Nacho-rific Stuffed Chicken

I found this awesome recipe on Food Network and decided to give it a try. I did deviate from it somewhat, with the cheese choices and taco sauce. It was quick and effortless, yet delicious, and I liked that the website gave healthy product recommendations for ingredients.


You'll need:
4 boneless, skinless chicken breast (about 1/3 inches thick)
1/2 cup refried beans
4 wedges Pepper Jack cheese (or cheese of choice)
1/4 cup shredded Mexican-blend cheese (or cheese of choice)
1 teaspoon dry taco seasoning mix
1/4 cup of your favorite salsa
Salt and pepper, to taste
About 16 Tortilla chips, crushed
Sour cream, optional
Toothpicks


Filling: combine beans, cheese wedges, and shredded cheese in bowl and set aside.


Directions:
Crush tortilla chips by hand in a sealable plastic bag and add taco seasoning, set aside.


Preheat oven to 350 degrees and spray baking sheet with nonstick cooking spray, set aside.


Place chicken breasts on a clean, dry surface, and season with salt and pepper.  Spoon filling onto the centers, dividing it evenly among all 4. Carefully roll each chicken breast up over the filling and secure with toothpicks (it's okay if some of the filling comes out the sides). Transfer to baking sheet. 


Cover each chicken breast with 1 tablespoon of salsa, coating evenly, and top with tortilla chip crumb mixture.


Cover baking sheet with foil and bake in oven for 20 minutes. Remove foil, and continue to cook for an additional 15 minutes, or until chicken is cooked through.


Remove from oven and let cool. Top with sour cream, if desired.

Photo courtesy of Food Network.com

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San Francisco Pork Chops

I got this recipe from my boyfriend's mom. I'm pretty sure she originally found it on Grouprecipes.com and edited it a bit. This dish is great with pasta, rice, mashed potatoes, or any starch. I normally make it with a long-noodle pasta, your choice.

Photo courtesy of Grouprecipes.com

You'll need:
4 pork chops (about 1/2 to 3/4 inches thick)
1 tablespoon oil
2-3 cloves garlic, minced


Sauce:
4 tablespoons soy sauce
2 teaspoons oil
4 tablespoons dry sherry, white
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 tablespoons water
2 teaspoons cornstarch

Combine: oil, sherry, soy sauce, brown sugar, and red pepper in bowl.

Heat oil in pan and pork chops on both sides. Remove and set aside. Saute garlic and add the pork chops back to skillet along with sauce mixture. Simmer on low for 30 minutes. Add water to keep sauce from cooking down too low. Turn pork chops once.

Remove pork chops and add cornstarch to thicken. Pour sauce over chops and starch and serve.




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