1. Prosciutto-Wrapped Chicken  Slice each of four chicken breasts horizontally almost all the way through so they open like books. Place one slice of fresh mozzarella and two basil leaves in the center and close the book. Wrap the chicken…

1. Tortilla Chicken Rolls  Top four thinly sliced chicken breast halves with Monterey jack slices. Roll up, and secure with toothpicks. Whisk together 2 egg whites and a splash of water. Dip chicken in egg whites and dredge in crushed,…

1. Easy Chicken Lettuce Wraps Heat 2 tbsp peanut oil in a skillet over medium-high heat. Add 1 lb ground chicken, 6 thinly sliced green onions, and 2 tsp cornstarch. Cook the chicken until no longer pink while breaking into…

1. Simply Divine Chocolate Kahlua Cake Combine a 16-oz. Chocolate cake mix with 16 oz. Sour cream, 1 egg, ¼ cup vegetable oil, and ¾ cup Kahlua. Stir in 12 oz. Chocolate chips. Pour into bundt pan coated with cooking spray.…

1. Mouthwatering Pot Roast Season a 3-lb chuck roast with salt and pepper. Heat ¼ cup vegetable oil in skillet to medium-high. Brown roast on all sides in the oil and place in slow cooker. On top of roast, layer 1…

1. Baked Brie in Filo Cups with Apricot Jam & Almonds Place ½ tsp. Apricot jam in each of 30 mini filo-dough cups. Top with ½ inch cube of Brie cheese (without the rind). Sprinkle with ¼ tsp. Chopped almonds.…

1. Sausage and Apricot Stuffing Brown 2 pounds of original sausage in a skillet. Add 2 cups each: chopped celery, chopped yellow onion. Cook until tender. Remove from heat. Add 24 oz. Can of apricot halves (drained and chopped, reserving juice). Add…