DINNER - 27 Easy Recipes (5 page)

Nachos have become a household word – especially in the Southwest. You will love this transition to a main dish as you enjoy a juicy chicken breast topped with all the cheesy, creamy, crunchy goodness of the nachos we know and love

Ingredients

4 small chicken breast halves (~1½  lbs)

½ C. Thick and Chunky Salsa (mild, medium, or hot)

¼ C. sour cream

½ C. crushed tortilla chips

½ C. Mexican–style cheese, shredded

Procedure

Pre-heat oven to 400° F.

Place chicken on foil-covered baking sheet. Cut three fairly deep slits in top of each breast with a sharp knife.

Top with salsa, sour cream and crushed tortilla chips.

Bake until chicken is done (165ºF) ~ 30 minutes.

Top with cheese for the last 10 minutes.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

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Nutrition Facts

Recipe Tips

Serve with hot cooked rice and a side of corn.

Buy the best chicken possible – boneless and skinless.  In my area Red Bird packaged chicken (from Colorado) is by far the best!

PARMESAN GARLIC CHICKEN

Chicken breasts and a few handy ingredients allow you to create a delicious main dish that also makes great leftovers - if there are any! Serve with a salad and buttered pasta or rice for a quick and easy, scrumptious dinner.

Ingredients

½ C. grated Parmesan cheese

1 envelope Good Seasons Italian Salad Dressing & Recipe Mix™

½ tsp garlic powder

2½ lbs chicken strips (Can also be made with small chicken breasts, halved, boneless and skinless (~2 ½ lbs)

Procedure

Preheat oven to 400° F.

Mix cheese, salad dressing mix and garlic powder.

Moisten chicken with water; coat with cheese /dressing mixture.

Place in shallow baking dish. Bake 20-25 minutes or until chicken is cooked through.

Jazz it up:

For a golden appearance, after chicken is cooked through, set oven to
Broil
. Place pan 6 inches from heat source. Broil 2 to 4 minutes, or until chicken is golden brown.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

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Nutrition Facts

Recipe Tips

This recipes works equally as well with chicken breast strips

GRILLED CHICKEN LINGUINE

This quick and easy recipe is a delightful and surprising mix of textures and flavors that work extremely well together. Serve with fresh green salad and warm garlic bread.

Ingredients

1 package (9 oz) Buitoni® refrigerated Linguine, cook according to package directions

1 lb grilled chicken, diced

3 T. olive oil

3 cloves garlic, finely chopped

1 container Buitoni® Refrigerated Pesto with Basil (7 oz)

½ C. fresh chopped walnuts, chopped medium-fine

¼ C. grated Parmesan cheese

Procedure

Heat the oil in a large skillet, over medium-high heat.

Add garlic; cook for 1 minute.

Add chicken, pesto, linguine and half the walnuts.

Cook until mixture is heated through.

Top with remaining walnuts and Parmesan cheese.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 10 minutes

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Nutrition Facts

SPICY ROAST CHICKEN

Tex-Mex marinade makes the chicken a tender and juicy entree. Serve with steamed buttered spinach and Skillet Fried Potatoes for a tasty family-friendly dinner. (See Volume VI of Mama’s Legacy Cookbook Series, Side Dishes.)

Ingredients

2 whole chickens (2½ - 3 lbs each) - Have butcher cut the chickens in half.

1 medium onion, peeled and diced

4 T. lemon juice

2 cloves garlic, minced

1 can (4 oz) Ortega® chopped green chilies

1 tsp chili powder

1 tsp cayenne pepper

Procedure

Preheat oven to 375° F. Remove skin from chicken and discard; place chicken in a bowl and set aside.

In a separate bowl, mix together onion, lemon juice, garlic, green chilies, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.

Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot.

Servings: 6

Preparation Time: 5 minutes

Cooking Time: 1 hour

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Nutrition Facts

SECTION III – FISH

POACHED SALMON