Cheesy Artichoke Stuffed Chicken

Cheesy Artichoke Stuffed Chicken

Ingredients:

1 (14 ounce) can artichoke bottoms

1/2 cup (2 ounces) feta cheese

1/4 cup chopped fresh chives, divided

1 1/2 teaspoons chopped fresh thyme, divided

1 1/2 teaspoons grated lemon peel, divided

8 (4-ounce) skinned, boned chicken breast halves

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 teaspoon cornstarch

2 Tablespoons freshly squeezed lemon juice



Directions:

Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 Tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon peel in a medium bowl; stir well.

Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon peel to skillet. Combine cornstarch and lemon juice; stir well. add to skillet. Cover and simmer 2 minutes or until thoroughly heated.

Spoon sauce over chicken and top with 2 Tablespoons of chives.

Pecan Pie Bars

Pecan Pie Bars 

Ingredients:

3 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

1 cup margarine

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine; melted

1 1/2 teaspoons vanilla extract

2 1/2 cups chopped pecans


Directions:

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.