Summer & herbs

In an attempt to eat healthier and better quality calories, I've started cooking with more herbs. They add flavor without unnecessary preservatives or additional fat. Yesterday, I tried this super simple Chicken Salad Sandwich recipe from Food Network's Barefoot Contessa. I loved it! So I'm sharing it with you guys in hopes that you'll like it just as much! Now, I just need to start a second herb container to grow tarragon! Enjoy!

Chicken Salad Sandwiches

Ingredients

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• 1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Note: I didn't have any mesclun lettuce mix. So instead, I used romaine lettuce and served it on croissants.

Enchilada Casserole

4 Chicken Breast
1 Dozen Tortillas
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Milk
½ Finely Chopped Onions
1 to ½ Can Green Chili Salsa
¼ lb. Grated Cheddar Cheese

Cook chicken breast in 350 degrees oven for one hour. Cool, save a little broth for bottom of pan. Cut chicken in 1 inch size pieces. Cut tortillas in 1 inch size pieces. Mix all ingredients except cheese. Pour into 9x13 inch pan. Shredded cheese on top. Let stand in refrigerator 24 hours. Bake at 350 degrees, until bubbly (about 1 hour). Serves 8 to 10.

Leanna Miller

Chicken Parmigiano

1 lb thinly sliced chicken

3 T. olive or salad oil
3 cloves garlic, finely minced
1 1-lb 4-oz can tomatoes(2 ½ cups)
1 ¼ tsp. salt
1 ¼ tsp. pepper
1 8-oz can tomato sauce
¼ tsp. Dried thyme

1 egg
¼ cup packed dried bread crumbs
½ cup grated Parmesan cheese
3 T. olive or salad oil
½ lb. Mozzarella or Muenster cheese

Cut chicken into 8 pieces of about 4 ½”x 2” size.

In 3 T. hot olive oil, in saucepan, saute garlic and onion until golden. Add tomatoes, salt, pepper; break up tomatoes with spoon; simmer, uncovered, 10 min. Add tomato sauce, thyme; simmer, uncovered, 20 min.

Beat egg well with fork. Combine crumbs, ¼ cup Parmesan cheese. Dip each chicken piece into egg, then into crumbs; saute 3 pieces in 1 T hot olive oil in skillet, tuning once, until golden brown on both sides. Repeat until all are done. Set slices, side by side, in baking dish 12”x 8”x 2”. Start heating oven to 350. Thinly slice Mozzarella. Pour two thirds of tomato mixture over chicken, straining it, if desired. Arrange Mozzarella on top; spoon on rest of tomato mixture. Sprinkle with ¼ cup Parmesan. Bake, uncovered, 30 min.

Makes 4 generous servings.

Leanna Miller

Tortilla Soup

Saute over med. heat in 1/4 c. oil, butter or combination of the two:

1 large onion
1 jalepeno

6 ribs celery
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)

add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)

add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)

1 can or 1-2 c. corn (optional)

simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)

Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese

Tortilla strips

Slice tortillas (I prefer corn) into strips directly on cookie sheet (easiest with a pizza cutter). Spray with cooking spray. Sprinkle with salt. Broil 3-4 minutes. Flip and broil again, about 2 minutes. Sometimes I am too lazy to flip them :)

Easy Chicken Bake

2-3 C. Chopped Cooked Chicken
2 C. Diced Celery
2 C. Cooked Rice (white or brown)
2 C. Cream of Chicken Soup
1/2 tsp. Pepper
1/4 C. Chopped Onions
3/4 C. Mayonnaise (not miracle whip)
Cheddar Cheese

Combine mayonnaise and soup in a large bowl and mix. Add onion, celery, chicken, rice, and pepper. Mix well. Pour the mixture into a 9x13 pan that has been sprayed with PAM. Sprinkle cheese on top. If you like more of a crust cheese leave uncovered while baking or if you like a gooey cheese cover with foil. Bake at 350 for 40 minutes.

Missy Thompson

White Chili Chicken

3 Tblsp Olive oil
1 lg Onion-chopped
2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
2 Cloves mined garlic
2-15oz cans of White Kidney Beans or Navy Beans
3-4 C. Diced cooked Chicken
2 C. Frozen Corn
1 7oz can Green Chilies
2 c. Chicken Broth
2 Tblsp Butter
1 1/2 Tblsp Flour
Shredded Cheese

Sautee the onions for 7 minutes in the olive oil then add the rest of the seasonings and sautee for another minute. Add beans, chicken, corn, broth, chilies and salt and pepper to taste. Bring to a gentle simmer for 10 minutes with it partially covered. In a small bowl mix the butter and flour and then add to the chili to thicken it. Stir in as much cheese as you want before you are ready to eat!

Missy Thompson