Recipes I've Made Lately

I made these recipes lately and really liked them! I love finding recipes that are good and would like to share them. I found these recipes online.

Artichoke Chicken
Ingredients:
8 boneless skinless chicken breast halves
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth

Directions:
In a skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish; do not drain pan juices. Arrange artichokes on top of chicken; set aside.

Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken.

Cover and bake at 350° for 50 to 60 minutes or until chicken is tender. Serve chicken with sauce.

Yield: 8 Servings


Chicken Tortilla Soup
Ingredients:
No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)

Directions:
Spray a baking sheet and both sides of the corn tortillas with No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.

Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.

To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.