Basil-Ricotta Stuffed Chicken Breast

I'm always looking for new ideas for Tasty Chicken Recipes.  This recipe, I am very excited about.  Be sure to add it to your family's menu for this coming week!!!

 

Find everything you need at Harter House and Harter House World Flavors!

Ingredients

4 boneless skinless chicken breasts
1/2 cup basil pesto  
1 cup ricotta (8 oz)
1 cup panko
Juice of 1 lemon
¼ cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil

 Preparation

To Prepare:

Preheat oven to 350°F.
Combine flour and seasonings.
Separately mix pesto, ricotta, panko and lemon juice; set aside.

Lay one breast on a clean cutting board.
Use a paring knife inserting it gently into the thickest tip of the breast.
Make a horizontal incision in the breast, be careful to not cut through to the sides.
Use your fingers to deepen the cavity made by the incision.
Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture.
Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each.

Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium.
Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes.
Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

Serve with your favorite rice, rice pilaf, pasta, or roasted squash.

Classic Crock Pot Chuck Roast

"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly

 Ingredients

1 (3 lb.) Harter House Beef Chuck Roast
1 -2 teaspoon ground black pepper  
1 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
1 (1 ounce) package Lipton dry onion soup mix
1 medium onion (sliced or chopped)  
4 large carrots, cut in large pieces
Button or Portabella mushrooms  
6 -8 Small new potatoes, quartered
2 stalks Celery, cut                                                 

 Directions

1. Season the roast with black pepper and garlic powder.
2. Place meat in the Crock Pot
3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Peanut Butter and Jelly Cheesecake Bars

This recipe looks SO GOOD.
It comes from Michael at inspiredbycharm.com

Crunchy, creamy, smooth, and tart.

 Ingredients

6 tablespoons unsalted butter melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts finely crushed (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt divided
2 pounds (four 8-ounce boxes) cream cheese softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
2. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
3. Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
4. Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 - 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
5. In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
6. Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.

Garden Fresh Cucumber Salsa

 

Equipment

• cutting board & knife
• Large bowl
• Plastic wrap
• Refrigerator

• Ingredients

  • 4 large cucumbers diced
  • ½ cup red onion diced
  • 2 jalapenos seeded, and diced
  • ¼ cup cilantro chopped
  • 2 medium plum tomatoes remove seeds/guts and dice
  • 1 large lime juiced
  • ¾ teaspoon cumin
  • ½ teaspoon Redmond's Salt kosher/sea salt is also good
  • ½ teaspoon ground black pepper

  Instructions

  • Prepare all veggies and make sure they are chopped/diced into small, bite-sized pieces. Make sure you use gloves when handling the jalapeños.
  • Add chopped veggies and herbs to a medium-sized bowl along with the spices, and lime juice.
  • Mix all veggies, herbs, spices, and lime juice until fully combined.
  • Cover and refrigerate for at least one hour to allow the flavors to meld.
  • Serve chilled with thick crackers, or tortilla chips.