Food Network, Here I Come!

Okay. . . maybe not quite. But I made up two recipes and they were actually GOOD! Although I didn't pull the vegetables from the garden or create my own cream sauces, so I don't know if they're quite Food-Network quality, but. . . wait a MINUTE!

Don't you think there should be a cooking show for normal cooks like you and me?! Like a Pillsbury-, Philadelphia Cream Cheese-, and Kraft- type cooking show? How GREAT would that be?! Like a Rachael Ray, meals in 30 minutes or less, but with ingredients you can afford and may even have on hand in your house?! . . .hmmm, yes, I like it. I wonder if I could sell that to the network? Would you watch it?!

Yes. . . major ramblings. . . well, for now, I'll share what I made and you can let me know what you think. As for the cooking show- maybe one day. . . a girl can dream, right?!

On to the RECIPES!!

Philadelphia Sante Fe Chicken Skillet 
Ingredients:
Philadelpia Santa Fe Cooking Cream
1 can Rotel (drained)
1 can yellow corn (drained)
2 chicken breasts
1 medium sweet onion
2 cloves garlic
2 tortillas
3/4 cup cheddar cheese
1 bag Mahatma yellow rice

Cook rice according to package.

Saute onion and garlic.

Add chicken.

After chicken is cooked through, add corn, Rotel, and cream cheese mix.

Add two shredded tortillas

Add cheese

Mix

And serve!

Creamy Herb Stuffed Chicken

Ingredients:

12 chicken breasts halves

18T Rondele Gourmet Spreadable Cheese, Garlic and Herbs flavor

1 cup Vidalia Onion Vinaigrette Dressing

1 Box Stovetop Stuffing Mix, Chicken Flavor

1.5 cups Kraft Italian 5-Cheese

1 can diced tomatoes (undrained)

1/2 cup Progresso Italian Bread Crumbs

1/2 cup fresh-grated parmesan

2 eggs

Marinate chicken in dressing for 1-2 days.

Cover chicken with Saran Wrap, and pound chicken to 1/2in. thickness.

Cut the chicken breasts in half lengthwise. Then spread with 1.5T of cheese spread.

(This picture only shows half of the chicken. There should be 12 total halves)

Prepare Stuffing according to package, then add tomatoes and 1 cup of shredded cheese.

Then spread a thin layer on top of each piece of chicken (you won't use the entire stuffing mix).

Mix parmesan and bread crumbs in one bowl, and eggs in another.

Roll chicken from thick-side to thin-side so that the stuffing and cheese is inside the chicken. Stick a toothpick through the center if needed.

Dip in the eggs and then the bread-crumb mixture, and then place in a greased baking dish.

Bake on 350 for 35 minutes.

Sprinkle the remaining cheese on top and bake for another 10 minutes.

Please excuse the terrible after picture. It tasted a lot better than this picture looks! I served the chicken covered with Rachael Ray's You-Won't-Be-Single-For-Long Vodka Sauce (hilarious title- love her!), with a side of rotelle pasta. That recipe will come later this week- it was the first time I made a homemade vodka sauce and it was SO good! Rachael Ray, Giada, and my mom are my cooking idols!