Oatmeal Crusted Baked Chicken Tenders

Oatmeal crusted chicken tenders are delightfully crunchy and sure to be a hit with adults and children alike. Serve them with Roasted Red Bell pepper Aioli or commercial honey mustard or light ranch dressing for dipping.

1 cup old fashioned rolled oats
3/4 cup (3 ounces) grated Parmigiana Reggiano cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh or dry thyme
1 pound chicken breast tenders
cooking spray

1. Preheat oven to 450 degrees

2. Place oats in a food processor, and process 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.

3. Place each chicken breast tender between 2 sheets of heavy duty plastic wrap or baggie and pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; and dredge tenders in oat mixture.  Place tenders on baking sheet coated with cooking spray. Bake 450 degrees fro 15 minutes or until browned.

Enjoy~

Grilled Chicken with Mustard-Tarragon Sauce

This tangy sauce enlivens simple grilled chicken breasts, a hint of sugar balances the flavors.

4 (6 ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
3 tablespoon minced shallots
3 tables Dijon mustard
2 tablespoon red wine vinegar
2 tablespoon water
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh or dry tarragon
1/2 teaspoon sugar
4 cups gourmet salad green (optional)

Heat a grill pan over medium high heat or skillet. Sprinkle chicken evenly with 1/4 teaspoon salad and 1/8 teaspoon pepper.  Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Pour on top of warm chicken; Serve chicken over green or any other side dish.

Southern Buttermilk Fried Chicken

A platter of this crispy, tender, golden brown chicken would be a hit at almost any potluck or picnic. Immersing the chicken pieces in the buttermilk brine for several hours gives the chicken loads of flavor and helps keep the meat moist as it fries.

4 cups Buttermilk
Fine sea salt and fresh ground black pepper
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons rosemary
2 teaspoons sage
1 teaspoon garlic
1/2 teaspoon cayenne pepper
Whole chicken (cut up about 3 1/3 pounds)
Canola oil for deep frying
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/3 cup salt


To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, crush together the oregano, thyme, rosemary and sage with a pestle (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic, and cayenne pepper into the buttermilk mixture. Cute the chicken into 2 thighs, 2 drumsticks, 2 wings, and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add the butter milk brine, making sure that the chicken is submerged. (If it isn't, transfer everything to a smaller bowl) or plastic zip lock bag. Cover and refrigerate for a least 4 to 6 hours.

Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350 degrees on a deep frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet.  While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325 degrees. Deep fry the chicken pieces, turning them occasionally with tongs, until they are golden brown and show no sign of pink when pierced at the thickest part, about 12 minutes. Using a wire skimmer, transfer the chicken to the rack to drain. Repeat with the remaining chicken. Serve warm.

To make gravy:

After frying the chicken, in a saucepan, heat 2 tablespoons of the cooking oil over medium heat. Whisk in 2 tablespoons flour, simmer for 1 minute, then whisk in 2 cups heated half and half or mild. Bring to a oil, then simmer until thickened about 5 minutes. Season with salt and pepper. Serve over rice and your chicken.

What's for dinner? Mom: Pesto Chicken Pasta

What's for dinner? Mom: Pesto Chicken Pasta: 1 16-ounce package uncooked penne pasta (or any shape) 2 boneless, skinless chicken breast halves Montreal chicken seasoning (optiona...

Pesto Chicken Pasta

1 16-ounce package uncooked penne pasta (or any shape)
2 boneless, skinless chicken breast halves
Montreal chicken seasoning (optional)
Salt and ground black pepper
1 7 ounce container refrigerated basil pesto (or homemade)
1 cup finely shredded Parmesan cheese

Cook pasta al dente according to the package directions. Add pasta to salted water that's at a rolling boil. Boil for 2 minutes; remove from heat, cover and let sit for 7 minutes undisturbed. Drain. Perfect every time with any pasta.

Season chicken breast halves with Montreal chicken seasoning, if desired, and salt and pepper.  In a large nonstick skillet cook chicken 8 to 12 minutes or until no longer pink.; turning once. Transfer to a cutting board and slice thinly.

In a serving bowl, combine cooked pasta, chicken, pesto and Parmesan cheese.

Serve immediately.

Lemon Butter Chicken Breasts

6 skinless, boneless chicken breast - halves (1 1/2 to 2 pounds total)
1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoon lemon juice
Hot cooked rice (optional)

1. Place each chicken breast half between two pieces of plastic wrap, using the flat side of a meat mallet, pound chicken lightly to 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow dish, stir together flour and salt. Dip chicken into flour mixture, turning to coat each side. Sprinkle chicken with lemon pepper seasoning.
2. In a 12 inch skillet, cook chicken, half at a time, in hot butter over medium high heat about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
3. Return all chicken to skillet, overlapping pieces slightly and arrange lemon slices around chicken. Drizzle with lemon juice. Cook for 2 to 3 minutes or until pan juices are slightly reduced. Transfer chicken and lemon slices to a serving plate. Pour pan juices over chicken. If desired, serve with hot cooked rice.

Rosemary Garlic Chicken Quarters (slow cooker)

Rosemary Garlic Chicken Quarters

3 carrots or celery ribs

5 lb chicken leg quarters

2 tbsp chopped fresh rosemary

2 tsp. Spanish paprika

2 1/2 tsp kosher salt, divided

1 1/4 freshly ground black pepper, divided

12 garlic cloves, sliced

3  Tbsp. olive oil

1/2 cup chicken broth

2 lb. fingerling Yukon gold potatoes, halved

1 tsp. olive oil

Garnish: fresh rosemary

• Place carrots or celery in a single layer in a 5 qt. slow cooker.
• Remove skin from chicken, and trim fat. Stir together rosemary, spanish paprika, 1 1/2 tsp salt, and 1 tsp pepper. Rub mixture over chicken.
• Saute garlic in 3 tablespoon hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserved oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving dripping in skillet. Repeat with remaining chicken.
• Add broth and garlic to reserved drippings in skillet, and cook 1 minutes, stirring to loosen particles from bottom of skillet pour over chicken in slow cooker. Cover and cook on High 2 hours.
• Toss potatoes with 1 tsp oil and remaining 1 tsp salt and 1/4 tsp pepper; add to slow cooker. Cover and cook 2 more hours.
• Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wine mesh strainer into a bowl; skim fat from juices. Serve immediately.

Buffalo wings

I large package of wings
season with the Rotisserie Chicken seasoning (as pictured)
sprinkle with Garlic Salt
non stick foil
non stick spray
1 stick of butter
1 bottle to Tony Roma wing sauce
1/4 cup chopped onions
2 tsp chopped garlic
4 tablespoons Worcestershire
1/2 lemon (juice)
1 tablespoon liquid smoke

Preheat oven to 375 or 400.  We like ours crispy!

Sprinkle wings with the Rotisserie Chicken seasoning. Line your baking dish (deep) with non stick foil and also spray with cooking spay to prevent wings from sticking.  Bake for 30 to 40 minutes. Turing over wings once while cooking.

In a sauce pan add your butter, onion and garlic until butter is melted and garlic and onions are tender.  Add in your buffalo sauce, lemon juice, worchestershire sauce and liquid smoke.  Bring to a low simmer. 

When wings are done, take out of oven and remove from pan and add wings to a big and deep bowl then pour your buffalo sauce over the wings. Add a little or as much as you want to your likings. If you have left over sauce like I did. You can freeze it for using on a later date.

Chicken Curry Stir Fry

Here is another wonderful recipe from the Pillsbury cookbook. This is by P.S. Kenney in Denver, CO. who entered the contest in 1994 and won $10,000.

2 cups uncooked regular long grain white rice

4 cups water

1/4 cup olive oil or vegetable oil

1 medium onion, chopped (1/2 cup)

4 boneless skinless chicken breasts, cut into 1 inch cubes

2 tablespoons water

2 teaspoons curry powder

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup peanuts, if desired

1/3 cup chutney

2 tablespoon coconut

2 tablespoons dried currants

2 cups frozen mixed vegetables

1 to 2 red bell peppers, cut into strips

1. Cook rice in water as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.  Cook and stir onion in oil until hot.  Cook and stir onion for 2 minutes.  Add chicken, 2 tablespoons water, the curry powder, salt and pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink in center.
3. Add peanuts, chutney, coconut, currants and frozen mixed vegetables; cook and stir 7 to 8 miutes or until vegetables are crisp tender.
4. To serve, spoon rice onto serving platter.  Top wiht chicken mixture. Garnish with bell pepper strips.

Chicken Yummy rice casserole

Preheat oven to 350

2 cups of rice (un cooked)
1 green bell pepper  chopped
1 small onion chopped
1 can chicken soup
1 can french onion
 1 1/2 sticks of butter'
1 can rotel tomatoes
1/2 tsp salt
1/2 tsp pepper
parsley flakes
cooked chicken (in boiling water

Dice pepper, onion and melt butter till soft.  Mix soup, eorwl rotel tomatoes all together.

When the chicken is cooled then dice in small pieces. Pour all ingredients into a large bowl and stir together.  Pour in a baking dish 9x13 and bake for 45 minutes..

Cheesy Basil-Stuffed Chicken Breasts

Avoid thin chicken breast for this recipe; they are difficult to stuff without tearing.  Whole milk block momozzarella with provide the creamiest filling; pre-shredded or part skim mozzarella with also work but the filling will be grainy. To make fresh bread crumbs process 2 slices of hearty while sandwich bread in the food processor.

1. sup shredded mozzarella cheese

1/4 cup minced fresh basil

2 tablespoons heavy cream

1tablespoon fresh lemon juice

3 garlic cloves, minced (salt and pepper)

4 boneless, skinless chicken breast 6 to 8 ounces each

3 tablespoons mayonnaise

1 cup fresh bread crumbs

2 tablespoons extra virgin olive oil

1 pint cherry tomatoes, halved.

1. Adjust oven rack to middle position and heat oven to 425 degrees. Combine cheese, 2 tablespoon basil, cream, lemon juice, 2 tablespoon garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper to taste in medium bowl.

2. Cut pocket in chicken breast (make sure you don't cut all the way thru) Stuff with cheese mixture and seal with a toothpick or I use the wooden large skewer.

3. Combine bread crumbs, remaining garlic, remaining 2 tablespoons basil and 1 tablespoon oil.
Sprinkle crumb mixture over chicken, pressing lightly to adhere.

4. Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste.  Arrange in baking dish around chicken.  Bake until crumbs are golden brown and the thickest part of the chicken registers 160 degrees on instant read thermometer, about 35 minutes.

Grilled Chicken Ravioli with Pesto Sauce

Grilled Chicken Ravioli

Ingredients:

4 to 5 boneless, skinless Chicken Breast
1 cup Olive Garden Italian Dressing or any of your favorite Italian Dressing
1 pack Artisan Fresh Spinach and Three Cheese Ravioli
4 roma tomatoes - sliced in half
2 Tbsp. daily Chef or any of your favorite Brand Extra Virgin Olive oil
8 Tbsp. Artisan Fresh Pesto Sauce (or use my recipe below)
100% Grated Parmesan Cheese

Directions:

Marinate chicken in 1 cup of Italian dressing for 2 hours
Cook ravioli as suggested. Set aside.
Coat sliced tomatoes with oil
Grill chicken breast until no longer pink and lightly grill tomato slices
Slice chicken breast, place on 1 servings of ravioli, 2 slices of tomatoes and garnish with 2 tablespoons of pesto sauce
Sprinkle with grated Parmesan cheese

Pesto sauce (home made)

4 peeled garlic gloves
1/2 cup olive oil
1 bunch of fresh basil (about 1 cup packed)
1 teaspoon of salt and pepper
1/4 cup of fresh Parmesan cheese
1/4 cup pine nuts (I like to roast mine in a frying pan for about 2 to 5 minutes)

Place all of the ingredients above in a blender and blend on pulse (low) until all blended. If you like it chunky or more of a softer texture then blend some more. If you see that you need to add more olive oil then don't be afraid to add a tad bit more.

Chicken Marsala (recipe from The Chew)

 

 

 

Ingredients

• 6 boneless (skinless chicken thighs that are pounded thin)
• 1 pound mushrooms (cremini or white - sliced thinly)
• 2 shallots (sliced thinly)
• 5 tablespoons olive oil
• 1 cup marsala wine
• 3 tablespoons butter (cubed)
• 1/3 cup parsley (chopped for garnish)
• salt and pepper to taste
• flour (for breading)
• 1 cup water (optional) 

 We've Made Cooking As Easy As 1-2-3!

 

1. Ingredients    
   instructions Preheat two saute pans over medium high heat. 
2. Ingredients - 6 boneless (skinless chicken thighs that are pounded thin)
   Salt and pepper
   flour (for breading) 
   instructions Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides.
3. Ingredients - 5 tablespoons olive oil
   instructions Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.
4. Ingredients - 1 pound mushrooms (cremini or white - sliced thinly)
   2 shallots (sliced thinly)
   Salt and pepper
   1 cup marsala wine
   3 tablespoons butter (cubed)
   1 cup water (optional)  
5. Instructions Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen.
6. Ingredients 1/3 cup parsley (chopped for garnish)
   instructions Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.

Shopping for Affordable Wines

It's getting close to the season for festivities and family gatherings. Often when attending family gatherings you want to take something refreshing so here are some tips for shopping for affordable wines.

Use these five tips to save money without sacrificing flavor the next time you need wine for a large crowd.

• Buy in Bulk
• Many wine shops will offer a discount if you buy a particular wine by the case. Ask your local store for their policies before making your purchase.
• Shop Sales
• Frequent local wine shops to get a sense of how their sales work - which means you'll be ready to purchase perfect party wines when you see them hit the sale display.
• Go Global
• Look for wines from less-trendy wine-producing areas, such as white wines from Paso Robles or Santa Barbara rather than Napa Valley, or red wines from Argentina rather than France.
• Think Bubbly
• Sparkling wines are festive, fun, and a pleasant change of pace. Bonus: Many sparkling wines are less expensive than Champagne but are just as flavorful. Look for Cava, Prosecco, sparkling Pinot Noir, and Brut Rose.
• Trust your taste buds.
• Ask for staff recommendations for inexpensive wines based on what you're serving. Buy a few, taste, and go with what you like. Just because a bottle is more expensive doesn't mean you'll like it more.

Grilled Chicken with Herbs

This recipe if from my diabetic living magazine.

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried parsley flakes, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
6 cloves garlic, minced
6 4-to-6 ounces skinless boneless chicken breast halves
1/4 teaspoon black pepper

1. In a small bowl whisk together vinegar, oil parsley, rosemary, thyme, sage, garlic 1/4 teaspoon salt and 1/4 teaspoon black pepper.

2. Place chicken in a large reseable plastic bag set in a shallow dish. Pour vinegar mixture over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 8 hours.

3. Drain chicken, discarding marinade. For a gas or charcoal drill, grill chicken on the rack of a covered grill directly over medium heat 12 ro 14 minutes or until chicken is no longer pink.; turning oncehalfway through grilling time. (Or preheat broiler, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 12 to 14 minutes or until chicken is no longer pink, turning once halfway throughbroiling time.

Serve with salad or cole slaw.

Chicken Tortilla Pie (Healthier version)

  

This recipe came from a website called my recipe.com so I can't take the credit for this or the picture but I can share it with you my friends.

1/4 cup Fresh Salsa

2 cups shredded cooked chicken breast

1 cup spicy black bean dip (such as Guiltless Gourmet)

4 (8-inch) multigrain flour tortillas (such as Tumaro's)

1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese

Cooking spray

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine chicken and salsa in a medium bowl.
3. 3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Tarragon Mushroom Cheese Sauce with Chicken

I used a recipe that I found on the Food & Wine website as the basis for the sauce.  I just used regular white mushrooms. I used boneless, skinless thighs instead of chicken breasts. And, the Food & Wine recipe does not call for Gruyère like this recipe does.

Ingredients
1 8 oz package of white mushrooms (I used pre-sliced)
1 tablespoon extra virgin olive oil
8-10 skinless, boneless chicken thighs or chicken breast - your choice
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 tablespoon coarsely chopped tarragon
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup grated Gruyère cheese

Method
1. Heat a large, deep sautée pan over medium high heat. Season chicken thighs with salt and pepper and add them to the pan. They should sizzle right away. Use tongs to open up the thighs and flatten them out. Sautée for about 4 minutes each side. Remove them from pan to a plate.
2. Add butter and mushrooms to the pan and sautée mushrooms until they just start to release their liquid, about 4 minutes.
3. Add white wine and simmer until reduced to just a couple of tablespoons, about 3 minutes.
4. Add chicken stock and simmer until reduced by 2/3, about 6 minutes.
5. Add the heavy cream and the tarragon and simmer until the sauce has thickened, about 4 minutes. Add the lemon juice and lemon zest and blend well. Add the grated Gruyère and stir constantly until melted and blended in. Season with salt and pepper.
6. Return chicken to the pan. (While the chicken was sitting, it sweat out a lot of juices. I did not add these back into the sauce because I felt I had gotten the balance of sauce flavors just right, but I imagine you could add that juice back in to good effect). Stir to coat chicken and simmer until heated through, about 3 minutes.

Creamy Parmesan Pasta with broccoli florets and chicken

This family pleasing pasta dish is quick and easy enough to make any night of the week.

Prep time 30 minutes

12 ounces (2 1/2 cups) uncooked dried gemeli pasta
2 tablespoons Land O Lakes Salted Butter
3 cups broccoil florets
1 cup whipping cream
1/4 cup Land O Lakes Salted butter
1 cup finely shredded Parmesan cheese
6 ounces cooked shicken strips
1/2 cup chopped cooked bacon
1/2 teaspoon garlic salt
shredded parmesane cheese, if desired

Note: you can add any desired veggies if you don't care for broccoil

Cook pasta in 4 quart sauce pan according to package directions.  Drain; return to saucepan.  Keep warm.

Melt 2 tablespoons butter in 10 inch skillet over medium  heat until sizzling; add broccoli.  Cook, stirring occasionally, until crisp tender (4 to 50 minutes)

Meanwhile, place whipping cream and 1/4 cup butter in 1 quart saucepan. Cook over medium low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5 to 6 minutes). Remove from heat.

Pour Parmesan sauce over pasta, add broccoli, cooked chicken and cooked bacon, garlic & salt.  Gently stir until well mixed. Spoon into serving dish.  Sprinkle with additional parmesan cheese, if desired.

Shredded Chicken for Tacos

Shredded Chicken for Tacos


Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)
1 chopped onion
Directions:
Place chicken breast halves in the slow cooker or large pot.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken.

NOTE: if cooking on the stove top, mix all ingredients in pot covering with water half way full. Bring to a boil and cook until chicken is tender. Usually takes about 1 hour after the water boils. Remove chicken breast aside and drain almost all but 1 cup of broth.  Return broth back into stock pot and when chicken is cooled shred with two forks until all shredded and return back to pot.  Cook until all the broth has boil out.

Serve with you toppings!! Enjoy

Chicken Stuffed tomatoes

I turn garden-fresh tomatoes into a sensational summer meal when I fill them with this creamy chicken salad. It's ideal for lunch or as a light dinner with some crusty bread.

 4 medium tomatoes
1 3/4 cups cubed rotisserie chicken
1/2 cup chopped celery
1/4 cup chopped green onions
1/3 cup mayonnaise or light mayonnaise
1/4 cup chopped walnuts (optional)
1 tsp tarragon
salt and pepper to taste
1/3 cup ranch salad dressing (optional)

1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2 in shell.  Invert tomatoes onto paper towels to drain.
2. In a small bowl, combine the chicken, celery, onions, mayonnaise, salt, pepper, tarragon and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

Enjoy!