Chicken Gyro

I'm a sucker for a good gyro. And this recipe for chicken gyros is crazy easy and tastes amazing!

Ingredients:

• Tsatziki sauce ( homemade or store bought)
• 2 chicken breasts, thinly sliced
• 4 garlic cloves, minced
• Juice of 1 lemon
• 2 tsp red wine vinegar
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 6 pieces of pita bread (I used naan bread)

Optional toppings:

• Red onion, thinly sliced
• Yellow onion, thinly sliced
• Iceberg lettuce, shredded
• Feta cheese, crumbled
• Kalamata olives
• Tomato, sliced or diced

I started by slicing the chicken into thin, small pieces. Then, I added all of the marinade ingredients into a glass bowl. 

I mixed the marinade, added the chicken, and coated the chicken in the marinade. I covered it and put it in the fridge for 1 hour.

When I was ready to cook the chicken, I poured it onto a small baking pan and spread it out -- creating one thin layer.

I heated the frozen naan bread (you might use pita) in the oven at 350 degrees for about 10 minutes.

I put the broiler in my oven on high and set the rack to be about 6 inches under the broiler. Then, I put the chicken under the broiler for about 10 minutes. Each oven is different, so keep an eye on the chicken. You might want to take it out every few minutes and toss the chicken so that you get even browning.

Today was a snowy day, so I didn't want to leave the house and get more toppings... therefore, I only had tzatziki sauce, yellow onion, and feta. I would have liked to have some tomato as well, but next time!

I like to spread a thin layer of tzatziki sauce on the bread, but you can always put it on top. The chicken was delicious and even the kiddos ate a bunch!

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Mushroom & Cornbread Stuffing Chicken Bake

I've posted this recipe before, but I made it with homemade mushroom soup this time and thought I would share! (To find the original recipe, click here!) 

This was a recipe that Will and I received at one of our wedding showers and it has quickly become one of our favorites!

I started by pouring some of the mushroom soup on the bottom of a 9x13 baking dish. (Click here to see my recipe for homemade mushroom soup!) 

I took 2 chicken breasts and sliced them in half. It cooks faster this way and doubles your serving size!

I then took a box of cornbread stuffing mix and and poured the bread mix into a bowl. I added 1 1/4 cups of boiling water and 3 tbs of butter. After it was well mixed, I evenly spread it oven the chicken breasts.

(Tip: I've added cheese on top of the chicken breasts in the past and it was very tasty!)

Lastly, I poured almost all of the soup left (save maybe a cup for my own enjoyment!) on top of the stuffing and chicken. It's all ready for the oven!

I threw the chicken in a 375 degree oven for 25 minutes (maybe longer depending on the thickness of the chicken). 

Will and I really enjoyed the mushrooms and I think I may be making it this way from now on ;)

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis