Haven't used this exact recipe but improvisd and made one similar. Really tasty Pesto chicken 4 boneless, skinless chicken breast halves 1/3 cup Refrigerated Pesto with Basil 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted

Yum potato soup is my all time favorite... I have eaten the chicken chili and my husband even liked it but when it comes to chili...I want Texas Red..... Ingredients: 2 T veg oil 3 lb. coarse ground beef 2 med. onions, chopped 28 oz can whole tomatoes 12 oz good beer 6T chili powder 2 jalepenos 1 T cumin 1 T paprika 1 t cayenne pepper salt & pepper as you like it.... Directions: Heat oil in the pot, add the ground beef and brown a little. Add the onions and garlic and sauté until meat is thoroughly browned. Stir in tomatoes, beer, chili powder, jalepenos, cumin, paprika. Bring to a boil over medium high heat. Reduce heat to medium-low and simmer, uncovered, 45-55 minutes. Season with salt, pepper, and cayenne. Serve with onions, cheese.

It sounds a little labor intensive, but it has lots of good stuff in it. I may just have to give it a try myself.

I bounce back and forth on a couple of recipes here are two we enjoy. This first one has no quantities, I saw it done on a cooking show years ago and could only manage to copy down the ingredients. It really is quite good. You could go with the qunaties as described in the second recipe I bet it's close. Chicken Cacciatore chicken breasts ,or thighs and breasts flour salt and pepper to taste whole button mushrooms chopped celery, onion and carrots minced garlic chopped tomatoes, about triple the quantity of the other chopped veggies sprigs of oregano, thyme and basil red wine tomato paste Cook the chopped veggies in olive oil until soft but not browned, add garlic. Cook until soft. Add mushrooms cook until they start to give up some liquid. Add tomatoes Dip the chicken in flour, shake off excess. In a separate pan from the veggies ,brown the chicken pieces. Season with salt and pepper. When lightly browned add red wine. Put olive oil in the bottom of a roaster, place veggies and herbs in the roaster, lay the chicken on top. Add more wine. Place about a tsp of tomato paste on the each of the chicken pieces. Cook covered at 400 until chicken is cooked through. Aboun an hour or so. Chicken Cacciatore 8 Chicken breasts or a combo of breasts and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions Chopped 8 Oz Mushrooms rinsed, drained , and quartered 1 1/2 Tsp Garlic Minced 1 Tsp Dried Oregano 2 Tbl Parsley Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives pitted and quartered (optional) Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper.Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp 12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours.~