Sun-dried Tomato Pesto Chicken with Asparagus

Sun-dried Tomato Pesto Chicken with Asparagus - Family, Friends & Food with Jayne

Hi Everybody!

One of my favorite things when looking through recipes or cookbooks are entrees that take less than 30 minutes to make and serve. When I found one I’m all over it. Well I found one the other day that peaked my interest and when I made it the recipe was not only a WOW but is now on my list for top favorites especially if you love sundried tomatoes and basil pesto which I personally love to devour. So here is a great 30-minute meal that you and your family can enjoy and it’s great for those weeknight meals when you don’t have a lot of time.

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Weekly Ad Recipe – Spicy Chicken Thighs

Spicy Chicken Thighs Recipe -

I don’t care for food that is extremely hot and this is not, it just adds a “little spice of life” to your chicken.   The thighs were very tender and I really did like the flavor.   I also added rice as a side dish and served the chicken with it.  Enjoy….I did!
– Jayne, Coborn’s Meat and Seafood Merchandiser

Spicy Chicken Thighs
Serves: 4
  • ½ tsp. Ground Cumin
  • ½ tsp. Dried Thyme Leaves
  • ½ tsp. Paprika
  • ¼ tsp. Salt
  • 8 Boneless Skinless Chicken Thighs (1.5 lb.)
  • 14.5 Oz. Fire-Roasted Diced Tomatoes With Garlic, undrained
  1. In small bowl, mix cumin, thyme, paprika and salt.
  2. Rub mixture over chicken.
  3. Spray 12” skillet with cooking spray; heat over medium-high heat.
  4. Add chicken; cook 2 minutes.
  5. Turn chicken over; stir in tomatoes.
  6. Heat to boiling; reduce heat.
  7. Cover; simmer 10 minutes and until internal temperature of chicken reaches 165°F.
  8. Uncover; cook 1 minute longer or until liquid is reduced by half.
Suggested Wine Pairing: Seaglass Chardonnay