Ingredients

• 1/3 pound pork sausage
• 1/3 cup celery, finely chopped
• 1/3 cup green pepper, finely chopped
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1/3 cup pecans, chopped
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 cups brown rice, cooked
• 1 large egg, lightly beaten
• 1 1/2 tablespoons milk
• 4 chicken breasts, skinned
• 1 1/2 tablespoons margarine, melted
• 1/2 cup bread crumbs
• 1/4 cup pecan meal

Directions

Brown sausage on medium heat until it is well done and crumbles. Remove sausage from pan and set aside on paper towels. Discard drippings.

Saut/ celery, green pepper, onion and garlic in olive oil until tender. Add pecans, pepper and salt; continue to cook for 3 minutes. Remove from heat; stir in sausage, cooked rice, egg and milk. Set aside.

Combine dry crumbs, pecan meal and melted margarine.

Flatten each chicken breast to 1/4 inch thick. Place chicken on a flat surface. Spoon stuffing evenly in center of each chicken breast. Fold long sides over filling and secure with wooden picks. Roll breast in bread crumbs and pecan mixture, pressing evenly onto chicken.

Place seam side down in a baking dish. Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.

Serve with a thick lemony sauce or a Port or Marsala wine sauce.

Ingredients

• 1/4 lb uncooked ham, diced
• 2 whole large chicken breasts, split
• 1 can (16oz) tiny new potatoes
• 1/4 lb fresh mushrooms, sliced and sauteed
• 1/2 lb seedless green grapes
• 1 cup white wine
• 2 cups cream
• 3 T.butter
• 2 T. flour
• salt and pepper

Directions

Simmer ham for 15 minutes in a little water. Saute seasoned chicken breasts in butter. Put in deep buttered casserole. Brown new potatoes and put in casserole. Make cream sauce in drippings from chicken by stirring in flour and adding cream and wine; cook, stirring, until thickened. Add drained ham and mushrooms to the casserole. pour sauce over all. Bake at 350 for 45 to 60 minutes. Add grapes, bake and additional 10 minutes. (Potatoes may be omitted.)

Serves 4

Ingredients

• (1) 2 1/2 ounce jar sliced mushrooms, drained
• 1/4 cup shredded mozzarella or Monterey Jack cheese (1 oz)
• 1 tbl chopped pimento
• 2 tsp dried parsley flakes
• 4 boned skinless chicken breasts (about 1 pound)
• 1 tbl margarine or butter
• grated parmesan cheese
• 1/2 cup plain yogurt

Directions

In a mixing bowl, stir together drained mushrooms, cheese, yogurt, pimiento, and parsley flakes. spread 2 rounded tablespoons of mixture on each piece of chicken. Fold 1 side over to meet other. Fasten with wooden toothpicks.
Place chicken bundles, toothpick side up in a 10x6x2 inch baking dish. In a small saucepan melt margarine. Sprinkle with parmesan cheese. Bake in a 350(F) oven for 40 – 45 minutes. Makes 4 servings.

Ingredients

• 4 boneless skinless chicken breasts, boiled and shredded
• 1 medium onion,diced very fine
• 2 tblps. oil
• 1 pkg. taco seasoning (I often make my own with cayenne,chili powder,garlic,salt,pepper, and cumin)
• 1 can diced tomatoes and green chiles, drained
• Cheese sauce:
• 1 small box velveeta
• 1 small can diced green chiles
• 1 small can rotel tomaotes
• 1/2 cup whipping cream

Directions

Saute onion in oil. Add chicken and seasonings. Pour in tomatoes and chiles and simmer 20 minutes. Add a few tblsps. velveeta, and stir.

Place 3-4 tblsps. of filling in a flour tortilla and fold wrapping both ends under. Place on a cookie sheet and spray with pam. Refrigerate until ready to fry.

Fry in oil until golden. Top with cheese sauce.

Cheese sauce:
Simmer and pour over chimichangas.

Ingredients

• 6 Boneless, Skinless Chicken Breasts
• 18 slices of Smoked Ham
• 1 small container of Lite Cream Cheese with Chives
• 4 oz. shredded baby swiss or fancy swiss cheese
• 2 tbl. melted butter
• 1 tsp. salt
• 1 tsp. black pepper
• 2 cloves of garlic minced
• 2 eggs
• Seasoned bread crumbs
• 18 toothpicks
• 1/2 cup milk

Directions

In a small pot, combine the Lite Cream Cheese, milk, swiss, salt, minced garlic, black pepper and butter over low heat, stirring constantly.

Once hot and bubbly, remove from heat.

Butterfly each chicken breast.

Put 2 slices of ham inside each chicken breast, and add 1-2 spoonfuls of the cream cheese mixture. Cover with 1 more slice of ham. Close the chicken breast and secure with 3 toothpicks per chicken breast. Take the chicken breast and dip it into the beaten eggs, and then dip into the bread crumbs, and place in a medium – large baking dish.

Bake at 350 degrees for 30-45 minutes (depending on the size of the chicken breasts)