MARKET DAY CHICKEN RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
• Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
• Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
• Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Steps:

• Preheat the oven to 375 degrees F.
• Heat up a skillet with 2 tablespoons of oil. Saute the garlic and onion until translucent, stirring occasionally.
• Add the spinach, cranberries, and thyme. Saute briefly.
• Season the spinach mixture with salt and pepper. Adjust accordingly then set aside to cool down.
• Lightly pound the chicken breasts to tenderize using the flat side of the meat mallet or a rolling pin.
• In the middle of an open chicken tender, place 2 slices of brie and 2 tablespoons of spinach stuffing next to it. Fold it in half, tuck in the ends, and seal it with toothpicks.
• Season your chicken on both sides with salt and pepper. Return the skillet to medium heat and swirl the remaining 3 tablespoons of oil. Add stuffed chicken and sear for about 3 minutes per side.
• If your skillet is oven-proof, remember to cover it. You can also transfer the chicken to a baking dish, cover, and bake for 25 minutes.
• Remove it from the oven, let the chicken stand for 5 minutes, and remove the toothpicks.
• Serve hot with steamed vegetables, spoon juices on top, and garnish with chopped parsley. Enjoy!