Taco Chicken

This is an easy recipe. You can double the recipe and freeze the extra packages for later. This is also a great camping recipe as you can put the packages in a campfire or barbecue.

Prep:  10 min.  Total:  50 min..

4 small boneless skinless chicken breast halves (1 lb.)
4 teaspoons Taco Seasoning Mix
½ lb. red potatoes, peeled, thinly sliced (about 2 cups)
½ cup Chunky Salsa
¾ cup  Shredded Four Cheese Mexican Style Cheese
¼ cup Sour Cream

Preheat oven to 400ºF.  Sprinkle chicken with seasoning mix. Place ½ cup of
the potatoes on center of each of 4 large sheets of heavy-duty foil; top evenly
with chicken, salsa and cheese.

Bring up foil sides.  Double fold top and both ends to seal each packet,
leaving room for heat circulation inside. Place in 15x10x1 inch baking pan.

Bake 30 to 35 min. or until chicken is cooked through (165ºF).  Remove packets
from oven.  Let stand 5 min.  Cut slits in foil to release steam before
opening.  Serve with sour cream.

Makes 4 servings, 1 packet each.

Gruyere Glazed Pork Chops

I get asked for this recipe every time I serve it.  It's very easy to prepare.  The sauce is so rich, only one pork chop per person is needed. Serves 4

4 pork loin chops, 1" thick and trimmed of excess fat
1 tablespoon olive oil
1 tablespoon of butter
1/2 teaspoon of salt
1/8 teaspoon pepper
1/2 cup apple juice or cider ( you may substitute white wine)
1 1/2 cups finely grated Gruyere Cheese
1 tablespoon Dijon mustard
1/4 cup heavy cream or evaporated milk

Preheat over to 350 degrees. Pat chops dry. Heat oil and butter in a flame-proof casserole over moderately high heat. Brown chops for 4-5 minutes a side. Add salt, pepper, and apple juice. Bake uncovered 50-60 minutes, until chops are tender. Meanwhile, blend together cheese, mustard, and cream. The mixture will not be smooth. Spread the cheese mixture over the top of the pork chops. Broil 3" from heat for 2-3 minutes until lightly flecked with brown.