Tomato Artichoke Chicken

Delicious... scrumptious... succulent...

The Good: This is definitely one of our new favorite recipes! Absolutely tasteful!

The Bad:  If you are someone who likes every recipe to measure out according to plan, it won't.

The Ugly: If you are also using a Casseround... it is incredible difficult to wash the cheese off.

Suggestions before starting:

Although this recipe says to stuff the chicken, we used some of the extra stuffing to layer the chicken almost like a lasagna.

I think it is crucial to use fresh spices to get the full flavor from this recipe.  Depending on the size of your cloves of garlic, you may want to add extra cloves.

When dishing out, we used a slotted spoon so it was not too juicy and served with pasta covered with the extra juice.

We had a large portion of the stuffing left over, we saved it to use as a marinara.  It could also be used for lasagna, meatloaf or stuffing any other type of meat.  It is very versatile and tasty.

Lattice Chicken Potpie

If you love Chicken Potpies but are intimidated by most recipes, this is the recipe for you.  Almost embarrassingly easy, delicious and cheap, this is practically a perfect recipe. 

The Good:  The 3 things I love most in a recipe: delicious, easy and cheap!
The Bad: Unfortunately it doesn't make an ever-lasting amount.
The Ugly:  Although it makes plenty for guests to join, you may quickly become asocial in fear they will eat the rest of your potpie.

Suggestions before preparing:
We simply eye-balled salt and pepper for seasoning.
If you are the type to prepare meals ahead of time, this recipe also works well frozen. Just remember to refrigerate the crescent rolls until ready to cook to make it taste fresh.

Tuscan Chicken

This flavorful chicken in a creamy Tuscan sauce with cherry tomatoes can be a delectable surprise.  While white meats are typically served with a white wine, we chose a smooth Malbec to compliment the thickness of the sauce with a nice full flavor.

The Good:  After trouble-shooting this recipe it turned out to be a pretty tasty dish!
The Bad:  Unless you live to eat tomatoes, there is an excess of tomatoes in the original recipe.
The Ugly:  The original recipe said to cook each side of the chicken for 7 minutes... that was the worst blackened chicken I've ever seen.  Keep an eye out for my Behind the Blog for a juicy story.

Suggestions before starting:
Unless you are a huge tomato enthusiast I would cut back on the amount of tomatoes.  While they add a nice flavor, they can become overbearing especially if you're not a huge tomato fan.
Understand that while starting the chicken in the skillet, you're only goal is to brown the outside.  The inside will still be pink and will finish in the oven.
Remember to constantly stir the sauce so it does not burn in the skillet.