This has to be one of my favorite recipes to make in the Pampered Chef Deep Covered Baker.  It smells amazing while it is cooking, and is made in one dish, and the best part, its finished in about 20 minutes!

If you don't already know about this awesome piece Pampered Chef has, you are missing out. You can cook appetizers, entrees, and desserts, all in 30 minutes or less in the microwave.  And it also makes amazing meals in the oven too.  Don't forget in the middle of summer no one whats to heat up that oven, and this baker and microwave cooking will be your new best friend.  Trust me when I first heard about making dinner in the microwave, I was not to excited.  Well one year later, and dinners in 30minutes or less, excited would be a understatement. A whole Chicken in 30 mins, Pork Roast in 6 minutes, A Chocolate Lava Cake in 10 Minutes! Need I say more?

 I also  have a cookbook that I email to anyone that purchases a Deep Covered Baker from me.  If you purchase one from my site, please include your email when you check out, and I will email you the cookbook.  

Purchase the Pampered Chef Deep Covered Baker Here!

Creamy Lemon-Pesto Chicken & Lingiuni (or Rice)

1 Lemon

2 Tbsp Butter, melted

2 Tbsp all-purpose flour

1 cup 2% milk

1 garlic clove, pressed

1/2 cup Prepared Basil Pesto

6 Boneless, Skinless, Chicken Breasts (I used a package of tenderloins) 

1 tbsp Pampered Chef Citrus & Basil Rub

12 oz uncooked Linguini

2 plum tomatoes

1/2 cup thinly sliced fresh basil leaves

1. Zest lemon using Mircoplane Zester to measure 2 tsp. Combine butter and flour in Classic Batter Bowl; whisk until smooth.  Add lemon zest, milk, and garlic pressed with Garlic Press to butter mixture; whisk well.  

Microwave, covered, on high 3-4 minutes or until thickened, stirring every 60 seconds. 

 Add pesto; mix well.

2. Season Chicken with rub.  Place chicken in Deep Covered Baker, overlapping as needed.  Pour sauce over chicken.  Microwave, covered, on high 12-15minutes or 8-10 if using tenderloins.

Remove from mircowave and let stand covered 5 minutes.

3. Meanville cook pasta according to directions; drain.  Set pasta aside and keep warm. Seed and dice tomatoes.  Serve chicken and sauce over pasta; garnish with tomatoes and basil.

If you have any questions you can email me at jenniferpcparties@yahoo.com

and please stop by and shop my Pampered Chef Website

www.pamperedchef.biz/jenniferbabcock

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I made this recipe last week for a picnic.  They were a huge hit and so easy to make! 

 Next time I'm trying the lemon curd as the filling and using the Pampered Chef Easy Accent Decorator, and topping each with meringue, mini lemon meringue pies!  I love mini desserts!  Maybe mini chocolate cream pies?.....so many ways this could go. I will keep you updated!

The lemon curd I used was homemade, its is so much better and very easy to make.  I included the recipe for the homemade lemon curd too.  Try it!  You will never buy the canned version again.  

Lemonade Shortcake Cups

1 Small Package (9oz) white cake mix or 1 2/3 cups of a reg. sized white cake mix

1/3 Cup Flour

2 oz. Cream Cheese, Softened

4 Tbsp butter, melted

1 ¼ cups Thawed frozen whipped topping

¾ cup prepared lemon curd

6 small whole strawberries, hulled

1 tbsp water

1. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.

2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl, mix until soft dough forms using small Mix `N Scraper.

3. Spoon about 1 tbsp of the dough into each cup of pan. Bake 11-13 minutes, or until cups are light golden brown.

4. For filling, in clean batter bowl, mix whipped topping and ½ cup of lemon curd, until well blended. Add filling to large resealable plastic bag.

5. Slice Strawberries into quarters using utility knife.

6. Remove pan from oven, immediately press down on cups using mini-tart shaper to form indentations. Let stand for 5 minutes.

7. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack.

8. Mix remaining ¼ cup lemon curd and water in prep bowl until blended.

9. Squeeze filing evenly into cups. Spoon lemon curd over filling. Top each cup with one strawberry quarter.

Jennifer Ambot Babcock~Pampered Chef Senior Consultant #697974

www.pamperedchef.biz/jenniferbabcock

jenniferpcparties@yahoo.com

Homemade Lemon Curd

3 Eggs

1 Cup White Sugar

1/3 Cup Lemon Juice

1/4 Cup Butter

2 Tsp Lemon Zest

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick 7-10 minutes.

Drain through a mesh sieve to get rid of lumps.  Fold in butter until well incorporated.  Mix in lemon zest.  Cover curd and chill in the refrigerator until thickened, about 4 hours.