It is gorgeous here today and we are enjoying some beautiful sunshine and mild temps!  I am home this week even though we were supposed to be having our floors redone thanks to a leak in a tube that went to the fridge – yuk, it will be done next week so I am just thoroughly enjoying being able to be home while it is so nice outside!  I think I may paint the kitchen while Bill is out of town and half of the kitchen is torn apart.  This is a bit more intense way of doing my spring cleaning I must say, but hey, I might as well take advantage of the situation!

This first recipe is a nice light Chicken recipe – great for Summer when you can’t grill.  I must admit we do more grilling than anything all year around!

Chicken with a Special Basil Sauce

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons lemon juice
• SAUCE:
• 3-1/2 teaspoons cornstarch
• 1-1/2 cups milk
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh basil
• 2 tablespoons white wine or chicken broth
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
• Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

Ingredients

• 6 tilapia fillets (4 ounces each)
• 4 teaspoons butter
• 1 egg
• 1 cup (4 ounces) crumbled tomato and basil feta cheese
• 1/3 cup fat-free milk
• 1/4 teaspoon cayenne pepper
• 1 large tomato, seeded and chopped
• 1/4 cup chopped ripe olives
• 1/4 cup pine nuts, toasted
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper

Directions

• In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
• In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish. Yield: 6 servings.

The Tilapia is for dinner tomorrow night while Bill is out of town, he isn’t too crazy about fish or tomatoes.

Chocolate Caramel Layer Bars from Pillsbury Recipes

INGREDIENTS