2 Step Easy Balsamic Chicken

This week has been super hectic! I mean crazy busy! I feel like I haven't had a moment to sit down and just breath! The kids and they're activities are non stop, then they have been recovering from the colds that they had and then the baby was sick too! but she's much better now just recovering too.  Anyhow with the preface how I have had zero time this week I threw this together.  I actually did this on a Monday night and that happens to be our most hectic evening of the week!!  A helpful note for this chicken is to MAKE EXTRA! the leftovers are simply delicious for the next day!

Happy eating from my kitchen to yours! 

What You Need:

4 chicken breast

salt and pepper to taste 

1 bottle of balsamic vinaigrette dressing (I used Kens Dressing for mine)

How to:

Preheat your oven to 350 degrees. Place your chicken in a deep baking dish.   While your oven is pre-heating take a minute to season your chicken with salt and pepper.  Then pour the entire bottle of dressing over your chicken.  Cover with tin foil allowing the sides to be partially exposed. cook for 45 minutes or until your chicken reaches an internal temperature of  170 degrees Fahrenheit.  Pour reaming balsamic liquid that, you will find on the bottom of your baking dish on top of the chicken for additional yumminess. 

Lemon Chicken with Broccoli

Chicken and broccoli happens to be one of my favorite take out foods! However;   I find that most times there is way to much salt added and it's also way to oily.  So I decided that I would make my own take out for dinner! It's clearly less expensive, I made it quicker then if I placed an order from the Chinese restaurant, it's healthier and it's budget friendly as well.  My family really enjoyed this and I hope yours will too!!  Happy eating from my kitchen to yours! 

Delightfully adapted from WW 360

Ingredients

	2 Tbsp all-purpose flour
	1/2 tsp table salt, divided
	1/4 tsp black pepper, freshly ground
	12 oz uncooked boneless skinless chicken breast(s), thinly sliced
	2 tsp olive oil
	1 1/2 cup(s) fat-free, reduced sodium, chicken broth, divided
	2 tsp minced garlic
	2 1/2 cup(s) uncooked broccoli, small florets
	2 tsp lemon zest, or more to taste*
	2 Tbsp fresh parsley, fresh, chopped
	1 Tbsp fresh lemon juice

Instructions

• On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
  
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
  
• Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
  
• In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
  
• Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
  
• Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

This past Sunday we had the fam over for our usual Sunday indulge fest.  They like to come over and I make all my famous foods, goodies, and salads.  But this salad I just threw together because I realized that I hadn't made a salad for our main course!  It's super easy unique and delish!  Enjoy! Happy Eating!!!

1 pack of prosciutto

1 cantaloupe cut and cubed

2 cups of mixed greens

1 cup of red grapes

Cut and cube your cantaloupe, thereafter wrap the cubed pieces of cantaloupe with one piece of prosciutto each.  Lay they cantatloupe on a bed of mixed greens, and garnish with red grapes.  Serve chilled for best taste. Emjoy!