Chicken Stuffing Bake

This is another recipe that I have adapted from a Taste of Home recipe.

Ingredients:

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1/2 cup reduced sodium chicken broth
1 box chicken flavored stuffing mix
1 stick of butter, melted

Place the chicken breasts in a 13x9 baking dish.  Top each chicken breast with a slice of Swiss cheese.

Combine soup and chicken broth and pour over chicken.

Combine stuffing mix and melted butter, spoon over top of chicken.

Bake at 350F for 60 minutes.

Buffalo Chicken Rolls

*Inspired by a recipe from Saving Dinner's menu mailer from a few years ago.*

The original recipe is a bit different from my adaptation.  The original recipe is not searchable online through the Saving Dinner website, though I did find on some recipe sites the exact word for word recipe that was in the menu mailer.  So, I am not sure which came first, by my inspiration is from Saving Dinner.

2 packages Perdu Thinly sliced chicken breasts (usually 4-5 thin slices per package)

1 Tbsp Melted Butter

1/2 Cup Hot Sauce

10 or so slices of Provolone cheese (depending on how many breast slices you end up with)

Combine the melted butter and hot sauce in a small bowl.  Dump the sauce into a gallon size food storage bag.  Add all the sliced breasts.  Refrigerate for half an hour.

Remove the chicken from the bag one at a time.  In a baking dish, place the chicken flat, and top with one to two slices of provolone (depending on the size of the breast).  Roll from the narrow end to the wide end and secure with a tooth pick.  Place the seam side down.  Repeat with the remaining breasts and cheese.  

Cover the baking dish with aluminum foil and bake at 400F for 35 minutes.  The cheese will most likely ooze out, but that was fine with us!  After the 35 minutes, remove the foil and cook for about 5 minutes more.

We served this with celery sticks and a big tossed salad with bleu cheese dressing for dipping.  It was really good.  I will admit to being nervous because the sauce smelled so hot, but once cooked and mixed with the provolone and bleu cheese, it was delicious!

Now I am dreaming up an idea using this as an inspiration to make some sort of one dish casserole.  Yum!

Chicken Stroganoff

My own little concoction.  It was a huge hit the first time I made it, and it's only gotten better.  It makes a frequent appearance at our house.  We usually have it about twice a month.

The Ingredients:
2-3 Tbsp Olive Oil
1 Tbsp butter
1 boneless skinless chicken breast, cut into small strips or chunks, however you prefer (I use Perdue thinly sliced chicken breasts, it's one breast sliced into 4-5 slices, making preparing very easy)
1 small onion, finely chopped
1/2 lb mushrooms, chopped
1/4 cup water
1 16 oz container of sour cream
Salt and Pepper to taste

Melt the butter into the olive oil in a large skillet.  Season the chicken with salt and pepper and saute in the skillet.  Cook the chicken all the way through.  I like the chicken to start getting a little caramelized on a side or two, it just adds to the flavor :).

When the chicken is done, remove it from the pan (just put it in a bowl or on a plate) and set it aside.  Add the onions and mushrooms to the same skillet and saute until they are cooked down quite a bit.  When they are good and cooked, add the chicken back in.  Then add the water and the sour cream and stir it together well.  Let the stroganoff get to a slight simmer, but do not boil it! ( Boiling will cause the sour cream to separate.  It will still taste OK, but it will look like curdled milk!)

We serve our stroganoff over long grain white rice (I prefer brown, but no one else in the house likes brown rice).  You can always serve this over your favorite pasta or even mashed potatoes.  It's that good! :)