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INGREDIENTS

• 1 chicken breast
• 500 g broccoli
• 1 literchicken stock
• 1 (250g)carton sour cream
• salt and pepper

DIRECTIONS

1. Put the Chicken Stock in a pot on the stove to heat.
2. Slice the Chicken Breast wafer thin, this is best done partially frozen.
3. Add the Chicken Breast to the Chicken Stock to cook, this is complete when the Chicken is white.
4. Remove the Chicken from the Chicken Stock.
5. Add the broccoli to the Chicken Stock and cook until soft.
6. Note:Even stems may be used for this recipe if cut small enough.
7. Blend the broccoli into the Chicken Stock with a hand bender or MixMaster.
8. Season with Salt and pepper.
9. Return the Chicken Breast to the blended broccoli Stock Mix.
10. Add the Sour Cream just before serving.
11. Do not heat with sour cream on high,it will curdle.
12. Serve with French Stick.
13. To freeze this item, do not add Sour Cream.
14. Add Sour Cream when reheating and serving.

INGREDIENTS

• 1 cup milk
• 1 egg, beaten
• 1 1/2 cups flour
• 1 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 6 ears corn, husks and silk removed
• oil (for frying)

DIRECTIONS

1. Combine milk and egg in shallow dish and mix well.
2. Combine flour, seasoned salt and pepper in shallow dish and mix well.
3. Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
4. In a large skillet, heat oil to 350 degrees.
5. Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
6. Drain on paper towels.

INGREDIENTS

• 1 (2 1/2lb) frying chicken, cut up
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 tablespoons olive oilor other oil
• 2 slices bacon, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 green pepper, cut into 1 inch pieces
• 1 cup long grain rice, uncooked
• 1 tomato, diced
• 2 1/2 cups chicken broth(or less)
• 1/4 teaspoon saffron (optional)
• salt (optional)

DIRECTIONS

1. Rinse chicken parts and pat day.
2. Combine the paprika, cayenne and pepper; rub into chicken.
3. Heat oil in a large, heavy pot.
4. Brown chicken quickly and then remove.
5. In same pot, sauté the bacon, onion, garlic and pepper until softened slightly.
6. Pour off all but 2 tbsp fat.
7. Add rice.
8. Stir and cook for few minutes.
9. Stir in the tomato, chicken broth, saffron and salt.
10. Add the chicken pieces.
11. Bring to a boil and then lower the heat to a simmer.
12. Cover and cook for 30 minutes over medium heat.
13. Serve.

INGREDIENTS

• 1 (14ounce)can artichoke hearts, drained and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 clove garlic, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups shredded sharp provolone cheese(5 ounces)
• 1 1/2 cups of roasted chickenor
• 2 grilled chicken breasts
• 1/2 teaspoon olive oil
• 2 whole wheat pita bread
• marinara sauce

DIRECTIONS

1. Preheat oven to 425.
2. Rinse& Drain artichoke hearts and pat dry dry w/a papertowel and chop finely.
3. Combine artichokes, salt, pepper, garlic, olive oil in a large bowl.
4. Add spinach, cheese, chicken, and toss gently to combine.
5. Cut pitas in half and stuff w/mixture.
6. Place pitas w/stuffed mixture on baking sheet.
7. Bake at 425 for 10-12 minute.
8. Serve w/Marinara sauce for dipping.
9. *Let Calzones cool to room temperature before wrapping for snacks the next day.
10. This will prevent the pita bread from getting soggy.

INGREDIENTS

• 2 (12ounce)packages stouffer frozen spinach souffle, defrosted
• 18 ounces cooked boneless chicken breasts, cubed
• 2 tablespoonsvegetable oil
• 2 cups cooked rice
• 1 cup skim milk
• 1 cup shredded low-fat swiss cheese, divided (4 oz)
• 1/4 cup chopped onions
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1 cup coarse fresh breadcrumbs
• 2 tablespoons butter, melted

DIRECTIONS

1. Combine Spinach Souffle, rice, milk, 1/2°C swiss cheese, onion, mustard and salt in a large bowl; stir well.
2. Spread into bottom of 9 x 13 baking pan; place chicken on top of spinach mixture.
3. Combine breadcrumbs, butter and remaining swiss cheese in small bowl; sprinkle mixture evenly over casserole.
4. Cover casserole with aluminum foil.
5. Bake in preheated 375 degree oven for 25 to 35 minutes; remove cover.
6. Continue baking for 10 minutes or until spinach mixture is set.