PREPARE: Creamy Skillet Chicken

Ingredients

- 1/4 cup all-purpose flour

- Kosher salt and freshly cracked black pepper

- Four 6-ounce boneless, skinless chicken breasts

- 4 tablespoons vegetable oil

- One 8-ounce container sliced mushrooms

- 2 cloves garlic, minced

- 4 ounces cream cheese, cut into chunks

- 1 cup half-and-half

- One 10-ounce package of baby spinach (about 8 cups)

- arm egg noodles, for serving

Directions

- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.

- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat.

- Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes.

- Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes.

- Remove the chicken to a plate.

- Add the remaining 1 tablespoon oil to the skillet.

- Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes.

- Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.

- Add the cream cheese and stir until melted. Then pour in the half-and-half.

- Use a wooden spoon to scrape any browned bits from the bottom of the skillet.

- Season with salt and pepper.

- Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes.

- Transfer the chicken to a serving platter filled with warm egg noodles.

- Add the spinach to the skillet, cover and cook until wilted, about 5 minutes.

- Stir to combine and season with salt and pepper.

- Pour the creamy spinach sauce over the chicken and noodles.



Tourism Observer

PREPARE: Fajita Chicken Chili

Pax: 6 servings

Prep: 15 mins

Cook: 6 mins

Slow Cook: on HIGH for 3 hours or LOW for 6 hours

Ingredients

- 1 tablespoon canola oil

- 2 1/2 pounds boneless, skinless chicken breasts, thinly sliced diagonally

- 2 large onions, cut into 1/4-inch slices

- 2 large sweet red peppers, seeded and cut into 1/4-inch-thick slices

- 1 can (15 1/2 oz) pink beans, drained and rinsed

- 2 cans (14 1/2 oz each) diced tomatoes

- 2 tablespoons chili powder

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- 1 teaspoon salt

- Shredded cheddar, sour cream, guacamole and flour tortillas (optional)

Preparation Directions

- Coat slow cooker bowl with nonstick cooking spray.

- In a large nonstick skillet, heat oil over medium-high heat.

- Add chicken and cook 6 minutes, until lightly browned. Cook in 2 batches, if necessary.

- In slow cooker bowl, layer onions, peppers, cooked chicken and beans.

- Combine tomatoes, chili powder, cumin, oregano and salt.

- Pour over beans.

- Cover and cook on HIGH for 3 hours or LOW for 6 hours.

- Serve with shredded cheddar, sour cream, guacamole and flour tortillas, if you used them.

For easy cleanup: Line your slow cooker with a disposable slow cooker liner.

Add ingredients as directed in recipe.

Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner.

Do not lift or transport the disposable liner with food inside.

Nutrition Information for Fajita-Style Chicken Chili

Servings Per Recipe: 6
PER SERVING: 353 cal., 8 g total fat (2 g sat. fat), 104 mg chol., 920 mg sodium, 24 g carb. (8 g fiber), 44 g pro.



Tourism Observer

Teriyaki Chicken Recipe "Latin Style"

When I got this teriyaki chicken recipe in my hands, I was not convinced with the ingredients. So I decided to change it and make it my way. After some trials and errors, oh boy! It was amazing.

Now it is healthier and tastes so much better. You can cook it really easy and fast. As soon as you wash and cut your chicken into pieces, chop your vegetables, mix and bake. You see? There's no complications at all.

Ingredients:

3 chicken breasts or 6 boneless chicken thighs
2 minced garlic cloves
1/2 red bell pepper cut into thin strips
1/2 green bell pepper cut into thin strips
1/4 white onion cut into wheels
Some cilantro leaves finely chopped (it's optional but I love it!)
2 tablespoons mustard
2 tablespoons ketchup (try to buy the one without high fructose corn syrup, it has mercury which accumulates in the body and can cause cancer and other deseases)
1/2 cup teriyaki sauce
3/4 cup water
Ground pepper to taste
1/2 cup white vinegar

Ok! Now let's cook this delicious teriyaki chicken recipe. Wash the chicken with lots of tap water and 1/2 cup white vinegar. Cut it into thin long pieces and put it in a bowl. Season with mustard, ketchup, teriyaki sauce and water. Mix everything well.

Putting the Teriyaki Chicken in the baking dish

Add some ground pepper and all the vegetables. Mix from bottom to top until all the ingredients are well combined. Let marinate for 30 to 45 minutes.

Preheat your oven to 450º F. Grease a baking pan (I use olive oil in spray). Put the marinated chicken, add the vegetables and finally pour the juice. I always fit the vegetables nicely over the chicken pieces to accentuate the flavor (as you can see in the bottom picture).

Bake for 45 minutes or until the chicken is golden brown. Turn over the chicken pieces one by one and bake for 15 minutes more or until that side also turns golden brown. Remove from oven and... Enjoy!!!

I love this teriyaki chicken recipe with latin white rice and my delicious dominican stewed red beans.