Chicken or Pork Catchatory

4-6 Chicken Breast or Boneless Pork Chops
1-2 Onions, sliced into thin wedges
1-2 Bell Peppers, sliced
1 Lg can concentrated crushed tomatoes
1/2 tomato can of water
Salt & Pepper to taste
Olive Oil

Add a splash of Olive Oil to pan or Crock-Pot, then add in chicken breast/pork. Place Onion and Peppers on top on meat and add tomatoes & 1/2 can water. Add salt & pepper and simmer over low/med heat for 30 minutes, if using Crock-Pot place lid on and let cook for about 4 hours. Check after a while and adjust spices if desired and continue cooking until meat is cooked through. Serve with Pasta or Rice.

Roast Chicken with Artichokes and Tomatoes

1 Can Whole Tomatoes, cut or diced tomatoes
1 Can Artichokes, drained
2 Cloves of Garlic, Minced
1 Tbs Balsamic Vinegar
2 Tbs Butter, softened
1/2 tsp Oregano
1/4 tsp Black pepper
4-6 Fresh Chicken breasts

Blend butter, oregano & black pepper. Set aside.

Mix artichokes, tomatoes, garlic, and vinegar in bottom of pan. Place Chicken breast on top of tomato/artichoke blend, then top with butter mixture.

Bake uncovered at 350 degrees until juice runs clear and chicken is cooked, about 35-40 minutes.

**For freezing**
Place in freezer/oven safe dish. Remove dish from freezer and thaw in refrigerator for 24-36 hours. Follow baking instructions above.

~~~Serve with: Cheddar Twice Baked Potaotes
Egg noodles
Fresh Bread!

Stuffed Chicken Breast Florentine

Servings: 2

2 Fresh Chicken Breasts
4 Rounds of Provolone Cheese
1 Bunch Fresh Spinach
Seasoned Breadcrumbs
Milk

Take fresh chicken breasts and pound them out to equal thickness. Make horizontal slit to create a pocket inside the breast. Thoroughly wash and drain spinach. Open pocket to chicken breast, line with 1 round provolone, then stuff with handful of spinach. Repeat and secure with toothpicks or butcher's string. Take stuffed breast and dip in shallow bowl of milk just to coat (You could also use egg wash, but I don't like eggs so I use milk!), then roll in breadcrumbs. Lay onto a glass baking dish that has been coated with a bit of olive oil. This can now be covered and set in the refrigerator for baking later, or place in 350 degree oven for approx 30-40 minutes or until internal temp reaches 180 degrees. In the last 10 minutes of baking, add cheese of your choice on top of breast to melt (I like a Parm/Asiago/Romano blend myself!). Serve with mashed potatoes & rest of spinach - steamed - for a complete meal!

Hints: The stuffed breasts can also be frozen once they are prepared - simply place in a covered freezer-to-oven safe dish. Place from freezer to refrigerator 12-24 hours before desired cooking time.