Chicken with Basil and Cream Sauce

This recipe card references verybestbaby.com/recipes but the link takes you to Gerber and I can't find any recipes like it really so whatever...I guess the credit goes to me! ;) This was tasty, although unlike the picture on my recipe card, the chicken isn't crispy. If you like that (which Dan suggested for next time I make this) then maybe if you bake it longer or at a higher temp? Not sure, let me know if you go that route and what ends up working.

Chicken with Basil and Cream Sauce

1/4 c. fine dry bread crumbs (I just used regular)

3 tsp. fresh basil or 3/4 tsp. dried basil, crushed, divided

1/8 tsp. black pepper

1/8 tsp. paprika

1 Tbsp. melted butter or margarine

4 (about 1.25 lbs. total) boneless, skinless chicken breast halves

2/3 c. (5 fl. oz. can) evaporated milk (fat free is listed in the recipe)

2 tsp. all-purpose flour

3/4 tsp. reduced sodium chicken flavor instant bouillon (I just used 1 cube)

Preheat oven to 400 F.

Combine bread crumbs, 2 tsp. fresh basil or 1/2 tsp. dried basil, pepper, and paprika in small bowl.
Add butter; toss to coat.
Arrange chicken in 2 qt rectangular baking dish.
Sprinkle chicken with crumb mixture, pressing onto chicken to coat.

Bake for 20-25 min or until chicken is no longer pink in center. 

Meanwhile, combine evaporated milk, flour, and bouillon in small saucepan; stir well.
Cook over med-high heat, stirring frequently, until thickened and bubbly.
Cook and stir for 1 min more.
Stir in remaining basil.
Serve over chicken.

Makes 4 servings.

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

I got this recipe from Mel's Kitchen Cafe. My modifications are in *red. I really liked this even though I had doubts about the dressing when I finger tasted it. Dan despises mayonnaise or anything like it, so he didn't really enjoy it. But Dad tried it all and said he liked it, so I consider it a winner!

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Creamy BBQ Cilantro Lime Dressing

1 c. mayonnaise, light or regular *I used light Miracle Whip
1/3 c. milk
1/3 c. buttermilk *I just used whole milk here, I’m sure you could just use 2/3 c. milk total
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced *I used the bottle stuff – 1 tsp. I think?
1/2 tsp. salt
1/8 tsp. cayenne pepper *I just did ¼ tsp. black pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 c. BBQ sauce *I did the full ½ c.

Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. *I used my hand blender. 
Refrigerate until ready to serve.


BBQ Chicken Salad

*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.

3 c. cooked, shredded chicken
2 c. BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
1/4 c. chopped fresh cilantro
1.5 c. frozen corn, thawed
1 can (15 oz.) black beans, rinsed and drained
4 oz. sharp cheddar cheese, cubed small or shredded
4 oz. Monterey jack cheese, cubed small or shredded

Combine the cooked chicken and BBQ sauce in a medium bowl.
Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese.
Toss the mixed salad with about 1/4 to 1/2 c. of the dressing, if desired. Otherwise, you can serve the dressing on the side.
Place salad on plates and top with the prepared BBQ chicken and additional dressing.

Serves 4-6.

Pickle Roll-Ups

I had a co-worker who used to bring these in all the time... I wanted to remember them for the next time I'm serving appetizers.  So yummy!
I'm posting it as she described, but I'm sure other brands/types can be substituted for the same effect.

Pickle Roll-Ups

1 package thick cut, rectangle shaped ham

1 jar Clausen dill pickles

1 brick softened cream cheese

Toothpicks

Pat dry the ham and pickle with a paper towel.  

Spread softened cream cheese over ham. 

Roll the pickle in the ham. 

Lay seam side down in dish and refrigerate overnight. 

In the morning, put in the toothpicks and cut each ''log'' into pieces, 1 toothpick per piece.

Pan-Seared Chicken with Clementine Salsa

Mom and Dad both say this is really, really good!

Pan-Seared Chicken with Clementine Salsa

2 clementines or 1 navel orange
1 medium tomato
1/4 c. chopped red onion
1 handful fresh cilantro
2 lg. boneless, skinless chicken breasts (about 12 oz. each)
1/2 tsp. each salt and pepper
1/2 Tbsp. olive oil

Peel and chop clementines; place in a small bowl. 

Chop tomato and add to bowl, along with onion. 

Discard cilantro stems; coarsely chop leaves and add to bowl. 

Toss well and let set at room temperature. 

With a sharp knife, carefully cut each chicken breast in half through its middle (thickness-wise) to get four thin cutlets.

Season with salt and pepper. 

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

Cook chicken 4 minutes per side. 

Let rest 5 minutes before slicing and serving with the salsa.

Prep time: 25 minutes
Total time: 30 minutes
Servings: 4

Per serving: 200 calories

Served it with Rice-A-Roni.

Chicken Breast with Honey-Balsamic Glaze

We had this last week for the first time... so yummy, fast and easy!  We'll definitely be having it again.  I adapted it from a Weight Watchers recipe I found online a few years ago.

Chicken Breast with Honey-Balsamic Glaze

3/4 tsp. ground thyme (or 1 1/2  tsp. dried thyme)
1 tsp. Trader Joe's 21-Seasoning Salute (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 lb. uncooked boneless, skinless chicken breast (cut into tender-sized pieces)
2 Tbsp. balsamic vinegar (1 oz.)
2 Tbsp. honey (1 oz.)

Combine the first 4 ingredients.
Sprinkle over both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat.
Add chicken, cook 7-8 minutes on each side, or until chicken is done.

Transfer chicken to a platter; keep warm.
Reduce heat to medium-low; add vinegar and honey to pan.
Simmer 1 minute or until glaze thickens; stir constantly.

Pour glaze over chicken.

This goes great over white or brown rice, paired with a green vegetable, and a fruit salad.

Holiday Stove Top Potpourri

Loved having this going over the last couple of holiday weeks!  Had a pot around Christmas, and made a new one up for New Year's.  Beats a perfume-y candle, hands down.  
(Adapted from Under the Table and Dreaming and Make It Do.)

Holiday Stove Top Potpourri

1 orange
1 lemon
1/2 c. fresh cranberries
1 Tbsp. whole cloves
3 sticks of cinnamon
Dash of ground cloves (optional)
Dash of ground cinnamon (optional)
Water

Slice the orange and lemon.
Put all the ingredients into a saucepan and fill the pan with water.
Place on stove on smallest burner, on the lowest setting.
Refill water as needed.

This mix should be good for an entire week.  I only needed mine to last a few days each time, and I would just top it off with water in the morning, before turning on the stove.  (At night, I just covered the pot with its lid.)
Also, this mix makes easy and cheap gifts for others!  Just package up a batch and attach the instructions.