Do you have an easy to cook signature dish?

Chicken and Bacon with Pesto and Philly:

Mix green pesto and phillidelphia cheese together.

Flatten a chicken breast and spoon some of the pesto and philly into the midde of it. Roll the chicken up and so it stays wrap it with two pieces of bacon (going both ways so nothing escapes) after this wrap it all up in foil, not tightly put that in at 180 for an hour - an hour and a half depending on your oven. Serve with sweet mash potato and asparagus. Yummy!

Easy Chicken Tetrazzini

1 lb boneless chicken breasts or a whole chicken cut up (or a store bought rotisserie chicken)

1 lb spaghetti

1 small box velveeta cheese

1 can rotel tomatoes

1 can cream of chicken soup

¼ cup shredded cheese

In a large pot of boiling water seasoned with salt, pepper, garlic power and onion powder place (or use fresh garlic and onion minced) place chicken and cook gently until done (about 20 minutes)

Remove chicken from water (reserve the water) and return water to a boil.

Add pasta and cook until aldente

Cool chicken and cut into bite size pieces

In a small pot put soup, cheese and Rotel and melt slowly together

Drain pasta and place in a large casserole dish and mix in chicken and cheese mixture. Sprinkle shredded cheese over top. Bake at 350 for about 10-15 minutes til bubbly and serve with some crusty bread. This freezes exceptionally well so make a double batch and freeze one without baking. When cooking later be sure to defrost before baking

As I cook over the years, I find almost all of the recipes I use evolve with the use of different ingredients that change the

original and become like a signature of my own tastes.

These recipes are like "signature recipes". The recipes that I start with are just guides that will soon as I work with them, produce a better final recipe, with a more personal touch that my family appreciates even more. Sometimes it's an experiment that can backfire. It's not always perfect.

Experience makes you better.

Baked Chicken with Pasta Sauce Recipe

* Prep: 10 min. Bake: 35 min.

Ingredients

* 1 egg

* 1 cup seasoned bread crumbs

* 4 boneless skinless chicken breast halves (6 ounces each)

* 1 jar (26 ounces) garden-style pasta sauce

* 1 cup (4 ounces) shredded part-skim mozzarella cheese

* Hot cooked pasta, optional

Directions

* In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

* Bake, uncovered, at 400° for 20-22 minutes o° Pour pasta sauce over chicken. Sprinkle with cheese.

* Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.

Your asking for something that cannot be done

it wont look good if its not difficult to prepare

but heres mi sig dish, its somewhat easy to make

Chicken Paillards with Tomato Sauce and Couscous

Ingredients

Sauce:

1 tablespoon olive oil

1/2 cup chopped onion

2 tablespoons finely chopped garlic

2 teaspoons salt

1/2 teaspoon white pepper

2 1/2 cups chopped, peeled tomatoes with juice

1/4 cup chopped fresh basil leaves

1/2 cup chicken stock

Black pepper

Pinch sugar

Directions

Heat 1 tablespoon oil in a large skillet over medium heat and saute onions, garlic, salt, and white pepper for 3 minutes. Add tomatoes and basil to onion mixture and cook, stirring, for 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic, and cook 1 minute. Keep warm until ready to serve.

Meanwhile, heat 2 tablespoons oil in a very large skillet. Season chicken with salt and pepper and add to skillet, in batches if necessary. Cook for a couple minutes on each side, or until cooked through. Remove chicken from skillet when done; transfer to a plate and cover to keep warm if not serving immediately.

Serve chicken with couscous on the side and with the tomato sauce spooned over the chicken.

presto, u can season it with some herbs if u like

it serves 4 or a hungry 2

For patriotic holidays I make a Betty Crocker cake called Stars and Stripes Cake.

1 box any kind of cake mix(I use strawberry)

Water, vegetable oil and eggs called for on cake mix box

1 tub Lite Cool Whip

1/3 cup fresh blueberries

1 pint fresh strawberries

I use a boxed strawberry cake. It gives the cake an extra pop of flavor. The Sunday before the Fourth of July I make this for church. People at my church look forward to this. YOU MUST WASH THE FRUIT before putting on the cake.

Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

Step 2

Frost with Cool Whip just before you are ready to take the cake. Arrange 50 berries on the left upper corner of the cake. Take the strawberries and cut them in half. After you do that put them on the cake making them look like the red stripes. When making the strips you need to put the strawberries next to each so no white shows in each row of the red stripes. Make sure to leave space between each row of strawberries so the Cool Whip can be the white strips. If you do not Serve immediately, you must put the cake in the refgerater. The strawberries run and make the Cool Whip look like it has small ponds of red on it.

Yes - it's called 'removing a cheese & onion pastie from a Gregg's bag'

For added pizazz I may add a Heinz tomato sauce jus. Organic obviously.

Nope - I cook what I fancy and don't give a cr@p about it looking impressive. That's not my job.