Baked Chicken, Ham and Cheese Bundles

Ok, this one is something that I did a few days ago when I wanted to do something different. Basically it is a chicken breast wrapped in ham and cheese and then all baked up in pastry. To me chicken+ham+cheese+bread= good stuff. It has a few steps, but still pretty easy. Really impressive for company too. I know that this only calls for 2 chicken breasts, but believe me it will serve 3 adults easy. Andy likes to eat this with some Ranch on the side...of course.

You Will Need:
2 Chicken Breasts
1 can of Ready to Bake Pizza Crust. (Crescent Rolls will work too, just roll the whole sheet out and do not separate them into triangles. Then moosh the seems together to make 1 big sheet of dough.)
8 slices of Ham
4 slices of Provolone or Swiss Cheese
2 tablespoons of Dijon Mustard
1 Egg (Optional)
Salt and Pepper

Here's What You Do:
Lightly salt and pepper chicken breasts on both sides. (Go easy on the salt, the ham and cheese are both salty.)
Cook each breast in a small amount of extra virgin olive oil.
Let chicken slightly cool and then put in the fridge for 30 minutes. (You want to cool the chicken all the way through so that it won't over-cook when you bake it in the oven.)
Heat oven to 350.
Take the pizza dough or crescent and lay flat. Cut dough down the middle into 2 equal parts.
In the center of each piece of dough spread some of the Dijon mustard. On top of the mustard place 2 pieces of ham, 1 piece of cheese and then top with the whole chicken breast. Then place the other piece of cheese and the other 2 pieces of ham on top of the chicken.
Gather the edges of the dough and wrap up all of the ingredients into a nice little bundle. Don't be afraid if the dough tears or if you need to take some off one side to close up a whole on the other. They don't need to look perfect. If you want to brush the top of the bundles with some egg wash, feel free.
Bake for 35 minutes or until crust is golden and cooked through. Since the filling is already cooked, you are really just baking the dough. But you don't want to bake at 375 like the dough directions say or it will cook too fast and the inside won't get hot enough.

Nacho Chicken Pitas

Ok, this one is not mine but I loved the idea for a breading on chicken for little ones (or picky big ones). Not SUPER healthy with the chips but not too bad either. It came from the Taste of Home Test Kitchen. Should make 4 servings.

You Will Need:
1 Egg
1 cup Crushed Nacho Tortilla Chips
1 lb. Boneless Skinless Chicken Breasts, cut into 1-inch strips
1/2 cup Mayo
4 Pita Bread Pockets, halved
8 Lettuce Leaves
1 Large Tomato, sliced
1/2 cup Shredded Cheese of your choice

Here's What You Do:
Preheat oven to 400.
Beat egg.
Put crushed chips into a shallow dish.
Dip chicken strips into the egg mixture, then coat with the crushed chips.
Place chicken in a single layer in a greased baking dish.
Bake for 20-25 minutes.
Spread mayo in pockets and load up with cooled chicken strips, lettuce, tomato and shredded cheese.

Pizza Chicken Roll-Ups

This one is not mine but looked good for picky kids. It came from the Taste of Home Ultimate Chicken Cookbook from a woman in Oregon, Ohio. (Kind of weird huh?) Anyway only 4 main ingredients, most stuff you probably have on hand all the time. If you make it, let me know how it turns out!

You Will Need:
4 Boneless Skinless Chicken Breasts
12 Pepperoni Slices
8 Slices of Mozzarella Cheese (4 for stuffing, 4 for topping)
1 Jar of Pizza Sauce (I would use Marinara Sauce, but that's just me)
Salt and Pepper to Taste.


Here's What You Do:
Flatten chicken to 1/4 inch thick. (Trick, place chicken in a Ziplock bag or between 2 pieces of wax paper to avoid a big mess.)
Salt and Pepper chicken on both sides.
Place 3 slices of pepperoni and one slice of cheese on top of each chicken breast.
Note: The recipe doesn't say this, but if it were me I would add a small amount of sauce on top of the pepperoni and cheese to add a bit of moisture. Also this might be a good place to add some sliced mushrooms, the ones in the jar would be perfect!!)
Roll up tightly and secure with toothpicks.
Place in a greased baking dish (not too crowded).
Spoon the sauce over the top. (I would put a little on the bottom too.)
Cover and bake at 350 for 35-40 minutes.
Uncover and top with remaining cheese.
Cook 5 minutes longer or until cheese is melted.

Chicken Taco Soup

This one came from my Mom. (Amazing woman by the way.) I think it was a twist on a Weight Watchers soup that is actually pretty good. Top it with crushed chips, cheese, avocado and some sour cream and it can be a whole meal! This is PERFECT for college students since everything can be found in your pantry and if you really got desperate you could make it in the microwave. (There you go Bailey!!!)

You Will Need:
1 Box of Chicken Stock or Broth (Swanson's has a low-sodium version that I always use)
1 Can of Rotel with the juice (Tomatoes with Green Chili's, they have a few varieties. Pick the one you like!)
2 Cans of Tyson Chicken Breast broken up (I know...canned chicken, but trust me it's good for this.)
1 Can of Kidney Beans (Drain them)
1 Can of Black Beans (Drain them)
1 Tablespoon of Chili Powder
2 Tablespoons of Dried Minced Onion
1 Tablespoon of Garlic Powder
1 Bunch of Fresh Cilantro (This is optional, if you use it then tear the leaves from the stalks and give them a quick chop.)
Salt and Pepper to Taste

Here's What You Do:
Put everything in a pot and cook it over medium heat. Salt and pepper to adjust seasonings. If you plan on letting it simmer for a while (longer than an hour) to really get the flavor of the soup into the chicken, wait to add the beans until the last 30 minutes or so. If you are using the fresh cilantro, add it in the last 10 minutes.
If you are in a rush, it can be done in as little as 30 minutes.
Top with shredded cheese, tortilla chips, chopped avocado and sour cream if you want to make it fancy!!

Asian Chicken Lettuce Wraps

This one is great and easy. Very flavorful and only takes minutes to make. Great reheated too. This should be enough for 2-3 servings.

You will need:
1 lb. Ground Chicken
1 Jar of Plum Sauce (Found in the Asian section in the grocery store)
2 Cloves of Chopped Garlic
1 Small White Onion (Chopped)
1 Can of Water Chestnuts (Chopped)
1 Head of Butter Lettuce (Iceberg will work too)
1 Bag of Shredded Carrots
1 Bunch of Green Onions (Chopped)
Salt and Pepper

Here's What You Do:
Cook ground chicken in a skillet with a small amount of olive or vegetable oil.
When chicken is almost cooked through, add chopped onion, chopped water chestnuts and garlic.
Cook 2-3 minutes.
Stir in 1/2 to a full jar of Plum Sauce. (Amount depends on how "saucy" you want your chicken.)
Simmer for 5-7 minutes.
Add chopped green onion and cook for 2 more minutes.
Salt and pepper to taste.
Slightly cool chicken mixture and serve in lettuce leaves topped with shredded carrots.