Chicken Wellington- from Taste of Home

4-5 boneless chicken breast halves

1 Tbs. olive oil

4 Tbs. butter, softened, divided

1 tsp. dried rosemary, crushed

1/2 tsp. rubbed sage

1/4 tsp. each salt and pepper

2 pkg. refrigerated pie pastry(15 oz. each)

1 egg, slightly beaten

1-1/4 tsp. chicken bouillon granules

1-1/4 cups hot water

3 Tbs. all-purpose flour

2 Tbs. white wine

Flatten Chicken to 1/4 in(I don't have a meat mallet, so I just use the edge of a potato masher). In a skillet, cook chicken in oil and 1 tablespoon butter 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt, pepper and 1 tablespoon butter. Unroll pastry sheets; cut each into a 9-in. square or oval(discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.

Place on a greased baking sheet; brush with egg. Bake at 450 degrees for 18-20 min. or until golden brown. Let stand 10 minutes before serving. Meanwhile, dissolve bouillon in hot water. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 or 5 servings.

I served this with boiled broccoli. Brad and the kids really liked it.
Enjoy!

Mexican Chicken Corn Chowder

(Taste of Home Grand Prize Winner)


1 1/2 lbs. boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
fresh cilantro or parsley, optional

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no longer pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Yield: 6-8 servings (2 quarts)

From Michelle