Wednesday, February 13, 2008

Tomato Basil Chicken

I've been trying alot of my sister-in-law, Natalie's, recipes lately. And we made this last night, and it knocked our socks off!! I have to blog and share it. I put off trying this recipe for a while, because Jeremy hates tomatoes. He ended up LOVING this, and says this is fighting for first place as his all time favorite meal. WOWZA! You gotta love it when your husband, or any food guest for that matter, RAVES about the meal you prepared. I served it with Leslie's (my mother-in-law) Cashew Rice Pilaf - also one of Jeremy's favorite.
This picture doesn't do it justice. :)

Tomato-Basil Chicken
1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream

Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 min.
(Serves 4)

the next time I made this dinner, i had fresh mozzerella, so i added slices of it on top of the chicken breast before i poured the sauce on. super good!

Cashew-Rice Pilaf
1/4 c. butter
1/3 c. finely chopped onion
1 c. uncooked regular long grain rice
2 c. chicken broth
1/2 - 1 tsp salt
1/2 c. cashews, coarsely chopped
1/4 c. chopped FRESH parsley

In large saucepan, melt butter. Saute onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.
(Serves 4)

Sunday, February 3, 2008

Tex Mex Chicken Taco Soup - it's got cream cheese in it yall!!

I'm on a roll yall. I made dinner two nights in a row!! I printed this recipe about 2 years ago, and finally got around to making it. And we loved it! It's creamy and very tastey.

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
Also, great on the second day over rice.