Cheese and Bacon Chicken Breasts

Nothing says summer like chicken and grilling. If you are looking for a little more flavor, we recommend Cheese and Bacon Chicken Breasts. It looks much fancier than the 1/2 hour it takes to whip up. Added bonus: kids love cheese and bacon. So, this one is an easy sell on a hot summer's night.

Ingredients:

1 pound boneless skinless chicken breasts
3/4 c. shredded cheddar cheese
4-6 strips of bacon, cooked and drained
2 T. balsamic vinegar
1 T. olive oil
2 T. fresh snipped rosemary

Directions:

Between 2 sheets of plastic wrap, pound chicken breasts to 1/4 inch thickness. On each breast, add 2-3 T. of shredded cheese and 2-3 T. crumbled cooked bacon. Roll up tightly and secure with toothpicks.

Heat grill to medium temperature (325-375 degrees). Brush chicken with combination of balsamic vinegar and oil. Sprinkle with rosemary. Grill on both sides about 10-15 minutes, turning as needed.

Enjoy Cheese and Bacon Chicken Breasts with crusty french bread and fresh salad greens. Don't forget your sunscreen and bug spray!

Best Homemade Chicken Enchiladas

What are your plans for Cinco de Mayo this year? The annual celebration on the 5th of May (traditionally a Mexican holiday, but now recognized throughout the world) includes delicious Mexican dishes, margaritas and perhaps a few shots of Tequila.... if you have the day off work the next day!

We're enjoying the best homemade Chicken Enchiladas this year, since we're not going to be partying with the young crowd (unless you count our children). In less than an hour, you can dine as if you are in an authentic Mexican restaurant, at about 1/3 of the cost. Now that is worth celebrating!

Ingredients:

• 1 pound tomatillos, chopped
• 1 white or yellow onion, chopped
• 1 poblano pepper, chopped
• 2 cloves chopped garlic
• 1 T. vegetable oil
• 3/4 t. ground cumin
• salt and freshly ground black pepper to taste
• 1 c. heavy cream
• 1 rotisserie chicken, shred the meat off the bones
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 c. grated Montery Jack cheese
• 8 corn tortillas (6-inch size)
• 1 c. salsa

Directions:

In a large skillet over medium heat, saute the tomatillos, onion, pepper, garlic, cumin and about 1/2 t. of salt in the oil. Cook, stirring frequently about 10-12 minutes. Take mixture and place into a food processor, add the cream and puree.

Combine the shredded chicken, diced tomatoes, 1/2 c. of the tomatillo sauce you just made, and 1/2 t. of salt and pepper, each in a separate bowl.

Preheat the oven to 400 degrees. In a 13x9 inch baking dish, spread 1/2 c. of the tomatillo sauce.

Take out the tortillas. Add about 1/4 c. of the chicken mixture to each tortilla. Fold in bottom and then fold in the sides. Place into the dish, seam-side down. Top with remaining tomatillo sauce and Montery Jack cheese.

Bake 12-16 minutes, until browned. Serve with salsa and/or guacamole. Especially tasty with an ice-cold margarita!

Classic Chicken Cacciatore

Mmmmmmm! Chicken Cacciatore (now, how do you say that again?) Catch-a-torrey?

Well, no matter. This dish should bring back some memories, because it does for me! Legend has that the original recipe was first published in 1934, in a book called "The Mystery Chef's Own Cookbook."

My mom made Chicken Cacciatore when I was growing up, and the smell of chicken and spices still takes me back to 1980.... well, never mind! I'll show my age!

Let's get on with the recipe.

What you'll need:

1 fryer chicken (3-4 pounds), cut into pieces
1 large yellow onion
3 cloves minced garlic
1 cup sliced mushrooms
1 large green pepper, sliced
2 cans diced tomatoes
1 6 oz. can tomato paste
3 T olive oil
1/3 c. flour
2 1/2 t salt
1 t freshly ground pepper
1/2 c. dry red wine
2 T cold water
3 T Italian seasoning



How to make it:

Put 1/3 c. flour, 1 t. salt and 1/2 t. black pepper into a freezer/storage bag and shake to mix. Add the chicken and then shake again.

Use a Dutch oven and heat olive oil over medium heat. Brown the prepared chicken in pieces, taking about 8-10 minutes with each batch. Remove chicken and leave the drippings. Add onion, garlic and mushrooms and saute for about 1-2 minutes.

Now, add in the wine, tomatoes and remaining salt and pepper, plus the Italian seasoning. Simmer over low heat for 15 minutes. Stir in the tomato paste and then return the chicken to the pot. Cover the pot and allow to simmer for about an hour. Yum..... can you smell it now?

Stir the remaining 1 T of flour with 2 T of cold water, then whisk into the pot. Add sliced green pepper and bring everything to a boil, while the sauce thickens.

Ready to eat??

Easy Mexican Chicken Lasagna

Welcome to the second day of "Mexican" week here at Lulu and Stuff. Spring is in the air, and it makes us want to have a fiesta!

Today, we're making Easy Mexican Chicken Lasagna. Actually, its not a true lasagna dish, since it doesn't require noodles. Even better, you don't need to set aside 1-2 hours for prep and bake time. You can get this chicken dinner recipe on your table in 1/2 hour or less.

Ingredients:

• 1/4 cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese
• 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped)
• 1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
• 3 cups diced or shredded cooked chicken

Directions:

1. Chop cilantro

2. Place cream cheese in microwave safe bowl. Microwave on HIGH 30-45 seconds or until very soft.

3. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well .

4. Chop onion and set aside.

5. Spread 2/3 cup of the enchilada sauce over bottom of baking dish.

6. Pour remaining enchilada sauce into (4-qt.) mixing bowl and set aside.

7. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baking dish overlapping when necessary.

8. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.

9. Microwave, covered, on HIGH 12-15 minutes or until center is hot.

Let stand 10 minutes and then serve.

If you want a vegetarian option, replace the cooked chicken with 1 1/2 cups canned beans (black, pinto or the like)! Experiment a bit and see what tastes best for you.

Kids love Mexican food. This option is so easy that they can help you prepare the dish at home, and you can save $$ without having to go out to a restaurant for a delicious meal.

Be prepared - you may not have any leftovers!