Jens Chicken Recipes

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Steps:

• Place the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.
• Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.
• To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.

Steps:

• Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain.
• Keep warm.
• In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender.
• Top chicken with saute mixture, top with sliced tomatoes, then top with cheese.
• Put a lid on the chicken till the cheese melts, then serve.