Uninspired. Still cooking, nothing very impressive. The recipe below is a "dressed-up" version of the Bruschetta Chicken that is in our regular rotation (link to that recipe here).
This recipe uses the same ingredients (except the salad dressing) and puts it in a fancy-shcmancy roll. It also makes the whole dish pretty mushy and wet. I'll be going back to the casserole version.
Recipe from: Kraft Food and Family
1 can Italian Diced Tomatoes
1 1/4 c Mozzarella Cheese (shredded)
1/4 c Fresh Basil (chopped)
1 box Stuffing Mix
2 lb Boneless Skinless Chicken Breasts - I used 2 large breasts
1/2 c Roasted Red Pepper Italian with Parmesan Salad Dressing (Kraft, since it's their recipe)
- Combine tomatoes, 1/2 c cheese, basil, and stuffing mix. Stir until moistened.
- Using meat mallet, pound chicken breasts to 1/4" thick. (Wrap in plastic wrap to minimize mess.)
- Spread filling mixture evenly over chicken pieces.
- Roll chicken tightly and place seam-down in 13"x9" casserole dish. Drizzle evenly with dressing.
- Bake 40 minutes at 350. Sprinkle chicken with remaining cheese and bake 5 minutes more until cheese is melted.
Tonight we ate dinner for $1.57...total.
1 lb boneless skinless chicken thighs ($1.07/lb)
Pantai Chili Garlic Sauce
Low Sodium Soy Sauce
Garlic Salt (to taste)
Taco Rice (1/2 a package $1.00/pk)
Cut fat from chicken, season with garlic salt and a few drops of Low Sodium Soy Sauce.
Grill on low heat until juices run clear, brush both sides with Chili Garlic Sauce.
Serve with rice or noodles.
Super simple, super delicious.
1-2 pounds boneless skinless chicken breasts
2 bell peppers
2 onions
Seasoning - I use 1 packet of fajita season + garlic powder, cumin, chipotle, soy sauce...etc
1 T oil
1/4 - 1/2 c water
Cut chicken, peppers, onions into 2" square pieces
In large plastic zip-top bag combine oil, water, and seasoning.
Add meat and vegetables and toss to coat.
Spread over large cookie sheet or broiler pan.
Broil at 425 (use convection broil if you have it) until done to your liking. 10-20 minutes.
