Hearty Holiday Feast

Savory Recipes for Entertaining in Style

Article by Jennifer Burnett | JBistro Style

Photography by Shannon Valentine | Lunalux

Originally published in Cypress Lifestyle

Bruschetta Chicken with Penne Pasta

  • Boneless skinless chicken breasts with rib meat
  • Roma tomatoes
  • Fresh mozzarella
  • Basil leaves
  • Olive oil
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Red pepper flakes
  • Penne pasta
  • Butter
  • Heavy cream
  • Garlic finely minced
  • Grated parmesan cheese

Preheat oven to 400 F. Boil pasta. Melt butter over medium heat in a large skillet. Add chopped garlic and sauté until garlic is fragrant. Add heavy cream and bring to a small boil for 3 minutes. Add Italian seasoning, onion powder, red pepper flakes and Parmesan cheese. Once mixture has thickened, add hot pasta and remove from heat. Butterfly, then slice chicken breast in half. Place on sheet pan. Pour olive oil over chicken breasts and rub in. Season both sides with salt, pepper, Italian seasoning, garlic and onion powder and red pepper flakes. Bake for 10 minutes. While the chicken is baking, thinly slice Roma tomatoes and separate slices of mozzarella. Remove chicken and place 2 tomatoes on top of chicken and top with 1 slice of mozzarella. Place under broiler for 2-5 minutes until cheese has melted. Remove and finish with 2 leaves of fresh basil. Serve chicken over pasta and enjoy!

Main Course

Spinach Artichoke Stuffed Mushrooms

  • Frozen spinach (thawed + drained)
  • Artichoke hearts finely chopped
  • High-quality mayonnaise
  • Sour cream
  • Cream cheese softened
  • Garlic powder
  • Grated parmesan
  • Diced pimentos
  • Baby bella mushrooms
  • Panko breadcrumbs

Preheat oven to 350 F. Remove mushroom stems. Place mushrooms on a sheet pan. Mix first 8 ingredients together until completely combined. Fill into a piping bag. Fill mushrooms 1/4 inch above the top and sprinkle with breadcrumbs. Bake for 10-15 minutes.


Mini Chicken Pot Pies

  • Refrigerated pie crust
  • Chicken breast diced
  • Frozen peas and carrots
  • Butter
  • Flour
  • Milk
  • Rubbed Sage
  • Salt
  • Pepper
  • Egg

Preheat oven to 400 F. Dice chicken and place into zip-top bag, season with salt, pepper and rubbed sage. Add flour. Seal bag and shake until chicken is completely coated with flour.

Pan sear chicken until browned then add milk, peas, carrots and remaining rubbed sage. Simmer for 4 minutes. Remove from heat. Allow to cool completely. Place pie crusts on a floured surface. Use a 2-inch biscuit cutter to cut circles. One crust yields 6-8 circles. Place cutouts in a muffin tin, fill with 1/4 cup of filling. Top with pie crust. Cut an X on top to allow air release. Mix 1 egg with a splash of water and mix well. Using a pastry brush, brush each pot pie top with egg wash and sprinkle with kosher salt. Bake for 20-25 minutes or until top is golden brown. Cool on a wire rack for 10 minutes.

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