Mango Salsa

Originally posted on My Pockets Full of Sunshine.

This is very yummy!

Celery, chopped
2 garlic cloves
1/4 C. cilantro, chopped
1/2 jalapeno pepper
1/4 C. red onion chopped
1/2 C. mixed of red, yellow and green pepper
1/2 tsp. salt
Black pepper, freshly ground, to tastle
1/2 tsp. cumin
2 Tbsp. fresh lime juice
2 large ripe tomatoes, chopped
1 ripe mango, chopped
2 kiwi fruits, chopped

Blend celery, garlic, cilantro, jalapeno, red onion and peppers. Add salt, pepper, cumin, and lime juice. Stir well. Add chopped tomatoes, mango, and kiwi; stir until blended. Refrigerated overnight. Serve with tortilla chips or use as a topping on fish or chicken. Makes 4 cups.

When I make this I use extra lime juice, extra kiwi's and more mango. I like MORE!!

Tonight we got invited to someone's home for dinner and Family Home Evening, so I was on Pinterest this morning looking for something yummy to take for a treat and seen that I had pinned this ONE, and figured this would be a great occasion for these :) 

Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting” Recipe

Click on this picture to be redirected to the blog this recipe was posted on.

Ali's Recipe Yielded  24 cupcakes - HOWEVER...I may have over filled mine and got 20 :)

Chocolate Cupcake Ingredients:


1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
1 cup buttermilk**(see note below)
1/2 cup vegetable or canola oil
4 eggs


Peanut Butter Cookie Dough “Frosting” Ingredients:

1/2 cup (1 stick) butter, room temperature
1 1/2 cups peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup milk
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 cup mini semisweet chocolate chips

Method:

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Beat cake mix, buttermilk and oil with an electric mixer on low to medium speed until moistened, about 30 seconds.  Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.  Once cooled, top with the frosting recipe (listed below).

**I did not have buttermilk on hand so I did 1 cup of milk with about 2 + teaspoons of lemon juice. I let it set at least 10 minutes before using it.

To Make Peanut Butter Cookie Dough “Frosting”:

Use an electric mixer to beat butter and sugars together until fluffy, about 2-3 minutes.  Mix in peanut butter, vanilla and milk.  Stir in flour and salt and mix on low speed (or by hand) until incorporated.  Add in extra milk to thin, if needed.  Stir in chocolate chips.

Ali’s Tip:

It helps to have your chocolate chips refrigerated or frozen for this recipe.  Otherwise, the frosting has the potential to melt the chips once you have been mixing it for awhile.

I don't have a cute cupcake carrier, so the cupcake tin will have to do :)

Left over frosting...now what to do with this...(midnight snack ;)

Who Wants MONKEY MUFFINS???

I had orginally posted about these tasty little critters on My Pockets Full of Sunshine!! These are so wonderful...a favorite in our home!!

Monkey Muffins from The Pioneer Woman. These are Yummy!!  Quick and easy sweet breakfast treat...refrigerated biscuits makes this super speedy and the kids like to help out too!!. These are so good and a lot less baking time then regular monkey bread. You gotta give them a try :)

Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

My Potato Soup

This Recipe is from my sister, and was orginally posted on My Pockets Full of Sunshine. It is absolutely WONDERFUL!!!

Ingredients:
2 quarts water
6 medium potatoes, chunked
1 cup buter
1 large onion, chopped
15 chicken bouillon cubes
3 garlic cloves
1 (8 oz) cream cheese, softened
1 cup sour cream

Directions:
Bring water and potatoes to a boil, lower heat and simmer until potatoes are very tender. Saute butter, onions and garlic together in small pan. Carefully spoon half of the cooked potatoes out of the liquid into a blender. Add onions, garlic and butter to the blender and blend until smooth. Return to pot with cooking liquid still in it and bring to a boil. Lower heat and add bouillon cubes. When cubes are dissolved, add cream cheese and sour cream. Stir until melted and serve. It is very YUMMY!!!

Pizza Fondue

This is something I think I will be doing on Friday or Saturday. I have some very picky eating little girls, but I think they are really going to like this to snack on. I found this recipe in the Worldwide Ward Christmas Cookbook.


Pizza Fondue


1/2 C. pepperoni, finely chopped
1/2 green or red bell pepper
4 oz. cream cheese, cubed and softened
1/3 C. Parmesan cheese, grated
1-1/2 C. spaghetti or marinara sauce
Tortilla chips, crackers, and cubed italian bread


Cook pepperoni and pepper in saucepan over medium heat for about 4 minutes, or until ppepper is tender. Gradually add cream cheese and parmaesan cheese, stirring constantly until cheese is melted. Stir in sauce. Heat throughly but do not boil. Serve with chips, crackers and bread cubes for dipping. Makes 3 Cups.

Pork Green Chili

This recipe has come from my favorite World Wide Ward Cookbook. LOVE IT!!


When I made this, I actually made 2 pots. One was milder for the kids and I and the other was like FIRE for the big man of the house :) Both were GREAT!!


3 to 4-lb. pork roast of pork tenderloin
1/2 C. water
1 Tbsp. salt
Pepper
4 C. green chilies, chopped
1-28 oz can green chilie enchilada sauce
1 onion, chopped
1 tsp. cumin or Mexican Spices
Handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast


Cook the pork roast on a crock-pot with 1/2 cup water, salt and pepper overnight on low. Remove the roast, reserving the liquid. Cube or shred the meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on hight, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency.

Cranberry Punch

Last year (2010) we had this with our Thanksgiving Dinner in place of the usual sparkling cider :)

Cranberry Punch
1 (10-oz) pkg frozen strawberries
1 (12-oz) can frozen cranberry juice concentrate
1 (12-oz) can frozen lemonade concentrate
2 qts club soda, chilled
2 qts. lemon-lime soda, chilled

Put strawberries in blender and blend until smooth. Pour into punch bowl and add the rest of the ingredients. Mix Well. Makes 10 cups.

Strawberry Syrup

The other morning I was making pancakes and thought they sounded boring....so I decided to make them strawberry and cream pancakes. Yummmm... So, I made plain pancakes, strawberry syrup and topped them with whipping cream. No longer are plain pancakes boring.

1 - 10oz. package frozen strawberries
2 Tbsp. cornstarch
1/2 C. sugar

Drain the strawberries, reserving the liquid. Add water to the reserved liquid to measure 1 cup. Combine sugar and cornstarch in saucepan. Gradually add liquid. Cook, stirring constantly, until mixture is clear and thickened. Stir in strawberries.

Simple and Good :)

Baked Carmel Corn

And well worth the 1-1/2 hrs of baking!!

2 C. brown sugar
1 C. butter
1/4 tsp. cream of tartar
1/2 C. karo syrup
1 tsp. baking soda
8-9 quarts popcorn

Mix the first 5 ingredients and bring to boil. Stirring often, boil for 3 minutes. Remove from heat and stir in baking soda. Keep stirring until foaming dies down. Pour caramel mixture over popcorn and mix well. Divide and pour onto 2 cookie sheets. Bat at 200 degrees for for 1-/2 hrs. Stir every 15 minutes. Let cool and stir. Store in an air tight container.

LOVE THIS RECIPE!!!

Perfect Sunday Morning Breakfast

This is a quick and easy breakfast dish...perfect for Sunday mornings in our house :)

1 lb. mild pork sausage.
1 (8 oz) can refrigerated crescent dinner rolls
2 cups shredded mozarella or Monterey Jack cheese
4 large eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper

Brown sausage in a skillet, stirring until it crumbles; drain. Place crescent roll dough in botton of greased 9 x 13 baking dish.; press the perforations and pinch seams to seal. Sprinkle reserved sausage and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand for 5 minutes before serving.

(I like to use a little less cheese)

Chicken Lettuce Wraps

So, one day Tad and I were saying lettuce wraps sounded really good, and we were concidering going to the Elephant Bar at the District in Henderson just to have them. Well, being late in the afternoon on a Saturday we decided that was probably not a good idea, because we would be waiting a VERY long time to eat. So, Tad Googled "lettuce wrap recipes". The first one he opened up was this P.F. Chang's Chicken Lettuce Wraps... These  are SOOO Good!! I have never had them at P.F. Chang's but Tad has and so has my sister and they both have raved about them. Well, this recipe here, I usually double or triple it! I don't mind the left overs or freezing the left overs for a later date! To go along with the chicken mixture we cook some plain white rice and I also add some finely chopped peanuts to the chicken mixture after stir-frying it :) These are great! I gave the recipe to my sister and she makes them often, and they don't eat much chicken, but make many exceptions for these :) ENJOY!!!

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4 -5 leaves iceberg lettuce

Special Sauce:

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

Snickerdoodle Muffins

... Snickerdoodle Muffins... Yep...these are GREAT. Oh man...my entire family raved about these for a few days. This recipe is on the top of my list for a family pleaser...

Ingredients:

1 cup Butter, Softened

1 cup Sugar

2 whole Eggs

2 teaspoons Vanilla

2-¼ cups Flour

¾ teaspoons Baking Powder

¾ teaspoons Baking Soda

¾ teaspoons Cream Of Tartar

½ teaspoons Salt

1 cup Sour Cream

¼ cups Buttermilk

Preperation Instructions:

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)
In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.
Enjoy!

Thanks to Tasty Kitchen and  Heather Christo. These are GREAT!!

Creamy Macaroni and Cheese

How about Paula Deen's Creamy Macaroni and Cheese. Talk about cheese and oh so good!! Yep...we all love it...kids included!!!

Ingredients

• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Thank you Paula Deen and Food Network :) Delish!!

Devil's Food Cake

Got to love a GREAT chocolate cake...try this out... Devil's Food Cake from Alton Brown. I know I have said this before, but I will say it...AGAIN :) Tad and I are Alton Brown "Good Eats" Goo-Roos, and proud of it. Not one thing that I have ever tried of his has turned out bad. This is another GREAT one. Just note...Dutch Process Cocoa is not the same as your unsweetend baking cocoa. Be sure to find the right one one. There are several different brands out there. I Googled it and found out what containers to look for and found it at a grocery store in Lehi.

Ingredients

• Nonstick spray
• 1 cup boiling water
• 4 ounces Dutch-process cocoa
• 10 1/2 ounces dark brown sugar
• 5 1/2 ounces all-purpose flour
• 4 ounces cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil
• 4 1/2 ounces sour cream, at room temperature
• 2 large whole eggs, at room temperature
• 2 large egg yolks, at room temperature

Directions

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.

Whisk the boiling water and cocoa powder together in a small bowl and set aside.
Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Chocolate Frosting:

• 5 1/2 ounces unsalted butter, room temperature
• 1 ounce mayonnaise
• 3 ounces semi-sweet chocolate, melted and cooled slightly
• 8 ounces powdered sugar
• Pinch kosher salt

Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Thank Goodness we are "Good Eat"Goo-Roos have have our DVR set for all new recordings. Thank you Food Network and Alton Brown! This is the BEST cake!!

Okinawan Takoraisu (aka “Taco Rice”)

Okinawan Takoraisu (aka “Taco Rice”) ....This was pretty good! Tad and I really liked it, but the kids...not so much! But, I have some very picky eaters!!  I have made this a few times...A recipe I like to keep on hand :)

Ingredients:

• 1 Tablespoon Vegetable Oil
• 3 cloves Garlic, Minced
• 1 cup Onion, Chopped
• 1 pound Ground Beef
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Table Salt
• 1 teaspoon Freshly Ground Black Pepper
• 4 cups Steamed Japanese Rice (sometimes Labeled "sushi Rice")
• 2 cups Lettuce, Shredded
• 2 cups Tomatoes, Chopped
• 12 ounces, weight Queso Blanco, Crumbled OR 2 Cups Shredded Mozzarella Cheese
• 1 cup Salsa
• 4 Tablespoons Sour Cream

Preperation Instructions

1. Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.
2. Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
3. Then top with the shredded lettuce, tomatoes, queso blanco (or mozzarella), and salsa, and finish it off with a dollop of sour cream.

Thank You to The Tasty Kitchen and fujimama for this yummy recipe :)

Honey Carmel Sauce

Now this is some VERY good Carmel Sauce...I forgot that I drizzed this over the Waffle Brownies...Very, Very, Very good... Honey Carmel Sauce :) Oh my, oh my, oh my....thats all I can say about it!! I love it and it is great on ice cream, drizzled over sliced apples, over regular waffles.....just about anything :)

Ingredients:

• ½ cups Honey
• 1 stick Butter
• ¾ cups Brown Sugar
• 1 can (14 Oz. Can) Sweetened Condensed Milk

To Serve: Apples Or Vanilla Ice Cream Or Whatever!

Preperation Instructions:

Mix together honey, butter and sugar in saucepan. Turn on medium-high heat while stirring constantly. Bring the mixture to a rolling bubbling boil for 2 minutes while continuing to stir constantly. Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Store in airtight containers in the fridge. To warm up, use a microwave on a low setting.

Another Great Recipe from The Tasty Kitchen and missamy! This is for sure a KEEPER!!!

Waffle Brownies

All because or Rachael Ray and her daytime show and week long recipes to make only using your waffle iron...I discovered these... Waffle Brownies... Talk about good and EASY!!! I made these for our Valentines Dessert. I did not use the alchol that it called for to soak the toppings in. I sliced up some straweberries, added some sugar to sweeten them up and let them set for about an hour in the fridge. Plenty of time for some good juices to develop. Then I dished those out over the brownies and topped with some whipped cream. I made sure to get a lot of the juice from the strawberries over the brownies. Very Good!!!

Ingredients

• 1 box brownie mix
• 2/3 cup vegetable oil
• 2 eggs
• For variety, add raisins, walnuts, boozy berries, warm caramel, hot fudge or whipped cream.

Preparation

Preheat waffle maker to medium-low.
Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes.
Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes.
Serve alone or with a scoop of ice cream.

PB & J Stuffed French Toast

I was looking for something new so I gave these a try. PBJ-Stuffed French Toast, from Taste of Home...It was good, but I think I used way too much peanut butter. Less would have been better. I will make them again, just to try less of the peanut butter.

Ingredients

3 tablespoons PHILADELPHIA Cream Cheese (softened or cubed), softened
2 tablespoons creamy peanut butter
4 slices Italian bread (3/4 inch thick)
2 tablespoons red raspberry preserves
2 eggs, lightly beaten
1 tablespoon evaporated milk
Maple pancake syrup, optional

Directions

• In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip both sides of sandwiches into egg mixture.
• In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired. Yield: 2 servings.

Restaurant-Style Smashed Potatoes

Don't want to pass this one up... of course another Pioneer Woman Recipe... Restaurant-Style Smashed Potatoes. Once upon a time my wonderful husband and I went to this totally amazing million dollar wedding reception held at the Bellagio in Las Vegas. Talk about a PARTY!!! WOW!!! It was literally a million dollar party and there was the best food that we had ever eaten. One thing that we enjoyed most of all was the mashed potatoes and this recipe reminds both of us of those very good mashed potatoes. Well worth making again, and again, and again...

Ingredients

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, cooked and crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
• Salt To Taste (add Plenty!)
• Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

Preparation Instructions

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Grilled Chicken with Lemon Basil Pasta

This is a VERY Yummy dish from The Pioneer Woman!! I Love, Love, Love this one...

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• 1/2 stick Butter
• 3 whole Lemons, Juiced
• 3/4 cups Heavy Cream
• 1/4 cup Half-and-half
• 1-1/2 cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!