grandkitchen02.blogspot.com

Ingredients 1 whole chicken (about 4 lbs.)- neck and giblets removed 1 teaspoon chili powder 3 teaspoons smoked paprika 1 teaspoon garlic powder 2 teaspoons dried parsley 1 teaspoon dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon salt (more or less-to taste) Instructions Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken). Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F. Carefully remove the chicken fro

Ingredients 2 large boneless chicken breasts cut into strips 1 medium onion diced 2 Tablespoons olive oil One – 14 1/2 oz can diced tomatoes undrained 1 /4 cup water 1 teaspoon dried basil 1/2 Teaspoon dried oregano 1/2 teaspoon pepper 1/2 Teaspoon salt 1/2 teaspoon garlic powder 1 cup baby spinach packed tight Instructions Place the oil in a saute pan on medium to high heat. Add the chicken strips,cook and stir until browned, about 10 minutes. Add the diced onion to the pan, cook until onion is soft. Add the undrained tomatoes, water and seasonings to the pan, bring to a boil while stirring. Reduce the heat to low, cover and simmer about 5 minutes. Add the spinach, cook and stir until the spinach begins to wilt. Serve over long grain rice that was cooked in chicken broth. Base Recipe adapted from this SITE

Ingredients 4 boneless skinless chicken breasts cut into one inch cubes 1/4 cup cornstarch 1 tablespoon vegetable oil 1/2 cup hoisin sauce 2 T soy sauce 1/2 cup brown sugar 3 cloves garlic minced 3 Tablespoons rice wine vinegar 1 teaspoon sesame oil 1/4 tsp dry ginger 1/2 tsp crushed red pepper more or less to liking Optional garnish green onions, sesame seeds, additional red pepper flakes Instructions In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker. In a small mixing bowl [url:4]whisk[/url] together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker. Cook on low heat for 3-4 hours or until chic

Ingredients 1/2 Napa cabbage thinly sliced (about 4 cups) 1/4 small red cabbage thinly sliced (about 2 cups) 2 medium carrots grated (about 1 cup) 3 green onion thinly sliced 1/4 cup minced cilantro 2 cups cooked shredded chicken breast 3 tablespoons slivered almonds toasted The Dressing: 1 lime juiced 3 tablespoons natural peanut butter 2 tablespoons low-sodium soy sauce 3 teaspoons agave nectar or honey 2 teaspoons fish sauce 2 teaspoons rice vinegar 1 teaspoon chili garlic sauce Instructions In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth. Base Recipe adapted from this SITE

INGREDIENTS 4 boneless skinless chicken breasts 1/4 teaspoon salt 1/4 teaspoon black pepper I lb. baby potatoes (if larger than one inch slice in half) 1/2 cup unsalted butter (1 stick) 4 cloves minced garlic 1/2 teaspoon crushed red pepper (or less to taste) 2 teaspoons dried parsley 1 cup shredded mozzarella 1/2 cup shredded Italian blend INSTRUCTIONS Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes. Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley. Bake for 20-22 minutes or until chicken is almost cooked through.  Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minut

INGREDIENTS For the chicken burgers 1 lb ground chicken 1/2 cup spinach, finely chopped 2 tbsp cilantro, finely chopped 2 tbsp coconut flour (optional- acts as a binder) 1 tbsp avocado oil (plus more if you’re frying or grilling) 2 tsp garlic powder 2 tsp onion powder 1 tsp sea salt 1/2 tsp black pepper (omit for AIP) Juice of one lime 1 small avocado (or half a large avocado), diced into chunks Butter lettuce leaves (optional) For the avocado mayo (optional) 2 medium avocados 4 tbsp avocado oil Juice of one lime 1/4 tsp sea salt 1/8 tsp black pepper (omit for AIP) INSTRUCTIONS For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside. Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using. Mix the ground chicken with the seasonings, spinach, coconut flour, lime juice, and avocado oil until well combined. Very gently

Ingredients 2 cups shredded chicken 1 ripe avocado- mashed 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry) 1 ½–2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green onion-sliced Freshly ground black pepper- to taste ¼ teaspoon salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or parsley- chopped ½ cup shredded Cheddar cheese 5–6 Tortillas (8 or 10 inch diameter) Instructions NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas. In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled. Base Recipe adapted from this SIT

INGREDIENTS: 2 cups cooked chopped chicken 1/2 pound bacon, cooked and chopped 1 cup shredded cheddar cheese 4 large eggs 1/2 cup heavy cream 1/2 cup prepared Ranch dressing INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray. Spread cooked chicken and cooked bacon in the bottom of prepared pan. Top with shredded cheese. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture. Bake, uncovered, for 30 to 35 minutes. Base Recipe adapted from this SITE

Ingredients 2 - 3 boneless chicken breasts frozen (no need to thaw) 1 can Cream of Chicken Soup 1 cup Milk 1/2 onion chopped 3-4 potatoes (peeled and diced) (1) 16 oz bag of Frozen mixed vegetables 1/2 cup chopped celery Salt and Pepper to taste 1 tsp Garlic powder 1/4 tsp Poultry Seasoning Instructions Place everything in the crock pot except the biscuits. Cook on low all day. Remove chicken and Shred. Add back into the crock pot and stir to combine. Bake your biscuits and serve a biscuit on top of each bowl. It is delicious and very easy! Base Recipe adapted from this SITE

Ingredients 4 small, fresh crisp zucchini, spiralized into zoodles (https://cleanfoodcrush.com/spiralizer) 4 small chicken breast fillets 2 Tbsps avocado oil, or olive oil, divided 2 fresh garlic cloves, minced 1 tsp chili flakes, or to taste sea salt and fresh ground black pepper, to taste 1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here) Instructions Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt. Heat 1 Tablespoon oil in a large saute pan over medium heat. Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center. Set aside on a plate to rest for a few minutes, then slice. Gently pat dry zucchini noodles with paper towels. Add remaining oil to the pan and cook the minced garl

INGREDIENTS: 1 tube (about 16 ounces) refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes  (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing DIRECTIONS: Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside. Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used. Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minut

Ingredients 32 Oreo cookies 5 tablespoons butter, melted 1 (8-ounce) package cream cheese, softened 1 cup confectioners' sugar 3/4 cup creamy peanut butter 1 bag mini Butterfingers 1 (16-ounce) container Cool Whip, divided 1 (5.9-ounce) box instant chocolate pudding mix 2 cups milk Instructions In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate. Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture. Spread peanut butter mixture evenly over oreo crust. In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer. Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refri

INGREDIENTS your favorite sugar cookie dough red food coloring (gel is best) Christmas nonpareil sprinkles (they are the little balls) INSTRUCTIONS Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer.  Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.  Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside.  Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If

Ingredients 3 8 ounce packages buttermilk biscuits 1 cup sugar 2 teaspoons cinnamon 1 cup butter (2 sticks) 1/2 cup packed brown sugar Instructions Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F. Cut each biscuit into four equal sized pieces. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan. Bake in preheated oven for 30 minutes. This time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown. To be entirely sure that the monkey bread is fully cooked and not dou

Ingredients Cookie Dough 1/2 stick unsalted butter, softened (1/4 cup) 1/2 cup brown sugar, packed 1 large egg 1 teaspoon vanilla 1 cup all-purpose flour 1 cup chocolate chips Batter 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup granulated sugar 2 teaspoons vegetable oil 1 cup milk Deep Frying 3 cups vegetable oil Serving (optional) chocolate sauce, or caramel sauce powdered sugar Instructions Cookie Dough Line a medium baking sheet with parchment or wax paper, and a plate with paper towels. In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.  Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet. Freeze the balls for 15-30 minutes while you make the batter. Batter In a medium bowl, mix together flour, baking powder, salt and sugar. Add milk and oil and whisk until smooth.

Ingredients For the Cobbler 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup melted butter or vegetable oil 1 1/2 teaspoons vanilla For the Topping 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water Instructions Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A TH

Ingredients Cake 1 cup Challenge butter 1/3 cup unsweetened cocoa 1 cup water 1/2 cup buttermilk 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour 1/4 teaspoon salt Chocolate-Buttermilk Frosting 1 cup Challenge butter 1/4 cup unsweetened cocoa 1/3 cup buttermilk 1 (16-ounce) package confectioners' sugar 1 teaspoon vanilla extract 1/2 cup toasted pecans Instructions Preheat oven to 350 degrees and grease a 9X13-inch pan. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth. Gradually add melted butter mixture, beating until mixed. In a medium bowl, combine sugar, flour, and salt. Add to butterm

Ingredients 12 ounce package semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli best for melting) 8 ounces mini pretzel twists , half of a regular 16-ounce bag 11 ounce bags Kraft Caramel Bits , or homemade caramel sea salt for sprinkling Instructions Line a large, rimmed baking sheet with parchment paper. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.  Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.  Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt. Refrigerate until hardened.

INGREDIENTS 1 Cup Cinnamon Graham Crackers crushed 1 Cup Honey Graham Crackers crushed 1 Cup Unsalted Butter melted ½ Cup Flour ¼ Cup Sugar 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup) 3 8-oz Blocks of Cream Cheese, softened 3 Cups Powdered Sugar 4 Cups Cool Whip, softened 3 Packages of 3.4-oz Instant Vanilla Pudding 2.5 Cups Whole Milk 15- oz Can Pumpkin Puree 1 Tsp Pumpkin Pie Spice INSTRUCTIONS Preheat oven to 350°. Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl. Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely. In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whippi

Ingredients 3 cups white chocolate chips 14 oz sweetened condensed milk 1 1/2 tsp vanilla bean paste 1 tsp vanilla extract Optional: 1/2 cup candied cherries chopped 1/2 cup nuts of choice Instructions Line an 8x8 baking dish with aluminum foil and set aside. Melt the chocolate chips and the sweetened condensed milk in a medium sauce pan over medium heat, stirring regularly or microwave until melted. Once mixture is melted, stir in the vanilla bean paste and vanilla extract and mix. Add in chopped cherries and nuts and pour into prepared pan. Place in the refrigerator and let set overnight. Cut into 1 inch squares and store outside of the refrigerator for up to two weeks in an airtight container. Great for gifting! Base Recipe adapted from this SITE

INGREDIENTS 2 boneless skinless chicken breasts 1 pound 1/4 cup all purpose flour 1 egg 3/4 cup panko breadcrumbs 1/2 cup parmesan cheese grated 2 tablespoons extra virgin olive oil 1 cup tomato sauce 1/2 cup mozzarella cheese shredded basil for serving if desired INSTRUCTIONS Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper. Add flour to a shallow dish. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs. Add oil to a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through. Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly. Top with tomato sauce and a spri

Ingredients For Curry Base(Sauce) 1.5 tablespoon butter (For whole 30 - replace butter with diary free butter like coconut butter or almond butter) 1 tablespoon ghee double the butter if not using ghee. (And to make it whole30, use 1 tablespoon almond butter) 2 large white onions chopped fine in food processor 12 ounce tomato puree or canned tomatoes (about 1.5 cups) 1 tablespoon tomato paste ½ tablespoon ginger paste ½ tablespoon garlic paste 1 ¼ pound chicken thigh boneless skinless – cut into 1-2 inch cubes ½ to 1 cup water depending on the consistency of the curry you want Spices 1 tablespoon red chili powder or use a mix of cayenne pepper and paprika powder 2 teaspoon coriander powder 1 ¼ teaspoon cumin powder 1 teaspoon turmeric powder 1 teaspoon Himalayan pink salt or sea salt- adjust to taste To Finish 2 teaspoon garam masala powder 3/4 cup heavy cream fresh cream. (For whole30 complaint use full-fat cocon

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturall

INGREDIENTS MARINADE 1/4 cup brown sugar ($0.16) 3 Tbsp soy sauce ($0.26) 2 cloves garlic ($0.16) 1 Tbsp fresh ginger, grated ($0.05) Freshly cracked pepper ($0.05) 1 Tbsp cooking oil ($0.04) CHICKEN 8 boneless, skinless chicken thighs (about 1.75 lbs total) ($7.10) 1/2 Tbsp cooking oil ($0.02) GARNISHES (OPTIONAL) 2 green onions ($0.17) 1 tsp sesame seeds ($0.07) INSTRUCTIONS Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated). When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp c

Ingredients 1 pound (4 ounces each) boneless, skinless chicken breasts salt and fresh ground pepper , to taste 1/2 cup low sugar honey barbecue sauce (you can use your favorite low sugar barbecue sauce), divided * 1 can (20 ounces) pineapple chunks, drained 1/2 tablespoon extra virgin olive oil Instructions Season chicken breasts with salt and pepper. Grease a baking dish with cooking spray. Arrange chicken in baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks. Add remaining barbecue sauce on top and cover with plastic wrap. Place in fridge for 30 minutes to 2 hours. When ready to bake, preheat oven to 400F. Remove plastic wrap. Drizzle olive oil over the chicken. Bake uncovered for 40 minutes, or until chicken's internal temperature reads 165F. Remove from oven and serve. Base Recipe adapted from this SITE

Ingredients 1 Tablespoon olive oil 1 cup carrot chopped 1 cup onion chopped 1 cup celery chopped 2 14.5 ounce cans diced tomatoes undrained 2 Tablespoons tomato paste 4 cups low-sodium chicken broth 1/4 cup fresh basil leaves chopped, (or 1 Tbsp dried basil) 1 teaspoon dried oregano leaves 1/2 cup butter 1/2 cup all-purpose flour 1 cup freshly grated parmesan cheese 1 1/2 cups half and half 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions Add oil to the instant pot and turn to saute. Add carrots, onions and celery to the pot and saute for 2 minutes. Add diced tomatoes, tomato paste, chicken broth, oregano, and basil and stir to combine.  Turn Instant pot off. Secure instant pot lid and set the valve to “sealing”. Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes. Meanwhile, make the roux. Add butter to a large saucepan over medium-low

Ingredients Baked Chicken Breasts: 1.5 lb chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half) 1 tablespoon butter 0.5 oz Italian Dressing mix packet (half the packet) Creamed spinach: 1 tablespoon vegetable oil 6 oz baby spinach fresh 4 garlic cloves minced 2/3 cup half and half 2/3 cup mozzarella cheese shredded 1/8 teaspoon salt Other ingredients: 1/4 cup sun-dried tomatoes drained of oil, chopped into smaller bites 4 slices bacon cooked 4 slices Pepper Jack cheese or Monterey cheese with jalapenos Instructions Preheat the oven to 375 F. Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F. How to make creamed spinach: In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Ad