Chicken Enchilada

Our love for mexican food is what inspired me to cook this dish. I got this recipe from Kraft. It is quite different from the usual enchilada recipe because this does not call for enchilada sauce. I think it tastes refreshing because of that. When I make this again, as suggested by my husband, I will use some green enchilada sauce as topping and see how that works.

Serving Size: 2

Ingredients:

1 small onion, chopped
1 clove garlic, minced
2 cooked small chicken breasts (about 1 lb.), shredded
1 cup Salsa (thick and chunky kind), divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup cheddar & Colby Jack cheese, divided

4 oz . jalapeno pepper, diced
4 flour tortillas

Directions:

Preheat oven to 350 F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro, jalapeno, and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 minutes or until heated through. Enjoy with guacamole and sour cream topping!

Chicken Parmigiana

I love chicken parmigiana and I started to appreciate it when one of our neighbors brought some over right after we had Davey. After that I thought I'd like to learn to make it. Here's a very easy way to make chicken parmigiana. It is a Kraftfoods recipe.

Ingredients:
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups shredded Italian Five Cheese Blend, divided
1/3 cup seasoned Italian dry bread crumbs
1 pound boneless skinless chicken breast, cut into 4 pieces
1/4 cup (1/2 stick) butter or margarine, melted
4 cups hot cooked spaghetti


Procedure:
Preheat oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside. Dip chicken in butter, then in the bread crumbs and then in the 1/2 cup cheese. Be sure that both sides are coacted. Place over spaghetti sauce in baking dish. Bake chicken for 30 minutes or until chicken is cooked through. Sprinkle chicken with remaining 1 cup cheese. Bake an additional 5 minutes or until cheese is melted. Serve over spaghetti.

Chicken Cordon Bleu

This is one of my husband's favorite. He especially likes it when the cheese melts and overflows on the baking dish. He uses it as a gravy/sauce for the chicken. Cordon bleu is great with my Idaho baked potatoes.
Cordon bleu has been my favorite dish since I was in college. I discovered cordon bleu in La Casita. It's a small restaurant right across DLSU-Taft. I wonder if they're still there.

Serving size: 2

Ingredients:
2 boneless skinless chicken breasts, pounded into 1/4 inch thickness
2 teaspoons savory honey mustard
8 slices of thin sliced smoked ham
4 slices of KRAFT Milk Swiss Cheese Slices
1 egg, beaten
1/4 cup seasoned/italian dry bread crumbs


Directions:
Preheat oven to 350°F.
Spread the bottom side of each breast with 1 tsp. mustard then top with 4 ham slices and 2 cheese slices. Starting at one of the short ends, tightly roll up chicken and secure the rolls with toothpicks. Dip each chicken in egg and then roll in bread crumbs until evenly coated on all sides. Place, seam-sides down, in single layer in shallow baking dish (don't forget to spray PAM on the dish before placing chickens). Bake for 50 minutes covered with a foil or until chicken is coocked through. Be sure to remove toothpicks before serving. Serve with baked potatoes and green beans. Enjoy!

Tip for pounding chicken breasts: Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.