Recipe: Chili Chicken, Roasted Red Potatoes, Garlic Broccoli Spears, Double Chocolate Bars

Chili Chicken
Roasted Red Potatoes
Garlic Broccoli Spears
Double Chocolate Bars

---

CHILI CHICKEN
Yield: 4 servings

4 boneless skinless chicken breast halves (1 lb)
1 can (14 1/2 oz) Italian stewed tomatoes
1 can (15 oz) chili with beans
4 slices cheddar or American cheese

Place chicken in an ungreased 11x7x 2-inch baking dish. Top with tomatoes.

Bake, uncovered, at 350 for 50 minutes.

Spoon chili over each chicken breast; bake 10 minutes longer.

Top with cheese; return to the oven for 3-4 minutes or until cheese is melted.

---

ROASTED RED POTATOES
Yield: 4 servings

1 lb small red potatoes
1 tbsp olive or vegetable oil
1/2 tsp salt
1/8 tsp pepper
2 tbsp grated Parmesan cheese

Cut the potatoes into 1/4 inch slices, toss with oil. Place in a single layer in a greased 13x9x2-inch baking pan. Sprinkle with salt, pepper and parmesan cheese. Cover tightly with foil.

Bake at 350 for 40 minutes or until tender.

---

GARLIC BROCCOLI SPEARS
Yield: 4-6 servings

1lb fresh broccoli, cut into spears
2 tbsp olive or vegetable oil
1 tbsp lemon juice
1 garlic clove, minced
1/8 tsp pepper

Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender.

Meanwhile, combine remaining ingredients. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. Serve immediately.

---

DOUBLE CHOCOLATE BARS
Yield: about 4 dozen

1 pkg (16oz) cream-filled chocolate sandwich cookies, crushed
3/4 cup butter or margarine, melted
1 can (14oz) sweetened condensed milk
2 cups (12oz) miniature semisweet chocolate chips, divided

Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13x9x2-inch baking pan.

Combine milk and 1 cup of chocolate chips in a microwave safe bowl. Cover and microwave on high for 1 minute or until chips are melted; stir until smooth. Pour over the crust. Sprinkle with remaining chips.

Bake at 350 for 10-12 minutes or until the chips are melted. Cool.