Recipes from Dayna

The next few recipes are from my sister-in-law Dayna. Her husband served his mission in Italy so they have some pretty tasty Italian dishes and she is just a great cook in general. Thank you Dayna for these recipes!

CHICKEN A LA KING

1 cube butter, melted
1 package Italian dressing mix (We like Western Family brand best for some reason, but use your favorite)
8 ounces cream cheese
1 can cream of chicken soup
4-6 chicken breasts

Mix butter and dressing mix together in crock pot, add 4-6 chicken breasts. Cook 4-6 hours on low. Take out the chicken.
Add cream cheese and cream of chicken soup to crock pot and stir until cheese melts; heat through. Break chicken into chunks and put back in the pot and let it warm.
Serve over rice.

"This is a recipe I received from my friend which is a cherished recipe! She used to make this for us whenever we went to her house for dinner because she knew we loved it so much, then finally she gave me the recipe when we moved as our "good-bye" present. It is delicious and so easy to make! You will love the flavor!"


ITALIAN CHICKEN

4 boneless chicken breasts, butterflied
2 Tbsp olive oil
1 onion thinly sliced in slivers, not diced
2 cloves garlic, minced
4 large tomatoes (or 2 cans diced)
1/4 c sliced olives
1 Tbsp capers, drained
1/4 tsp salt
1/8 tsp pepper
1/4 c chicken broth
2 tsp cornstarch
1/4 c snipped fresh basil
2 c hot cooked couscous

1 - Rinse chicken; pat dry. In a large skillet heat 1 tsp olive oil over medium-high heat. Add chicken; cook for 4-5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.

2- Start cooking the couscous in separate pan.

3- For sauce, add the remaining olive oil, onion slivers, and garlic to the skillet. cook and stir for 2 minutes. Add tomatoes, olives, capers, salt, and pepper to skillet. Bring to boil; reduce heat. Simmer, covered for 3 minutes. Stir together the broth and cornstarch; add to skillet. Cook and stir until thickened and bubbly. cook and stir for 2-5 minutes more. Stir in basil. Pour sauce over chicken and serve with the couscous.

"This is a recipe I discovered after finding out Nate had diabetes. It is completely healthy and it has such an amazing flavor to it!! (hint: it tastes the best if you can use tomatoes, basil, and onions out of your garden!) It has become one of our family favorites, especially in the summer."


CHICKEN ENCHILADAS

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 1/2 cups cubed cooked chicken breast meat
* 1 cup shredded Cheddar cheese, divided
* 6 (12 inch) flour tortillas
* 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


"This recipe was part of a freezer meal exchange that my neighbors do and I still crave it! It has such a great flavor for enchiladas that they are now my favorite ones to make!"