This savory chicken dish is a family favorite that we have on rare occasions, due to the length of time it takes to prepare. It’s perfect for a Sunday supper. Serve with a green salad and garlic bread for a satisfying meal.

Ingredients

1 pkg. boneless, skinless chicken breasts
3 eggs
1 8 oz. can Contadina Italian Herb bread crumbs
1/4 cup grated Parmesan cheese
1 pkg. pepperoni
1 pkg. thin, deli-sliced ham
yellow mustard
1 pkg. sliced mozzarella cheese
1 jar Marinara sauce

Directions

1. Pound chicken with a mallet until 1/4″ thick.
2. Spread mustard onto the chicken.
3. Layer with ham, slice of mozzarella and pepperoni.
4. Roll the chicken up like a jelly roll and secure with a toothpick.
5. In a medium bowl, mix dried breadcrumbs and parmesan.
6. Beat eggs in a separate bowl.
7. Pour enough olive oil into a large frying pan until 1/4″ deep. Add a half stick of butter. Heat until butter is melted.
8. Coat the chicken with the egg mixture, followed by the breadcrumb mixture.
9. Place chicken into the pan and cook over medium heat until golden brown.
10. Transfer the chicken to a 9×13″ baking dish. Then top with marinara sauce and remaining mozzarella cheese.
11. Bake at 400º for 25 minutes.

My family and I aren’t all that fond of turkey. So this holiday chicken recipe was a hit. I used Sweet Baby Ray’s barbecue sauce to sweeten what would otherwise be a tart sauce.

Ingredients

6 - 8 skinless, boneless chicken breasts
2 T. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup onion, chopped
1/2 cup diced celery
1 16oz. can whole berry cranberry sauce
1 cup bottled barbecue sauce

Directions

1. Melt the butter in a large skillet. Add the chicken, season with salt and pepper, and cook until browned on both sides.
2. While chicken is browning, grease a 13 x 9 baking pan. Transfer the chicken to the pan, leaving the drippings in the skillet.
3. Saute the celery and onion in the drippings until tender. Add the cranberry sauce and barbecue sauce, mixing well.
4. Pour the sauce over the chicken and bake at 350º, uncovered, for 1 1/2 hours, basting every 15 minutes. The juices will run clear when the chicken is fully cooked.

Ingredients

1 pound navy beans, soaked
1 medium onion, chopped
3 cloves minced garlic
8 ounces chopped green chiles
2 teaspoons ground cumin
1 teaspoon oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds boneless skinless chicken breast halves
14 ounces chicken broth
1 cup water

Directions

1. Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Variation: To save time, you can subsitute the navy beans by buying canned white beans. Make sure to drain them.

2. Cut chicken into 1-inch pieces.

3. Put all ingredients in your slow cooker and mix thoroughly.

4. Cook on low 10-12 hours or high 5-6 hours.

Serves 6-8