Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Ingredients:

4 (10 ounce) Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cups Bread Crumbs
1 tablespoon Melted Butter
1 tablespoon Chopped Italian Parsley
1 teaspoon Salt
1/4 teaspoon Black Ground Pepper

Directions:
Mix stuffing ingredients together in a bowl. Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400� oven for 30-40 minutes or until chicken reaches 165� internal temp.

ANDY'S SKILLET SUPPER

ANDY'S SKILLET SUPPER

1 pound Chicken breasts
2 tablespoons Canola oil
1 medium Onion -- chopped
2 teaspoons Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano leaves -- crushed
1/2 cup Chicken broth
1 1/2 cups V8 juice
19 ounces Canned kidney beans

Preparation time = 30 minutes Chicken breasts should be skinned and
boned.

Any suitable oil can be substituted for canola oil. Chicken broth may
be purchased as instant and mixed with water. V8 juice is a brand name
vegetable juice.

1. Cut the chicken into 1/2-inch pieces.

2. In hot oil, cook chicken, onion, chili powder, cumin and oregano
until the chicken turns white.

3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.

4. Dump in beans, liquid and all, stir, cover and simmer for another 10
minutes. Stir occasionally. Serve over rice.