Thank you for having me, Vilma! It’s always fun to brainstorm easy recipes that can be used at various functions and I’m so excited to share two of my faves with you today.

My Baked Chicken with Sun-dried Tomatoes is one of my go-tos because it can be prepared early (even the day before) and popped in the oven an hour before serving. Plus, the leftovers are amazing!

My Coconut Shrimp with Soy Marmalade is always a party pleaser. For an ice-breaker, I’ve even had guests become a part of the assembly line process – “dippers” and “dredgers.” Add in a little wine and whatever your event may be, it’ll be a hit!

I hope you enjoy,
Suzanne

Baked Chicken with Sun-Dried Tomatoes

from Southern Kid Bits & Mom Bites

• 4 boneless skinless chicken breasts
• 8.1 ounce jar basil pesto
• 6 ounces goat cheese
• 8.5 ounce jar sun-dried tomatoes
• ½ cup chicken broth
• 1 cup Parmesan cheese
• 1 cup Italian style breadcrumbs

Preheat oven to 350 degrees. Cut each chicken breast in half and pound out into a thin slice. Cover each breast on one side with the basil pesto then add 2-3 teaspoons of goat cheese and sun-dried tomatoes to the center of the cutlet. Roll each cutlet to cover the filling and place seam side down in a 9 x 13-inch baking dish. Cover with chicken broth and top with cheese and breadcrumbs. Bake for 30 minutes covered and 20 minutes uncovered.

Quick Tip: If you don’t have broth available, substitute water. Add just enough to cover the bottom of your dish. You’re not boiling the chicken, just keeping it moist.

Coconut Shrimp

from Master Bits & Mercenary Bites: Girls Night with Lexi Blake

• 1 pound 21-30 count peeled and deveined shrimp
• 1 cup coconut
• 2 cups panko breadcrumbs
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 egg
• 1 cup orange marmalade
• ¼ cup soy sauce
• Salt and pepper to taste
• Oil for frying (about 4-6 cups)

In a deep fryer, bring oil to 350 degrees. Mix together the panko breadcrumbs and coconut in a medium bowl. In a separate bowl, mix together the milk, egg and flour. Salt and pepper the shrimp and dredge into the milk mixture and then into the panko/coconut mixture. Drop the shrimp about 4 at a time into the oil and fry for 3-5 minutes or until golden brown. Drain on paper towels and serve with the soy marmalade sauce.

*soy marmalade*

Combine the orange marmalade and soy sauce in a small saucepan and bring to a simmer over low heat. Allow to simmer for 3-5 minutes. Remove from heat and serve with coconut shrimp.