Chicken over Asparagus with Hummus Crostini

Ingredients:

Chicken over Asparagus
1 lb Fresh Asparagus Spears
4 boneless, skinless Chicken fillets (2lbs)
1 tablespoon zesy Creole Seasoning
1 tablespoon Canola Oil
2 tablespoon + 3/4 Cup Water, divided
3/4 cup plain Greek Yogurt (or regular)

Hummus Crostini
4 oz Cream Cheese
1/2 cup Tomato Basil Bruchetta Topping
1/2 cup Fried Peppers and Onions
4 frozen Garlic Pita Bread
4 oz Deli Classic Hummus

Directions:

Chicken over Asparagus

Preheat large saute pan on medium high 2 to 3 minutes.

Trim Asparagus, removing tough root end

Coat both sides of chicken with creole seasonings.

Place oil in pan, then add chicken, cook 2 to 3 minutes on each side or until golden.

Reduce heat to medium low.

Arrange asparagus spears over chicken.

Add 2 tablespoons water and cover; cooke 4 to 5 minutes or until chicken is 165 degrees and asparagus is tender.

Transfer asparagus to serving plates; top with chicken.

Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce heat to low

Simmer 2 to 3 minutes or until thickened. Spoon sauce over chicken and serve.

Hummus Crostini

Cut cream cheese into cubes; let stand at room tempature to soften.

Preheat over to 450 degrees.

Combine bruschetta topping and fried peppers and onions.

Bake bread 5 mintues or until toasted.

Blend cream cheese and hummus together until smooth.

Spread hummus mixture evenly over each toast; top with brushetta mixture.

Bake 3 more minutes or until hot.

Credit Publix Apron's Simple Meals

Stuffed French Toast

Normally I don't post recipes before I try them but this one sounds so good I wanted to go ahead and post it. I'll report back my thoughts on it and if you try this, please report your thoughts.

Update: I made these but we didn't like them very much. I will be working on creating my own stuffed french toast recipe.

Ingredients:

1 tub (8oz) Whipped Cream Cheese
1 tbsp. Brown Sugar
3 tsp. Ground Cinnamon
1 1/2 tsp. Vanilla Extract
16 slices French Bread
1/2 cup of Preserves
5 Eggs
1 cup Milk
2 tbsp. Butter

Directions:

Mix cream cheese, sugar, 2 tsp cinnamon, 1 tsp vanilla extract, and preserves in a small bowl until well blended.

Spread mixture on both sides of bread and press each side together to form sandwiches.

Beat eggs and stir in milk and 1 tsp cinnamon, and 1/2 tsp vanilla extract until well blended.

Dip bread into egg mixture, soaking both side for 2 minutes.

Melt 1 tbsp of butter in a large skillet on medium-low heat.

Place 4 sandwiches in skillet and cook each side for 4-5 minutes or until golden brown.

Repeat adding 1 tbsp of butter.