Bruschetta chicken

 Ingredients:

Start by placing raw chickens breasts in a large Ziplock bag with half the bottle of balsamic and basil dipping oil. Place in fridge to marinate for at least 4 hours, or for best results overnight.

Next place chicken breasts and extra oil (from bag) in a greased baking pan and cook chicken. 350 degrees for about 40 minutes or until done.

While chicken is baking, make your bruchetta mix topping. Combine chopped tomatoes, onions, garlic garlic, remaining basil & balsamic oil from jar, pinch of salt and pepper. Remove chicken from oven and top with bruchetta mix. Sprinkle with cheese and broil on low for another 10-15 minutes.

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{updated} Bacon wrapped vidalia onion chicken

I posted my bacon wrapped vidalia onion chicken recipe already, but I recently made a tasty discovery. If you season the chicken with 2 tablespoons of Tastefully Simple Onion Onion before wrapping it with bacon, the results are mouth-watering.

Then sprinkle a pinch (or a lot more than a pinch if you accidentally used the open side of the shaker instead of the sifting side) of Garlic Garlic over the top before drizzling with vidalia onion dressing. Bake at 350 degrees for 50 minutes then broil on high for an additional 10 minutes, flipping chicken when necessary to cook bacon.

Happy Monday and thanks for reading!

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Crock pot chicken bacon ranch

Found this recipe on Pinterest and it did not dissapoint! Also it makes your house smell phenomenal.

You will need:

  • package of bacon bits, fried, grease drained
  • 1 box (or can) cream of chicken soup
  • 1 package ranch dip mix
  • 1 cup sour cream
  • 2 large chicken breasts, cut into bite size chunks
  • egg noodles, cooked
Throw the bacon bits, cream of chicken soup, ranch mix, sour cream and chicken into your crockpot and stir. Heat on low for 4-6 hours and serve warm over egg noodles.
*note it doesn’t necessarily look the most appetizing, but I promise you it is tasty! Reasons why I don’t have any pictures of the finished dish…it just doesn’t look awesome guys.

 

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Lemon pepper chicken farfalle

You will need:

  • 1 package of Trader Joes Lemon Pepper Farfalle OR your favorite noodles
  • 2 cups rotisserie chicken, shredded
  • 2 cups asiago cheese, grated
  • 1/2 pint heavy cream
  • 1 teaspoon sea salt
  • 1 cup whole milk
  • 4 tablespoons butter
  • 1 tablespoon TS garlic garlic
  • 2 tablespoons fresh cilantro, chopped
  • zest of half a lemon
  • juice of half a lemon
  • 2 tablespoons of your favorite lemon pepper seasoning OR 1 tablespoon freshly ground pepper

In a medium saucepan on medium heat, whisk togehter heavy cream and butter. Add sea salt, garlic garlic, and cilantro-heat for 5 minutes stirring occasionally. Add lemon zest.

Meanwhile place shredded chicken in a bowl and sprinkle with lemon pepper seasoning or pepper. Squeeze the juice from half of a lemon over the chicken. Let it sit.

In a greased baking dish layer uncooked noodles and chicken.

Pour sauce mixture over the chicken. Pour whole milk over the sauce. Sprinkle generously with asiago cheese.

Bake at 350° for 50 minutes.

I am so proud of this one you guys! This was one of those “oh my goodness it’s 4 o’clock and I have nothing planned for supper” kind of meals. I dug through the fridge and found the fresh cilantro we had from the farmers market, found the farfalle from our last trip to Trader Joe’s in the pantry, and quick picked up a rotisserie chicken from the store. I wasn’t sure how this was going to turn out (mixing the strong flavor of fresh cilantro with the crisp lemon pepper) but it was so yummy! My husband told me it was the best thing I have ever made and I could open up a restaurant with this pasta dish! It is so simple to make too!

Thanks for reading!

 

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Crockpot BBQ chicken taquitos

You will need:

  • 8 ounces cream cheese
  • 1 packed TS BBQ dip mix (they no longer make this anymore but I would suggest substituting with 2 tablespoons of TS honey BBQ seasoning or 2 tablespoons of BBQ sauce).
  • 1 cup shredded pepper jack
  • 2 boneless, skinless chicken breasts
  • 2 fresh jalapeños, seeds removed and chopped
  • tortillas

Place cream cheese in the crock pot on low heat until it becomes soft. Then mix your seasonings (or sauce) with the cream cheese until smooth. Add the raw chicken and jalapeños. Heat on low for at least 4 hours or up to 6. Add cheese. Push on chicken with a wooden spoon to shred. Fill tortillas with mixture then roll tightly. Place onto baking stone or greased pan drizzle with olive oil.

Bake at 425° for 15 minutes then flip, drizzle with olive oil again and bake for an additional 10 minutes or until crispy on both sides. Serve with sour cream and salsa.*The key is making sure you have enough olive oil on the tortillas while baking so they come out extra crispy.

These were so delicious! The kids loved them. I am already thinking of so many other flavors I could substitute the BBQ flavor with. Endless possibilities!

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