Garlic Cream Chicken

3 whole heads garlic (about 40 cloves)
2 pounds boneless, skinless chicken breasts
Salt & Fresh Ground Pepper
3 TBSP Salted Butter
3 TBSP EVOO
1 1/2 c. white wine
2 TBSP dried thyme
2 TBSP flour
2/3 c. heavy cream
Fresh mushrooms (add to sauce, optional)

Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain & peel. Set aside cloves. Season chicken very liberally with salt & pepper. Heat the butter and oil in a large, deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.

Next add all the garlic cloves to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the bottom bits from the bottom of the pan Let alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 minutes.

Remove chicken to a platter and cover with foil. In a small bowl, whisk together flour and /2 c. of the sauce and then whisk it back into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.

Chicken Stuffed Shells

Ingredients:
1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese

Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.
Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.

Honey Balsamic Chicken

1 lb. chicken breasts
1/2 cup balsamic vinegar
1/4 cup honey
3 TBSP olive oil
1 TBSP Italian Seasoning
1/4 c. Rosemary (optional)
salt & pepper

1. Preheat oven to 350.

2. Put chicken in baking dish that has been sprayed w/ non stick spray or lightly coated in olive oil. Sprinkle salt & pepper on both sides of chicken.

3. Mix the remaining ingredients in a small bowl and pour over chicken.

4. Bake for 30 minutes or until chicken is cooked through. (1 hour if cooking chicken from frozen)

Chocolate Chip Pumpkin Cookies

• 1 cup sugar
• 1 cup pumpkin
• 1/2 cup vegetable oil
• 1 egg
• 2 cups flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp milk
• 1 tsp vanilla
• 1 cup chocolate chips
• 1/2 cup chopped nuts

Preheat to 375 degrees.

Add sugar, pumpkin, oil and egg together and mix. Then mix in flour salt cinnamon, baking powder, baking soda, milk and vanilla. Add chocolate chips and nuts last.
Drop on lightly greased cookie sheet, cooking for approximately 10-12 minutes. Careful not to overcook. Cookies will be soft and moist.

Store cookies with a piece of bread to keep them moist. Enjoy!