Mediterranean Chicken Stir fry

My husband said this is the best thing I've ever made. I liked it too. The picture is not so good, but believe me this is delicious.

• 1 lb chicken breasts, sliced thin seasoned on both sides with salt, pepper and dried rosemary
  
• 1 pint grape tomatoes-halved
• 1 jar marinated artichoke hearts
• 1 lb sliced white mushrooms
• 2 Tbsp capers
• 1 Tbsp chopped garlic
• 2 cups fresh spinach or arugula
• 1/4 cup Italian dressing
• 1/2 cup feta cheese
• salt, pepper and olive oil cooking spray

In a large pan saute chicken breasts for 5-7 minutes on each side. Remove from pan and set on a plate, re-spray with cooking spray and add tomatoes, artichokes, mushrooms, capers and garlic. Add salt and pepper to taste. You want to stir fry these veggies in essence. Cook until veggies are softened.

Then take the spinach or which ever you are using and toss with Italian dressing. Place this on your dish first. Add chicken next, then put veggies on top. Top with feta cheese. I will be making this again very soon.

Bacon, mushroom and cheese stuffed chicken breasts

A creation of mine with some left over chicken breasts. It is so good. A stuffed chicken breast with very little carbs.

• 1 1/2 lbs chicken breast, butterflied
• 2 cups shredded sharp cheddar cheese
• 1 container sliced mushrooms, which ever kind you like
• 6 slices pre-cooked bacon, chopped up
  
• 1 Tablespoon chopped garlic
• 1 cup Italian parmesean dressing, divided
• salt and pepper to taste

Butterfly the chicken breasts. Mix together cheese, mushrooms, bacon, garlic, salt, pepper and half a cup dressing. Stuff chicken breasts with mixture. Pour remaining dressing over chicken. If there is any stuffing left over spread over top of chicken. Bake on 375 for 20-25 minutes.

Stuffed Mushroom Caps

Tonight is my and my husbands 6 year anniversary (of when we started dating, not marriage anniversary.) I wanted to do something special, so I decided to make a delicious dinner, with an appetizer, which I never make. We love mushrooms. So here it is:

• 2 large portabello mushroom caps, stems removed



• 5-6 smaller portabello mushrooms, diced fine



• 4oz (half a package) imitation crab or lobster meat, diced fine (I used lobster)



• 2 strips pre cooked turkey bacon



• 1 teaspoon minced garlic



• 4 oz low fat cream cheese



• 2 tablespoons fresh parsley (or a teaspoon dried)



• parm or cheddar cheese



• paprika



• salt and pepper



• cooking spray

Place caps stem side up on a baking dish, but make sure stems are removed. In a large, sprayed skillet add mushrooms and lobster meat and sautee for about 2 minutes at medium heat, add in salt and pepper. Then add in chopped bacon and garlic and sautee for 2 more minutes. Turn down heat to low then add in parsley and cream cheese. Cook til cream cheese is soft and everything is mixed together well. Place mixture in caps and top with parm or cheddar cheese (I used parm) and sprinkle with paprika. Bake at 400 for about 20 minutes. So good.