Fresh Herb Roasted Chicken

I saw this being made on an HGTV show. All the fresh herbs and the lemon looked like such a good combination, I had to give it a go. There was no specific recipe so I guessed on amounts. The flavor was AMAZING. The most fragrant chicken I ever ate. The only disappointment...a little dry...so I won't tell you what temp or how long to roast, but totally worth following this prep if you know better cooking times. Can anyone make suggestions for that-Lyns, I know you make whole chickens now and again?

Fresh Herb Roasted Chicken with Vegetables

Zest of 1 lemon, lemon quartered
2 large cloves garlic, minced
Fresh sage
Fresh rosemary
Fresh thyme
Olive oil
Whole chicken
Salt
Pepper
Carrots, sliced in half and chopped to 2 inch chunks
Potatoes- red and gold, sliced in half

Process the lemon zest, garlic, sage, rosemary, and thyme in a mini food processor. Then add enough olive oil until a thick paste is reached. Spread underneath the skin of the chicken. Fill the cavity with quartered lemon and extra herbs. Place potatoes, sliced side down in pan and throw carrots in over top. Place a rack over pan for chicken, then roast. The chicken drippings give the potatoes and carrots underneath a great flavor.

Chicken Pasta with Pesto Cream Sauce

Yes, that is a baby hand thieving the asparagus off my plate...who knew he would LOVE chewing on a few spears of asparagus! Got this recipe from a friend who is always creating good things in her kitchen.
Chicken and Asparagus Pasta with Pesto Cream Sauce

2 Tbsp butter
½ cup pesto
Cream
Salt
2 Chicken breasts, cooked and sliced
Bunch of Asparagus spears roasted (400° 5-12 minutes) cut into 1 inch pieces
½ lb pasta, cooked and drained
Shredded Parmesan cheese

Melt butter in large skillet. Add pesto. Thin with cream to sauce consistency. Add the chicken, asparagus, and pasta. Toss to coat evenly. Top with shredded Parmesan.

Aussie Chicken

I picked up this recipe dinner trading with dinner swap girls. It is GOO-OOD. Love the mushroom/bacon/cheese topper and then dipping in the honey mustard sauce...ya, GOO-OOD!

Aussie Chicken

4 skinless, boneless chicken breasts, pounded ½ inch thick
2 tsp. seasoning salt
6 slices bacon
½ cup mustard
½ cup honey
¼ cup mayonnaise
1 Tbsp dried onion flakes
1 Tbsp vegetable oil
1 cup shredded Colby-Montery Jack cheese

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°. Crisp bacon then chop it into small bits. Set aside. In a medium bowl, combine the mustard, honey, mayo, and dried onion flakes. Remove half of the sauce, refrigerate the other half. Heat oil in a large skillet over medium high heat. Place the breast in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and transfer to a 9x13 baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms, bacon, then top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Serve with reserved honey mustard sauce.

Chicken Enchiladas with Tomatillo Cream Sauce

Brent's Mom passed this recipe on to me. These suckers are delicious. I think it is the cream sauce (when does cream not make anything taste better?) that makes them so good. I know my pic isn't too appetizing. Sorry for that. This is on leftover night cause I forgot to take my pic the night I made them. It makes TONS. This will make you 2 9x13 pans. So half it or make some for your freezer. I just pulled a pan out of the freezer the other day. I thawed them out then baked them up. They were great. I admit, they are a bit labor intensive...but I promise your work pays off.
Chicken Enchiladas with Tomatillo Cream Sauce

3 cups chopped cooked chicken
1 8 oz. package cream cheese, softened
1 8 oz container sour cream
1 8 oz. package Monetary Jack cheese, shredded
1 onion, chopped
½ cup chopped fresh cilantro
2 cloves garlic, chopped
½ tsp. salt
½ tsp ground black pepper
24 6 inch corn tortillas
Tomatillo Cream Sauce
1 8 oz package Colby and Monetary Jack cheese blend, shredded
Sliced green onions, optional

Preheat oven to 350 degrees F. Lightly grease two 13x9x2-inch baking dishes
In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

Tomatillo Cream Sauce

1 28 ounce can tomatillos, drained
1 14.5 ounce can chicken broth
1 4 ounce can chopped green chilies
2 teaspoons ground cumin
2 teaspoons chili powder
¼ teaspoon salt
1 cup heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder and salt. Bring to a boil over medium heat: reduce heat and simmer 20 minutes. Remove from heat.
Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream and cook 2 min. on low.