We were very lucky to receive a few different newlywed cookbooks as wedding and shower gifts. We love them all, especially because there is such a huge variety of recipes in them. Some cookbooks are good, but very narrow minded. These ones have a little of everything, and many of them cater to cooking for two. So far this week, we’ve made 2 recipes from Robin Miller’s The Newlywed Cookbook. A few nights ago we made Layered Mexican Chicken with Corn Tortillas and tonight we are having Chicken Marsala with Jack Cheese. The first recipe was excellent, somewhat similar to Incredulada Enchiladas that I’ve written about in The Herald, but even easier to make. Tonight’s meal we haven’t tasted yet, but it sure sounds good and is smelling pretty tasty as it cooks. Here are the recipes, courtesy of the Food Network’s Robin Miller.
Layered Mexican Chicken with Corn Tortillas
1 lb skinless, boneless chicken breasts
2 cups sour cream
2 cups Mexican style shredded cheese
1/2 cup mild to medium salsa
1 4 oz can chopped green chiles
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
8 6 inch corn tortillas, cut into 2 inch pieces
2 tablespoons fresh cilantro
non-stick cooking spray
Preheat oven to 350.
Place chicken in medium saucepan and pour over enough cold water to cover. Set pan over medium-high heat and bring to a boil. Reduce heat and simmer 10 minutes, or until chicken is cooked through. Drain and when cool enough to handle, cut chicken into 1 inch pieces.
Transfer chicken to a large bowl and add sour cream, 1 1/4 cups of the shredded cheese, salsa, chiles, cumin, and pepper. Mix well and set aside.
Arrange half of the tortillas in the bottom of an 11×7 inch baking dish that has been coated with cooking spray, overlapping the pieces to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over the top, and spoon over reamining chicken mixture. Top with reamining 1/4 cup of cheese and chopped cilantro.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, or until top is golden and bubbly. Let stand 5 minutes before serving.
And for tonight’s meal, which by now we’ve already eaten (and it was excellent), here is the recipe for Chicken Marsala with Jack Cheese.
2 t olive oil
1 c sliced, fresh mushrooms
2-3 skinless, boneless chicken breasts
1/4 t salt
1/4 t ground black pepper
1 1/4 c beef broth, divided
1/2 c Marsala wine
1/2 t dried thyme
1 T cornstarch
1/2 c grated Monterey Jack cheese
Heat oil in a large oven proof, non-stick skillet over medium heat. Add mushrooms and saute 5 minutes, or until tender and releasing juice. Remove mushrooms with a slotted spoon and set aside.
Season both sides of chicken with salt and pepper. Place chicken in hot skillet (with reserved mushroom juice) and saute 2-3 minutes per side, or until golden.
Return mushrooms to pan and add 1 cup of the beef broth, Marsala wine and thyme. Simmer, uncovered, 10 minutes, or until chicken is tender and cooked through.
Dissolve cornstarch in remaining 1/4 c of beef broth and add to pan. Simmer 1 minute, or until sauce thickens. Top chicken breast halves with grated Monterey Jack cheese and place skillet under the broiler.
Broil 2-3 minutes or until cheese is golden.
We served this over spaghetti with some peas on the side. It is a definite make-againer!