Chicken in Mushroom Sauce

(obviously not my photo)

Ingredients:

1 c. Shirley J Universal Sauce

4 8-oz. chicken breasts (boneless, skinless)

4 slices Swiss cheese

3 c. wild rice (cooked)

2 T. olive oil

2 c. mushrooms, any type (sliced)

1/2 cup green onion (chopped)

1 clove garlic (minced)

1/4 c. parsley (minced)

Pepper to taste

3 c. water

Directions:

Sear chicken in oil until it is brown on each side and cooked through. Set aside. Combine Shirley J Universal Sauce and water and bring to a simmer. Add the mushrooms, onions, garlic and parsley, and cook until the mushrooms are tender. Add pepper. Place chicken in baking dish, layer cheese on top of each chicken breast, and cover with sauce.

Bake at 350 degrees F. for 15-20 minutes until cheese starts to melt and is heated thoroughly. To serve, place the wild rice on serving dish and arrange chicken and sauce on top of the rice. Garnish with chopped parsley.

Zucchini Noodles & Shrimp with Creamy Tomato Sauce

What You Need:

4 large zucchini, julienned

1 cup Shirley J Universal Sauce

4 cups water

1 tsp garlic powder

1/2 cup sun-dried tomatoes, chopped

1 cup shrimp, peeled and de-veined

Directions:

Julienne zucchini into long strips, using vegetable stripper. Make strips like long noodles. Stop peeling when you reach the seeds. Set aside.

Combine Universal Sauce and water, stir and bring to a simmer. Add remaining ingredients, stir until combined and thick. Blanch noodles and set on platter. Ladle sauce over noodles and serve.

Cranberry BBQ Chicken Skewers

Ingredients:

1 1/2 lb. chicken tenderloins

12 6-inch bamboo skewers

1 (16 oz) can of jellied cranberries

1/4 c. Shirley J BBQ Sauce Mix 1/2 c. water

Directions:

Place one skewer into each piece of chicken lengthwise. Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked. Baste with sauce (below) during cooking, if desired.

Sauce:

Combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 minutes before serving. Use as a dip and as a basting sauce.