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Originally published: 2013-09-18 16:10:07
Last modified: 2013-09-18 16:10:07

Lovin’ Spoonful — National Chicken Month

Sherrie Norris / (news@averyjournal.com)

Real quick, so you won’t forget it — September is National Bourbon Heritage Month, Better Breakfast Month, Food Safety Education Month, National Chicken Month — and that’s just the beginning.
But, let’s stop at chicken, how’s that?
I have run across some really tasty dishes recently with the bird as the main ingredient, so we’ll just cut to the chase and have some fun cookin.’
Enjoy!

Incredible Chicken Dish
Ingredients:
• 4 boneless skinless chicken breasts, pounded to 0.5-inch thickness
• Lawry's seasoning salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom
• 2 cup shredded Colby/Jack cheese
Preparation:
Sprinkle and rub chicken with seasoning salt. Cover and refrigerate for 30 minutes.
In the meantime, fry bacon in a large skillet until crisp. Remove and set aside, keeping grease.
Sauté chicken in bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a nine-by-13-inch casserole dish or pan.
Honey mustard sauce: In small bowl, mix mustard, honey, mayonnaise and dried onion flakes.
Spread mixture over each piece of chicken, and then layer with mushrooms, crumbled bacon and shredded cheese.
Bake in a 350-degree oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with leftover mustard sauce that.
(Will make you think you just ate at a popular steakhouse.)

White Chicken Enchiladas
Ingredients:
• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese (Kraft Tex Mex)
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream or Greek yogurt
• 1 (4 oz) can diced green chilies
Preparation:
Preheat oven to 350 degrees. Grease a nine-by-13-inch pan.
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In saucepan, melt butter, stir in flour and cook one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil; you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for three minutes to brown the cheese.
(Note: I made these recently and they were a huge hit!)

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