FBF: Caprese-Style Grilled Chicken

FLASH-BACK FRIDAY

CAPRESE-STYLE GRILLED CHICKEN

click on image to see full post from 7/19/2012

FBF: Chicken Skewers w/ Blackberry Sauce

FLASH-BACK FRIDAY

CHICKEN SKEWERS

with BLACKBERRY SAUCE

click on image to see full post from 7/10/2012

TSB: Strawberry Chicken Salad

This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

• Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
• On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Visit and check out the other salads for the month!

FBF: Italian Chicken & Corn Kabobs

FLASH-BACK FRIDAY

ITALIAN CHICKEN & CORN KABOBS

click on image to see full post from 5/10/12

Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

Red Bean, Chicken, and Sweet Potato Soup [slow-cooker]

RED BEAN, CHICKEN,
AND SWEET POTATO SOUP
[slow-cooker recipe]

2 (15-oz) cans no-salt-added red beans, rinsed and drained
4 cups sweet potatoes, peeled and cubed
8 oz boneless, skinless chicken breasts, cut into bite-sized pieces
2 (14.5-oz) cans chicken broth
2-1/2 cups green sweet peppers, chopped (about 2 large)
1 (10-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can tomatoes and chopped green chile peppers, undrained
1 Tblsp Cajun seasoning
2 garlic cloves, minced
fresh cilantro

• In a 5 to 6-quart slow cooker, combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chile peppers, Cajun seasoning, and garlic.
• Cover and cook on low-heat settings for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Served topped with cilantro.
• Makes 6 servings.

recipe directly from Better Homes and Gardens Special Interest Publications "Good & Fresh" Winter 2013