drained and rinsed (if capers are large, chop)
4 Tbsp. butter
1 small clove garlic, finely minced
2 Tbsp. lemon juice
1 tsp. lemon zest
parsley

In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.