4 jalapeno peppers, sliced in half lengthwise
2 chicken breasts
8 slices bacon
2 teaspoons chili pepper seasonings (Cajun or chili powder)
Salt and pepper to taste
Preheat oven to 350 degrees.
Slice chicken breasts in half, then in half again to achieve 8 slices total. Season with chili pepper seasonings and salt and pepper to taste.
Sandwich a jalapeno half between 2 chicken breast slices and wrap in 2 pieces of bacon. Fix with toothpicks if needed. Do the same to the remainder to make 4 bacon wraps.
Bake 20-25 minutes on a lightly oiled baking dish, until bacon is crispy and chicken is thoroughly cooked.
1 tablespoon vegetable oil
1 lb boned and skinned chicken breasts
1 lb fresh white mushrooms, quartered (about 5 cups)
1 cup coarsely chopped onion
1 cup diced celery
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/2 teaspoon salt
8 oz fresh green beans, trimmed and halved (2 cups)
In a large nonstick skillet heat oil until hot. Add chicken; cook until brown, 3 to 4 minutes a side; remove from skillet. To skillet add mushrooms, onion, celery and garlic; cook, stirring frequently, until tender, 6 to 8 minutes.
Add tomatoes, salt and chicken; top with green beans. Cover and simmer until chicken is cooked through, 5 to 6 minutes longer.
1 tablespoon oil
4 boneless skinless chicken breast halves (about 1 lb.)
1 can chicken broth — (10-1/2 oz.)
2 cups instant white rice — uncooked
2 cups fresh broccoli florets
6 oz. Velveeta Pasteurized Prepared Cheese Product — cut up
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. (Note: Increase oil to 2 tablespoons if using regular skillet.)
Add broth to skillet. Bring to boil.
Stir in rice, broccoli and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Stir until Velveeta is melted.