You could make these 2 desserts the day before and then just plate them up nice before serving. This way you have more time to concentrate on the main dish.
These 2 are really popular
Double Chocolate Gooey Butter Cakes
1 box yellow cake mix
1 stick butter, softened
1/2 t. vanilla
1 8oz. package cream cheese
1 box powdered sugar (save 3 T.)
Mix cake mix, butter, 2 eggs, and vanilla. Spread in bottom of 9x13 inch pan.
Beat sugar, cream cheese, and eggs. Pour on top of cake batter. Bake at 350 for 30-35 minutes. Do not over bake. Top will be a little giggly when first taken out of oven. Sprinkle remaining powdered sugar on top of cake.
This is a really simple chicken dish. It is just put into a marinade for about 8 hours and then roasted in the oven for 1 hour. It hardly takes any work, but taste like you spent all day on it. Just throw it in the marinade that morning and put in the over 1 hour before serving time.
REC...Roasted Chicken with Balsamic Vinaigrette
One of my favorite pasta dishes and it has chicken
3 T. olive oil
1 lb. skinless boneless chicken breasts, sliced diagonally
1 (8.5oz) jar sun-dried tomatoes, julienned and drained
2 T. garlic, minced
1 pound pasta (angel hair, linguini, spaghetti, your choice)
1/4 cup fresh basil
1 (8.5oz) can artichoke hearts in water quartered and drained
1/2 cup kalamata olives, pitted
6 oz. feta cheese, crumbled
1/4 cup heavy cream
2 t. oregano
salt and pepper
Boil water for pasta. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink-about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the pasta to boiling water, cook until al dente.
Now add the basil, artichoke, olives and feta cheese to skillet. Saute 1 minute then stir in the cream, heat through. Strain pasta and transfer to large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.