pesto chicken sandwiches to DIE for

While I certainly hope you won’t die, here’s an amazing dinner that I put together the other day. It’s simple and easy to make!

small jar of sun-dried tomato pesto (I make my own, which I might be ambitious and post here some day)
8 slices of texas toast (I get the box kind and prepare it as the box says)
four boneless skinless chicken breast fillets
sliced provolone cheese
salt & pepper to taste

Sprinkle the salt and pepper over the chicken breasts, and place in a baking dish. Bake the chicken breasts in the oven at 375 degrees for 20-30 minutes, until the chicken is done all the way. Setup is done like this. One piece of toast, spread pesto over it, put the chicken breast on top, add the cheese, and place the other piece of toast on top. I served this with some potato slices baked in the oven. Sliced them, tossed them in some oil, garlic, and dill, and baked at 400 for about 25 minutes.

Asian Sensation: Wontons, sauce, and stir fry

OK, so my first endeavor with wontons was okay.. I wanted to improve! So since we didn’t have any idea what we wanted for dinner today, I just improvised as I strolled along the grocery store aisles last night. I have also included the tutorial on how I assembled the wontons.

Dipping sauce (can be made in advance, and put in the refrigerator)
2 asian pears, diced
1 1/2 cup water
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon fresh chopped parsley
1 tablespoon minced garlic
2 tablespoons hot mustard
1 tablespoon fresh chopped cilantro
pinch of cayenne pepper
1 teaspoon red pepper flakes

In a small saucepan, simmer the pears, water, and brown sugar for about a half hour. Drain the excess liquid and let cool. puree half of the mixture, and re-combine it along with all other ingredients until well mixed. Easy! Set aside and work on everything else.

1 small room temperature tub of cream cheese with either garden vegetables, herbs, or chives and onion
1/4 cup shredded swiss cheese
2 cups cooked chicken breast, chopped into tiny bits
pinch of cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon spicy mustard
1 tablespoon fresh chopped parsley
3 tablespoons creamy dressing, such as vidalia onion, ranch, etc (something to match the flavor of the cream cheese)
package of wonton wrappers
room temperature water, in a cup

First, mix everything EXCEPT the wontons and the water very well.

So now I am going to do this in a picture tutorial. Ignore the creaminess under the wonton (I had done all but this one!) and there is actually wax paper down under my work space: I would recommend you do that too)

First, lay one wonton down flat

Then put a small spoon of the mixture into the center

dab your finger in the water, and run it along the edge of the wonton, then fold it over into a triangle.

And here’s the finished mass of them!

Deep fry in 375 degree oil for about four minutes, turning once. It should be golden brown on all sides. A deep fryer is perfect for this! I served mine with some stir fry veggies (Frozen pack, cooked in 2 tbsp of olive oil and drizzled with soy sauce) and rice