Recipes from this morning's show...Marry Me Chicken, Creamy Italian Dressing, Open-faced Tomato Sandwiches and Cherry Pie Bites :) Enjoy!

MARRY ME CHICKEN

OPEN-FACED TOMATO SANDWICHES
CREAMY ITALIAN DRESSING

CHERRY PIE BITES

MARRY ME CHICKEN

1 tbsp. extra-virgin olive oil

6 boneless and skinless chicken thighs, or chicken breasts (about 2 pounds)

 1 teaspoon each of salt, garlic powder and onion powder

Freshly ground black pepper

2 cloves garlic, minced

1 tbsp. fresh thyme leaves or 1 teaspoon dried Italian seasoning

1 tsp. crushed red pepper flakes

2 cups chicken broth

1 cup heavy cream

1/2 c. chopped sun-dried tomatoes

1/4 c. freshly grated Parmesan

Fresh basil, for garnish

1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with garlic powder, onion powder, salt and pepper and cook chicken for 2 to 3 minutes on each side.  Remove chicken from skillet.
2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook for 1 minute, and then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan. Bring to a simmer, and then place the chicken back in the skillet.
3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
4. Garnish with basil and serve.

OPEN-FACED TOMATO SANDWICH

1 French Baguette

¼ cup mayo

1 (3-ounce) package cream cheese

1 teaspoon garlic salt

2 teaspoons chopped fresh basil

¼  pepper

4 small tomatoes sliced

Mix mayo, cream cheese, basil, garlic salt and pepper together.  Cover and chill 8 hours.  Spread on baguette slices and top each with a slice of tomato then garnish each with a little piece of fresh basil. 

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING

1 bag of romaine lettuce

1 cup cherry tomatoes, sliced

1 cucumber, chopped

1-cup pepperoncini, sliced

½ cup crispy fried onions (you find these on the aisle with the croutons)

For the dressing:

½ cup mayo

3 tablespoons whole milk

1 tablespoon red-wine vinegar

1 ½ tablespoons sugar

½ teaspoon Italian seasoning

3 cloves fresh garlic, chopped

Salt and pepper to taste

Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.

CHERRY PIE BITES

1 box of refrigerated piecrusts

1 can cherry pie filling

Cinnamon and sugar, optional

Remove both crusts from the fridge and let them sit out for 15 minutes.  Take a 4-inch glass or cutter and cut out 6 pieces of each piecrust.  Spray a 12-count muffin pan with cooking spray and place each crust in the muffin pan.  Spoon about 2 tablespoons cherry pie filling into each crust.  Sprinkle with cinnamon and sugar if desired and bake at 425 for 14 to 18 minutes.