Chicken Stew

Yesterday morning I was running late for church and needed to get lunch cooked.  Darn, the chicken wasn't completely thawed.  Now what? 

Here's what I ended up with:

One chopped onion--sauteed
Small pkg of frozen whole corn
Small pkg of frozen green peas
1 tbs. of chicken boullion
Five chicken breasts
Dash seasoning salt--to taste
Dash of Old Bay--to taste
One cup of water

Please all ingredients in crock pot.  I turned it on high because it only had a few hours to cook and the chicken was slightly frozen.  It was delicious. 

Fruity Chicken Breast

I've been asked why I don't give specific measurements in my recipes. The reason is because my recipes are adaptable to your taste.  You can't mess up my recipes.  If you like more of one ingredient, add more.  By not giving exact measurements, you are free to make as much or as little of the recipe as you wish.  Please don't be afraid to try my recipes--and adapt them to your taste.

 This is another recipe from my heart and pantry.  It was a busy day with two scheduled meetings.  Dinner had to be cooked in between and stored for serving later. Looking in the freezer, I found chicken breasts and frozen mixed fruit.  Here is what I did:

• marinated thawed chicken breasts in raspberry vinaigrette salad dressing for two or three hours.
• cut one onion into bite size pieces. 
• saute onion in frying pan.  (remove from pan)
• pan grill chicken breasts.
• add onion back into pan with chicken breasts.
• add frozen broccoli or other desired vegetables.
• add frozen fruit.
• cover with lid.
• cook until chicken breasts are done.

I cooked the dish too long and the vegetables were a little more done than I would have preferred.  (But the dish was still delicious.)  Next time I will allow the chicken and onions to cook for a few minutes before adding the vegetables and fruit.

Asparagus Stuffed Chicken

 

 

 

This is one of my favorite creations.  I came about when I invited my work colleges for dinner.  I wanted something simple to make but elegant.  It was delicious and a beautiful presentation.

You will need:
1 chicken breast per person
8 oz. cream cheese
                            2-3 asparagus spears for each person
                            Spray olive oil
                            Season to taste

If using wooden skewers, soak them in water for about 20 minutes before using.  Butterfly each chicken breast.  Carefully place one hand flat on the top of the chicken breast.  Hold fingers straight out for safety.  Using a very sharp knife, slice chicken breast parallel to your hand.  Stop approximately 1/4 to 1/2 inch from opposite end.  Open butterfly.  Repeat for each chicken breast.  Spray both sides of each chicken breast with olive oil.    Using your favorite seasoning, season each chicken breast to taste.  (I use salt, pepper, and seasoning salt.)  Place approximately 1/4 inch slice of cream cheese on the bottom half of the 'butterfly' close to the center of the chicken breast.  Place 2-3 washed asparagus spears over the cream cheese.  Spray asparagus with olive oil.  Close up the butterfly chicken breast to the original shaped chicken breast.  Secure opening with a skewer.  Place in a greased baking pan.  Bake at 350 degrees for approximately 30 minutes or until chicken breasts are completely done.  Be careful not to dry out the chicken breasts. 

 

I hope you enjoy this.  Please let me know if you make any changes so I can try your creation.