1 cut up whole chicken (3 - 3 1/2 lbs) (I used a roaster for this recipe instead. You just have to cook it a tad longer)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix
1/3 cup of chicken broth
1 large onion cut into 6 wedges
2 - 3 handfuls of baby carrots
2 medium unpeeled russet potatoes each cut into 8 peices.

Heat over to 425 degrees. In a small bowl, mix broth and soup mix. Brush both sides of chicken pieces with about half the oil mixture.

In a large bowl, mix celery, onion, carrots, potatoes, and remaining oil mixture. Arrange vegetables in an ungreased pan. Bake 15 minutes.

Place chicken pieces in pan overlapping the vegetables if necessary. Bake 35 - 40 minutes longer until vegetables are tender and the chicken is 170 degrees for breasts and 180 degrees for thighs and legs.

Makes 4 servings

Can you believe that tomorrow is Friday already? So here’s my installment of Four Foods on Friday:

#1. What type of m&m is your favorite? Just the plain chocolate ones.
#2. Peanut butter. Smooth, chunky, creamy. How do you like it? In a Reese’s Peanut Butter Cup.
#3. Do you usually drink out of glass, acrylic, Tupperware type or paper cups? Glass.
#4. Share a chicken recipe.

Bruschetta Chicken Bake

1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don’t have to do that)
1 pkg Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat over to 400 degrees F. Pour tomatoes with their liquid into a bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing mix is moistened. Set aside. Put chicken into 13×9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10 oz) fresh spinach, rinsed
1/2 teaspoon salt
6 boneless skinless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets), thawed
1 egg white, beaten
3 tablespoons sesame seeds
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar

Serves 6

Preheat oven to 400 degrees F. Melt butter in a skillet; add 2 cloves of garlic and cook for 30 seconds. Add spinach and salt; cook, covered 2-3 minutes. Drain well.

Place chicken breasts between sheets of plastic wrap; pound with a meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

Spread pastry sheets on lightly floured board. Cut each sheet in half to create six 10-x5-inch sheets. Place 1 chicken roll near the end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry; press edges to seal. Place seams sides down on an ungreased jelly roll pan.

Brush rolls with the egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown (about 35 minutes)

Puree peppers, oil, vinegar, and remaining clove garlic in blender; serve sauce with chicken.

1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don’t have to do that)
1 pkg Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat over to 400 degrees F. Pour tomatoes with their liquid into a bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing mix is moistened. Set aside. Put chicken into 13×9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Makes 6 servings.

2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
1 pkg (8 oz) Philadelphia cream cheese cubed
1 jar salsa (8 oz)
8 (6 inch) tortillas
12 oz Velveeta Pasteurized Process Cheese Spread, cut up
1/4 cup milk

Stir chicken, cream cheese, and 1/2 cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon 1/3 cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up. Place them seam side down in a lightly greased 12×8 inch baking pan. Stir the Velveeta cheese and milk in saucepan over low heat until melted. Pour the sauce over the tortillas and cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.

Makes 4 - 6 servings (however, since we used a lot more chicken, we could have probably fed eight with it)