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Easy Stuffed Chicken Italiano


4 skinless, boneless chicken breast halves
1tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 (6 oz) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tbsp shredded mozzarella cheese
salt and pepper to taste
2 tbsp olive oil

1. Preheat oven to 350 degrees F. (175 degrees C.).

2. Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly.
Place between two sheets of plastic wrap, and pound flat.
Repeat with remaining chicken breasts.

3. Combine Parmesan cheese with Italian seasoning and chives.
Sprinkle over chicken breasts.
At one end of each breast, place 3 strips of roasted pepper.
Top with 1 tbsp shredded cheese.
Roll each breast up, starting on the side with the peppers and cheese.
Insert a toothpick in each roll to prevent unrolling.
Place in prepared baking dish. Season rolls with
salt and pepper to taste and drizzle with olive oil.

4. Bake in preheated oven for 15 minutes.
Set oven to broil and continue cooking 5 to 10 minutes.
Remove from oven, slice to display the filling and serve.

Yield: 4 Servings


Quick and Easy Jambalaya


1 lge onion, diced
1 lge green bell pepper, diced
1 smoked sausage, cut in 1/4 slices
1 tbsp olive oil
4 cups chopped cooked chicken
3 cups uncooked long grain rice
2 cans French onion soup (10 1/2 oz), undiluted
1 can chicken broth (14 1/2 oz)
1 can beef broth (14 1/2 oz)
2 tsp Creole or Cajun seasoning


1. Saute first three ingredients in hot oil in a Dutch oven
4 to 5 minutes or until sausage browns.
Stir in chicken and next 6 ingredients.

2. Bake, covered, at 350 degrees for 40 minutes,
stirring after 30 minutes. Garnish, if desired.

Serves: 8