Balsamic Chicken and Fresh Mozzarella- Janae Shearer

6 skinless, boneless chicken breasts

8oz bottle of balsamic vinaigrette salad dressing

2 tomatoes, sliced

ball of fresh mozzarella, sliced

bunch of basil leaves

1 tablespoon balsamic vinegar

salt and pepper to taste

Place chicken in resealable plastic bag. Pour salad dressing over it and marinate for 12-24 hours in refrigerator.

Remove chicken and grill.  Throw away the marinade.

• Arrange chicken on platter.  Place a slice of fresh mozzarella on top of each piece of chicken.  Place a leaf of basil and a slice of tomato on top of cheese.  Dash the balsamic vinegar over the platter.  Season with salt and pepper.   Serve with a side of pasta.  Enjoy!

Wasatch Mountain Chili – Sara Apke

 1 medium onion
 1 Tb cooking oil
 1 15-16 oz can hominy, rinsed and drained
 1 15-16 oz can Great Northern beans, rinsed and drained
 1 14-oz can reduced - sodium chicken broth
 1 9-oz pkg frozen cooked chicken breast strips (this is what makes it quick!)
 1/4 c lime juice
 2 Tb chopped fresh cilantro
 1/4 t ground cumin
 1/4 tsp ground black pepper
 1/2 c shredded colby and Monterey Jack, or cheddar
 cheese
 Bottled green salsa
 White corn tortilla chips
 Fresh cilantro leaves
 Sour cream

 In a large saucepan cook onion in hot oil over meduim heat for 3 minutes.  Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper.  Cover and bring to boil over high heat, stirring occasionally.  Serve topped with cheese, salsa, tortilla chips, and fresh cilantro.  Makes  4 (1 1/4 c) servings.