Bruschetta Chicken (or Steak)

Ingredients:
*Chicken breast, boneless/skinless (or steak)
*1 Tbsp. balsamic vinegar
*1/2 Tbsp. olive oil
*3 medium tomatoes, diced
*2 cloves garlic, minced
*2 tsp. dried basil
* salt and pepper, to taste
*Parmesan cheese, grated

Directions:
1.  Combine vinegar, oil, tomatoes, garlic, basil, salt and pepper in bowl.  Mix gently.  Set aside.

2.  Grill/cook/bake chicken (or steak).

3.  Top meat with Bruschetta during last few minutes of cooking.

4.  Sprinkle with Parmesan cheese.

Serving Suggestion:  Serve over pasta,  zucchini noodles or with sweet potato fries and a side of roasted veggies.

Chicken Cordon Bleu Casserole

This casserole version of the real thing is so nice because it's so much less work than making the tradition chicken cordon bleu and yet, all the original components are present. I love the added dimension provided by the addition of the mustard.

Ingredients:
*3 medium potatoes, sliced
*1 tsp. salt
*1 tsp. thyme
*3 cloves garlic, minced
*1/2 tsp. salt
*6 Tbsp. flour
*2 cups chicken broth (or 2 cups water and 2tsp. chicken bouillon)
*3/4 cup milk
*Swiss cheese, about 1/2 cup or 2-3 slices or as desired
*2 Tbsp. mustard
*3 dashes cayenne pepper
*2 large chicken brests, cubed and lightly seasoned
*3 slices deli smoked turkey (or use ham), diced
*parsley

Directions:
1. Boil potatoes and 1 tsp. salt for 2 minutes. Drain. Set aside.

2. In sauce pan, combine broth, 1/2 tsp. salt, thyme and garlic. Bring to boil.

3. Stir in flour. Whisk until lumps are gone.

4. Add milk.

5. Remove from heat. Stir in cheese, mustard and cayenne pepper.

6. In greased casserole dish, pour small amount of sauce. Then layer potatoes, chicken, turkey, potatoes.

7. Cover with sauce. Sprinkle with parsley.

8. Bake at 400-degrees for 35 minutes or until chicken is done.

Recipe Source: Adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

BBQ Chicken

I came across this recipe a few months ago and only got around to making it just last month. I was really pleased with it and made it again last night for company.

Ingredients:
*5 large boneless, skinless chicken breasts
*1 1/2 cups ketchup
*1/3 cup mustard
*1/3 cup brown sugar
*2-3 gloves garlic
*1/4 cup steak sauce
*1/4 cup lemon juice
*3 Tbsp liquid smoke (I use the Mesquite flavor.)

Directions:
-Place chicken in slow cooker with small amount of water.

-Cook on low just until no longer pink.  Do not overcook!

-Drain water and shred chicken.

-Combine all other ingredients. Mix well.

-Pour sauce over chicken in cooker.

-Cook on low one hour more.

Recipe Source: Adapted from The Frosted Cupcake (.blogspot.com)

Cream Cheese Chicken

*2 lbs boneless chicken breast, cubed (or cut in strips or even left whole)
*1 can cream of chicken soup
*6 oz cream cheese (fat free works really well with this recipe)
*1/2 cup chicken broth
*1 packet Ranch dressing mix

-Combine soup, cream cheese, broth and Ranch mix. Stir until smooth.

-Place chicken in slow cooker. Pour sauce over chicken.

-Cook on low for 3 hours or until chicken is done.

-Serve over rice or potatoes or steamed veggies.

**This recipe also freezes really well. Double the amount and put the extra in a gallon-sized ziplock bag and freeze. When ready to eat, just thaw and heat.

Lemon Herb Chicken

This entree is quite tangy and the herb combination makes for an interesting flavor, but its really good.

Ingredients:
*4-6 boneless, skinless chicken breasts, thawed
*1 can Cream of Chicken soup
*1/2 cup water
*2 Tbsp. lemon juice
*1 tsp. parsley
*1 tsp. paprika
*1/2 tsp. basil
*1 lemon, sliced

Directions:
1. In frying pan, over medium heat, begin browning chicken.

2. Mix all other ingredients except lemon slices. Pour over chicken.

3. Simmer until chicken is done.

4. Place lemon slices on chicken breasts during last few minutes of cooking.

Serving Suggestion: Spoon chicken and sauce over rice. Serve with a side of steamed veggies.

Recipe Source: I came up with this recipe by combing two separate recipes and then tweaking a few things.