Sue... I've looked at several Spanish websites and the recipe is more or less the same, varying only in the quantity of chicken breasts and all are very simple. Chicken Breasts Villeroy for 4 servings: 2 chicken breasts ...filleted into 4 pieces (2 fillets per breast) 2 eggs cooking oil, salt and white pepper fine bread crumbs for the bechamel: 1/4 cup butter 1 cup flour milk Prepare bechamel as usual, melting butter in saucepan, adding flour, mix and toast flour a few seconds, add milk gradually, keep stirring, add salt and pepper. Sauté the fillets in a pan in hot oil, turning them over then putting them on a plate. Coat with bechamel sauce and let them cool until bechamel has solidified. Pass coated fillets through beaten egg, then breadcrumbs, Fry in abundant oil and serve hot. ******************************** Hope that's enough Sue.....sounds like you already had the recipe figured out.....and I will try these myself too! SharonCb

Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing (fat free is ok too) Grated Parmesan cheese (as much or as little as you like) Place chicken in baking dish. Pour Italian dressing over top.Cut up tomatoes to bite size pieces and place on top of chicken. Add cheese. Bake at 350 degrees for at least an hour or until juices run clear. Serve white rice and pour juice over rice from the chicken. Source: SOAR My way of making this: I use skinless, boneless chicken breasts & cut each breast into thirds. Ive never used a whole bottle of Italian dressing. I like to sprinkle dried rosemary and dried basil over the chicken & tomatoes along with some garlic powder and dried red pepper flakes. I usually serve with vermicelli on the side. You can make everything the night before, cover with saran wrap and refrigerate until ready to bake. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious! Thin Noodles with Bacon This was a favorite supper of mine as a kid. Cook noodles or thin spaghetti or orzo until al dente. After draining and placing in bowl, I add butter and then parmesan (either grind up a wedge or get the Digiorno shredded in the little plastic container). Salt and freshly ground black pepper. (sometimes I squirt a little fresh lemon juice over the pasta at this point). Then I sprinkle with crisp bacon cut in bite size pieces . Serve this with a tossed salad with vinaigrette or Italian dressing. You might want to just start with the noodles, butter and bacon to see if your family likes it and add the parmesan on your own serving. Meat Loaf 2 eggs 3 oz tomato paste ½ cup water 1 tsp salt 15 grinds fresh black pepper (probably should use way less ) ¼ tsp cayenne pepper 2 lbs ground beef, 85-90% lean ½ cup plain breadcrumbs 1 small onion, finely chopped 1 garlic clove, pressed Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed. Place the meat mixture into a baking pan and shape into a loaf about 11" x 4" wide. The loaf should be in the middle of the pan. Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce and spread over the meatloaf. Cover with foil. Bake 45 minutes, then uncover, and remove as much liquid as possible. Return to oven uncovered and bake another 15 minutes. Source: I adapted this recipe from Dave Liebermans recipe, "Bubbys Meatloaf". You can cut back on the onions, black pepper and cayenne pepper a bit.--Ann Great with whipped potatoes (I like to add butter, milk or Half & Half, salt & pepper and a little garlic powder, to boiled potatoes, then whip in electric mixer until very smooth).

This recipe is taken from a glycemic index weight loss diet ! But it does use spinach and cheese again. SPINACH & PEPPER STUFFED CHICKEN BREASTS Serves 4 2 TBS olive oil 2 chopped onions 1 clove garlic chopped finely 4 cups (125 grams) chopped spinach leaves 1 TBS chopped fresh leaves of mint 1/4 teasp herbes de Provençe 1/2 teasp sea salt 1/2 teasp freshly ground black pepper 4 skinless, boneless chicken breasts 4 oz (125 grams) each 2 oz (50 grams) light Boursin cheese 1 TBS freshly grated parmesan 1 red pepper, seeded, quartered and roasted 1/2 cup (4 oz or 120 ml) white wine 1/2 cup (4 oz or 120 ml) chicken stock 2 x 15 ounce tins of chopped tomatoes 1/4 teasp crumbled strands of saffron 1/2 cup large-flake slow cooking porridge oats 1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside. 2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes. Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper. Remove from pan and put all into a bowl to cool. 3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.) 4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. 5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper. 6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes, saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. 7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through. 8. To serve - place the chicken on a plate and spoon sauce around and over the top. Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook This dish could stand a bit of heat for those who would prefer a few pepper flakes or the addition of a mildly hot pepper. I halved the recipe, doing only two large breasts for the two of us, but used one whole red pepper, halving the rest of the ingredients except the oil for cooking. ********************************************* And why not stuff fish into something like a small red pepper rather than the other way around. Here's a well-known Spanish tapa of cod fish which is often served as a first or even a main course light meal. are small, sweet and slightly piquant Spanish peppers which are sold tinned, skinned and ready for stuffing. (PIMIENTOS DE PIQUILLO RELLENOS DE PESCADO.) 2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers) 200 grams/7 oz cod or any cooked white fish 3 cloves garlic chopped 1 TBS onion, minced 2 TBS olive oil 1 1/2 TBS flour 200 ml/7 fl oz (3/4 cup + 1 TBS) milk salt & pepper to taste grating of nutmeg 150 ml/1/4 pint (2/3 cup) cream pinch of cayenne 1 teasp vinegar Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.) Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate. Serves 6 as a tapa, 2 or 3 as a first course. Source: 'Tapas and More Great Dishes From Spain' Janet Mendel 1997 SharonCb

This recipe is from George Stellas Low Carb and Lovin It cookbook. I cut back on the cayenne and salt (too hot and too salty for my taste). IÂve added red bell peppers - looks pretty & tastes even better. I also added the fresh lemon juice, Adobo seasoning and lime wedges. You can make the marinade early in the day or the day before. I cut the chicken breast halves into thirds. Be sure to put the cilantro sprigs and lime wedges around the platter - looks gorgeous and the lime juice on the chicken is delicious. I like to serve this with Goya rice & a tossed salad. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)ÂI use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs Pico de Gallo Chicken Quesadillas (or just chicken) I found this at allrecipes. ItÂs flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. I make ours w/o the flour tortillasÂI marinate the chicken in lime juice, a little olive oil, garlic powder and a little chile powder, & grill it--and serve it with Goya Yellow Rice and a black bean/corn/red onion/red bell pepper salsa, with guacamole and sour cream on the side. Go to allrecipes and check out the reviews where youÂll pick up some good suggestions. Pico de Gallo: 1 tomato diced and seeded ½ onion, finely chopped 1 lime, juiced 1 Tablespoon chopped fresh cilantro ½ jalapeno pepper, seeded, ribs removed & minced (wear gloves!) Salt and pepper to taste In small bowl combine above ingredients and set aside. 1 Tbsp olive oil 1 skinless boneless chicken breast, cut into strips ¼ onion thinly sliced ½ green bell pepper thinly sliced (or red bell) 1 clove garlic, minced 2 (12") flour tortillas 2 ounces shredded Monterey Jack cheese Salt and pepper to taste 2 Tablespoons sour cream, for topping In a large skillet, heat ½ Tbsp olive oil. Add chicken breast and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining ½ Tbsp olive oil in the hot skillet and sauté the sliced onion and green (or red) bell pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sautéed chicken breast. Set this mixture aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread ½ of the shredded cheese on the tortilla and top with the chicken mixture. Sprinkle remaining cheese over the chicken and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from the skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. Enjoy! Ann