INGREDIENTS:
Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup plain yogurt
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/4 tsp. ground cumin
Chicken:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vegetable oil
2 Tbsp. water
Fresh parsley, if desired

DIRECTIONS:
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.

Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).

Serve chicken with yogurt sauce. Garnish with parsley.

To easily seed the cucumber, cut in half lengthwise and run a small spoon down each half to remove seeds.

Try Greek plain yogurt in place of the regular yogurt; the sauce will be a bit thicker.

*Found on Pillsbury.com*

Tags: Chicken, Pillsbury.com

INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
1 can corn, drained
1 can green beans or pea (your choice), drained
1-3 carrots sliced and steamed (not super soft, b/c it will cook in oven some too)
1 small white potato, peeled, diced and steamed with carrots(optional)

DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Steam carrots and potatoes for a few minutes.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and all mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

*Found on Pillsbury.com and modified to the way I like it*

Tags: Chicken, Pillsbury.com