EASY chicken recipe

BALSAMIC CHICKEN

4-6 chicken breasts
garlic powder
salt
pepper
2 Tbsp olive oil
1 onion, thinly sliced
1 can diced tomatoes
1/2 C balsamic vinegar

Season chicken with garlic powder, salt, and pepper on both sides. Heat olive oil in a large, deep skillet. Brown chicken and onion. Add tomatoes and vinegar. Simmer for 10-15 minutes to cook chicken through and reduce the sauce.

This is really good over a baked potato - or - cook up some pasta, and toss the pasta in with the sauce before serving. When I do this with pasta, I also make a little alfredo sauce to drizzle over the top. Sounds like an interesting combination, but is SO good. Try it!

Try the recipe below!

these chicken things are so good! I am glad I made these even though m house is a bit warmer because of it. It got to 89 degrees today, so odd for Western Washington in May.

I just got an email from Pilsbury.com and it is meals that won't break your budget. I am gonna try some of them because they look so good. I am also gonna make some of the biscuits from the bisquick that I have because the refridgerater biscuits can get pricey anyways the point is I can send the email to you if you want and I will post the recipes that I like(and my family likes!). Thursday night I am going to try this one, I think Britt will really like it! If I add things to it, which I often do, I will tell you that too! http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12362

Savory Crescent Chicken Squares

Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off Contest.

INGREDIENTS

1	(3-oz.) pkg. cream cheese, softened
1	tablespoon margarine or butter, softened
2	cups cubed cooked chicken
1	tablespoon chopped fresh chives or onion
1/4	teaspoon salt
1/8	teaspoon pepper
2	tablespoons milk
1	tablespoon chopped pimientos, if desired
1	(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1	tablespoon margarine or butter, melted
3/4	cup seasoned croutons, crushed

 

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
2.	Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.
3.	Bake at 350°F. for 25 to 30 minutes or until golden brown.

I made the Chulupas recipe from below for Cinco De Mayo and they were yummy! I have also made the milk can dinner and my whole family liked it, my crock pot was so full when I started the lid wouldn't stay down but it cooked down enough in no time. Not sure what will be next but I am gonna try another one on Friday!