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Program #181
Guest:Jim Spearman

Sundried Tomato and Basil Chicken

4 Boneless Skinless Chicken Breasts approximately 6 oz each (total 1 1/2 lbs.)
3 Teaspoons Instant Meat Tenderizer, Unseasoned, NO MSG
2 Jars Sundried Tomatoes, Jullienne Cut, Packed in Olive Oil, Drain Oil and Reserve
1 Cup Frash Basil, Torn
1 Tablespoon Chopped Fresh Garlic
3/4 Cup Prepared Chicken Broth
1 Pint Heavy Cream


In a glass or stainless steel bown, toss chicken breast with meat tenderizer and let rest for 15 minutes. In a 10" stainless saute' pan heat 1/2 cup reserved olive oil. Place chicken breasts in a pan and brown lightly on each side. Remove chicken from pan and place in a 10X13X2 casserole dish. Add chopped garlic and chicken broth to saute' pan and bring to a boil. Add sundried Tomatoes, fresh basil and pour over chicken breasts.

Pour cream over all--- DON'T STIR

Cover tightly and bake for 25 minutes at 375 degrees. Remove cover and bake 5 minutes more. ENJOY!

Bowtie Pasta with Sugar Snap Peas

1 Box (12-16 oz size) Bowtie Pasta
1 12 oz package Frozen Sugar Snap Peas
Cook pasta according to package directions. Before draining add peas. Let stand in water with pasta 5 minutes. Drain- Don't Rinse- Toss and serve under chicken with sauce.

Melon and Blackberry Salad with Mint

2 Cups Melon Balls scooped from ripe cantloupe (at room temperature)
1 Cup Fresh Blackberries (Room Temperature)
4 Teaspoons Fresh Lemon Juice
3 Tablespoons Coarsely Chopped Mint
3 Tablespoons Local Honey ( or Good Quality)


Gently toss all together- Best served at room temerature within 1 hour of assembly. Small glass bowl or wine glass for presentation.
Melon and Blackberry Salad with Mint, served.
Jim and Joanne present our finished dishes.
Sundried Tomato and Basil Chicken