A Southwest-style pasta salad packed with an explosion of bold and sassy flavors. Made with crispy corn, earthy black beans and grape tomatoes, a chili lime
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
Ever wonder why it's called chili when it's so good at warming you up? Let's just call it one smart bowl full of beef and beans with the mouthwatering flavor of A.1. Sauce.
Chicken breasts are pounded thin, and stuffed with a mushroom and cream cheese mixture. The rolls are then coated with brown sugar and Dijon, and rolled in chopped nuts before baking.
