Cheesy Chicken and Rice Bake

#14 Cheesy Chicken and Rice Bake

You'll need:
2 whole boneless, skinless chicken breast
4 cups cooked brown rice
3/4 cup frozen corn
15 oz, fluid can black beans (drained and rinsed)
1 cup plain greek yogurt (or sour cream)
4 oz, fluid can green chilis
1/2 cup salsa
1 cup low-fat cheddar cheese (plus some more for toppings)
2 tbs fresh cilantro (for garnish)

1. Preheat oven to 350 degrees. In a large bowl combine all ingredients except cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if desired. Bake for 20-25 minutes or until heated through. Garnish with chopped cilantro.

*** To make this process easier, I always have cooked chicken on hand and use Uncle Ben's Ready Rice. If you have those two things, this can me thrown together in a matter of minutes! It can be easily made ahead of time and reheated too.

Recipe from http://tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-bake/

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

I happened to be browsing around on Southern Living and find this delicious sounding recipe. 

#7 Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

You'll need:

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 4 (4-oz.) chicken breast cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely chopped pecans
• 1 large egg, lightly beaten
• 3 tablespoons olive oil
• 1/2 cup butter
• 3 garlic cloves, thinly sliced
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1/4 cup (1 oz.) shredded Parmesan cheese

1. Prepare tortellini according to package directions.

1. 2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
2. 3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
3. 4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

Recipe from http://www.myrecipes.com/recipe/pecan-crusted-chicken-tortellini-50400000119147/