Wednesday, May 27, 2009

Creamy Chicken Dijon

Creamy Chicken Dijon

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tbsp. coarse-grain Dijon-style mustard ( I added 2 Tbsp. Dijon Mustard)
1 tbsp. dry white wine (can sub a splash of vinegar or lemon juice)
1 tsp. dried parsley flakes
1 tsp. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves, crushed (I left this out)
Dash garlic powder

Heat oil in skillet. Cook chicken 10 min. or until browned. Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Serve over cooked rice.

Tuesday, May 26, 2009

Hot Ham and Cheese Sandwiches recipe

Hot Ham and Cheese Sandwiches
1/2 lb. sliced ham (from the deli counter or prepackaged)
1 package mozzerella slices (also good with Swiss cheese)
12 Kings Hawaiian rolls (1 pkg)
1/2 stick butter, melted
1/4 cup mustard
2 Tbsp. minced onion(I sometimes add a few shakes Onion powder and/or Garlic Powder instead)
2 Tbsp. poppy seeds(optional)
Preheat oven to 350. Mix the melted butter, mustard, onion and poppy seeds in small bowl. Slice the rolls in half (easier if you do this as a whole and not individually),then lay the bottom layer of rolls onto a Pam sprayed glass casserole dish (9 x 13 inch dish). Spread the mustard mixture over the top and bottom of the inside of the rolls. Layer ham and cheese on the bottom layer, then put the top rolls on. Cover with foil and bake at 350 until the cheese is melted (10-15 minutes). This is good on nights that we need a quick dinner. It's also great as an appetizer & for kids.