Chicken + Salad= Heaven

This Spicy Honey Chicken Salad is so yummy and pretty darn easy. I had never made anything from Our Best Bites before, but this recipe has made me want to try more of their recipes. I'm feeling lazy so I'm just going to link to the recipes on their site.

The Chicken (it's really not spicy)
The Dressing
Put it all together- I usually leave the avocados off because they're really expensive here. The mango is a must have though!

Enjoy!

Mexican Tortilla Soup

But it doesn't taste like other Mexican soups to me.

Vegetable oil for frying

10 corn tortillas cut into thin strips

12 oz boneless/skinless chicken cubed

1 cup chopped onions

3 large potatoes, diced

6 cups chicken broth

1 cup frozen cut corn

1 can chopped mild green chilies

1/2 cup chopped cilantro

lime juice

(I add one can of black beans)

In heavy stock pot, heat 1/2 inch oil until very hot. Working in batches, fry tortillas until crisp. Drain on paper towels and set aside. (Or just use tortilla chips)

Pour off all but 1 Tbs. oil. Saute chicken on high for 5 min until it begins to brown. Add onion and cook another 5 min or until brown. Add potatoes and broth. Bring to a boil and simmer covered 10 min. Add corn, chilies, and cilantro. Return to a boil and simmer an additional 5 to 8 min or until veggies are tender.

Serves 6

Stuffed Chicken

I've been on the look out for quick and easy meals this summer. This one from Elly Says Opa! fits the bill and is really tasty.

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

2 boneless/skinless chicken breasts
6-8 kalamata olives, pitted and chopped
3 Tbsp. sundried tomatoes, sliced
2 slices mozzarella or provolone cheese (I like feta)
1/4 cup flour
1/4 tsp. thyme
salt and pepper
2 tsp. olive oil
2 Tbsp. chicken broth
2 Tbsp. white wine

Preheat the oven to 350.

Cut a pocket into your chicken breasts and fill each one with the sundried tomatoes, kalamata olives, and a slice of mozzarella cheese.

Mix together the flour with salt and pepper and the thyme.  Lightly dredge the chicken breasts in the flour mixture.

Heat an oven-proof skillet over medium heat and add the oil.  Once smoking, add the chicken breasts and sear, about 2 minutes per side.  Place the pan in the oven until chicken is cooked through, about 15 minutes.

Remove the chicken from the skillet and place the pan on the stovetop over medium heat.  Add the chicken broth and wine, scraping up the browned bits and reducing the liquid by half.  Spoon the sauce over the chicken breasts.

*I've made this with chicken breasts and tenders both of which I pounded fairly thin, put the fillings on one half and then folded the chicken over the top. That way the chicken is thin and tender. Mmmm!