Cheese Stuffed Chicken

4 Skinless chicken breast filets

4 oz goat cheese

Sundried tomatoes, diced

1 red pepper cut into strips

garlic salt

black pepper

8 slices of bacon

toothpicks

Preheat oven to 425 degrees.

Cut the chicken breast (start at the thickest part of the side) and fold open as pictured below:

I must interrupt this recipe to point out the new pan in the above picture.

 It was a gift from my Aunt Cheryl.

She saw my recipe for Italian Sausage Stromboli and the pathetic cookie sheet I was using (that I had hoped no one would notice) and she felt compelled to buy me a new baking sheet.

 Thank you Auntie Cheryl! I can now hold my head up high!

Now back to our regularly scheduled recipe.

After you have split the chicken breasts, spread with goat cheese,

Take your red pepper slices:

Place a few slices on top of the cheese,

sprinkle a little of your diced sundried tomatos, sprinkle black pepper and a little garlic salt

 and fold the chicken over.

Now, take 2 pieces of bacon per filet and wrap around chicken using toothpicks to help keep the chicken secure.

Put in oven and cook for aprox 30-35 minutes, make sure chicken has no pink color left to it.

You should believe me when I say YUM!

Let me know what you think!

White Chicken Chili

This recipe is perfect for a football game.

This recipe is perfect for a party.

This recipe is good for your family, and for you.

Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.

This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.

I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!

So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)

8 chicken breast halves, boneless, skinless

4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)

2 medium yellow onions, finely chopped

2 Tbsp minced garlic

1 Tbsp Olive oil

8 oz minced green chilis

1 tsp oregano

1/2 tsp Cayenne Pepper

1/2 tsp Pepper

3 cups chicken broth

3 cups of Monterey Jack cheese, shredded

Here we go:

Boil chicken for about 45 minutes. Remove from water and let cool.

While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).

Once  your chicken has cooled a bit chop or shred it while your onions are sauteing, don’t forget to stir your onions now and then so that they cook evenly.

 

Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.

Maybe it was aliens!

Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.

BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.

I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.

After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.

Now put in your chicken, undrained beans and chicken broth & stir.

 

 Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.

When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!

Hope you like it!