Chicken Paprika

4 boneless skinless chicken breasts
1-2 Tomatoes depending on size 
1/2 bell pepper
2-4 cloves garlic
1 herb-ox chicken boullion cube
4 Tbsp spoons sour cream
Hot Paprika
Cayenne Pepper powder
2 tsp vegetable oil

Chop up the tomatoes, bell pepper and garlic. Heat oil in a fairly 
large
skillet. I heat the chicken broth in a separate pot at the same time. I
use around 3 cups of water and the one boullion cube. Place chopped
vegetables and garlic in the hot oiled skillet. Generously sprinkle the
vegetables with paprika and cayenne pepper, mix spices into vegetables.
Dice the chicken breasts into bite sized chunks. Add the chicken pieces
to the vegetable mixture once the tomatoes have cooked down somewhat.
Stir the entire mixture around so that chicken pieces are liberally
coated with the spicy vegetable mixture. Add the hot chicken broth 
until
the chicken is just covered. Simmer uncovered for 30-40 minutes,
stirring occasionally. The broth should have evaporated off somewhat at
this point. Stir in the sour cream. Continue to simmer the whole deal
until the sauce cooks down to a pleasing consistency and the chicken is
tender. Serve over well steamed broccoli florets, or spinach.


Jalapeo Popper Chicken

in a skillet, brown chicken breasts (seasoned w/salt and pepper) on 
both sides, then add a bit of water and allow it to boil off (do 
this 2-3 times or until chicken is almost done)
when the water is all gone, add sharp cheddar cheese, cream cheese, 
and jalapeo slices on top of the chicken... let the cheese melt 
(even get a little bit crispy), and kind of mix the stuff around so 
that the chicken is kind of coated with flavor... when the chicken's 
done, eat it! :)



Lemon-Dijon Chicken

Take chicken breasts, and saut in butter or margarine until browned on 
the outside. 

Cover with lemon-dijon mixture:
juice of 1/2 lemon, 2 T. of dijon mustard, 1 ounce cream. 

Cook covered for about 10 minutes. (Poke to make sure your chicken is 
cooked 
thru.  Juice should be clear, not pinky.) Serve with fresh green beans.



Stuffed Mushrooms

1 1/2 lbs large fresh mushrooms
10 slices bacon
3/4 cup mayonnaise
1 medium onion, finely chopped
seasoned salt to taste
1 1/2 cup sharp Cheddar cheese, shredded

Wash mushrooms and remove stems.

Fry bacon crisp, and crumble.

Mix bacon with the mayonnaise, onion and seasoned salt.

Generously stuff mushrooms with the bacon mixture;

place them in a single layer in a greased baking dish.

Top with grated cheese.

Bake at 325 degree F for 15 to 20 minutes.

Serve immediately.





