White "Enchilada's"

I have my girlfriends shower today. Last night I

was making up a batch of Broccoli and Chicken

Divan , and decided to cook up a bunch of extra chicken meat for our supper too. Since we just had this not long ago, I didn't want to make the same thing for us, so I decided to be inventive. So I decided to look in my pantry, see what I had and get cooking.

I saw tortilla shells so I'm thinking I'll make some kind of taco style thing. Check my supply, yep, taco seasoning in stock. Because of the white chicken meat and white tortilla shells, I'm inspired and decide to add everything else white!! So I add sour cream to make the sauce. Then I'm thinking that I need to mix more in to give it more filling and more staying power. Digging through my pantry I come across white kidney beans -- perfect!!! Okay, okay.. need a binding

starch in the mix...... rice of course!! I really wish I would have had some type of pure white cheese on hand to complete the effect, but they still tasted delicious.

White "Enchilada's"

3 cups cubed skinless boneless chicken breasts

1 can white kidney beans, rinsed

2 cups sour cream

1 cup rice, uncooked

1 pkg taco seasoning

8 flour tortilla's

1 cup grated cheese to top

In large, deep skillet, cook chicken with some italian

salad dressing (I always do this instead of adding oil when I'm cooking chicken on the stovetop!) until thoroughly cooked and no

pink left inside, about 15 minutes. While this is cooking, cook your rice according to package directions. Add sour cream, taco seasoning and white beans to chicken mixture. Once rice is cooked, add to chicken mixture and stir. Grease 9x13 dish (or can use two square dishes and freeze one for later!). Heat tortilla's in the microwave for 25 seconds so they are more flexible and less likely to break. Fill tortilla with chicken mixture, roll, and place in dish seam side down. After doing this for all 8 tortilla shells, top with grated cheese and bake in 400 degree oven for 10 minutes, until cheese is melted nicely!

*white cheese options to grate on top : mozzarella, white cheddar, fontina, or gruyere to name a few!!

Chicken and Broccoli Divan

A couple of my girlfriends hosted a 'Bun in the Oven' Shower for me before my son was born. It was fantastic as they had organized for everyone to bring a dish to pop in the freezer and include the recipe. It was the absolute BEST thing, as after Gray was born the last thing I had time/wanted to do was prepare meals. One of my favorites was Daryl's contribution of Chicken and Broccoli Divan. I made this the other day and it was so easy and delicious. Since I made it, both my mom and my MIL have made it, with rave reviews.

I doubled the recipe as I always feel the need to cook as if a football team is coming over for supper. I used one can of cream of chicken and one can of cream of broccoli and it was delicious. My mom used two cream of mushroom and said it was too strong of a mushroom flavor. You can really put whichever soup you want, depending on your taste and what you have on hand. Also, I added WAY more breadcrumbs, and next time I'd add even more as the soup soaked up a lot of it.

You can find the recipe for Chicken and Broccoli Divan here, which is on the Campbell's website.

Chicken Phyllo stuffed with Spinach & Feta, topped with herbed Sabayon

Alright, so I tallied up all the votes, including one being my own. So thank you to those three faithful readers for submitting your vote! I ended up going with the Chicken Phyllo and it was absolutely delicious! I ended up stuffing it with my all time favorite mixture, Spanikopita! Topped it with this 'Herbed Sabayon', which was absolutely delicious and served it with wild rice, some mixed veggies, and a yummy Mandarin Raspberry Salad. My mom wanted to make sure I included that "it was a hit." haha - thanks Mom! :) I altered a recipe that I found on the Canadian Living website to more suit our tastes! This was my first time working with phyllo pastry and admittedly, these took a long time to prepare. My phyllo wasn't 100% thawed when I tried to use it, which lead me to a lot of frustration! But eventually it all came together and it was well worth it!

Chicken Phyllo Stuffed with Spinach & Feta and topped with Herbed Sabayon

4 large chicken breasts, cut in 1/2 (or 8 small/med ones), butterflied so they open like a pamphlet or sliced in the middle so they open like a book.

16 sheets phyllo pastry

3/4 cup butter/marg melted

Stuffing Mixture:

3 cups fresh spinach, chopped or 1/2 pkg frozen

1/3 cup feta cheese

1/3 cup cream cheese

1/3 cup mayo

1/2 - 1 tsp garlic, crushed

1/3 cup cooked bacon, chopped (I use Oscar Mayer Real Bacon Bits)

Herbed Sabayon

4 egg yolks

3 TSBP Chicken Stock

2 TBSP dry vermouth

1/3 cup chopped fresh parsley

2 TBSP chopped fresh basil

2 TBSP chopped fresh oregano or fresh thyme

1 TBSP lemon juice

1/4 tsp each salt and pepper

Defrost phyllo pastry overnight in fridge or for a few hours on the counter.

Mix together your stuffing mixture.

**While working with phyllo sheets, cover with a damp cloth so they don't dry out.** Place one sheet on the counter, brush with butter, top with second sheet, brush with butter again. Place chicken near one of the edges (left or right), add stuffing mixture and fold chicken over to cover stuffing. Fold sides over and roll up. Place seam side down on a greased rimmed pan. Brush top with butter. Repeat with remaining chicken. (You can put this in the fridge with saran wrap for up to 8 hours ahead).

Bake at 350 deg F for 45 minutes until phyllo is golden and chicken is cooked through and no longer pink.

Herbed Sabayon

In the top of a double boiler (or I just use a glass mixing bowl on top of a regular pot of boiling water), whisk the egg yolks until they are light in color, whisk in the stock and vermouth (you can use white wine or extra chicken stock if you don't have). Place on stove over simmering water and whisk until it's nice and thick. Whisk in the herbs (I only had fresh parsley so used dried spices for the others), lemon juice and S&P. If too thick to spread, add a little more chicken stock to thin it out. Serve over the chicken phyllo bundles.