Artichoke Stuffed Chicken

1/2 to 1 can, water packed, artichoke hearts,

drained and chopped 
4 ounces package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese 
4 to 6 cloves garlic, minced
1/2 tsp garlic salt or however much to your preference
4 skinless, boneless chicken breasts, flattened with a 
meat mallet
Italian bread crumbs

Combine all but the chicken and bread crumbs together. 

Fill each flattened chicken breast with some of the 
mixture, roll up and coat with Italian bread crumbs.
Add a little melted butter to the coated chicken 
before baking.

Bake in a cooking dish at 350 degress for about 
40 minutes or until chicken is done. 
For an even easier dish, you can layer the flattened 
chicken in a dish and spread the mixture over it.
Top with bread crumbs and melted butter and bake.

These are great to use ground chicken and make appetizers as well.

Cranberry-Basil Pinwheels

A new twist on an old favorite. 

The basil gives this appetizer and incredible boost in flavor!

1 (170 g) package dried sweetened cranberries

1 8oz container whipped cream cheese

1/2 cup crumbled feta cheese

1/4 cup chopped green onion

fresh basil leaves

8 to 16 slices deli-style ham

4 large flour tortillas

Combine all the ingredients except for the basil,
ham and tortillas, mix well.

Divide and spread the mixture evenly on the tortillas. 

Add several basil leaves and 2 to 4 slices of ham to each tortilla.

Roll up tightly, wrap in plastic and refrigerate at least one hour.

Just before serving, cut each roll into slices.

Pork Scallopini With Butter Caper Sauce

This dish has such a rich, delicious flavor. 

It's one you will want to make over and over again.

1 to 1 1/2 lb pork tenderloin
2 tablespoons capers
1/3 cup white wine
1 1/2 tablespoons lemon juice
1-2 tablespoons olive oil
2 tablespoons butter
1/2 cup flour
1/2 teaspoon sea salt

Slice the pork tenderloin into ½ inch slices on a 

diagonal. Pound thin between plastic wrap with a meat 

mallet. Sift together the flour and salt. Lightly 

dredge the pork and shake off any excess flour. In a 

large skillet, heat the olive oil over medium heat. 

Cook the pork 2-3 minutes on each side or until 

golden and transfer to a warm plate.
Wipe out skillet. Heat a tablespoon of butter in 

skillet. Add the capers, white wine and lemon juice. 

Allow to reduce just a little before adding the final 

tablespoon of butter. Mix slowly to incorporate and 

remove immediately from the heat.
Spoon the sauce over the pork and serve.