Feta-Topped Chicken

4 boneless chicken breasts
2 tbs. balsamic vinegarette dressing
1 tsp. Italian seasoning
1/4 tsp. seasoned pepper
1 large roma tomato (cut into 8 slices)
1/4 c. crumbled feta cheese

Set oven to broil. Mix dressing, italian seasoning, and pepper. Brush both sides of chicken with mixture and place on rack of broiler pan. Broil 4 inches from heat for about 10 minutes, turning once. Top with tomato, then cheese. Broil for 2-3 minutes until cheese is lightly browned.


I cooked my chicken for about 10 minutes on each side, but I am really paranoid about not cooking chicken long enough. It was still tender and juicy after cooking that long, but the 10 minutes might be enough. I guess it will depend on the size of your chicken breasts. I also used about double the feta it called for, but that's just my personal preference. :)

Yogurt Baked Chicken

2 c. crushed Ritz crackers (1 pkg. is just under 2 cups)
3 tbs. Parmesan Cheese
2 tsp. garlic salt
8 small (or 4 large) chicken breasts
1/4 c. butter melted
1 small carton plain (or lemon) yogurt

Rinse chicken, pat dry. Coat in yogurt. Dip in mixture of crackers, cheese and salt. Place chicken on a greased baking pan. Drizzle melted butter over chicken. Bake @ 350° for 1 hour (about 45 minutes if using 4 large chicken breasts)

Black Bean Salsa

- submitted by Nell -

1 can black beans, rinsed & drained
1 cup frozen corn, thawed (can use drained, canned corn)
1 large tomato, chopped
1/4 cup green onions, chopped (can use yellow onion, chopped)
2 Tablespoon fresh cilantro, chopped
2 Tablespoon lemon juice
1 Tablespoon vegetable oil
1 teaspoon chili powder
1/4 teaspoon salt

Mix together. Garnish with lemon wedge or cilantro.

As a side note to this recipe, I am not a cilantro fan so never put it in. I also use lime juice for all or a portion of the lemon juice whatever you have on hand works well and whatever taste is your preference. I also add 1/2 to 1 teaspoon of cumin when I make this.

Chicken Chile Verde

- submitted by Nell -

4 chicken breasts (if frozen omit water)
2 cans cream of chicken soup
1 can black beans - drained
1 cup salsa
1/2 cup water
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
1 small can diced green chilies

Cook on low in crock pot 5-6 hours.
@ hour 5 shred chicken, return to pot, and let sit until ready to serve.

Serve on tortilla shells with cheese, lettuce, & tomatoes.

As a side note to this recipe, I sometimes don't have as much time so will cook on high about 3 hours.

Contest Winner

I'm a little late in posting this, but Katrina was the winner of our recipe drawing for all the recipes posted up to Valentine's Day. Congrats Katrina. If you haven't received your gift card yet, talk to your mom. :)

Thanks for all the wonderful recipes. I tried a ton of them. Yum.

I look forward to trying more. Next contest: Every time you post up until the end of April you will be entered in the next drawing.

Happy Cooking!