Tuscan Garlic Chicken:

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Chicken:...
1-2 Chicken Breasts
1/2 cup flour
Salt
Pepper
Oregano
Parsley
3 Tbs cooking oil

Sauce:
1 Tbs flour
1/2 cup chicken broth
6 ounces heavy cream
3 Tbs Minced Garlic
1/2 Green/Red Pepper
Shredded Parmesan Cheese
2 Tbs cooking oil

Noodles:
Fettuccine

Chicken:
Boil Chicken in water to cook thoroughly and still keep it moist. Heat oil in a pan. Mix the flour, salt, pepper, oregano, and parsley together in a mixing bowl. Dip the chicken in it until evenly coated. Place chicken in the hot oil and fry until golden brown. (After I placed in the oil i coated the chicken again with oregano and Parsley)

Sauce:
Combine Oil, Garlic, and Green/Red Bell Pepper in a pot fry together for about a minute. Add Chicken Broth and bring to boil. Add heavy cream and bring to boil for about 5 minutes constantly stirring. Add However much Parmesan to that sauce as you would like (Or just add it to your plate later) *If you would like sauce thinner add some milk.*

Noodles:
Boil in water till the noodles are done.

Serve & Enjoy!!
*Makes enough for 2-4 people*
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FOR MY LOW CARBERS. Everything tastes better with bacon!!

Stuffed Chicken Breasts w/Bacon

INGREDIENTS:
Chicken Breast
Asparagus
Mozzarella Cheese
Parmesan cheese
Kosher salt
Italian Sausage (optional)
Bacon

INSTRUCTIONS:
Pound chicken breast with a meat tenderizer until its nice and flat
Sprinkle with Kosher salt
layer mozz cheese and parmesan cheese (or whatever you prefer)
asparagus
italian sausage (as much as you would like)
roll up and then wrap with bacon
Don't overstuff it or it wont role up.
Put in a lightly greased pan/dish and bake 350 degrees for 1 hr.
You might want to check after 45 minutes, my chicken breasts were on the thick side.
Enjoy!



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Green Chile Enchiladas
By Sylvia G

Ingredients:
Rotisserie Chicken
12 Corn Tortillas
Olive Oil (You can use vegetable or canola)
8oz of grated cheese (I used Mexican Blend)
Onions, Tomatoes, Olives (Optional)
Garlic Salt
Ground Cumin
Flour
Water
2 small cans Green Chiles

Directions:
1. Preheat Oven to 350 then Shred Rotisserie Chicken.
2. Heat up a couple of tablespoons of oil in a pan.
3. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels.
4. Scoop into a tortilla about 1 to 2 TBSP of the chicken then roll it up and place the bottom part of the roll face down into the baking pan.
5. Pour Enchilada Sauce onto the rolled tortillas.
6. Then top with cheese, onions, tomatoes, olives, etc..
7. Bake for 20 to 25 minutes until cheese is melted.

Green Enchilada Sauce
1. Pour about 1/4 cup of olive oil into pan.
2. Start to add a TBSP of flour in at a time using a whisk to make a paste.
3. Add Water to thin sauce out to your liking.
4. Add Green Chiles
5. Bring to a boil just long enough to thicken the sauce. If it seems a bit too thick for your needs, it can be thinned further with more water.
6. Season with Garlic Salt and Ground Cumin to your taste.
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Ranch Chicken Quesadilla

1 Large Chicken Breast
4-6 Tortilla Shells ( I use a low carb brand)
1 Tablespoon Cooking Oil of Choice
1/2 Cup Ranch Dressing
Handful Cheddar Cheese.
Handful Pepper Jack Cheese.
Franks Hot Sauce to taste (Optional)

Should make 2-3 Quesadillas

Brown each side of chicken breast in oil then pour ranch dressing over the chicken. Turn to coat then cover and simmer on low till done (depending on the size of the chicken breast it should only take about 6 minutes or so) A nice sauce will form in the pan.
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