Tortilla Soup

Ingredients

8 or more corn tortillas, cut into 1/2 inch strips

1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)

2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips

1/2 C chopped Onion

8 C chicken Broth (i prefer the knorr caldo de pollo cubes)

1/4 C Cilantro Sprigs

1/4 C lime juice

Monterrey Jack Cheese (enough to garnish)

Avocado slices (garnish)

Fry tortilla strips in oil until crisp; set aside.

Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.

Chicken Tortilla Soup

Im not very good with measuring things so the measurments are a guess. LOL

1 lb Chicken
2 cups white rice
1 jar salsa (any kind we use Picanti or On The Border)
1 can Rotel
1 can Corn


Boil Chicken, Remove and shred or cut into small pieces. Add Rice, Rotel, Corn, Salsa and Chicken. Cover and Simmer on low 15 minutes. (longer if u use real rice I use the quick kind) Stir. The longer it simmers the better it tastes but its ready to eat after 15 minutes. Top with Cheese and/or avocado and/or tortilla chips or strips.

Makes awesome leftovers.

Black Bean Tostados with Cilantro Sauce

Tostados
Black Beans - whole
Salsa - to taste
Grilled Chicken- optional
Shredded lettuce
Shredded Cheese
diced tomato

Cilantro Sauce -
Combine in blender/processor
1 cup of plain yogurt
3 tblsp chopped cilantro
2 cloves of garlic

Combine Beans and salsa in processor until almost smooth. Top with rest of toppings and drizzle sauce on top. Depending on size of garlic cloves, it may be really garlicky.

Chicken Saltimbocca

Ingredients

6 chicken cutlets pounded evenly flat

Salt/pepper

6 paper thin slices prosciutto (or ham)

10 oz box chopped spinach; thawed

3 Tbsp olive oil

1/4 C grated parmesan

14 oz chicken broth

2 Tbsp lemon juice

Place chicken flat on work surface. Salt & pepper. Lay 1 slice prosciutto atop each cutlet.

Squeeze water out of thawed spinach. Season with salt and pepper. Toss spinach with 1 Tbsp olive oil in small bowl.

Arrange an even thin layer of spinach atop prosciutto. Sprinkle parmesan over each. Roll chicken at short end first like a jelly roll and secure with toothpick.

Heat 2 Tbsp olive oil over high heat. Add chicken and cook until golden brown (2 min per side). Add broth and lemon juice and scrape bits off pan with spoon. Bring to boil. Reduce heat to medium. Cover and simmer until chicken is cooked through (8-10 min). Put chicken on platter. Put liquid over high heat (5 minutes) until it reduces. Salt and pepper liquid and pour over chicken

Parmesan Crusted Chicken

4 servings

2 boneless, skinless chicken breast halves (6-8 oz ea)

Blend:
2 egg whites
2 tsp cornstarch
juice of 1/2 lemon

in seperate large bowl combine:
1 cup coarse breadcrumbs (i use panko)
1 Tbsp chopped fresh parsely
1 tsp kosher salt
1/4 tsp ground black pepper
zest of 1 lemon, minced
1/2 cup parmesan cheese, grated

saute in:
3 Tbsp olive oil

prepare chicken halves by pounding, whisk egg whites cornstarch and lemon juice in shallow dish for dipping mixture. dip chicken in dipping mixture then dredge in breadcrumb mixture, coating both sides. let rest (20-30 minutes) Preheat oven to 450, saute rested chicken in olive oil (in a pan that can go in the oven) medium heat for 3 minutes until golden brown and crisp. carefully turn w/ spatula and transfer skillet to oven. roast chicken just done about 8 more minutes

bruschetta & cheese stuffed chicken breasts

Ingredients:

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained

1 1/4 C shredded mozzarella cheese, divided

1/4 C chopped fresh basil

1 pkg (6 oz) stuffing mix for chicken

8 THIN (may have to pound them flat) boneless skinless chicken breast halves (about 2 lbs)

1/3 C Kraft Roasted Red Pepper Italian w/Parmesan Dressing OR Kraft Sun-Dried Tomato vinaigrette dressing

Preheat oven to 350. combine tomatoes and their liquid, 1/2 C shredded mozzarella cheese, basil and dry stuffing mix. Stir until just moistened.

Place thin chicken breast on cutting board and spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture and place in 13x9 in baking dish w/seam side down. Repeat with all other chicken breast halves. Pour dressing evenly over chicken and bake for 40 min.

Sprinkle with remaining 3/4 C cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.