R,S,C #27 Recipes

Today's first submission is from a new player,(we love those!) Casi at Finding My Inner Cook. Stop by and say hi. Her idea is:

Italian Stuffed Chicken

4 chicken breasts, flatten and cut in to make pocket
1/2 cup sweet onion; chopped (divided by 4)
1 cup diced Italian plum tomatoes (divided by 4)
1 cup shredded Monterey Jack cheese (divided by 4)
8 leaves of fresh basil (divided by 4)

In a heated pan with a little butter cook onion until it is translucent, remove from pan.
Fill chicken with the ingredients. Place in oven at 400 for 30 minutes (or until done).
I like to serve it with herb and butter pasta.

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My thoughts on those ingredients:

Mexican Manicotti

1 lb. lean ground beef
1/2 cup sweet onion; chopped
1 (16 ounce) can re fried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
1 cup diced Italian plum tomatoes
1 cup picante sauce
16 ounces sour cream
1 cup shredded Monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

In bowl, mix uncooked beef, onions, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water, tomatoes and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.

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...and the original recipe:

Buffalo Chicken Pizzas

olive oil
1 can (10 oz) refrigerated pizza crust
3 Tbsp butter or margarine
1 lb boneless, skinless chicken breast halves; cut into 1/2 in pieces
1/2 cup sweet onion; chopped
3 Tbsp hot pepper sauce
1 cup diced Italian plum tomatoes
1 cup shredded Monterey Jack cheese

Heat oven to 425F. Lightly coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into
4 rectangles. Place rectangles on oiled cookie sheet;
press each to form 6x5-inch rectangle.

Melt butter in large skillet over medium-high heat.
Add chicken, onion, and hot pepper sauce;
cook 4 to 6 minutes or until chicken is no longer
pink in center, stirring occasionally.
Remove from heat. Stir in tomatoes.

With slotted spoon, spoon mixture over dough to
within 1/4-inch of edges. Sprinkle evenly with cheese.

Bake at 425F for 13 to 16 minutes or until crust is
deep golden brown.