Chicken Piccata

INGREDIENTS:

• Frozen boneless/skinless chicken breasts
• Badia Mexican seasoning
• Capers (amount is up to you)
• Mushrooms, sliced
• 1 qt. Chicken stock
• Fettuccine noodles
• Extra-virgin olive oil
• Butter
• Lemons
• Fresh garlic, chopped

DIRECTIONS:

1. Preheat oven to 375°. Sprinkle frozen chickens with the Badia seasoning and put in the oven for 50 minutes. Wait about 30 minutes and then start the rest of the steps.
2. Put a little olive oil in a skillet and heat up. Add chopped garlic and cook until just softened - be careful not to burn. Then turn down the heat a little and add about half or so of the chicken stock and turn back up to high. Whisk occasionally until it has thickened up. It will reduce down a lot. If you lose too much, add the rest of the stock and reduce until thickened.
3. Get your noodles started.
4. In the meantime, get a second skillet and add some butter - about a dollop - and a little olive oil and heat the skillet until the butter melts. Add the sliced mushrooms and cook until browned. Set aside.
5. After the chicken stock has reduced a good bit and thickened up, add about 3-4 dollops of butter, a little at a time, whisking in each dollop until melted. The result will be a slightly thick sauce.
6. Drain your capers and add them to it, as well as some lemon juice, to taste preference. Add some salt/pepper to taste, as well.
7. Serve noodles next to the chicken, top with mushrooms and then pour sauce all over. Also can be served with French bread/rolls.

Chicken Ring

INGREDIENTS:

• 2 cans crescent rolls
• 2 cans chunk chicken, drained and shredded
• 1 cup cheddar cheese
• 1/3 - 1/2 cup mayonnaise
• 1 small can sliced black olives
• 1 small jar pimentos
• 1 small onion, chopped
• 1/2 cup broccoli, chopped

DIRECTIONS:

1. Preheat oven to 350°
2. Mix all ingredients, except the crescent rolls.
3. Unroll the croissants and arrange them on a circle, with the bases overlapping and the points towards the outside on a round pizza stone. (Use a regular pizza pan if you don't have the stone)
4. Scoop the mixture onto the largest part of the crescent roll. Pull the points of the crescent roll over the filling into the center of the circle. (Not all the filling will be covered)
5. Bake 20-30 minutes until inside is warm and crescents are golden brown.