This Honey and Tomato Baked Chicken is a very simple and a very tasty recipe that will please just about everyone at your table. This recipe will serve 4 persons
Ingredients for Honey and Tomato Baked Chicken
1 boneless skinless chicken breast per person
2 cans Campbell’s Tomato Soup
1 Onion finely diced
1-2 Tbsps Honey
Salt & Pepper
2 Tbs butter or cooking spray
Directions for Honey and Tomato Baked Chicken
Preheat oven to 375º
Lightly salt and pepper each breast. Place into a buttered 9″ x 13″ baking dish. Very lightly drizzle honey over each breast ( do not over do the honey, as too much will make the dish too sweet). Sprinkle the onions over all and then cover with the undiluted tomato soup,
Place in the oven and bake for 45 minutes and then reduce heat to 350º and bake for an additional 15 minutes until the chicken is fully cooked.
Here are a few items to help make this recipe:
The Official Taste Tester
It’s CHICKEN! and there’s nothing more to say about that! Always 5 paws for clucking good dinners!
Lightly salt and pepper each breast. Place into a 9" x 13" baking dish. Very lightly drizzle honey over each breast ( do not over do the honey as too much will make the dish too sweet). Sprinkle the onions over all and then cover with the undiluted tomato soup,
Place in the oven and bake for 45 minutes and then reduce heat to 350º and bake for an additional 15 minutes until the chicken is fully cooked
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The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes. What to do?
Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni. I thought why not!
Not exactly gourmet but quick and easy and actually quite tasty.
Ingredients for Beefaroni Stuffed Peppers
Peppers medium to large any color that suits you
Beefaroni small can will do 2-3 medium peppers
Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers
Preheat oven to 350º
Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until they are full.
Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. Carefully spoon out the peppers to a plate and garnish and serve.
Here are a few items to help with this recipe:
The Official Food Taster
I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming! 5 paws Mangia
Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until the are full.
Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. carefully spoon out the peppers to a plate and garnish and serve.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
Chicken with Gorgonzola and Sun-dried tomato cream sauce
Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce
The first time I had this recipe was in a restaurant in Asheville, N.C. many years ago and the Scotsman in me said I can make Chicken with gorgonzola and sun-dried tomatoes in cream sauce just as good and cheaper at home.
It’s a delicious and easy to prepare dish for any night or it can be a spectacular entrée for a fancy dinner party. Served over your favorite tube pasta or bow ties or really any pasta it’s a meal you won’ forget.
You don’t have to use gorgonzola , blue cheese or Stilton can be substituted.
The recipe amounts below can easily serve about 4 persons.
Ingredients for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:
1 Chicken Breast per person cut into ½” cubes
4-12 oz Gorgonzola cheese (the more the better)
1Tbs neutral oil or butter
1 medium onion finely diced
2 cloves of garlic finely diced
1 cup dry white wine
1 cup chicken stock
2 cups heavy cream
salt & pepper to taste
Sun-dried Tomatoes Julienne; amount to your taste
1-2 tsp dried pepperocini (Optional)
chopped parsley for garnish
cooked tube pasta
Directions for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:
Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.
Once the chicken is done set aside in a low oven to hold. Begin to cook your pasta.
In a sauté pan place the oil or butter and begin to cook the onion and garlic. When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.
Bring up to high heat and reduce the mixture by ¾ . When reduced add the cream and allow to reduce slightly, then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely. Add the pepperocini if you are using and taste and adjust seasoning if necessary.
Add the chicken to the pan and stir to combine and cover all he chicken with sauce.
Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.
Here are a few items to help make this recipe:
The Official Taste Tester
It’s Chicken you can’t go wrong! Forget the sauce just put it on the plate still clucking. A 5 paw effort!
Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce
Ingredients
1 Chicken Breast per person cut into ½" cubes
4-12 oz Gorgonzola cheese
1Tbs neutral oil or butter
1 medium onion finely diced
2 cloves of garlic finely diced
1 cup dry white wine
1 cup chicken stock
2 cups heavy cream
salt & pepper to taste
Sun-dried Tomatoes Julienne; amount to your taste
1-2 tsp dried pepperocini (Optional)
chopped parsley for garnish
cooked tube pasta
Instructions
Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.
Once the chicken is done, begin to cook your pasta.
In a sauté pan place the oil or butter and begin to cooke the onion and garlic. When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.
Bring up to high heat and reduce the mixture by ¾ . When reduced add the cream and allow to reduce slightly, then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely. Add the pepperocini if you are using and taste and adjust seasoning if necessary.
Add the chicken to the pan and stir to combine and cover all he chicken with sauce.
Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
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