Chicken Bernadette

This is a quick and elegant meal.  Using the thin sliced Chicken Breast is a real time saver

The Cookwell & Company Queso is Sugar Free, Fat Free and Gluten Free…AMAZING

• Thin Sliced Chicken Breast
• 1 slice Prosciutto per Chicken Breast
• 3 Asparagus Spears per Chicken Breast
• 1 jar Cookwell & Company Queso

 

 

 

 

 

Trim woody ends off Asparagus Spears.  Place 3 Spears on end of slice of Prosciutto and roll up tight.

 

 

 

 

 

 

Place Asparagus roll up on end of Chicken Breast and roll Chicken to encase.

 

 

 

 

 

 

Place in oiled baking pan, seam side down and pour Queso over all.

 

 

 

 

 

 

Bake in 400 degree oven for 30 minutes or until Chicken is done and Queso is browned around edges.

Serve with Rice.

Tuscan Harvest Soup

• Italian Seasoned Chicken Breast
• 1 – 29 ounce can Homestyle Veg-All
• 1 jar Cookwell & Company Cacciatore
• 1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread

Chicken Margaux with Confetti Rice

Chicken Margaux

• 2 pounds Chicken Breasts or Tenders
• 1 jar Cookwell & Company Agave Dijon Sauce
• 2 cups Panko Bread Crumbs
• 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

• 2 cups uncooked Rice
• 1 small jar Adams Reserve Mirepoix
• 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

Tuscan Chicken and Pasta

• 1 bag Fully Cooked Chicken Breast Chunks
• 1 -16 ounce bag Fettuccine Pasta
• 1 bottle H-E-B Basting Oil
• Juice from one Lemon
• 1/2 cup diced sun-dried Tomatoes
• 2/3 cup coarsely chopped Kalamata Olives
• 1 – 6 ounce package shredded Parmesan Cheese

 
 

 

 

 

 

Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.

 

 

 

 

 

Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.