Creamy White Chili

This is a twist on your traditional white chili - a chicken chili with a creamy base.  Quick and easy, this chili recipe will surely be one of your favorite weeknight meals.

Ingredients:
1 cup diced onion
2 Tblsp. olive oil
2 - 13 oz. cans chicken (I use Member's Mark brand from Sam's Club)
3 - 4 oz. dans diced green chilies
2 cans chicken broth
4 cans great northern beans, drained
2 tsp. cumin
2 tsp. oregano
1 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. cayenne pepper
16 oz. sour cream
1 cup whipping cream

Directions:

1. In soup pot, saute onion in olive oil until slightly transluscent.  Add remaining ingredients (EXCEPT for sour cream and whipping cream) and simmer for 20 minutes over medium low heat. 
2. Add sour cream and whipping cream - remove from heat when warmed through and sour cream is completely blended.

Note:  In order to decrease the fat content, I have replaced the whipping cream with milk (and a tablespoon or two of flour whisked into the milk to thicken) with no noticeable taste difference.
Leftover rotisserie chicken would be a wonderful substitute for the canned chicken.

Garlic Cheddar Chicken

Tired of the same old chicken breast recipes?  I am always looking for a new way to use boneless, skinless chicken breasts.  This recipe is sure to become a family favorite - one that even kids and the pickiest eaters will enjoy.  (Note: The original inspiration for this recipe came from Allrecipes.com.  I made a few changes to it to decrease the fat content and make it a bit healthier.)

Ingredients:
5 tsp. butter
1 tsp. minced garlic
1/2 cup panko breadcrumbs
1/2 cup crushed cheese crackers or Pepperidge Farm goldfish
1 cup cheddar cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp black pepper
3 or 4 boneless skinless chicken breasts, pounded thin and cut in half

Directions
Preheat oven to 350 F
Place butter and garlic in microwave safe bowl.  Microwave until butter is melted.
Combine breadcrumbs, crushed crackers, cheese and spices and place in shallow bowl.
Dip each chicken piece in the butter mixture, allowing excess to drip off, then press into breadcrumb mixture.
Lightly dust the bottom of a 9x13 pan with panko breadcrumbs (I use a large Pampered Chef large bar pan instead of a 9x13 glass pan).  Arrange chicken pieces in pan and top with any remaining breadcrumb mixture.
Bake for 30 minutes or until chicken juices run clear.