Rosemary Chicken Sandwich

4 skinless, boneless chicken breast halves - pounded to ¼ in thickness
ground black pepper
1 TBS olive oil
1 tsp minced garlic
2 TBS mayonnaise
2 tsp prepared Dijon-style mustard
1 tsp chopped fresh rosemary
4 garlic and rosemary focaccia rolls (or 8 slices of the bread)

Lightly sprinkle pepper on one side of each chicken cutlet after pounding. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Lightly sprinkle pepper on the other side as well. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. Towards the end cut the rolls in half and stick under a light broiler for a minute or two to heat through. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on both sides of each roll (or on all slices). Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Easy Sausage Pizza

1 pre-baked Italian bread shell crust (12 inches)
1 c pizza sauce
1 ¼ c (5 oz) shredded mozzarella cheese, divided
½ lb ground Italian sausage, pinched into dime-sized pieces
½c chopped green pepper
optional:
onions, mushrooms, olives, or any other type of desired toppings
pepperjack cheese in place of mozzarella

Preheat oven according to crust package directions. Spread sauce over crust; sprinkle w 1 c cheese. Sprinkle with sausage and green pepper. Top with the remaining cheese. Bake according to crust package directions or until sausage is no longer pink and cheese is melted.

Chex Cajun Mix

2 c Corn Chex® cereal
2 c Rice Chex® cereal
2 c Wheat Chex® cereal
2 c bite-size pretzel twists
2 c mixed nuts
1 stick butter or margarine
2 TBS cajun seasoning
1 tsp red pepper sauce

In large microwaveable bowl, mix cereals, pretzels and nuts.

In 2 c microwaveable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in cajun seasoning and pepper sauce. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

Pepperoni Calzones

2 ¼ tsp active dry yeast
1 ½ c warm water
4 c all-purpose flour
1 tsp salt
1 ½ tsp white sugar
1 TBS & 1 tsp olive oil
1 c Italian Blend shredded cheese
¼ c grated Parmesan cheese
1 clove garlic, minced
1 c diced pepperoni
1/4 c olive oil
salt and pepper to taste
oregano, thyme, basil, and red pepper flakes for sprinkling
pizza sauce for spreading
1 egg, beaten
1 TBS water

In a large bowl, proof the yeast by blending it with ¼ c of the warm water. Let stand until it bubbles.

In a separate large bowl combine the flour, salt, and sugar. Blend in the 1 TBS of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball. Place 1 tsp of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 ½ hrs or until doubled in bulk.

In the last 5-10 minutes preheat the oven to 375F. Also, place the cheeses, garlic, pepperoni, olive oil, salt, and ground black pepper.

Punch down dough and knead for 1 minute. Divide into four equal pieces. On a floured board, roll each section into a 8-10 in circle and lightly sprinkle oregano, thyme, and basil, and put just 1-3 red pepper flakes on each piece. Spread a small dollop of sauce over just one half of the dough.

In a small bowl combine the beaten egg and water. On the side of the dough with the sauce, place ½ c filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 in. Seal edges. Place on a greased cookie sheet and brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 in apart on top of dough. Bake for 30 minutes, or until golden brown.

Chicken, Tomato & Herb Penne

4 TBS extra virgin olive oil
2 tsp fresh chopped garlic (or ½ tsp minced)
1 14.5 oz can diced tomatoes
1/3 c fresh basil leaves, chopped or cut into thin strips (or 2 tsp dry)
1 c water
1 16 oz pkg penne
1 10-12 oz pkg cooked chicken breast strips, Italian style
1 ½ c shredded mozzarella cheese
Salt and cracked black pepper to taste

Heat olive oil in large skillet over medium-high heat; add garlic and cook for 1 minute; add tomatoes, basil, and water, and turn heat down to low and simmer for about 15 minutes, stirring occasionally.

Meanwhile cook penne according to package directions and drain once finished.

During the last ten minutes of the penne cooking add the chicken into the tomato mixture simmering and let it all simmer together the last ten minutes of cooking.

Toss pasta with tomato mixture and mozzarella cheese. Season to taste with salt and cracked black pepper.

Ranch Cheddar Chicken

½ c ranch dressing
1 TBS flour
4 chicken breasts, skinless and boneless
¼ c shredded cheddar cheese
¼ c grated parmesan cheese

Preheat oven to 375F. Mix together dressing and flour. Coat each chicken breast with mixture. Arrange on a baking sheet. Combine both cheeses and sprinkle over chicken breasts. Bake 25 minutes and serve.