Saturday, March 24, 2007

Rosemary Steak (p1)

In November 2004 some really wonderful friends of ours (The Kirks) went and stayed a week in Italy with us. We all stayed at Podere Cortinova in the La Corte house, a very old but wonderful Tuscan villa (Farmhouse) that was so rich with history and warmth that we were totally at peace that Thanksgiving week. The night before we were to come back home to Germany we ate at a really great restaurant called “ La Scuderia ” , located in Palazzuolo, Italy. Their specialty was the house steak. It was cooked with LOADS of rosemary, olive oil and other herbs and spices and it was served rare on a HUGE platter. We all shared this dish and it just melted in your mouth.
** For more photos and what we ate at La Scuderia click here.

A few months after we came back home I pan fried some steak with olive oil, rosemary, salt and pepper. Its not the same as the Italian steak we had, but its close enough that it was still enjoyable and reminds us of our last night there.

Here is a picture of the Italy Steak (and my hubby
totally devouring it, ha ha)

The other
night we had a friend over for dinner and I made this steak, along with roasted veggies and had a nice mixed green salad. It was very good, even if I do say so myself. Hope you give it a try and like it as well.

This is all ya need:

Olive oil (good quality oil...the greener the better)
dried rosemary leaves

dried ground rosemary (I grid dried rosemary in a mill)

In a skillet heat Olive oil and add steak (flip over to cover with oil). Sprinkle each piece of oiled steak with ground rosemary, dried rosemary leaves, salt and pepper and flip to repeat on the other side. Cook on med/low til the meat is cooked to your liking. Add more salt and pepper if needed.

This time around I added a bit of "I can't believe its not butter" and some more olive oil and tossed in sliced mushrooms. I sauteed them until soft, salted to taste and poured the mushrooms and pan juices over steak and served. It was really great!

Amaretto Cake (Not SB friendly)

I got this wonderful recipe on line but I totally don't recall where. I suppose it doesn't really matter as I looked to see if I could find it, and found that it was posted on many different sites and non state where it originated from. It almost has a buttery flavor to it but the Amaretto is defiantly there! This was extremely easy to make and very tasty. My friend Raina who LOVES Amaretto totally flipped for this one!

Amaretto Cake (Not SB friendly)

  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 2 tablespoons amaretto liqueur
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/4 teaspoon almond extract
  • 1/2 cup amaretto liqueur
  • 1 cup sifted confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
  3. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
  4. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Servings Per Recipe: 12
Amount Per Serving
Calories: 426
Total Fat: 16g
Cholesterol: 72mg
Sodium: 477mg
Total Carbs: 61.5g
Dietary Fiber: 0.5g
Protein: 4g

Wednesday, March 21, 2007

Gina's Pineapple Upside Down Cake (Not Sb friendly)

Gina is a wonderful friend that I've known since the 4th grade. We were best friends while growing up and she is still extreemly dear to me and my family. She is awesome and I love her dearly. I hear she is a wonderful cook but we haven't lived in the same town as one another since we were kids and so I've never been fortunate enough to be at her table when she welcomes everyone in to eat. She is such a dear that she took her Pineapple upside down cake to my folks one evening for a visit and I herd how wonderful it was. I asked her for the recipe and she emailed it to me I said she is such a doll! She said she read about a pineapple upside down cake in Better homes and Gardens magazine but it was more work and only made an 8x8 pan. She adapted it and made it even easier and bigger. She also said she always gets compliments on it and its so easy as you "cheat when you make it" uses a boxed cake mix. I made Gina's cake tonight for a friend of mine and it was really easy and tasted wonderful. Thanks Gina!!!!

Gina's Pineapple Upside Down Cake (not Sb friendly)

This is what ya do:
Just buy a yellow cake mix at the store, replace the water with pineapple juice. Mix as directed and set aside.
You need two cans of pineapple rings as it makes a 9x11 or 9x13 pan. In the bottom of the pan you use a stick of butter (melted), 2 cups of packed brown sugar and another ½ cup or so of pineapple juice. Stir this into a syrupy paste, drop the rings in how you want them then pour on the cake batter.
Bake as directed, but keep an eye on it as it might take a little longer to cook as its very moist,. Its done when the center springs back when you touch it. Let it cool at least 30 Min's and invert.
Note: We ate it while it was still warm but I think it tasted even better after it was completely cooled.

Wednesday, March 14, 2007

Thai Chicken w/ Fresh Basil (p1)

This recipe comes from the Atkins site. We tried it years ago and its been a family favorite ever since.

Here are my suggestions:
  • Use all fresh ingredients as it will taste better.
  • Chicken thighs aren't as good in this dish as breast meat.
  • DON'T use dry ground basil, fresh basil adds so much to this dish!!!
  • We like adding salted cashews to compliment this dish in flavor and texture.
  • "Thai basil (available in Asian markets) is more fragrant than the usual varieties, but you can use Italian basil in a pinch"....and that's what I have always used.
  • As the site says "Don't skip the fish sauce in this recipe as it a lot of the flavor".
Warning: If you have never used Fish sauce before try not to smell stinks! In fact years ago when I first tried this dish I was not familiar with fish sauce and took a BIG whiff of it. Boy was that a mistake!!! During the entire time the chicken was cooking, I was worried it would stick up my house as I felt the smell was so strong. Really the smell was just in my nose and I was more focused on it. Due to my HUGE sniff of it however, the odor totally turned my stomach and I didn't want to even try the dish. I decided I would let my husband just have all of it. I'd fix him his plate that night and the rest would all go to him for leftovers over the next few days (he'll eat anything).

When the dish was done it looked pretty, but again I just couldn't get the smell out of my mind. I couldn't even bring myself to taste it, which is odd for me but the smell really did a number on my stomach. But as I was dishing the chicken out onto his plate I got some on my finger and without even realizing it, habit kicked in and I licked it!! WOW, was I shocked. It didn't taste at all like the fish sauce, in fact it didn't taste at all like I has imagined. It was mildly sweet and tangy/spicy. It was very good and I ended up fixing myself a plate of it.

It was so good that I even got my daughter to try it (I kept her out of the kitchen cuz I KNEW if she saw that it had fish sauce in it she'd refuse to even try it) but she did and LOVED IT!!! She would even ask for it...only she'd refer to it as that "Chicken Teriyaki"??? I'd tell her there was no Teriyaki in it but she has always called it fact we now refer to it as: "Martina's Chicken Teriyaki", Ha ha. Now she can be a pretty picky kid at times and for her to enjoy it so much is really impressive! I hope you give this dish a try and enjoy it as much as we have!

Atkins Thai Chicken w/ Fresh Basil (p1)
(recipe from Atkins site, adaptions from Nau-Dee)

1 3/4 pounds boneless, skinless chicken breast halves, cut into 2- by 1-inch pieces
2 tablespoons fish sauce, (such as nam pla or nuoc mam)
1 tablespoon reduced-sodium soy sauce
2 teaspoons Splenda
2 tablespoons peanut oil
3 green onions, thinly sliced
1 1/2 teaspoons chopped garlic (fresh or from a jar)
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh basil leaves, small leaf variety or chopped
2 to 2 1/2 T water (its never been listed in the ingredients but I usually use this amount. You don't want any more than this as it will be too runny).
1/3 to 1/2 c salted Cashew halves or pieces.
  1. Combine chicken, fish sauce, soy sauce, water and sugar substitute in a zip lock bag and let stand 30 minutes.
  2. Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onion, garlic and pepper flakes and stir-fry 1 to 2 Min's.
  3. Remove chicken and marinade and add to onion mixture. Stir-fry until chicken is cooked through, about 4 minutes. If there is still a lot of liquid left remove the chicken and boil marinade down until it reduces and thickens a bit. Add chicken back to skillet and remove from heat.
  4. Stir in 1 cup basil 1/3 to 1/2 c cashews. Transfer to serving bowl and sprinkle with remaining basil. ENJOY!!!
Chopped onion, garlic and red pepper flake

Chicken marinating for 30 Min's.
Stir fried in the skillet
stir frying all of it together
All done and looking colorful, pretty and ready to eat!

Tuesday, March 13, 2007

Spinach & Chickpea Pasta in Garlic Sauce (p2)

OH WOW WAS THIS GOOD!!!! It tasted like the authentic Italian dishes here in Europe! I got this recipe from Ruth's blog at: Once Upon a Feast. She said its a variation of one from a book called: Quick Vegetarian Pleasures. This is fast and easy to make and with a nice side salad it's a great meal and very filling. A dish I will defiantly make again!!!! Below is how I made this dish (I just make it a bit more SB friendly)

Spinach & Chickpea Pasta in Garlic Sauce (p2)
Prep time 10 minutes
Cooking time: 20 minutes
Serves 4-6

1 bag baby spinach (10 oz/285 g)
2 cups sliced cremini mushrooms (I just used small button mushrooms)
1 lb/450 g whole wheat Penne or other short pasta

1/3 cup olive oil

3 cloves of garlic, minced

½ tsp dried, crushed red chili pepper flakes
2 medium tomato's, seeded and diced
2 cans chickpeas, rinse & drain well
½ cup fresh grated Parmesano Romano cheese

½ cup white wine

salt and pepper to taste

1. Clean and cut/chop baby spinach. Place in a microwave bowl and microwave for 1 to 1 1/2 mins or until wilted. Drain and set aside.
2. Boil salted water for noodles in a large pot and cook the pasta for 10-13 minutes or until it’s al dente.

3. In the meantime, heat the olive oil in a large skillet over medium heat. Saute the mushrooms and tomatoes until much of the liquid is absorbed (about 5 minutes or so). Add the chick peas, garlic and chili pepper flakes and toss for another couple of minutes. You want to smell the garlic, but you don’t want to burn it. Add the spinach and white wine and toss. Continue to cook for 2-3 minutes.

4. Drain the pasta and add to the sauce. Turn it all out into a large serving bowl, toss, taste and sprinkle with some fresh grated Parmesano Romano. ENJOY!!!

Monday, March 12, 2007

Lemon Ricotta Pancakes with Plum-Raspberry Compote (p2)

These delicate pancakes contain only a small amount of flour. Instead of baking powder, eggs make them airy.
Lemon Ricotta Pancakes
(p1 w/ flax or p2 w/ ww flour)
Recipe from the SB forum and Adapted by Nau-Dee)
3 eggs, separated
3/4 c ricotta cheese (reduced fat)
1/4 c flour Whole wheat (I used 4 T Flax meal instead, for more fiber)

1/4 t salt
3 pkt splenda
1/4 t lemon extract
1 t lemon zest, finely chopped
Oil for cooking pancakes

Beat egg yolks until thick and pale. Add in ricotta, flour, salt and lemon zest, stirring just to combine. Put egg whites in a bowl and beat until stiff but not dry. Gently fold egg whites into batter until just combined.

Lightly oil a griddle over medium heat. Portion batter with a 2-ounce ladle onto hot griddle, leaving space between pancakes (I had to spread the batter out a bit or they were too thick) Cook until bubbles cover surface of pancakes and undersides are golden brown, about 2 minutes. Gently turn pancakes and cook until second side is golden brown, about 2 minutes. Serve with Plum-Raspberry Compote (see recipe below) or jam.
Plum-Raspberry Compote (p2) If the compote is too juicy, remove the fruit and boil the juice longer or strain some of the syrup and use it in cocktails, over ice cream, shakes or in tea. You can vary the compote by adding a small amount of red wine or liqueur such as Cointreau or amaretto before the fruit cools. Or use other fruits.

3/4 cup splenda
1/2 cup water
1 vanilla bean, split
2 pounds plums, pitted and diced chunks
1/2 pint raspberries
Orange zest to taste, chopped (lemon zest would be good too)
1 to 2 Tab
Da Vinci Sugar Free Amaretto syrup
Combine splenda and water in saucepan and stir over medium heat to dissolve sugar. Split vanilla bean, scrape seeds into water mixture, add the bean and bring to a boil; simmer 10 minutes and remove vanilla pod.

Add plums and
Amaretto syrup. Simmer gently for 15 minutes, or until plums are soft but still hold some shape. Remove from heat and stir in raspberries and zest. Taste and add more sugar if desired; let cool. Serve with Lemon-Ricotta Pancakes or other pancakes & waffles.

Kalyn's Pot Roast w/Sweet & Sour Tomato Sauce (p1)

When I make Pot Roast I make it real simple & easy. I trim all the fat and let it boil in Lipton Onion Soup Mix. Sometimes I'll add additional sliced onions but that's basically it. Although my roast is very good and my family loves it, I wanted something a bit different.
This Pot Roast recipe came from the blog of Kalyn's Kitchen. Being one of Kalyn's, it was very good as always. Kalyn states that some of her sauce ideas came from a recipe for Ginger Beef in the book: 500 Low Carb Recipes.
Kalyn's recipe calls to be made in a Crockpot. Being that I live in Europe and can only use my old (American) Crokpot if I use a transformer, and since I've never invested in a German one...I decided to try and make this recipe on the stove in a large pot. Below is what I did and it was very good! Oh and thanks Kalyn for another great recipe.

Kalyn's Pot Roast w/Sweet & Sour Tomato Sauce
(About 6 servings)
3 1/2 - 4 lb. boneless chuck roast, trimmed well
1 T olive oil
steak rub, to season meat
black pepper, to season meat
1/2 c water with 1 t. beef soup base (1/4 c if using a crockpot)
1 T onion powder (or use 1/2 small onion finely chopped)
2 T garlic puree (in a jar, also called ground garlic)
2 T ginger puree (in a jar, also called ground ginger)
2 T Splenda
1/4 cup rice vinegar
1 can (14 oz) diced tomatoes w/ juice
2 T soy sauce
1 tsp. anchovy paste, optional

Trim as much fat as you can from roast, and cut if necessary to fit into Pot (or Crockpot). Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While meat browns, combine onion powder or onion, garlic, ginger, Splenda, rice vinegar,diced tomatoes, soy sauce, & anchovy paste (if using) in food processor. Process several minutes with steel blade until tomatoes are pureed and ingredients are well combined.

Put browned roast into a large pot (or 3 1/2 qt.Crockpot slow cooker). Deglaze frying pan with 1/2 cup water to which you have added beef soup base (1/4c if cooking in Crockpot). Add the sauce mixture from the food processor & cook approximately 3 minutes. Pour sauce mixture over the meat.

Cook on low til meat is very tender, I think it was about 3 hours in the Pot ( 7-8 hours or more, if using slow cooker/crockpot. Turn now and again so it doesn't get too brown on one side. Add a little more water if needed but as it cooks it should release some juice and should be fine. Remove meat from Crockpot and keep warm. Skim off any visible fat from sauce and transfer to a small saucepan, simmer and reduce 10 minutes, or until sauce is reduced by about 1/3).

Serve hot, with sauce spooned over meat. ENJOY

Apple Cinnamon Nut Oatmeal (p2)

Here is a really great Oatmeal recipe that came from the SB forum. There are so many recipes on this site I have yet to try and many that I have tried but just haven't posted yet. All have been really good however.
Apple Cinnamon Nut Oatmeal (p2)

(makes 2 servings)
2 c Oats (Quaker Oats)
1 large apple, peeled and diced
1 T vanilla
1/8 t salt
1 to 2 T Splenda
1 T cinnamon
2 to 4 T SF Maple Syrup, divided
2 to 4 T Skim milk or FF half & half, divided
2 T chopped pecans, divided
2 T Raisins or dried cranberries (optional)

In a sauce pan boil 2 c water. Stir in oats
, 1 peeled & chopped apple, Splenda, vanilla, 2 T maple syrup and some cinnamon (apple pie spice or
pumpkin pie spice would work well too).

Let the oats and apples cook until they're tender. Toss in some cranberries or raisins if desired and mix well.
Place apple cinnamon oatmeal in 2 to 3 serving bowls, drizzle a touch of FF half and half or skim milk, a drizzle of SF maple syrup (I like Log Cabin Sugar Free brand)
and top off with some chopped pecans. ENJOY!!

Taco Soup (p1)

I wasn't sure what I wanted to cook last night and so I started to poke around the many recipes on my "to try" list. I happened to find this one that I saved long time big surprise its from Kalyn's blog (love her posts!). It looked really good and since I had all the ingredients, I thought I'd give it a try. Its easy and tastes great!!!! A definite keeper!This reminds me of the Santa Fe Soup recipe I have but its definitely one that I will make again.
To get the Original recipe (from the book: A Pinch of Salt Lake) or the adaptions of Kalyn's (Kalyn's Kitchen) clink on their links. Below is how I made mine.
Easy Taco Soup (p1)
(Makes 6-8 servings)

1 lb. very lean ground beef
1-2 tsp. olive oil
1 onion, chopped small
2 tsp. minced garlic
2 cans beef broth
1 can diced tomatoes with juice
1 can Rotel tomatoes with green chilies (what ever heat you like)
1 cans pinto beans with juice
1 can kidney beans with juice
2 T dried oregano
2 T ground cumin
2 T Chile powder
Optional toppings:
grated cheese (like a Mexican blend)
low fat or fat free sour cream
fresh chopped cilantro

Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces as it cooks. Remove and place in a large soup pot.

In same frying pan heat second tsp. of olive oil, add onions and garlic, and saute until onions are starting to soften, about 3 minutes: Add to soup pot.

To loosen any bits from the skillet add 1 cup of the beef broth and stir to deglaze the pan. Add this as well as the rest of the
ingredients into the soup pot.

Let soup simmer at very low simmer 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down very much. (If you want a thicker soup, cook 30 minutes, then remove a few cups of soup, puree with food processor or immersion blender and add back into the soup, then cook remaining time.) Serve hot, with toppings as desired. ENJOY!

Tex Mex Stew (P1)

This recipe came from the SB site and is really yummy. Its one of the first recipes I tried when we first went on SB.
(I used the just green bell peppers as thats all I had and thus is being so green...its good but not as colorful as when you also use a red bell pepper.)

Tex Mex Stew (p1)

1 lb lean ground beef
1 Red pepper
1 Green pepper
1 can black beans (15 oz)
1 sm. can green chiles (what ever heat you like)
Onion soup mix
2 cups water
Cayenne pepper
(top with some cheese and fat free sour cream if you like)

You can make this in one pot....
Brown the beef
Add peepers, beans, chilies, water, onion soup mix, cumin, salt, oregano and caynne pepper.
Let it cook down, I cooked mine for like fifteen minutes or so.

(If you want it thicker you can add whole wheat flower. [Mix 2 TAB flour with some water until creamy, then add to the pot.
Cook a little bit longer till it thickens and its done] NOTE: This would then make this a P2 & P3 dish. I didn't add flour and I think its just fine)

Saturday, March 10, 2007

Dee's Sauted Apple Cinnamon Yogurt (P2)

I don't like the flavor of plan yogurt so I always doctor mine up to taste better. A really easy way to do this is to simply add some splenda & vanilla extract. Its sweet, easy and still very light in flavor (p1). Dee's fro-gurt is a great and yummy way to enjoy yogurt as well. It uses the splenda & vanilla method above, and also includes mixed berries and homemade granola (p2). Another way I like to doctor plan yougurt up, is to make Jellow Yogurt . It's very easy as it calls for a pkt of dry black cherry or regular cherry sugar free jello to be blended in (p1) (these are the only two flavors I think are close to the presweetened and preflavored varietys at the store).
The past few weeks I've had an idea for another way to doctor up some plan yogurt. My idea is not orrigional, but its nothing i've had since I've been on Sb and thought it sounded good, AND IT WAS!!!!

Dee's Sauteed Apple Cinnamon Yogurt (p2)
(makes approxmatly 5 to 6 servings)

For the apples:
5 to 6 apples, peeled and chopped
1 T I can't belileve its not butter
1 T Da Vinci sugar free Carmel Syrup
2 T Da Vinci sugar free Amaretto Syrup
2 to 3 tsp ground cinnamon
1/2 to 1 tsp ground nutmeg
1 to 2 tsp vanilla extract
a tiny dash of salt
2 heaping T splenda
1 T lemon juice

For the Yogurt:
Yogurt (about a cup per person)
1 tsp splenda
1 tsp vanilla extract
  • In a small bowl mix yogurt, splenda and vanilla extract and pour into a serving dish/bowl and set aside.
  • In a non-stick skillet: Add 1 T lemon juice and toss in the peeled and chopped apples. Place on a med high heat and start cooking them.
  • Add all the rest of the ingredents and stire often until the apples are cooked soft and hot. (**IF you have a lot of liquid in the skillet after the apples are done, than scoop out apple chunks and set aside. Continue to heat the liquid until its reduced and starts to thinken; then pour over apples. )
  • Spoon sauted apples over prepaired yogurt and garnish with a little more ground cinnamon if you wish.
** Keep the cooked apples in an air tight container in the refrigerator until ready to use. You can mix the yogurt up ahead of time and also store in an air tight container in the refrigerator until ready to serve. This dish is good served with reheated apples over the cold yogurt or cold apples over the cold yogurt....either way is good!!

Thursday, March 08, 2007

Ricotta Stuffed Chicken (P1)

This dish is one of the MANY wonderful recipes posted on the Sb forum. Here is my slight adaption of the recipe.
Ricotta Stuffed Chicken
(makes 4 to 5 servings)
4 to 5 skinless boneless chicken breast, partially thawed
1 to 1.5 cups ricotta cheese

1 cup mozzarella cheese, shredded
1 egg, beaten
1 clove garlic, finely chopped

1 tsp Italian seasoning (plus a bit more for topping)
Salt and pepper to taste

Olive Oil

1 jar of low sugar marinara sauce
Heat oven to 350 degrees.
  • Slice chicken breasts to make a pocket (I find scissors work really well, and often better than a knife for this).
  • Mix together ricotta, mozzarella, egg, garlic, 1 tsp Italian seasoning, salt and pepper; mix well. Spoon cheese mixture into the chicken pockets until full and secure with toothpicks to hold the opening together. Brown in hot olive oil for approximately 30 seconds to 1 min on each side.
  • Remove and place in a glass baking dish coated with a small amount of olive oil. Repeat with other chicken breasts. Sprinkle a bit more Italian seasoning on each chicken breasts and bake at 350 for 30 mins and serve with hot marinara sauce.
NOTE: I often make this dish even faster by doing this:
  • Add a little marinara sauce to the bottom of a baking dish, fill the chicken breasts with the cheese mixture and place directly in the baking dish with a drizzle of olive oil.
  • Bake at 350 uncovered for 4 to 45 mins. Remove from oven and top each with more marinara sauce,shredded Mozzarella cheese and Italian seasoning. Bake 10 to 20 mins longer, or until chicken is cooked and the cheese on top is melted and lightly browned. ENJOY!!!

Spinach and Feta Stuffed Chicken (p1)

I'll be honest these Pict's do NOT do this dish justice!!!!! The flavor of this chicken is so good and impressive that I've made this a few times and still get raves about it. Not only does it taste great but it's easy to make (and looks better in person) :D It's another great stuffed chicken recipe that I got from the SB forum.
Spinach and Feta Stuffed Chicken (p1)
4 skinless boneless chicken breast
1 box frozen chopped spinach (thawed and drained)
2 cloves garlic, minced
1/2 c low fat mayo
1/2 c low fat feta
4 to 8 strips turkey bacon (1 to 2 per chicken breast)
Heat oven to 350 degrees.
Slice chicken breasts to make a pocket (I find scissors work really well, and often better than a knife for this). Squeeze out all the water from the thawed spinach and mix in the garlic, mayo, feta, salt and pepper. Stuff the chicken pockets with the spinach cheese mixture, place in a baking dish and bake for 30 mins. Cut turkey bacon strips in half and lay 2 to 4 half slices across each chicken breast and bake an additional 30 mins or until chicken is done. ENJOY!!!