Avocado Caprese Chicken

Yield: 4 servings

Ingredients:

• 2 thin boneless, skinless chicken breasts
• 2 medium tomatoes-on-the-vine
• 8 oz fresh mozzarella cheese, sliced
• 1 avocado, chopped
• 2 tablespoons balsamic dressing
• Salt and pepper, to taste
• 2 teaspoons basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons light olive oil
• 1 tablespoon butter
• 2 tablespoons minced garlic

Instructions:

1. In a small bowl, mix together salt, pepper, onion powder, garlic powder, and Italian seasoning. Rub seasoning onto both sides of the chicken breasts. 
2.  Heat olive oil in a large skillet on medium-high heat. Add butter and minced garlic. Cook for about thirty seconds or until garlic becomes flagrant.
3. Add chicken breasts to skillet. Cook on one side for about 4-6 minutes or until chicken is golden brown on bottom.
4. Flip chicken to the opposite side and cook for another 4-6 minutes. Chicken should reach nearly 160 degrees Fahrenheit in the center with a meat thermometer at this point.
5. Add two slices of mozzarella on top of each chicken breast, followed by half of the chopped avocado and 1 or 2 tomato slices. Then cover with a lid and cook for approximately 2 minutes longer. Cheese should be slightly melted and the chicken should register 165 degrees in the center.
6. Remove chicken breasts from skillet and place onto serving plates. Top with basil, additional pepper, and balsamic dressing. Serve immediately and enjoy!

Easy Chicken Cordon Bleu (Remix)

Yields: 3 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

I set out to make Chicken Cordon Bleu and figured I could just guess what the ingredients were. Boy, was I wrong! It turns out that real Chicken Cordon Bleu actually does not have any bleu cheese (who would have thought?) However, I decided to go with the recipe that I had in mind and it actually turned out to be really good! If you try it, let me know what you think! 

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 cup crumbled bleu cheese
• 3 tablespoons mayonnaise or Miracle Whip
• 2 tablespoons dijon mustard
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• Olive oil spray
• 2 teaspoons thyme leaves (optional)

Dijon Cream Sauce Ingredients (makes 1 cup)

• 3/4 cup half-n-half
• 1/2 cup whole milk (low-fat is also OK but not preferred)
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 tablespoons Dijon mustard
• 4 tablespoons Parmesan cheese, grated
• 2 teaspoons thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350F.
2. Cut a pocket into each chicken breast, being careful to slice close to the edges but not all cut all the way through.
3. Spoon bleu cheese into the pocket in each chicken breast. Close the pocket using toothpicks and transfer to baking tray. 
4. In a small bowl, mix the mustard, mayonnaise, salt and pepper.Spread evenly on both sides of the chicken.
5. Sprinkle panko over the chicken. Then firmly press the panko into the chicken to ensure it sticks.
6. Spray oil evenly over the chicken breasts. 
7. Bake for approximately 30 minutes. Then remove chicken from oven and let rest for 5 minutes before serving with Dijon cream sauce on top.

Dijon Cream Sauce Instructions:

1. In a small saucepan, melt butter over medium heat.
2. Once butter is melted, add flour to the saucepan. Cook for approximately 1 1/2 minutes.
3. Add milk to saucepan.Whisk until flour is blended in.
4. Add half-n-half, mustard and cheese to saucepan. Cook for three minutes, stirring constantly. Sauce will continue to thicken as it cools. 
5. Sprinkle thyme leaves into mixture and then remove from heat. Add salt and pepper to taste.
6. Serve Dijon sauce over chicken breasts. Enjoy!

One-Pan Lemon Chicken Piccata

Ingredients:

• 3 boneless, skineless chicken breasts, sliced into halves.
• 2 tablespoons capers
• 1 lemon, sliced into quarters
• 1/4 cup lemon juice
• 3/4 cup flour
• 2 cloves minced garlic
• 1 cup chicken broth
• 3 tablespoons butter
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 2 tablespoons dried parsley
• 2 teaspoons cornstarch
• 1 tablespoon water

Instructions:

1. Pre-heat oven to 400 degrees F
2. Rub salt and pepper onto chicken breasts.
3. Dip chicken breasts in flour until they are fully-coated.
4. In a large skillet, heat vegetable oil. Add chicken breasts to skillet and cook until golden brown on both sides--about 3 minutes for each side. Work in batches and do not overcrowd the chicken in the skillet. Add more oil if necessary.
5. Remove chicken from skillet and place in oven. Bake for 18-20 minutes or until chicken is no longer pink and is heated through to 170 degrees F. 
6.  Drain most of the oil from the skillet, leaving only a thin layer on the pan.
7. On medium-high heat, add minced garlic to skillet and cook for about 1 minute or until flagrant.
8. Pour chicken broth into the skillet. Then stir in lemon slices and bring to a boil. 
9. In a small bowl, mix cornstarch and water. Then add this mixture to the skillet.
10. Cook for about 5-8 minutes. 
11. Add lemon juice and capers to skillet. Simmer until the sauce is reduced and slightly thickened, about five minutes more. 
12. Add butter to skillet and stir until it is melted. 
13. Add parsley, then remove skillet from heat and set aside. 
14. Remove chicken from oven and serve with sauce on top. If desired, serve over angelhair pasta. 
15. Enjoy!