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Chicken and Dressing
Submitted by: Janna
1 package herb stuffing mix
4 medium chicken breasts
1 10-ounce can cream of chicken soup
Prepare stuffing mix according to the package directions. Spread in the bottom of a baking dish. Top with chicken pieces. Spread soup over top, and grind pepper over. Bake at 375 degrees for 30 minutes.

Baked Chicken Rolls
Submitted by: Jezebel Jen
4 boneless skinless chicken breast halves
1 cup fresh white breadcrumbs
1/3 cup grated Romano cheese
1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme, crumbled
4 ounces Muenster cheese, cut into 1/2x4-inch sticks
Olive oil
Preheat oven to 400 degrees. Lightly grease small baking sheet. Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place 1 cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with olive oil. Dip into breadcrumb mixture, pressing crumbs to adhere. Arrange chicken rolls seam side down on prepared baking sheet. (Can be prepared 8 hours ahead. Cover and refrigerate.) Bake chicken until cooked through and coating is crisp, about 15 minutes. Serves 4.

Chicken Penne Pasta
Submitted by: Sandi
4 boneless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon paprika
1 onion, chopped
1 28-ounce can diced tomatoes, with juice
1 small yellow squash, sliced
1 small zucchini, sliced
3 carrots, diced
1/2 pound fresh mushrooms, sliced
Salt to taste
Ground black pepper to taste
1/2 pound penne pasta
2 tablespoons grated Parmesan cheese
Cook pasta in boiling salted water until al dente. Drain. Saute garlic and onions in olive oil till onions are soft. Over high heat, quickly saute cut up chicken. Sprinkle with paprika, and cook until chicken is nicely browned. Transfer sauteed mixture to a Dutch oven, and add vegetables and tomatoes. Simmer till vegetables are tender. Season with salt and pepper to taste. Add pasta to Dutch oven, and stir into sauce. Serve with grated parmesan cheese if desired.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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