Nacho Chicken Rolls

I don't think I've ever made stuffed chicken. The chicken breasts I had for this recipe were gigantic. I really had to pound them down! If you can buy chicken cutlets, that would make it much easier. The recipe was a bit messy, but totally worth it in the end! Putting the crunch, cheese and refried beans together with chicken made my night!

Nacho Chicken Rolls - adapted from 300 Under 300
Total Time: 55 Minutes
Serves 6

• 1 can fat free refried beans
• 1/4 cup fat free cheddar cheese
• 6 wedges Laughing Cow swiss cheese
• 1/2 cup bran cereal
• 8 tortialla chips, crushed
• 1 teaspoon taco seasoning
• 2 dashes cayenne pepper
• Six chicken breasts or cutlets, pounded to 1/3 inch thickness
• 1/4 cup taco sauce

Preheat oven to 350 degrees. Spray a 9x11 inch baking pan with cooking spray and set aside.

To make the filling, combine the refried beans and both cheeses in a medium bowl. Mix thoroughly and set aside.

In a food processor, grind the cereal to a breadcrumb-like texture. Add chips, taco seasoning and cayenee pepper and pulse slightly. Transfer to a plate.

Lay chicken on a clean, flat surface. Spoon the filling into the center of the chicken. Carefully roll each over the filling and secure with toothpicks. Cover each cutlet with 1 tablespoon taco sauce then roll in the crumb mixture. Gently transfer to the baking pan.

Cover with foil and bake for 20 minutes. Remove fil and bake for another 15 minutes or until chicken is cooked through.

Chicken Pot Pockets

Chicken pot pies are one of those things that just taste so good. All. The. Time. They're warm, and inviting and just ask for you to eat them, I swear! When I came across this recipe, I was very excited to try it. Although, I have had some bad experiences with egg roll and wonton wrappers in the past that made Scott a bit nervous.

One thing I will say about this recipe-it is not easy or a very clean-to-make recipe. It just kept spilling everywhere! However, if you're quick and not afraid to not have the prettiest looking pockets (I thought I did okay), the flavors will all be there, which to me is the most important part! I actually prepared everything on the foil-lined baking sheet, instead of trying to transfer them.

Chicken Pot Pockets-adapted from 300 Under 300 by Hungry Girl
Total Time: 50 Minutes
Serves 12

• 1 teaspoon cornstarch
• 1 teaspoon cold water
• 1 can cream of chicken soup
• 2 cups frozen bite-sized mixed veggies
• 12 ounces chicken, cooked and chopped
• 12 large egg roll wrappers

Preheat oven to 350 degrees. In a small bowl, mix cornstarch with 1 teaspoon cold water until smooth. In a large bowl, combine cornstarch mixture with soup and mix thoroughly. Add veggies and chicken, mix well and season to taste with salt and pepper.

On a large dry surface, lay out the egg roll wrappers. Set out a small bowl of water to dip your fingers in. Place about 1/3 cup filling onto egg roll wrappers, one at a time. Quickly seal wrappers, using your finger dipped in water as needed. Gently transfer to a foil lined baking sheet. Continue until remaining filling and wrappers are used.

Bake for 20 minutes or until golden brown. 

Asian Chicken Salad

I've been looking for a good, warm spinach salad for awhile now. I think I found it! The flavors in this Asian-inspired salad were absolutely amazing. It didn't feel like you were eating a salad. And I'm not going to lie, I wanted to eat the entire pan (I promise I didn't).

The best part about this recipe? You could add pretty much any of your favorite stir-fry veggies into the mix! Get creative!

Asian Chicken Salad-adapted from 300 Under 300 by Hungry Girl
Total Time: 15 Minutes
Serves 2

• 2 tablespoons soy sauce
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon red chili sauce
• 1 teaspoon minced garlic
• 8 ounces chicken breast, cubed
• Salt and pepper for seasoning
• 1 cup chopped mushrooms
• 1/4 cup shredded carrots
• 1 cup bean sprouts
• 1/4 cup chopped green onion
• 2 tablespoons water
• 6 cups baby spinach

In a small bowl, combine soy sauce, rice vinegar, red chili sauce, and garlic. Mix well and set aside.

Spray a large nonstick skillet with cooking spray, and turn on stove to medium high heat. Season chicken to taste with salt and pepper and add to the skillet with mushrooms, carrots, sprouts green onions, and 2 tablespoons water.

Stirring occasionally, cook until chicken is cooked through and vegetables are tender, about 5 minutes. Stir in sauce mixture. Cook until sauce is evenly distributed and slightly thickened, about 5 minutes. Serve over spinach leaves.