Balsamic Chicken w/ Pesto Gravy

Balsamic Chicken with Pesto Gravy & Bitter Greens ingredients
2 chicken breasts
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Reggiano shavings
2 tablespoons butter
1 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream or half-and-half
1/4 cup homemade or store-bought pesto
preparation
Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.
Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.
While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.
To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.
Yields 4 servings

Recipe by Rachael Ray

Easy Chili and Cornbread

Chili
2lbs Ground Beef (I use ground Turkey)
1 large onion, chopped
2 cloves garlic, minced
2 8oz cans tomato sauce
1 6oz tomato paste
1 15oz can diced tomatoes
1 tsp cumin
1tsp paprika
2 tsp chili powder
1 tsp oregano
1tsp salt
½ tsp pepper
1 tsp Worcestershire sauce
1 27oz can chili beans

optional:

add 1 jalapeno and 1 green bell pepper


1. Saute mean, onions, and garlic until done.
2. Add remaining ingredients to pot or crock pot and simmer for 2 hours.


Easy Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar or substitute
4 tsp baking powder
¾ tsp salt
2 eggs
1 cup milk or buttermilk
¼ cup cooking oil or butter

1. Sift together flour, cornmeal, sugar, baking powder and salt. (I never sift and it still works)
2. Add eggs, milk and oil or melted butter. Beat until just smooth-do not overbeat.
3. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
4. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

Chicken Enchiladas

Enchilada
1 lb cubed chicken (pre-cooked)
1/2 lb shredded cheddar cheese
1 medium tub of source cream (15oz or so)
1 can of cream of chicken soup
1 can of chopped green chilies
1/2 onion chopped up

Mix chicken in with everything else
Roll up into tortillas
Use some sauce to put over the top
Bake at 350 35-45 minutes