Valentine Chicken

4-6 chicken breasts

Plain yogurt

2 c. crushed Ritz crackers

1/2 c. parmesan cheese

pinch of salt

1/2 t. pepper

1-2 t. garlic powder

Mix crackers, parmesan, salt, pepper and garlic.  Dip chicken breasts in yogurt and then in cracker mixture.  Place in 9x13 that is generously sprayed with Pam.  Bake at 350 for 30-40 minutes.

Sauce: 

2 cans cream of chicken & herb soup

1 1/2 c. sour cream

1 t. chicken base or 1 cube chicken bouillon

Add milk to desired consistency

Heat all ingredients in sauce pan.  Serve over chicken.

Tomato Bisque

2 lbs. fresh tomatoes (blanched, seeded and pureed)
or 42 oz. crushed, stewed, or pureed tomatoes (pureed in blender if needed)
2 cubes beef bouillon
2 T. white sugar
1 ½ tsp. salt
1 bay leaf
½ tsp. dried basil
1/3 tsp. ground black pepper
¼ - ½ c. butter
1/3 c. flour
1 quart of whole milk or half and half cream

Pour pureed tomatoes into saucepan over medium heat. Add beef bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Remove bay leaf.
In a separate pan, melt butter over medium heat. Whisk in flour all at once to form a roux, cook for 1 minute. Whisk in milk or cream, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through. Serve with cheese sandwiches or crusty bread. 6 servings.