Bitluxy

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Breast Of Chicken For One Recipe

Ingredients

1/2 bone in chicken breast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon onion, chopped
1 teaspoon green bell pepper (I like to use more)
1 tablespoon celery, chopped
1 tablespoon butter
1/8 teaspoon poultry seasoning
1/8 teaspoon fresh parsley, minced (if you happen to have it)
hot pepper sauce to taste
1 slice dry whtie bread, crumbled

Instructions

Place chicken breast half skin side down on piece of foil.
Sprinkle with salt and pepper.
Combine remaining ingredients.
Place mixture on top of chicken, pressing into rib bones.
Fold over foil to seal.
Place on small baking pan.
Bake at 400 degrees for 35 minutes.
Carefully open foil and bake an additional 5 minutes or until chicken is tender and juices run clear.

Sat, 11 Jul 2026 00:00:00 GMT

Dressed For Dinner Chicken Recipe

Ingredients

4 chicken breast
1 pakage reduced fat cream cheesee or reg cream cheese
2 lemons
2 cloves garlic
1 zucchini (or 2 small)
salt & pepper
olive oil
1 cup white wine
1 table spoon butter

Instructions

Butterfly the chicken breast
salt and pepper inside and out (lightly)
mix room temp cream cheese the zest of the lemon, curshed garlic and grated zucchini. (grate and put in a strainer with a little salt let drain well and squeese out all juice)
devide the cream cheese mixture between the chicken, fold and tie or pin with tooth pick.
heat olive oil and place the chicken in and brown 3 mi. aside on med low heat. while chicken is on stove top slice the lemon and the zested lemon. place the lemons in the pan and bake for 20 to 25 mi. at 350.
remove and cover chicken put pan on stove and add 1 cup white wine cook for 5 min pull from heat add 1 tab. soon butter and drizzle over the chicken. (lemon can be served and eat or removed depending on your tast) wonderful over pasta.

Sat, 11 Jul 2026 00:00:00 GMT

Healthy Stuffed Chicken Breast Recipe

Ingredients

4 boneless (, skinless chicken breasts)
1 small zucchini (, diced)
1 small yellow squash (, diced)
1 red bell pepper (, diced)
1/2 cup diced onion
2 cloves garlic (, minced)
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C). In a large skillet over medium heat, sauté the zucchini, yellow squash, red bell pepper, onion, and garlic in olive oil for 5-7 minutes, or until the vegetables are tender. Remove the skillet from heat and stir in the dried thyme, dried rosemary, salt, and pepper.
Cut a pocket into each chicken breast, being careful not to cut through the other side. Spoon the vegetable mixture into the pocket of each chicken breast, distributing the mixture evenly.
Place the stuffed chicken breasts in a baking dish, and bake for 20-25 minutes, or until the chicken is cooked through and temps at 165 deg F. Let cool for a few minutes before slicing and serving.

Sat, 11 Jul 2026 00:00:00 GMT

Low-Fat Creamy Chicken Popovers

Ingredients

1 1/4 c Flour Divided
1 lg Carrot Sliced
1 sm Onion Sliced
1 3/4 c Skim Milk Divided
2 Eggs
1/4 ts Dried Tarragon
1/2 c Plain Lowfat Yogurt
1/4 ts Salt
1/2 c Frozen Peas Thawed
2 c Water
1 lb Skinless Boneless Chicken
1 sm Onion chopped
1/4 c Dry white wine
2 tb Pimento Chopped

Instructions

Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup.Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve Makes 6 servings. Calories.....276.....Fat.....3.9 g.....Fiber.....1.6 g. >From: "Dancer^" Posted to EAT-LF Digest by Reggie Dwork on Jun 17, 1999,

Sat, 11 Jul 2026 00:00:00 GMT

Flavor Bursting Chicken Recipe

Ingredients

4 chicken breasts
Salt & pepper
1 green bell pepper, seeded and cut into bite-sized chunks
1 can of whole kernel corn, drained
2 or 3 roma tomatoes, diced
1 can of chick peas, rinsed & drained
1 small yellow onion, diced into bite-size chunks or rings
1 can of tomato sauce
1 can of tomato paste, diluted in 1 to 1 1/2 cups of water
1 tbsp salt
1 tsp pepper
1/2 tsp paprika,
1/4 tsp Chili powder
1-2 bay leaves
Rice

Instructions

Season both sides of chicken breasts with salt & pepper.
Then in a large skillet brown chicken breasts.
Placed browned chicken in the bottom of a slow cooker.
Top with the remaining ingredients.
EXCEPT RICE
Cook on low for 5-6 hours.
When chicken is nearly done, make rice according to the box directions.
To serve Remove bay leaf from slow cooker.
Put rice on a plate.
Add 1 piece of chicken and top with 'veggie sauce'.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Artichokes and Lemon

Ingredients

2 large boneless skinless chicken breasts (approx 1 lb)
3 large ripe tomatoes, peeled and chopped or 1 (14 1/2 ounce) can peeled & chopped tomatoes (incl. juice)
1 (14 ounce) can artichoke hearts, drained and halved (NOT marinated!!)
3/4 cup onion, chopped
1/4 cup white wine
1/4 teaspoon red pepper flakes
1 teaspoon oregano
2 teaspoons parsley flakes
2 tablespoons lemon juice
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1 lemon, sliced

Instructions

Preheat oven to 375F.
Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.
Add ingredients in order given; mix gently.
Cover and bake 40 min, or until chicken breasts are tender to fork.
For thicker sauce, remove cover for the last 15 min of cook time.
May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach and Artichoke Chicken Wellingtons

Ingredients

4 5- to 6-ounce boneless, skinless, chicken breasts
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon Italian seasoning
olive oil
3 tablespoons butter softened
3 ounces cream cheese (softened)
¼ cup grated Parmesan cheese
¾ cup grated Monterey Jack cheese
1 cup frozen chopped spinach (thawed (about 10 ounces))
¾ cup chopped artichokes hearts
½ teaspoon garlic powder
1 sheet puff pastry (defrosted)
1 egg (beaten)

Instructions

Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
Preheat oven to 425°F.
Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Baked Chicken

Ingredients

1 1/2 lbs chicken breasts, with bone
flour, seasoned
2 tablespoons margarine or 2 tablespoons butter
3 teaspoons soya sauce
1/2 cup lemon juice
2 teaspoons lemon zest
1 garlic clove, crushed
1 tablespoon oil

Instructions

To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon-Garlic Sauteed Chicken Breasts

Ingredients

4 boneless skinless chicken breasts
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon garlic powder
4 lemon slices

Instructions

Melt butter in a skillet, add soy sauce and garlic powder.
Add chicken, cook until no longer pink.
Garnish with lemon slices.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken Breast with Garlic Lemon Marinade

Ingredients

6 Chicken breast halves
1/4 c olive oil
2 cloves garlic minced
2 tb Lemon juice strained
1 ts Black pepper
1 ts Ground cumin optional
1/2 ts Salt

Instructions

Place chicken in shallow dish. Combine all ingredients, pour over both sides of chicken. Cover and refrigerate, fish up to 2 hours and chicken overnight if you wish. Grill covered or broil about 10 min. each side until done, serve immediately.
Variation: Garlic-herb marinade for chicken or fish: Prepare marinade as above, omitting cumin and using only 1/2 teaspoon black pepper. Add 1 teaspoon dried thyme or 1 teaspoon oregano and 1/2 teaspoon minced fresh rosemary.

Sat, 11 Jul 2026 00:00:00 GMT

Quick Chicken With Green Beans

Ingredients

2 chicken breasts (Cut into bite-size pieces)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (14 1/2 ounce) can French style green beans or 1 (14 1/2 ounce) can cut green beans, drained
1 (2 7/8 ounce) can French-fried onions
3/4 cup milk
1 teaspoon soy sauce
1/8 teaspoon pepper
3 cups cooked white rice

Instructions

Spray a large skillet with cooking spray and place over medium-high heat on stove.
Add Chicken to skillet and cook until browned on all sides.
Combine Remaining ingredients except rice and add to skillet.
Reduce heat to low, cover and simmer for 5-10 minutes.
If mixture is too thick after simmering, add milk to desired thickness.
Serve over warm white rice.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon And Honey Chicken Breast Recipe

Ingredients

1 Chicken breast in fillets
2 mashed garlics
1 tsp. Cinnamon
1 ½ tsp. Dried mint
Salt and black ground pepper
1/2 cup of honey + 1/4 cup extra
1/4 cup sesame seeds or sliced almonds
1/4 cup of lemon juice

Instructions

Cut in pieces the chicken breast
Add garlics, cinnamon, mint, salt pepper, honey and lemon juice, marinate for 1 hour or better if you marinate over night.
Fry until golden or brown and caramelized … finally add sesame seeds or almond slices and stir… add extra honey and serve warm.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breasts With Marsala Cream Sauce

Ingredients

1 tablespoon olive oil, divided
8 ounces sliced mushrooms, finely chopped
1/3 cup shallot, minced
1 cup fresh Baby Spinach
2 tablespoons fresh parsley, chopped
1/3 cup breadcrumbs
1 egg white
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground pepper, divided
1 lb skinless chicken breast half (4 breasts)
1/4 cup all-purpose flour
1/2 cup marsala wine
1 ounce white sauce mix (1/2 of a 1.8 oz package such as Knorr)
1/2 cup fat-free low-sodium chicken broth
1/2 cup nonfat milk
1/2 tablespoon lemon juice

Instructions

Preheat oven to 400°F.
Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper.
Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides.
Divide the mushroom mixture between the 4 breasts. Stuff into the pockets.
Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F.
Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
Spoon sauce onto serving plates; arrange chicken over sauce.
Yields 4 servings: 1 breast and about 1/4 cup sauce).

Sat, 11 Jul 2026 00:00:00 GMT

One-Pot Chicken Dinner (Paleo, Whole30)

Ingredients

2-3 pounds chicken breasts or thighs
4 medium-size russet potatoes
1 pound asparagus, trimmed
1 tablespoon oil (for Instant Pot)
1/2 cup coconut aminos for slow cooker, 3/4 cup for Instant Pot
2 tablespoons red wine vinegar
Juice of 1 lemon (approximately 3 tablespoons)
1 garlic clove, minced
1 1/2 teaspoon dried oregano
Pinch salt & pepper

Instructions

Scrub and pierce the potatoes all over with a fork. Add the potatoes to the slow cooker along with the chicken.
In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the food in the slow cooker.
Cook HIGH 1.5-2.5 hours or LOW 3.5-5.5 hours.
Add asparagus (or your preferred green vegetable) and cook an additional 30 minutes.
If you are using skin-on chicken: Turn the pressure cooker to saute. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. If you are using skinless chicken skip this step and add the chicken directly to the pressure cooker. Add potatoes on top of chicken.
In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken and potatoes.
Close lid and seal valve. Set high pressure and cook 8 minutes. When done, quick release the pressure.
Remove potatoes if they are tender. If not, leave them in there. Add asparagus on top of the food. Close lid and seal valve and cook another 3 minutes on high pressure. When done, quick release the pressure (make sure internal temperature for the chicken is 165° Fahrenheit).

Sat, 11 Jul 2026 00:00:00 GMT

Butterflied Chicken

Ingredients

1 1/2 teaspoons black peppercorns
4 cloves garlic, minced
1/2 teaspoon kosher salt
1 lemon, zested
extra virgin olive oil
1 onion, cut into 3 to 4-inch pieces
3 carrots, cut into 3 to 4-inch pieces
3 stalks celery, cut into 3 to 4-inch pieces
3 -4 lbs broiler-fryer chickens
1 cup red wine
8 ounces chicken stock
2 -3 sprigs thyme
canola oil

Instructions

Position the oven rack 8 inches from the flame/coil and turn broiler to high.
Crack peppercorns with a mortar and pestle until coarsely ground.
Add garlic and salt and work well.
Add lemon zest and just enough oil to form a paste.
Cut vegetables into pieces and place in a deep roasting pan.
Place chicken on a plastic cutting board breast-side down.
Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
Loosen the skin at the neck and the edges of the thighs.
Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
Drizzle oil on bone side of chicken as well.
Arrange bird in roasting pan, breast up, atop vegetables.
Place pan in oven being sure to leave the oven door ajar.
Check bird in 10 minutes.
If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
Juices must run clear.
Remove and place chicken into a deep bowl and cover loosely with foil.
Tilt pan so that any fat will pool at corner.
Siphon this off with a bulb baster.
(This fat is great in vinaigrettes).
Set pan over 2 burners set on high.
Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
Strain out vegetables and discard.
Slice chicken onto plates or serve in quarters.
Sauce lightly with jus and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Uncle Bill's Easy to Make Tasty and Moist Chicken Breasts

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 teaspoon dried dill weed
1/2 teaspoon granulated garlic powder (or more if desired)
1/2 teaspoon lemon pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter

Instructions

Remove any fat particles from the chicken and discard. Rinse the chicken under cold water and then pat dry with paper towels.
Carefully pound the chicken to about 1/2 inch thickness.
Sprinkle the chicken with dried dill weed, granulated garlic powder and lemon pepper.
In a frying pan, heat the olive oil and butter on medium-high heat.
Add prepared chicken, cover and fry for about 2 to 3 minutes.
Turn chicken over and cook uncovered for another 2 to 3 minutes or until chicken is cooked through and there is no pink showing when a small cut is made in the center of the chicken. Do not overcook.
Serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

One-Dish Roasted Chicken Dinner With Potatoes and Carrots

Ingredients

1 (4-pound) chicken, halved or quartered
1 clove garlic, mashed and minced
1 tablespoon unsalted butter
1 pinch freshly ground black pepper
1 1/2 to 2 pounds potatoes, cut into 1-inch chunks
4 to 6 carrots, cut into 2-inch pieces, halved, or quartered crosswise if very thick
3 to 4 stalks celery, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, mashed and minced
Salt, to taste
Freshly ground black pepper, to taste
1 cup chicken broth

Instructions

Heat oven to 425 F.
Lightly oil a roasting pan.
Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter and garlic under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.
Combine the potatoes, carrots, and celery in a bowl. Toss with the olive oil and 3 cloves of minced garlic.
Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.
Roast the chicken, basting occasionally, for about 1 1/4 to 1 1/2 hours or until a food thermometer inserted into the meaty part of the thigh registers at least 165 F.* Add more chicken broth, if needed. *According to foodsafety.gov, chicken must be cooked to at least 165 F is measured on a food thermometer inserted in a thick part of the chicken, not touching bone or fat. How to Cut Up a Chicken To cut a chicken into halves, cut out the backbone (discard it or freeze it for stock or soup). Slice through the center of the breast to make 2 halves. For quarters, separate the leg and thigh from the chicken; cut through the hip socket. Then cut the backbone out and slice the breast in half. You'll have 2 whole legs (with thighs) and 2 split breasts with wings attached.

Sat, 11 Jul 2026 00:00:00 GMT

Braised Chicken with Potatoes

Ingredients

4-5 chicken drumlets/wings
1 potato, cut into approx 16 pcs sizes
1.5 tbsp oil
2 tsp minced garlic
Hard boiled eggs
1 tbsp oyster sauce
1 tbsp light soya sauce
3/4 tbsp dark soya sauce
2 tsp brown sugar
Pinch of pepper
Approx. 200-250ml water or enough water to cover the chicken and potatoes entirely
2 tsp corn flour
2 tbsp water

Instructions

Add oil to pan and sauté garlic briefly.
Add potatoes and stir fry them on medium-high heat continuously so that they don't stick to the bottom of the pan.
Add chicken and stir fry briefly till lightly brown.
Add water followed by the rest of the seasoning. Allow the sauce to cook then simmer to low for a further 10-15mins.
During the simmering, add egg if using and flip the chicken and egg occasionally to ensure evenly brown and they do not get stuck to the bottom of the pan.
Skim away the oil on the surface of the gravy.
Off the heat and allow the braising of the chicken to continue by the residue heat in the pot for a further 30mins.
On the heat again and allow it to boil once more before adding thickening solution.
Once the sauce has thickened slightly, remove from flame and enjoy !

Sat, 11 Jul 2026 00:00:00 GMT

Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

Ingredients

2 cups panko bread crumbs
2 tablespoon Extra virgin olive oil
1/2 cup All purpose flour
1 teaspoon Garlic powder
1/2 teaspoon Kosher Salt
3 Egg whites
1 tablespoon Water
1 tablespoon Dijon mustard
1/4 teaspoon Dried thyme
1 pound boneless chicken breasts cut into strips
1/2 - 3/4 cup buffalo sauce
1/2 Avocado roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour cream
2 teaspoon Extra virgin olive oil
2 teaspoon Lemon Juice
1 bunch Chives roughly chopped
2 tablespoons Fresh parsley
1 clove Garlic minced
1/2 cup Buttermilk
6-8 cups salad greens
3/4 cup grape tomatoes halved

Instructions

Adjust an oven rack to the middle position. Preheat the oven to 475° F. Combine the panko and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow plate or pie dish. In a second shallow dish, combine the flour, garlic powder, and salt. In a third shallow dish whisk together the egg whites, water, mustard and thyme. Whisk to blend.
Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack lightly with cooking spray. Pat the chicken pieces dry with paper towels, then season lightly with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess. Then dip into the egg white mixture and finally coat with the panko. Press gently into the panko to make sure they adhere. Place the chicken pieces on the prepared baking sheet. Spray the tops of the chicken pieces lightly with cooking spray.
Bake until the chicken is no longer pink and reads 160° F internally on an instant-ready thermometer, about 8-10 minutes. Remove the chicken from the oven. Place the buffalo sauce in a bowl and use tongs to lightly coat the chicken pieces in the buffalo sauce. Set aside for a few minutes to cool slightly and let the sauce soak in.
To make the dressing, combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Season with salt and pepper to taste. Store in an airtight container in the refrigerator.
Divide the salad greens among four serving plates. Top with halved cherry tomatoes. Add a few chicken tenders to each plate. Drizzle lightly with the dressing. Garnish with additional toppings, as desired.

Sat, 11 Jul 2026 00:00:00 GMT

Instant Pot Chicken Breast

Ingredients

1 tsp. salt
1 tsp. lemon pepper seasoning
1/2 tsp. paprika
1/2 tsp. dried thyme
4 skinless, boneless chicken breasts (about 2 1/4 lb.)
2 tbsp. olive oil
1 c. chicken stock
1 tbsp. cornstarch
1 tbsp. lemon juice

Instructions

In a small bowl, combine the salt, lemon pepper, paprika and dried thyme. Season both sides of the chicken breasts all over with the spice mixture.
Set your Instant Pot to the sauté setting and let the insert heat until hot, 2 to 3 minutes. Add 1 tablespoon of olive oil to the base of the pot, then two of the chicken breasts. Sear until lightly golden on one side, about 3 minutes. Flip and sear the other side, about 2 more minutes. Remove the breasts to a plate. Add the remaining 1 tablespoon of olive oil and repeat with the remaining two breasts, then transfer to the plate. Turn off the Instant Pot.
Add the chicken stock and scrape the brown bits from the bottom with a wooden spoon. Place the trivet into the Instant Pot and arrange all 4 breasts over top.
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 4 minutes. When timer is up, let the pressure naturally for 4 minutes, then manually release the remaining pressure. Remove the chicken and transfer to a plate.
Remove the trivet from the Instant Pot and return it to the sauté function. In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened.
Serve the chicken with a drizzle of the sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Crab Stuffed Chicken Breasts Recipe

Ingredients

6 boneless skinless chicken breasts
1/2 cup white onion chopped
1/2 cup celery chopped
3 tablespoons butter
3 tablespoons dry white wine
7-1/2 ounce can flaked crabmeat
1/2 cup herb stuffing mix
2 tablespoons all purpose flour
1/2 teaspoon paprika
1 package hollandaise sauce
3/4 cup milk
2 tablespoons dry white wine
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Pound chicken to flatten then sprinkle with salt and pepper.
Cook onion and celery in butter until tender then remove from heat.
Add 3 tablespoons wine, crab and stuffing mix then toss and divide mixture among breasts.
Roll up and secure.
Combine flour and paprika then coat chicken well and place in rectangular baking dish.
Drizzle with 2 tablespoons butter then bake uncovered at 375 for 1 hour.
Blend hollandaise sauce mix and milk then cook stirring until thick.
Add remaining wine and cheese then stir until cheese melts and serve over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken Breasts with Herbs, Carrots, and Red Potatoes

Ingredients

4 boneless skinless chicken breast halves
2 Garlic cloves Sliced thin
1/2 teaspoon Dried rosemary chopped
1 tablespoon Poultry Seasoning
4 Carrots Halved lengthwise and cut into 1/2 inch pieces
4 Red potatoes Cut into 1/2 inch pieces
2 tablespoons Extra virgin olive oil

Instructions

Preheat the oven to 375 degrees F and set the oven rack in the middle of the oven. Line a 10x12 inch pan with aluminum foil.
Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
Season chicken with salt and pepper. Mix the rosemary and poultry seasoning together and sprinkle evenly over the chicken.
Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a bowl; season with salt and pepper and toss with olive oil until evenly coated. Place in a single layer around chicken and fold up edges of foil approximately 1 inch.
Cover and cook in the preheated oven for 30-40 minutes or until the chicken is cooked through and vegetables are fork tender. An instant-read thermometer should register 165 degrees.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken Stir-Fry

Ingredients

1 Pound Chicken breasts boneless and skinless
4 Cups Fresh vegetables (broccoli & carrots) Cut-up
1/2 Cup Stir-fry sauce or Kraft sweet n' sour sauce
2 Bags Instant rice
1 tablespoon Canola Oil

Instructions

Cook and stir chicken in oil in lg. skillet on med. heat until cooked through
Add vegetables and sauce; cover and cook for 3-5 min. (until veggies are tender
Spoon over cooked rice
Can substitute with 1 pkg. of frozen stir-fry veg

Sat, 11 Jul 2026 00:00:00 GMT

One-pot chicken & rice

Ingredients

1 tbsp smoked paprika
1 tbsp ground coriander
2 garlic cloves, finely grated
2 tsp rapeseed oil
600g boneless, skinless chicken thighs, halved
700ml hot vegetable bouillon, made with 2 tsp powder
250g easy-cook brown rice
320g leeks, washed and sliced
1 tsp dried oregano or 1 tbsp fresh thyme
2 bay leaves (optional)
320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)

Instructions

Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.
Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.
Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Garlic Butter Baked Chicken

Ingredients

2 pounds boneless skinless chicken breasts (sliced thin)
salt & pepper (to taste)
1 Tablespoon olive oil
⅓ cup unsalted butter (cubed)
3 cloves garlic (minced)
1 Tablespoon dried parsley
2 teaspoons lemon pepper
½ teaspoon red pepper flakes (optional)

Instructions

Preheat the oven to 375°F and pour the olive oil into the bottom of a 9x13 glass baking dish. Spread it around to coat the bottom.
If needed, butterfly the chicken breasts so you have 4-6 pieces. Season with salt and pepper and place in the baking dish.
In a small skillet over medium heat, add the butter. Once melted, add in the minced garlic and cook, stirring frequently, for 4-5 minutes until light brown. Do not let it burn.
Remove the pan from the heat and add in the parsley, lemon pepper, and red pepper flakes. Stir to evenly distribute.
Pour the melted butter evenly over the chicken breasts.
Bake, uncovered, for 30 minutes or until an internal temperature of 165° is reached.
Remove from the oven, let stand for 5 minutes, then serve, spooning the extra garlic butter over the top.

Sat, 11 Jul 2026 00:00:00 GMT

Honey Garlic Chicken

Ingredients

2/3 cup honey
2/3 cup soy sauce
2 tablespoons brown sugar (packed)
1 tablespoon rice wine vinegar
1 tablespoon fresh garlic (minced)
1 teaspoon black pepper
1 tablespoon dried Italian seasoning
7-8 pieces large bone-in and skin-on chicken thighs
2 tablespoons cornstarch (dissolved in 3 tablespoons cold water)
2 tablespoons fresh parsley (chopped)

Instructions

Combine honey (2/3 cup), soy sauce (2/3 cup), brown sugar (2 tablespoons), rice wine vinegar (1 tablespoon), garlic (1 tablespoon), black pepper (1 teaspoon) and dried Italian seasoning (1 tablespoon). Pour the remaining marinade into a 1-gallon resealable plastic bag. Add chicken (7-8 pieces). Place the bag in a rimmed dish and refrigerate for 4-6 hours.
Adjust the oven rack to the lower 1/3 of the oven. Preheat oven to 425ºF (281ºC). Add the chicken and marinade to an oven-proof skillet or baking dish. Bake in preheated oven, skin side down, for 20 minutes. Turn chicken and bake another 20 minutes or until thighs are completely cooked through and skin is golden brown. Remove chicken to a serving plate, loosely tent with foil, and set aside.
Place the skillet with cooking liquid on the stovetop. Whisk cornstarch/water slurry into pan. Bring the liquid to a boil. Boil for about one minute, then reduce the heat to low and continue to cook for 2-3 minutes. Pour thickened sauce over chicken, sprinkle with parsley, and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Tuscany Stuffed Chicken Breasts Recipe

Ingredients

2 skinless boneless chicken breast halves
1 teaspoon freshly ground black pepper
2 ounces fontina cheese crumbled
2 roasted red sweet pepper halves
6 fresh sage leaves crushed
2 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth

Instructions

Rinse chicken then pat dry with paper towels.
Place each breast half boned side up between two pieces of clear plastic wrap.
Working from center to the edges pound lightly with flat side of a meat mallet to 1/4" thickness.
Remove plastic wrap then sprinkle chicken with black pepper.
Layer cheese, pepper halves and sage in center of each breast.
Fold in sides then roll up pinwheel style pressing the edges to seal.
Coat chicken with flour then heat oil over medium heat in skillet.
Cook chicken 5 minutes turning to brown all sides then remove from skillet.
In same skillet bring wine or broth to boiling then reduce heat.
Simmer uncovered about 2 minutes or until 1/4 cup liquid remains then return chicken to skillet.
Cover and simmer 8 minutes or until chicken is no longer pink in the center.
To serve spoon juices over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Greek Grilled Chicken Breasts

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, crushed in garlic press
1/2 teaspoon dried oregano
4 (1 1/2 lb) boneless skinless chicken breast halves

Instructions

Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
Pierce chicken with fork several times and sprinkle with salt and pepper.
Add to bag and coat with dressing, marinate 20 minutes.
Remove chicken from bag.
Grill or broil 6 minutes per side.
Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed chicken breast

Ingredients

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

Instructions

Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Parmesan -Garlic Chicken

Ingredients

4-6 boneless chicken breast halves 1 1/2 pounds
1/2 cup Kraft grated Parmesan cheese
1 Envelope Good seasons Italian dressing mix
1/2 teaspoon Garlic powder

Instructions

Heat oven to 400* F.
Mix cheese,dressing mix and garlic powder.
Moisten chicken with water,coat with cheese mixture.
Place in single layer in shallow baking dish.
Bake 20-25 minutes, or until chicken is done.(165 degrees F).

Sat, 11 Jul 2026 00:00:00 GMT

Sun-Dried Tomato Butter Salmon and Broccolini Is Your New Go-To Easy Dinner

Ingredients

1 lb Broccolini, trimmed, thick stalks halved lengthwise
1 1/2 Tbsp olive oil
3/4 tsp kosher salt, divided
3 Tbsp unsalted butter, softened
2 Tbsp drained and finely chopped sun-dried tomatoes
1/2 tsp dried I talian seasoning
1 clove garlic, grated on a Microplane (1/2 tsp)
4 6- oz skin-on salmon fillets
2/3 cup grated P armesan cheese (about 1 oz.)
Lemon wedges, for serving

Instructions

Preheat oven to 425°F. Toss together Broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet lined with parchment paper. Bake for 7 minutes.
Meanwhile, stir together butter, tomatoes, Italian seasoning, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread butter mixture over flesh side of salmon.
Remove baking sheet from oven. Push Broccolini to outer edges; arrange salmon, skin side down, in center of baking sheet, spacing apart evenly. Roast until salmon is just opaque in center, 10 to 14 minutes.
Transfer salmon to plates. On baking sheet, toss Broccolini with cheese and squeeze a lemon wedge over top. Serve with salmon and more lemon wedges.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken With Potatoes By The Wall Recipe

Ingredients

6 tablespoons olive oil
3 garlic cloves, large, minced
3 teaspoons oregano
2 1/4 pounds potatoes, peeled, cut into long wedges
1 4 pound chicken, cut into 8 pieces
3 tablespoons fresh lemon juice

Instructions

Preheat oven to 400. Brush inside of large roasting pan with 2 tablespoons of oil. Combine remaining 4 tablespoons oil garlic and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt & pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes or until potatoes and chicken are well and nicely browned.

Sat, 11 Jul 2026 00:00:00 GMT

Instant Pot Chicken Soup with Root Vegetables & Barley

Ingredients

1 tablespoon olive oil or canola oil
1 large onion, chopped (2 cups)
2 stalks celery, chopped (1/2 cup)
3 cloves garlic, minced
0.5 cup pearled barley, rinsed
1 (32 ounce) carton low-sodium chicken broth
1 pound bone-in chicken breast or thighs
4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
0.25 cup chopped fresh dill or 1 Tbsp. dried
3 tablespoons lemon juice, plus lemon wedges for serving
0.5 teaspoon salt
0.25 teaspoon ground pepper

Instructions

Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute button for more or less heat.) Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.
Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 8 minutes (or follow manufacturer's directions to pressure-cook for 8 minutes).
When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness: an instant-read thermometer inserted in the thickest part of the chicken should register at least 165F and the barley and vegetables should be tender. (If necessary, switch to the Saute setting and cook until everything is done.)
Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the Saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Instant Pot Chicken Soup with Root Vegetables & Barley

Ingredients

1 tablespoon olive oil or canola oil
1 large onion, chopped (2 cups)
2 stalks celery, chopped (1/2 cup)
3 cloves garlic, minced
0.5 cup pearled barley, rinsed
1 (32 ounce) carton low-sodium chicken broth
1 pound bone-in chicken breast or thighs
4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
0.25 cup chopped fresh dill or 1 Tbsp. dried
3 tablespoons lemon juice, plus lemon wedges for serving
0.5 teaspoon salt
0.25 teaspoon ground pepper

Instructions

Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute button for more or less heat.) Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.
Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 8 minutes (or follow manufacturer's directions to pressure-cook for 8 minutes).
When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness: an instant-read thermometer inserted in the thickest part of the chicken should register at least 165F and the barley and vegetables should be tender. (If necessary, switch to the Saute setting and cook until everything is done.)
Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the Saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Mediterranean Chicken Bowls

Ingredients

1 lb. boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. ground sumac
Kosher salt and pepper
1 pint grape or cherry tomatoes
1 medium onion, roughly chopped
1 c. couscous
1 tsp. grated lemon zest plus 1 Tbsp lemon juice, plus lemon wedges for serving
1/4 c. fresh dill, divided
Crumbled feta, for serving

Instructions

In large bowl, toss chicken with oil, then oregano, sumac and ½ tsp each salt and pepper. Add tomatoes and onion and toss to combine.
Arrange in even layer in air fryer basket and air-fry at 400°F, shaking basket occasionally, until chicken is golden brown and cooked through, 15 to 20 minutes.
Meanwhile, toss couscous with lemon zest and prepare per package directions. Fluff with fork and fold in lemon juice and 2 tablespoons dill.
Serve chicken and vegetables over couscous, spooning any juices collected at bottom of air fryer over top. Sprinkle with remaining dill and feta and serve with lemon wedges if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Deluxe Chicken Breasts with Cheese Sauce

Ingredients

4 boneless chicken breasts
2 egg yolks
2 tablespoons water
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 cup breadcrumbs
4 tablespoons parmesan cheese, divided
4 tablespoons butter or 4 tablespoons margarine, divided
1 cup milk
1 teaspoon Worcestershire sauce
3/4 cup cheddar cheese, grated

Instructions

Preheat the oven to 350 degrees.
Flatten chicken breasts between wax paper.
Combine egg yolks and water.
Combine 1/2 c flour, salt, pepper, paprika, bread crumbs and 3 T parmesan cheese.
Dip the chicken in the egg mixture.
Roll in the flour mixture.
Brown the chicken in 2 T butter.
Place the chicken in a shallow baking dish.
Bake at 350 degrees for 20 minutes or until juices run clear.
To prepare the sauce: Melt 2 T butter in a saucepan.
Stir in the flour.
Slowly add the milk.
Stir constantly until the sauce thickens.
Add the worcestershire sauce, 1 T parmesan cheese and grated cheddar cheese.
Stir until the cheese melts.
Serve by pouring the sauce over the chicken breasts.

Sat, 11 Jul 2026 00:00:00 GMT

Party Chicken

Ingredients

1/4 lb. dried beef
5 medium chicken breasts split, boned & skinned
1 pint sour cream
2 cans mushroom soup
16 oz. bacon (may not use all of it.)

Instructions

* Line 9 x 13 baking dish with dried beef.
* Wrap chicken in piece of bacon. Place in dish.
* Mix sour cream and soup. Pour over chicken.
* Refrigerate overnight.
* Let stand 15 minutes at room temperature before baking.
* Bake uncovered at 275 degrees for 3 hours.
* Serve with wild rice.

Sat, 11 Jul 2026 00:00:00 GMT

Seasoned Chicken With Fruit

Ingredients

1/2 cup crushed pineapple, drained
3 whole peaches, mashed
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 whole chicken (cut into bite size pieces)

Instructions

Spray slow cooker with cooking spray.
Mix all the ingredients except for chicken in a large bowl.
Dip chicken pieces in the sauce and place in slow cooker.
Pour remaining sauce over chicken.
Cover and cook on low 6-8 hours, or until chicken is tender, but not dry.

Sat, 11 Jul 2026 00:00:00 GMT

Braised Chicken in Sun-Dried Tomato Cream Sauce

Ingredients

4 boneless chicken breasts
2 tablespoons oil (from a jar of oil-packed sundried tomatoes)
5 garlic cloves, thinly sliced
1 1/2 cups dry white wine
1 cup heavy whipping cream
3/4 cup sun-dried tomato packed in oil, thinly sliced
1 red bell pepper, finely chopped
1/2 cup chopped basil

Instructions

Wash and pat dry chicken, sprinkly with salt and pepper.
Heat Oil from tomatoes in a heavy skillet, over medium heat.
Add chicken to skillet and saute until golden, about 4 minutes per side.
Add garlic and stir 30 seconds--do not brown garlic.
Add white wine, cream, pepper, and tomatoes, and bring to a boil.
Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
Transfer chicken to plates.
Add most of basil to sauce in skillet.
Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.

Sat, 11 Jul 2026 00:00:00 GMT

easy, tasty chicken parmigiana

Ingredients

6 chicken breast halves
2 cups milk (approx)
2 cups flour (approx)
3 eggs, beaten (approx)
2 -3 cups dry breadcrumbs
olive oil, to coat pan well
1 tablespoon butter (optional)
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/4-1/2 teaspoon garlic salt
1 jar pasta sauce, really good kind
6 slices mozzarella cheese
real parmesan cheese, grated

Instructions

pound each chicken half until about 1/4 inch thick.
season with salt,pepper and garlic salt.
in a 9x13 pan (may need bigger depending on chicken size) put the jar of pasta sauce and even out.
in 4 seperate bowls put beaten eggs, flour, milk and crumbs.
season eggs with salt, and crumbs if unseasoned with salt, pepper and garic salt.
heat oil in pan to med-high heat-- then lower to about med.
dip chicken in milk, flour, egg then crumbs.
fry until golden brown-approx 5 minutes per side (don't overcrowd.. do in batches) transfer to sheet lined with paper towel.
drain.
put each breast half in pan of sauce and top with a slice of mozza and a good sprinkling of parmesan cheese.
broil until cheese is melted and lightly browning.
serve with side of pasta and salad.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken In White Wine & Lemon Sauce On A Bed Of Spinach Recipe

Ingredients

2 Chicken Breasts (butterfly filleted)
1 bag Fresh Spinach
1 Lemon
1 Bouillon melted in 1 cup of hot water OR 1/2 cup Chicken Stock
200ml White Wine
1 slice Garlic (sliced)
1 Red Chilli (pitted & sliced)
1 tsp Red/Rose Pepper (crushed)
Flour
Olive Oil
1 tbsp Butter

Instructions

1. Very lightly dust chicken breasts in flour on both sides so there's just a veil on the surfaces and the chicken is not moist anymore. Do not "bread" the chicken.
2. Shave of a few strands of lemon zest (skin) and slice into thin juliennes.
3. Stir butter and 1 tbsp of flour into the warm stock and mix until even.
4. Melt butter in a frying pan, and fry chicken lightly on both sides until flour is slightly golden. Set seared but not thoroughly cooked chicken aside for later.
5. In the same pan you seared the chicken, simmer stock mixture, white wine, and the juice of 1 lemon with the julienne Zests until reduced to 1/3 the original amount.
6. Lay chicken breasts in the sauce flat without overlapping, simmer for 3 minutes. Turn. Then cover and simmer for another 5-8 minutes until cooked.
7. In a separate pan, fry garlic and sliced red chilli in a dash of olive oil until the aroma is released. Do not caramalize.
8. Toss in the spinach and stir gently until they wilt.
9. Serve chicken on a bed of spinach, drizzle with the sauce, and decorate with a prinkle of Red/Rosa Peppers.
10. Guten Apetit ! Enjoy your new Spring dish !

Sat, 11 Jul 2026 00:00:00 GMT

Lemon-Grilled Chicken Breasts

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Cooking spray

Instructions

Prepare grill to medium-high heat.
Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Sat, 11 Jul 2026 00:00:00 GMT

Rustic Greek-Style Roast Chicken With Smashed Potatoes

Ingredients

4 -6 medium potatoes (or one potato per person)
2 small brown onions, peeled and thickly sliced
1 large roasting chicken (mine was 1.7kg, around 3 1/2 lbs)
50 g butter, cut into small cubes
1 bulb of garlic, broken into cloves, peeled and roughly chopped
1 bulb of garlic, broken into cloves, unpeeled and roughly chopped
1 bulb of garlic, broken into cloves, unpeeled and unchopped
1 bunch fresh thyme
1 bunch fresh oregano
1 large lemons or 2 small lemons
olive oil
sea salt
black pepper, freshly ground
3 tablespoons water
1 cup chicken stock
1/2 lemon, juice of

Instructions

Start by preparing the potatoes. This can be done well in advance. Bring a large pot of water to the boil. Add the potatoes, whole and unpeeled and boil, uncovered, for 25 minutes or until very soft. Remove potatoes from the water to a plate until needed. It doesn't matter if they get cold.
Now, divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast; one quarter to go in the cavity; one quarter to scatter over the chicken; and one quarter reserved for garnish. Strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks. Leave the remaining herbs intact.
Now, wash the cavity of the chicken with cold running water and dry the chicken very well, inside and out, with paper towels. Using a pair of kitchen shears or a sharp pair of scissors, trim the wing tips from the chicken as these will burn at the high temperature you're going to cook at.
Preheat your oven to 240C or 230C fan-forced and make sure there's a rack in the centre, or just below the centre and plenty of room above for the chicken.
Place the chicken on a plate and, carefully, working from the neck end, slip your finger between the skin and the flesh on the right breast of the chicken, breaking through the membrane and separating the skin from the flesh, being careful not to pierce the skin with your fingernail. Try to wriggle your finger down near the drumstick and separate some of the skin from it too. Repeat for the left breast.
In a bowl, roughly mix together the butter cubes, the herb leaves you've stripped from their stalks, and the chopped, peeled garlic.
Using your fingers, push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and, if possible, a little way down towards the drumsticks. It doesn't matter if a bit falls out, you can just shove that into the cavity later.
Put the chopped, unpeeled garlic and one, 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken. You should now have two bunches each of the oregano and thyme left, and one bulb of unpeeled garlic cloves.
If using a large lemon, cut in half and squeeze the juice from one half only. If using two small lemons, squeeze one whole lemon. Drizzle the lemon juice over the top of the chicken, and place the squeezed portion/s of the lemon into the cavity.
Thinly slice the unsqueezed large lemon half, or whole small lemon, and set slices aside.
Line a large baking pan with silicone (baking) paper. (Be sure to use a pan that will withstand a high heat. Non-stick pans are probably not suitable for this as you may ruin the coating.) Lining the pan is optional, but it makes washing up a lot easier and stops stuff from sticking.
Place the sliced onion in the base of the pan and place the chicken on top.
Now, arrange the lemon slices over the top of the chicken, and scatter the unpeeled garlic cloves over the top, being sure to tuck some of the garlic and the lemon slices down between the breast and the leg.
Sprinkle generously with sea salt and cracked black pepper.
Now, take the potatoes you cooked earlier and, using a potato masher, push down on each one gently until the skin splits and the potato inside breaks up a bit. Don't worry if they fall apart a little bit. It's supposed to look rustic! They should look squashed but not flattened.
Now, arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper, then drizzle the potatoes and the chicken generously with olive oil. By all means use extra virgin olive oil if you like it, but it's not essential, ordinary olive oil will do.
Finally, scatter the remaining herbs over the chicken and the potatoes.
Spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf.
Roast for at 240C or 230C fan-forced, for about 50 minutes to 1 hour or until the chicken is cooked.
Remove chicken from oven and place on a plate to rest for 10 minutes.
If potatoes are not quite crisp enough, place them in another pan and return to the oven while you prepare the sauce.
Now, pick out any obviously burned bits or herb stalks from the baking pan, as well as the onion rings and any bits of lemon that have fallen off the chicken. Discard these bits.
Using the back of a teaspoon, squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits. Transfer the garlic pulp to a heat proof jug.
Now, pour the drippings from the pan into the same jug. Don't worry if you haven't got a lot of liquid at this stage, you'll get quite a bit when you cut the chicken.
Add the chicken stock to the jug.
Allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top.
Now, check the potatoes if they're still in the oven and remove if ready, or leave them there if you want them even crispier.
Now, dust off any burned bits of lemon, garlic or herbs on top of the chicken, divide the chicken into serving portions and pour off any liquid into the jug.
Add extra lemon-juice, salt and pepper to the jug to taste.
Heat the sauce in the jug in the microwave until hot.
Serve chicken, drizzled generously with the hot lemony, garlicky sauce, along with the crispy smashed potatoes and garnish with the reserved herbs.
A Greek Salad is a perfect accompaniment to this meal.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Crock Pot Chicken

Ingredients

2 large carrots, peeled and sliced
1 large green pepper, cored, seeded and cut into 1 inch pieces
1 large white onion, cut into small wedges
4 -5 boneless skinless chicken breasts, cut into 1 inch cubes
1 (20 ounce) can pineapple chunks in juice, drained, reserve juice
1/3 cup brown sugar, packed (or white sugar)
1/3 cup white wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules or 1 teaspoon chicken soup base
1/2 teaspoon salt, to taste
1/2 teaspoon dried cilantro
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder, to taste
1/4 teaspoon pepper

Instructions

Layer first 5 ingredients in crock pot in order given.
Combine sugar and cornstarch together; stir in reserved pineapple juice and remaining ingredients.
Pour over layered ingredients in crock pot.
Cook on LOW in crock pot for 8 hours.
Stir gently to combine ingredients.
If sauce is too thin, heat on high until thickened.
Serve over rice, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy Oven-baked Parmesan Chicken Breast

Ingredients

2.5 lbs uncooked chicken breasts cut to individual serving sizes
1 meat tenderizer
1 packet Ritz crackers finely crushed
0.75 cup Grated Parmesan cheese
2 tbs fresh parsley chopped
1 stick of butter or margarine melted
cooking oil spray
black pepper fresh-ground

Instructions

Use kitchen shears to remove any excess fat from your chicken breasts. Now, sprinkle them lightly with meat tenderizer, top and bottom. Next, make your coating: In a ziplock plastic bag, empty 1 inner packet of Ritz crackers, close the bag, and use a dough roller to crush the crackers until they are very fine. Open the bag and add in 3/4 cup grated Parmesan cheese and 2 tablespoons of fresh chopped parsley. Close the bag, and shake vigorously to complete your coating mixture. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Take one chicken breast at a time and dip it into the melted butter or margarine, then into the coating mixture, and then place it in your baking dish. If there is any coating mixture left over, sprinkle it on top of your coated chicken breasts. If there is any melted butter or margarine left over, drizzle it over the top. Place Parmesan-coated chicken breasts in a 350 degree oven for 45 minutes. Remove from oven, and serve immediately. It's just the best!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breast Stuffed with Spinach and Cheese with Garlic Sauce

Ingredients

4 Chicken breasts boneless and skinless Thin sliced
1 1/2 teaspoons Vegetable oil
1/2 teaspoon Garlic cloves Crushed
1 medium Green onion Finely chopped
1/4 cup Chopped spinach
1/4 Cup Mushrooms Diced
1/4 cup Mozzarella Shredded
1/4 cup Chicken Stock
1 1/2 teaspoon Margarine
1 Teaspoon Garlic Crushed
1 1/2 cups Tomato Diced
1/3 Cup Chicken Stock

Instructions

1.
In nonstick skillet, heat oil; sauté garlic, onion, spinach, and mushrooms until softened. Spoon evenly over breasts; sprinkle with cheese. Roll up and fasten with toothpicks.
2.
Place chicken in baking dish; pour in stock. Cover and bake for 10 minutes or until chicken is no longer pink. Move chicken to serving dish and keep warm.
4.
SAUCE: Meanwhile, in small saucepan, melt margarine; sauté garlic for 1 minute. Stir in tomatoes and chicken stock; cook for 3 minutes or until heated through. Serve over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Quickest Roasted Chicken Dinner

Ingredients

2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic
4 sprigs thyme or any fresh herb you like
grained salt and cracked black pepper
1 cup fat-free Chicken Broth
1 lemon

Instructions

1. Preheat oven to 450 degrees F.
2. Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
3. Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

Three Teacup Chicken

Ingredients

1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
1/4 cup rice vinegar
1/4 cup sugar
1 1/2 Tablespoons Shaoxing wine or dry sherry
1 Tablespoon sesame oil
6 garlic cloves, smashed
8 1/4-inch-thick slices of peeled ginger
6 scallions, chopped
1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional)
2 lbs. chicken breast or thighs cut into bite-sized pieces
2 star anise or pinch of anise seed (optional)
1/2 cup water

Instructions

Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
Sauté the garlic, ginger, scallions, and peppercorns: Heat a wok or large sauté pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
Add the chicken: Stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
Add the braising liquid and star anise: Cook for 1 minute ensuring that the chicken is well coated in the braising liquid.
Add the water: Cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains.
Serve immediately: Serve over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon and Herb Grilled Chicken

Ingredients

4 boneless, skinless chicken breasts
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) olive oil
3 cloves garlic, minced
1 tablespoon (15 grams) chopped fresh rosemary
1 tablespoon (15 grams) chopped fresh thyme
1 teaspoon (5 grams) salt
1/2 teaspoon (2.5 grams) black pepper

Instructions

In a small bowl, whisk together the lemon juice, olive oil, garlic, rosemary, thyme, salt, and black pepper.
Slice each chicken breast horizontally into two even pieces to produce two flatter chicken cutlets.
Place the chicken cutlets in a shallow dish or large resealable plastic bag.
Pour the marinade over the chicken, making sure it's evenly coated.
Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 15 minutes or up to 2 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard any remaining marinade.
Grill the chicken breasts for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5-10 minutes before slicing and serving. Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Easy Smothered Oven Chicken Breasts

Ingredients

4 -6 large boneless skinless chicken breasts
garlic powder
salt
pepper
1 (10 3/4 ounce) can cream of mushroom soup
0.5 (10 3/4 ounce) can cream of chicken soup
1 (1 ounce) envelope Lipton Onion Soup Mix
2 tablespoons butter or 2 tablespoons margarine
1 cup fresh carrot (sliced or cubed)
1 cup fresh new potato

Instructions

Place chicken in a casserole dish.
Season to your liking with salt, pepper,and garlic powder (both sides).
In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
Cover with foil and bake at 350°F for 25 minutes.
Add carrots and potatoes.
Cover and return to oven for 35 minutes.
Serve with rice!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts over Rigatoni with Gorgonzola Sauce

Ingredients

1/4 c olive oil
2 ts Garlic minced
4 Fresh sage leaves; chopped,
12 oz Rigatoni pasta; preferably
4 Skinless; boneless chicken
1/4 c Onion finely chopped
; multi-colored
; about 4 to 6 ounces
1/4 c Chopped fresh parsley
1/3 c Flour seasoned with salt and
1 c Crumbled Gorgonzola or blue
1/2 c Grated fresh Parmesan
1 1/2 c Heavy cream
; breast halves, each
2 tb Minced parsley for garnish
6 tb Fresh Lemon Juice
Salt
1/4 c Dry white wine

Instructions

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours. TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later. TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper. TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately. Per serving: 1982 Calories (kcal); 198g Total Fat; (89% calories from fat); 25g Protein; 26g Carbohydrate; 521mg Cholesterol; 893mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 38 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sat, 11 Jul 2026 00:00:00 GMT

Grandmother's Chicken

Ingredients

2 tablespoons olive oil
1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup frozen pearl onions
6 large cloves garlic, unpeeled
2 sprigs fresh thyme
1 pound baby Yukon Gold potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
1 pound cremini or button mushrooms, trimmed and cut into quarters
2 cups reduced-sodium chicken broth

Instructions

Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.
Note: Nutritional analysis is per serving.

Sat, 11 Jul 2026 00:00:00 GMT

Steamed Chicken Breast with Spice-Flavoured Cornmeal

Ingredients

5 g Salt
10 g Garlic; chopped
500 g Chicken breasts
10 ml Sesame oil
10 g Ginger; chopped
30 ml Light soya sauce
10 g Star anise powder
10 g Peppercorns; crushed
60 g Yellow cornmeal
2 Egg yolks
30 ml Rice wine

Instructions

IN a bowl, mix cornmeal, egg yolks, star anise powder, crushed peppercorns and salt. Combine garlic, ginger, rice wine, soya sauce and sesame oil in a bowl. Marinate the chicken breasts in this mixture for 30 minutes. Coat the chicken breasts evenly with the cornmeal mixture and arrange them on a steaming tray. Steam the chicken for 10 minutes or till done. Serve hot. NOTES : A healthy alternative - chicken coated with cornmeal and steamed

Sat, 11 Jul 2026 00:00:00 GMT

Three-Cup Chicken

Ingredients

2 teaspoons Cornstarch
3 tablespoons Soy sauce
0.75 cup Sake
2 tablespoons Packed brown sugar
1 tablespoon grapesee or other neutral oil
2 pounds boneless skinless chicken thighs trimmed and cut into 1-inch wide strips
12 Garlic cloves halved lengthwise
1 bunch Scallions cut into 1-inch lengths
1 Serrano chile stemmed and sliced into thin rounds
0.25 cup Fresh ginger minced
2 tablespoons Toasted sesame oil
3 cups fresh basil leaves lightly packed, torn if large

Instructions

1. In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.
2. Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.
3. Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.

Sat, 11 Jul 2026 00:00:00 GMT

My "famous" Shredded Chicken

Ingredients

5 chicken breasts, I use the boneless pre-frozen halves from Walmart (I have used boneless thighs with good results as well)
1 cup chicken broth. if you value the people you are feeding do not use walmart chicken broth

Instructions

Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
Bring to a boil.
Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
I have let it cook for even longer with great results.
Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
Enjoy in any recipe that calls for shredded chicken.
You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken and Tomatoes

Ingredients

1 c. cherry or grape tomatoes
2 cloves garlic, smashed
1 sprig fresh thyme
1 tbsp. olive oil, divided
Kosher salt and pepper
1 5-ounce boneless skinless chicken breast

Instructions

Heat oven to 425°F. On 10- by 6-inch GH Micro Sheet Pan, toss tomatoes, garlic, and thyme with 1/2 tablespoon olive oil and a pinch each of salt and pepper; roast 6 minutes.
Meanwhile, heat remaining 1/2 tablespoon oil in small skillet on medium-high. Season chicken with 1/8 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Nestle among tomatoes on pan and roast until just cooked through, 8 to 10 minutes longer.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken & Potato Dinner

Ingredients

2 lbs chicken breasts (bone-in) or 2 lbs chicken thighs (bone-in)
1 lb potato, cut into wedges
4 small carrots, cut into small chunks
1/2 cup Italian dressing
1 tablespoon italian seasoning
1/2 cup parmesan cheese

Instructions

Place chicken, potato& carrot in 13" X 9" dish.
Pour dressing over dish contents.
Sprinkle with seasonings and parmesan cheese.
Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.

Sat, 11 Jul 2026 00:00:00 GMT

Loaded Potato And Buffalo Chicken Casserole Recipe

Ingredients

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Instructions

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Tostadas

Ingredients

3 to 4 tablespoons olive oil
6 large skinless, boneless chicken breasts (about 4 1⁄2 pounds), cut into bite-size pieces
Salt, to taste
3 garlic cloves, minced
1 large onion, chopped
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. paprika
1 14-ounce can tomato sauce
1 16-ounce can refried beans, heated
12 tostada shells
6 small Roma tomatoes, chopped
1 c. sour cream
3 c. thinly sliced red cabbage
Chopped fresh cilantro, for garnish
Hot sauce, to taste
Lime wedges, for serving

Instructions

For the chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until hot. Working in batches, season the chicken with salt and cook, turning, until golden brown, 2 to 3 minutes. (Add 1 more tablespoon oil to the skillet between batches if needed.) Remove the chicken to a plate using a slotted spoon.
Reduce the heat to medium; add the garlic and onion to the skillet and cook briefly. Add the chili powder, cumin, paprika and 1⁄4 teaspoon salt; stir about 30 seconds.
Pour the tomato sauce and 2 cups water into the skillet to create a broth. Bring to a boil, then simmer until slightly reduced, about 8 minutes. Return the chicken to the skillet; continue cooking until the sauce is thickened, about 15 more minutes.
Let the chicken cool slightly. Set aside 3 cups for the tostadas; divide the rest among freezer bags and freeze for another use.
For the tostadas: Smear 2 tablespoons beans on each tostada shell; top with some chicken, tomatoes, sour cream and cabbage. Sprinkle with cilantro. Serve with hot sauce and lime wedges.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken: Southern Fried Chicken

Ingredients

4 Chicken breasts boneless and skinless Sliced into about four pieces
125 grams Self raising flour
2 teaspoons Celery salt
1 teaspoon sea salt
2 teaspoons Black pepper
2 teaspoons Paprika
1 teaspoon cayenne pepper
1 1/2 teaspoons Dried thyme
2 teaspoons Dried oregano
1 teaspoon Garlic powder More or less
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1/2 pint milk
3 tablespoons sunflower oil

Instructions

Set the oven to 180 Celsius or 356 Fahrenheit
Cover the chicken with the milk whilst you make the dredge
Mix all the dry ingredients together
Coat each piece of chicken with the dredge
Starting with the largest pieces of chicken brown each piece in batches in a frying pan until just brown and transfer to a roasting tray to cook through in the oven

Sat, 11 Jul 2026 00:00:00 GMT

Country Club Chicken

Ingredients

1 pound Spaghetti
4 each boneless chicken breasts season w/ salt &pepper
1 each Onion minced
7 ounce Fresh mushrooms cleaned and sliced
1 can concentrated cream of mushroom soup
4-5 slices bacon cooked drained (dont clean pan)
1/4 cup dry white wine
2/3 cup sharp Cheddar cheese
1 each Apple golden; minced and peeled or washed well
oil or butter

Instructions

Add butter to the pan you cooked the bacon in and brown the chicken on both sides. Cook onion in same pan for 1-3 minutes; add mushrooms. Cook for 1-3 minutes and add the apple for another 3-4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Add wine. Add the soup. Add cheese; melt. Pour mixture over chicken breasts in a casserole dish. Put the casserole in a 350 degree oven for 25-30 minutes. This gives you time to cook your spaghetti. Garnish with more bacon and parsley. Serve with a vegetable.

Sat, 11 Jul 2026 00:00:00 GMT

Microwave Sweet and Sour Chicken

Ingredients

2 large Chicken breasts boneless and skinless
1/2 cup water or wine
3/4 cup canned pineapple crushed
3/4 cup apricot jam
3/4 cup ketsup

Instructions

1 - cook chicken in wine or water - microwave 8 - 10 minutes until tender
2 - combine remaining ingredients and cook in microwave for 5 minutes.
3 - Pour sauce over chicken and serve over rice.

Sat, 11 Jul 2026 00:00:00 GMT

Betty Givan's Parmesan Chicken Casserole With Wild Rice

Ingredients

2 lbs uncooked chicken breasts
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups milk
1/4 lb butter (1 stick, cut into chunks)
1 (6 ounce) box uncle ben's long grain and wild rice blend (fast cooking recipe)
grated parmesan cheese, to taste
cooking spray, if desired

Instructions

Preheat oven to 350 degrees F.
Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.

Sat, 11 Jul 2026 00:00:00 GMT

Instant Pot Chicken And Rice

Ingredients

1/2 cup onion, (diced)
4 medium carrots, (diced)
1 cup long-grain rice, (rinsed under cold running water until water runs clear, drain)
2 (7-8 ounce) boneless skinless uncooked chicken breast
1 3/4 cups chicken broth,
1 heaping tablespoon chicken flavor Better Than Bouillon, (dissolved in 1/4 cup boiling water)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1/4 teaspoon dried thyme leaves
2 tablespoons sherry
1 (10-ounce) can condensed cream of chicken soup
1 cup frozen peas, (thawed and drained)
2 tablespoons fresh parsley, (chopped)

Instructions

Grease inside of a 6 quart instant pot.
Generously season chicken with salt and pepper. In the following order add, onion, carrots, rice, chicken breasts to the Instant Pot.
In a small bowl whisk together chicken broth, Better Than Bouillon, salt, pepper, Italian seasoning, poultry seasoning, thyme, and sherry. Pour sauce over chicken. DO NOT STIR! Spread cream of chicken soup over chicken breasts.
Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 12 minutes. The Instant Pot will take about 10 minutes to reach pressure and will start on its own.
When the pressure cooking cycle is completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure. Carefully open the Instant Pot (there still may be some steam) and remove chicken to a plate and shred into bite sized pieces, return to the rice and mix well.
Stir in thawed peas, cover and let sit 1-2 minutes. Stir everything together, spoon into individual bowls, garnish with parsley and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Change your life chicken

Ingredients

4 lbs chicken thighs
Enough raw veggies to cover bottom of pan
Olive oil
Salt
Pepper
Citrus and rosemary seasoning (seafood blend)

Instructions

Preheat oven to 500 F. Chop veggies, coat in olive oil and salt and pepper (more than you think you need), place on foil coated baking sheet (with edges), peel back skin on thighs put seasonings between skin and meat rub in and place skin back over seasoned meat. Put meat on top of veggies, dab off skin with paper towel (for crispy skin).
Cook for 50 min
Veggie Option: carrots, potatoes, green beans

Sat, 11 Jul 2026 00:00:00 GMT

Spinach Ricotta-Stuffed Chicken Breasts

Ingredients

6 chicken breasts (about 2 1/2 pound)
1 tablespoon butter, melted
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg yolk
1/4 teaspoon salt
1 pinch nutmeg
1 pinch pepper

Instructions

Preheat oven to 375ºF (190ºC).
Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
Let cool completely.
In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
Using sharp knife, bone chicken, leaving skin attached.
Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan.
Brush with butter.
Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts With Sundried Tomato Sauce (6 Pts)

Ingredients

1/2 cup sun-dried tomatoes chopped
1/2 cup fat-free chicken broth
4 half breasts skinless boneless chicken breast
1/2 cup Mushrooms sliced
2 tablespoon green onions chopped
2 cloves garlic finely chopped
2 tablespoon chicken broth or dry red wine
1 teaspoon Canola oil
1/2 cup Skim milk
2 teaspoons Cornstarch
1/2 teaspoon Dried basil
2 cups fettucine cooked

Instructions

Mix tomatoes and broth. Let stand 30 minutes.
Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or wine in 10-inch nonstick skillet over medium heat about 3 minutes,stirring occasionally, until mushrooms are tender; remove mixture fromskillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover andsimmer about 10 minutes, stirring occasionally, until juice of chicken isno longer pink when centers of thickest pices are cut. Remove chickenpieces from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture;heat through. Serve over chicken and fettucine. Makes 4 servings.
Per Serving: 1 B, 3 P, 2 FR/V
Per serving: 339 Calories (kcal); 4g Total Fat; (9% calories from fat); 36gProtein; 39g Carbohydrate; 69mg Cholesterol; 314mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0Fat; 0 Other Carbohydrates

Sat, 11 Jul 2026 00:00:00 GMT

Easy Pineapple Chicken

Ingredients

3 large chicken breasts
1/4 cup flour
1/2 tsp pepper
1 can pineapple chunks
2 tbs vegetable oil
1/2 cup pineapple juice from can
3 tbs soy sauce
1 tsp vinegar
1 tbs cornstarch

Instructions

Remove skin and any bones from chicken and cut into cubes.
Pour flour and pepper in a bowl and dredge chicken through it until covered.
Place chicken and oil in a frying and cook until golden brown.
Add pineapple and heat through for 5 minutes.
In a mixing bowl, stir together the pineapple juice, soy sauce, vinegar, and cornstarch.
Add sauce to pan and simmer for 5 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Italian Stuffed Chicken Breasts Recipe

Ingredients

2 t. olive oil
1/2 c. chopped onion
1 c. diced tomatoes
1 t. minced garlic
1 (6-oz.) bag baby spinach
1 c. part-skim mozzarella cheese, shredded
1/4 c. shredded Parmesan
4 boneless, skinless, medium chicken breasts
2 t. Italian seasoning
1/2 c. chicken broth

Instructions

Heat oil over medium heat in non-stick skillet.
Add onion and cook, stirring until onions are tender, about 5 minutes.
Stir in tomatoes and garlic.
Add spinach, cover and cook for about 3 minutes or until spinach is soft.
Remove from heat.
Let mixture cool slightly; stir in Mozzarella and Parmesan.
Heat oven to 375°F.
Beginning in the center of the thicker end of the breast, insert a small knife horizontally, stopping about 1-inch from opposite end. Open incision to create a 1-inch wide pocket and pack 1/4 of the filling mixture into each breast.
Season chicken and place in a 13-by-9-by-2-inch baking dish.
Pour broth over top.
Cover loosely with foil and bake 40 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Barbecue Chicken Meatball Appetizers Recipe

Ingredients

1 pound ground chicken
2/3 cup corn-bread crumbs or bread crumbs
1 egg
1 teaspoon chili powder
1 small onion, grated and drained
1/2 teaspoon paprika (optional)
1 teaspoon kosher salt
2 tablespoons applesauce
2 tablespoons olive oil
1 cup barbecue sauce or buffalo sauce

Instructions

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.
3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve
..........................................................................................................................
Tip: When making meatballs, keep a bowl of water nearby to dunk your hands in, so the mixture doesn't stick to your hands.
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If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

Sat, 11 Jul 2026 00:00:00 GMT

Parmesan Crusted Chicken Breast

Ingredients

4 Boneless Chicken Breast
2 cups Parmesan Bread Crumbs
2 medium Eggs
1/4 cup Milk
1 tbs garlic powder
2 tbs salt and pepper
1 stick real butter
1/4 cup lemon juice
2 tbs sugar

Instructions

Season chicken with garlic powder, salt and pepper, set aside. Combine egg and milk in bowl, mix well. Dip chicken in egg mixture then dredge in bread crumbs. Cook over medium heat with a tablespoon of butter at a time. Add butter to skillet as needed. Cook until bread crumbs have become brown and chicken is no longer pink. Remove chicken from skillet. Add sugar and lemon juice to skillet, stir until sugar is melted. Spoon over chicken just before serving.

Sat, 11 Jul 2026 00:00:00 GMT

All-season Grilled Chicken Recipe

Ingredients

1 1/2 cups chili sauce
3/4 cup red-wine vinegar
1 1/2 tablespoons prepared horseradish
2 small cloves garlic, halved
1 teaspoon salt
4 bone-in chicken breasts (6 ounces each)

Instructions

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve l/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.
Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Moist Chicken Breast Microwaved From Angelett

Ingredients

2 Chicken Breast halved
2 cups Bread Crumbs plain or Italian Style
1 teaspoon Onion powder
1 teaspoon Garlic salt
1/8 cup Parmesan cheese

Instructions

This is the easiest recipe to make and so quick and delicious! You can of course use whatever spices you like.
Cut chicken breast in half, put all ingredients in a bag and shake to coat chicken pieces well. Put a paper towel on the microwave plate and put coated chicken pieces on the paper towel. cover with another paper towel and cook on 60 percent power for 20 minutes, cut a breast to be sure it is done in the middle. While this is cooking you can prepare rice or pasta and veggies to go along with it!
If only making one breast shorten the cooking time to 60 percent power for 12-15 minutes as to not over cook it!

Sat, 11 Jul 2026 00:00:00 GMT

Super Easy Juicy Bbq Chicken Breasts Recipe

Ingredients

4 boneless, skinless chicken breasts
1 large sweet onion, sliced
1/2 cup BBQ sauce (I use Sweet Baby Ray's)
1/4 cup ketchup
2 Tbsp honey
2 Tbsp brown sugar

Instructions

Preheat oven to 350 degrees.
In a casserole dish, mix all the ingredients, tossing to coat.
Make sure the breasts are spread out evenly.
Cover and bake for 30 minutes.
Raise temp to 375 degrees and continue to bake for 10 minutes.
Serve and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Watercress Sauce and Rosemary Potatoes

Ingredients

900 g (2lb) Maris Piper potatoes, peeled and cut into 2.5cm (1in) cubes
Olive oil spray
4 g whole garlic cloves, in skins
4 rosemary sprigs
4 skinless chicken breasts
200 mL (7fl oz) hot chicken stock
4 tbsp. half-fat crème fraîche
1 tsp. dijon mustard
Juice of ½ lemon
50 g (2oz) watercress, roughly chopped

Instructions

Preheat oven to 200°C (180°C fan) mark 6. Boil potatoes in a pan of salted water for 5min. Drain; steam dry in a colander for 2min.
Tip potatoes into a roasting tin; spray with oil. Scatter over garlic and three rosemary sprigs. Roast for 30-35min, turning often, until golden. Finely chop remaining rosemary leaves. Sprinkle over potatoes.
Meanwhile, put chicken on a board, cover with clingfilm and flatten with a rolling pin to a 1cm (½in) thickness. Heat a griddle pan until hot. Spritz chicken with oil on both sides. Season. Griddle for 8-10min, turning once, until cooked. Set aside, cover loosely with foil and keep warm.
Add a little water to hot pan, stir to dissolve any sticky bits, then pour into a small pan with stock. Bubble for 1-2min until reduced slightly. Remove from heat; add crème fraîche, mustard and lemon juice. Season, then add watercress to wilt. Drizzle sauce over chicken and serve with the potatoes.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Chicken

Ingredients

2 cups White rice
1 can pineapple chunks
1/2 cup water
1/3 cup soy sauce
1 teaspoon soy sauce
2 tablespoon corn starch
3/4 teaspoon garlic powder
1 pound boneless chicken breasts cut into strips
2 tablespoons Vegetable oil
1 small onion chopped
1 small red pepper chopped

Instructions

Prepare rice according to the package directions
Drain pineapple, reserve 1/4 cup juice
Stir together in small bowl, reserved juice, water 1/3 cup soy sauce 1 tablespoon cornstarch, an d garlic powder. Set aside
Combine with remaining 1 tablespoon corn starch and 1 tablespoon soy sauce in a medium bowl. Heat oil in large skillet over medium heat. Add chicken. Cook until lightly browned. Add pepper and onion . Cook til just tender. Add reserved mixture; cook stirring 2-3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

Sat, 11 Jul 2026 00:00:00 GMT

Island Chicken with Pineapple Salsa

Ingredients

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

Instructions

Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
Place the pineapple juice in a shallow nonmetal dish.
Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
Pour over the chicken.
Top with the salsa.
To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
Pack the salsa in a separate freezer-quality plastic container.
To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Sheet Pan Greek Chicken with Roasted Potatoes

Ingredients

2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons dried thyme
1 teaspoon black pepper
.25 teaspoon ground cinnamon
.25 teaspoon ground nutmeg
.25 cup chopped fresh flat-leaf parsley, divided
3 teaspoons chopped fresh oregano leaves, divided
.25 cup extra-virgin olive oil
4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
8 thin lemon slices (from 2 lemons)
1.5 pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise
.5 cup chopped tomato (from 1 tomato)
.5 cup Kalamata olives, coarsely chopped
2 ounces feta cheese, crumbled (about 1⁄4 cup)

Instructions

Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with ¼ cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes
Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and remaining 2 tablespoons parsley and 1 teaspoon oregano.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breast Recipe

Ingredients

12 boneless chicken breasts
1/8 cup olive oil
2 cloves of garlic crushed
1 lb. fresh spinach, washed and chopped
salt and pepper to taste
1/2 lb feta cheese
1/2 cup milk
4 eggs beaten
2 cups Italian flavored bread crumbs
peanut oil or olive oil for frying
2 tbs butter
1 cup sliced mushrooms
1 tbs flour
1 cup chicken stock
1 cup dry white wine
1/2 juice of a lemon
1/4 cup chopped parsley

Instructions

Pound each breast between 2 sheets of plastic until about double in area size but not torn.
heat a large frying pan and add the olive oil and garlic, stir for a moment and add the spinach.
Saut'e the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.
Lay each chicken portion flat on the counter and salt and pepper to taste.
Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.
Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan fry in a bit of oil until gold brown, turning one. Remove the pieces to a pan and cover. Bake in a 350 Degree oven for 30 minutes.
In the meantime, prepare the gravy. Drain the fat from the frying pan leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saut'e until tender and then stir in the flour, stirring .Add the wine, chicken stock and lemon juice. Continue stirring until thickened.
Pour the gravy over the chicken rolls and garnish with parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Classic Chicken

Ingredients

1 pound Chicken breasts boneless and skinless
1/2 tablespoon dry chicken grill seasoning blend
1 tablespoon Garlic chopped
2 cups Cherry tomatoes
1/4 teaspoon salt

Instructions

Sprinkle chicken on both sides with grill seasoning blend. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add chicken and cook for 3 to 4 minutes on each side, until seared. Remove chicken and, once cool enough to handle, chop into bite-sized pieces.
Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Add chopped chicken, onion, and garlic to the skillet, and cook until onions are browned and chicken is fully cooked, about 5 minutes. Add tomatoes and salt, and stir.
Reduce heat to low, cover skillet, and let simmer for 8 to 10 minutes, until the tomatoes burst.
Using a spatula, carefully mash any tomatoes that have yet to burst. Gently scrape up onion and garlic bits from the bottom of the skillet and mix them up with the juice from the tomatoes. Stir well and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Orange Lemon Chicken

Ingredients

1 pound boned, skinned chicken breasts
1 tablespoon soy sauce
2 teaspoons cornstarch
½ teaspoon white pepper, divided
1 large orange
1 lemon
2 teaspoons light brown sugar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
½ small yellow onion, thinly sliced
1 1/2-in. piece fresh ginger, peeled and coarsely shredded
1 celery stalk, thinly sliced on the diagonal
1 green onion, cut into 2-in. slivers
4 cups steamed rice (optional)

Instructions

Cut chicken breasts crosswise into 1/2-in.-thick slices, then cut each slice in half lengthwise so you end up with finger-size pieces. Combine chicken, soy sauce, cornstarch, and 1/4 tsp. white pepper in a small bowl and toss to coat evenly. Set aside.
Zest orange into a small bowl. Segment orange: With a sharp knife, trim off ends and set a cut side down on a cutting board. Following the curve of the fruit, trim off peel and white pith. Set a strainer in a separate bowl and, working over bowl, slice segments free of membranes. Squeeze juice from membranes into strainer. Measure 3 tbsp. juice and add to bowl with zest. Set orange segments aside.
Cut lemon in half and set one half aside. Zest and juice the other half into bowl with orange juice and zest, then add brown sugar, sesame oil, and remaining 1/4 tsp. white pepper. Set sauce aside.
Heat vegetable oil in a large nonstick pan over medium-high heat. Add onion and ginger and cook until just beginning to brown, about 2 minutes. Push onion and ginger to one side of pan and add chicken in a single layer. Let sear undisturbed 2 minutes. Add celery and citrus sauce and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 2 minutes more.
Remove from heat and stir in reserved orange segments. Pour into serving bowl or onto a platter. Squeeze juice from reserved lemon half over chicken and shower with slivered green onion. Serve with steamed rice if you like.

Sat, 11 Jul 2026 00:00:00 GMT

Skinny Cowgirl Chicken Salad

Ingredients

1/2 c. plain Greek yogurt
1/4 c. sour cream
1/4 c. lime juice
1 tbsp. freshly chopped cilantro
Freshly ground black pepper
kosher salt
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
1 tsp. cumin
1 tsp. chili powder
1 avocado, cut into cubes
1/2 c. black beans, drained and rinsed
1/2 c. frozen corn, defrosted
1 red bell pepper, chopped
Romaine, for serving

Instructions

In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy Chicken With Honey Dippin' Sauce

Ingredients

1 cup light mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons natural creamy peanut butter
4 boneless skinless chicken breast halves, cut into strips (about 1 1/4 lbs)
1 1/2 cups finely crushed potato chips

Instructions

Mix dressing, honey, mustard and peanut butter.
Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
Serve cut-up carrots, celery or apples with remaining sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Sweet and Sour Chicken

Ingredients

4 Large chicken breasts
1/2 Cup Flour
1/2 Cup Oil
Salt
Pepper
1 Can Pineapple
1 Large Bell pepper
1 medium Onion
1 Cup Sugar
2 tablespoon Flour
3/4 Cup Water
3/4 cup Pineapple juice
3/4 Cup Vinegar
1 tablespoon Soy sauce
1/4 Tsp Ginger Optional
Cooked rice

Instructions

Combine sugar, 2T flour, water, pineapple juice(from canned pineapple), vinegar, soy sauce and optional ginger in a medium
pot on the stove. Bring mixture to a boil, stirring constantly. Boil 2 min. Set aside.
Cut up chicken breast into small bite sized pieces. Roll chicken in flour and brown in oil on stovetop. Place in greased 9x13 glass baking dish and sprinkle with salt and pepper. Place cut up bell pepper, onion and pineapple over chicken. Pour prepared sweet and sour sauce over chicken and vegetables. Bake for 30 Min at 350 degrees or until chicken is cooked and veggies are
tender. Serve over rice.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Baked Chicken Parmigiana

Ingredients

2 -4 chicken breasts
2 cups spaghetti sauce (your choice in brand or flavor)
breadcrumbs
1 cup shredded mozzarella cheese
parsley
grated parmesan cheese
spiral noodles

Instructions

Coat chicken breast with bread crumbs until fully coated. Bake 1 hr at 425-450°F, depending on you oven in 9x13" baking dish.
While chicken is baking, boil noodles until tender. drain and set aside.
When chicken is done, remove chicken from baking dish and set on plate.
Put cooked noodles in baking dish and place chicken on top of noodles.
Sprinkle Chicken with parsley to taste and a bit of grated parmigiana cheese.
Smother chicken with spaghetti sauce and cover some noodles if desired and top with mozzarella cheese. As much as you like.
Place baking dish back in oven and bake until cheese is melted.
ENJOY!

Sat, 11 Jul 2026 00:00:00 GMT

Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits

Ingredients

1 (10 3/4 ounce) can low-fat cream of chicken soup
1/4 cup fat free sour cream
1 teaspoon italian seasoning
2 teaspoons onion flakes
1 1/2 cups diced cooked chicken
3/4 cup frozen peas
1 cup sliced cooked carrot (frozen or a can, drained)

Instructions

Preheat your oven to 375°F.
Spray an 8x8-inch pan with cooking spray.
In a large pan mix the soup, sour cream, and seasoning.
Cook and stir over medium heat until it is hot and bubbly.
Add the chicken and veggies.
Stir it well to combine.
Pour it into your prepared pan.
Top it with some sort of biscuits.
Bake 20 to 25 minutes or until the top is nicely browned.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Herbed Chicken Breasts

Ingredients

1/2 cup nonfat plain yogurt, I used 2% fat Greek yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
fresh ground pepper, to taste
3/4 cup dried course breadcrumbs, I used Panko
1/4 cup fresh grated parmesan-regiano cheese, about 1 ounce
1/4 cup fresh parsley, chopped
1/4 teaspoon dried basil, dried is best
1/4 teaspoon dried rosemary, can use fresh
1/4 teaspoon dried thyme, can use fresh
1/4 teaspoon paprika
4 -6 boneless skinless chicken breasts, I used 3 very meaty chicken breasts

Instructions

Preheat oven to 400°F.
In a pie plate mix together the yogurt, mustard, salt and pepper.
In a separate pie plate mix together the bread crumbs, parmesan cheese, parsley and dried herbs. I like to use a food processor I add all the herbs, I do use fresh when available, and give it all a whirl to combine and make the Panko crumbs a bit smaller.
Pat the chicken breasts dry with a paper towel.
Dredge and coat the chicken breasts in the yogurt mixture.
Roll them in bread crumb mixture to coat. Pat the breadcrumbs into the chicken to make them adhere.
Place on a lightly sprayed baking dish or on a rack placed inside a baking dish (lined with foil for easier cleanup).
Lightly spray the tops with cooking spray to aid in browning.
Cook until the juices run clear or 165°F About 30-45 minutes depending on the size & thickness of the chicken breasts. Checking inner temperature with a meat thermometer .

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Chicken Piccata with Pasta

Ingredients

1 ½ pounds boneless skinless chicken breasts (thin cut )
salt and black pepper (to taste)
⅓ cup all-purpose flour
3 tablespoons parmesan cheese (grated)
3 tablespoon olive oil
5 tablespoon salted butter (divided)
3 tablespoon shallot (finely diced)
1 teaspoon garlic (minced )
½ cup chicken broth
1 medium lemon (juiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest))
¼ cup capers
½ pound angel hair pasta (cooked per the box instructions)
2 tablespoons parsley (freshly chopped )

Instructions

Trim the chicken breasts and use a mallet to pound them thin.
In a shallow bowl, mix together the salt, pepper, flour, and parmesan cheese.
Press a chicken breast into the mixture and flip to fully coat both sides.
In a large skillet over medium-high heat, add the olive oil and 3 tablespoons of butter. Once melted, add each piece of chicken and cook for 3-4 minutes per side, or until cooked through. Do not overcrowd the pan, do multiple batches if needed.
Remove the chicken to a plate.
Add the shallot to the pan and saute for 2 minutes. Add the garlic and heat until fragrant, approximately 30 seconds.
Turn the heat to medium-low, pour in the chicken broth, scraping up any bits on the bottom of the pan, and allow the mixture to reduce by half.
Stir in the lemon juice and zest.
Add the remaining butter and capers, stirring until melted.
Once melted, add the chicken back to the pan, flipping to coat with the sauce.
Serve over pasta and top with fresh parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Chicken Breasts in Parchment Paper

Ingredients

4 boneless chicken breasts cut in half
8 ounces Feta cheese crumbled
1-1/2 cups Cherry tomatoes quartered
1 Red bell pepper seeded, sliced into 1/4" strips
24 Kalamata Olives
1 small Red onion sliced thin
8 sprigs fresh thyme
Salt & pepper
about 1/4 cup olive oil for drizzling
8 pieces Parchment Paper about 14 x 18

Instructions

Have ingredients lined up. Place piece of chicken breast in center of each parchment rectangle. Season with salt and pepper. Top with feta cheese, red pepper strips, tomatoes, onions, olives and sprigs of thyme. Drizzle with olive oil. Starting with top and bottom, bring ends of parchment together. Fold over several times to seal parchment. Seal as tight as you can to keep juices inside. Fold edges several times and tuck under packet. Place on large baking sheet.
Bake 25 to 30 minutes at 400 degrees. Can serve in packets in individual bowls.

Sat, 11 Jul 2026 00:00:00 GMT

Oven Roasted Chicken Breasts

Ingredients

4 split chicken breasts (De-Boned)
5 large carrots (Peeled, Quartered,Halfed)
1 large onion (Quartered)
1/4 cup margarine or 1/4 cup butter
2 tablespoons minced garlic
1 teaspoon dried thyme
1 teaspoon rosemary, chopped fine
1 teaspoon paprika
salt and pepper

Instructions

Pre heat oven to 400 degrees.
Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
Drizzle over chicken.
Bake chicken for 35-40 minutes until skin is golden brown.
Serve with saffron rice.
Enjoy -- .

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed with Spinach, Basil and Parmesan

Ingredients

6 teaspoon Olive oil divided
1 medium White onion chopped
6 cloves Garlic chopped
5 ounce Baby spinach chopped
2/3 cup Fresh basil chopped
1 teaspoon Salt
1 teaspoon Ground pepper
1 can (14.5 oz) Diced tomatoes undrained
3/4 cup Parmesan shredded, divided
6 Chicken breast
6 tablespoon seasoned bread crumbs

Instructions

In large nonstick skillet, heat 2 tsp of the oil over medium heat until hot. Add onion; cook 2 minutes or until onion just begins to wilt. Add garlic; cook 30-60 seconds or until fragrant. Add spinach, basil, salt and pepper; cook 1 minute or until spinach and basil are limp. Add tomatoes; increase heat to high. Cook 8 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove from heat; stir in 1/2 cup of the cheese. Place in large bowl; refrigerate until completely cooled. Wipe skillet clean. Heat oven to 350F. With small sharp knife, cut pocket in each chicken breast, cutting almost to the other side but not all the way through. Spoon about 1/3 cup filling into each pocket; secure with toothpicks. Place bread crumbs in shallow bowl. Dip chicken in bread crumbs to coat on both sides. In same skillet, heat 2 tsp of the oil over medium-high heat until hot. Add half the chicken breasts; cook 3 minutes or until browned on all sides. Place in medium shallow baking dish. Repeat with remaining 2 tsp oil and chicken breasts. Bake 30 minutes or until golden brown and chicken is no llonger pink in center. During last 5 minutes of baking, sprinkle with remaining 1/4 cup cheese.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Piccata With Summer Vegetable Pasta

Ingredients

olive oil flavored cooking spray
1 cup red bell pepper, cut into 1/4-inch strips
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 zucchini (about 1 medium, cut matchstick style)
1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked spaghetti
3/4 cup parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1/2 cup flour
2 teaspoons olive oil
1 1/2 cups chicken broth
6 tablespoons lemon juice
2 tablespoons capers
1/2 cup sliced green onion
1 tablespoon butter

Instructions

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

Sat, 11 Jul 2026 00:00:00 GMT

Cheese and Mushroom Stuffed Chicken Breasts

Ingredients

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 cups coarsely chopped fresh mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 cups Italian cheese blend, shredded
1/2 teaspoon lemon pepper seasoning
4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
1/3 cup seasoned dry bread crumb

Instructions

Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet-and-Sour Chicken Bowls

Ingredients

2.5 pound bone-in, skinless chicken thighs
0.25 cup cornstarch
1 tablespoon canola oil
2 scallions
0.25 cup unsalted ketchup
0.25 cup honey
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
0.75 teaspoon kosher salt
0.5 cup plus 1 Tbsp. rice vinegar, divided
2 (8.8-oz.) pouches precooked microwavable brown rice
3 cups packaged cabbage-and-carrot coleslaw
0.75 cup thinly sliced radishes
1 tablespoon toasted sesame oil

Instructions

Place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch.
Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker.
Thinly slice green parts of scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.
Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.
Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.

Sat, 11 Jul 2026 00:00:00 GMT

Slow-Cooker BBQ Pulled Chicken, 4 Ways Recipe by Tasty

Ingredients

4 chicken breasts
8 burger buns
1 ½ cups ketchup
¾ cup apple cider vinegar
½ cup dark brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
¼ teaspoon cayenne powder
1 teaspoon garlic powder
2 tablespoons worcestershire sauce
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
salt, to taste
pepper, to taste
2 cups green cabbage
2 cups red cabbage
1 cup shredded carrot

Instructions

Place the chicken breasts in the bottom of the slow cooker.
Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
Cover, and cook on high for 3 hours or on low for 6 hours.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
Shred the chicken breasts with 2 forks in the slow cooker.
Serve on a burger bun with slaw.
Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Cream Cheese & Herb Stuffed Chicken Breasts

Ingredients

2 boneless skinless chicken breast halves (not the monstrous ones, the "halved" ones)
2 tablespoons softened cream cheese
3 green onions, minced
4 tablespoons fresh sage or 4 tablespoons fresh basil
salt and pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/3 cup flour
1 egg, beaten with
1 teaspoon water
1/4 cup plain dried breadcrumbs (like Progresso)
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
2 tablespoons melted butter

Instructions

Preheat oven to 350 degres F.
Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
Evenly distribute the fresh herbs on top of that and season with salt and pepper.
"Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
In another dish, pour the beaten egg mixture.
In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken on a Bed of Winter Vegetables

Ingredients

3.5 ;bs broiler-fryer
1 lemon sliced
1 medium onion peeled and quartered
3 sprigs thyme
1 package kosher or coarse salt and freshly ground black pep
3 medium leeks white part only, washed carefully and thinly sliced
2 whole carrots peeled and cut into thin sticks or rounds
6 whole red potatoes quartered
6 medium turnips 2 medium rutabaga or 4 medium parsnips, peeled and cut into thi
12 ounces dry white wine (1 1/2 cups)
1 14-oz can chicken broth

Instructions

Preheat the oven to 425F.
Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180F. Stir vegetables and baste chicken with juices occasionally during cooking.
Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.

Sat, 11 Jul 2026 00:00:00 GMT

Simple pan fried chicken

Ingredients

4 lbs partially defrosted chicken breast cut into 1" x 0.5" chunks
4 tbsp seasoning of choice eg: everyday seasoning at TJ's
Canola Oil enough to keep the pan covered

Instructions

Pull chicken from freezer and place in refrigerator overnight. Cut chicken into chunks while partially thawed. Defrost a few more hours.
Split chicken into batches (I used 3). Coat with seasoning of choice.
Add oil to pan and heat over medium high heat. Add chicken and cook until done (~6 minutes) turning often.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Spiced Chicken Fingers

Ingredients

2 parts Bisquick Mix
1 part bread crumbs may use any brand, any flavor
1 tablespoon garlic powder (up to 2)
1 tablespoon chili powder
1 teaspoon paprika smoked or regular
2 tablespoons dried Italian herb blend make your own using basil, oregano, thyme
1 tablespoon salt kosher or table salt
1/4 teaspoon Anise (opt.)
sugar to taste; for two cups of mix, I use about 1/4 cup of sugar
1 pound chicken breast to coat more chicken, make more mix!
canola oil enough to coat chicken pieces

Instructions

Start by slicing the chicken to the desired size (about 2 to 3 inch strips, 1/2 inch thick). Make sure the pieces are all about the same size so that the cooking time will be equal.
Cover one baking sheet with aluminum foil, and place a cooling rack on top of the baking sheet. You will be placing your chicken pieces on this once they've been coated in the bisquick mix. Preheat oven to 375 degrees.
Drizzle just enough canola/vegetable oil to coat the sliced chicken, making sure that every piece is evenly coated.
In a separate bowl, mix bisquick, bread crumbs, and seasonings until well blended. Now you're ready to begin coating the chicken in the mixture. Taking about 5 pieces of chicken at a time, place the chicken in the bread crumb/bisquick mixture and toss lightly with a fork until well coated. Lay the chicken strips on the cooling rack. If you like your chicken to be a bit crunchier, place the strips further apart; for softer breading, don't leave as much space. Once you've coated all the chicken and placed it on the cookie sheet/cooling rack, place chicken in oven and set the timer for 25 minutes.
When the timer goes off, take the chicken out, and use a thermometer to make sure the internal temperature is between 150-160 degrees. You only need to test a few pieces as long as your pieces are about the same size.
All that's left is to eat and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Pineapple

Ingredients

3 3/4 pounds Chicken breasts boneless and skinless up to 4 1/2 lbs
3 tablespoons Corn starch
4 1/2 tablespoons Oil
6 tablespoons Soy sauce
1 1/2 tablespoons Sherry
3 tablespoons Oil
1 1/2 cups Pineapple chunks drained, reserving pineapple juice
1 1/2 tablespoons Oil
1 1/2 cloves Garlic minced
3/4 cups Pineapple juice previously reserved
3 tablespoons Sherry

Instructions

Cut chicken into bite-size pieces. Combine the next 6 ingredients for maranade (cornstarch through pepper) and blend thoroughly. Pour over chicken pieces, cover, and refigerate for 30 minutes or longer if you prefer. Heat 3 tablespoons oil in a heavy skillet. Drain chicken, reserving marinade. Add chicken to skillet and brown for about 5 minutes, while stirring constantly. Add drained pineapple chunks. Cover skillet and simmer over low heat for 12 minutes.
Remove chicken and pineapple with a slotted spoon. Arrange on preheated platter and keep warm. Add additional 1 1/2 tablespoons oil to pan drippings. Stir in minced garlic and cook for 5 minutes.
Blend pineapple juice with reserved marinade and sherry. Pour into skillet and heat through. Strain sauce through sieve, spoon over chicken and pineapple and serve immediately. Delicious over rice. Extra fancy with lightly toasted cashews tossed over the top!

Sat, 11 Jul 2026 00:00:00 GMT

Spinach and Feta Stuffed Chicken

Ingredients

1/2 cup spinach (steamed and squeezed dry of any excess liquid)
2 tablespoons feta
2 tablespoons ricotta
1 green onion (sliced)
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)
salt and pepper to taste
2 chicken breasts (1 pound) (butterflied and pounded thin)
1 tablespoon oil
1 tablespoon butter
1 shallot (diced)
1 clove garlic (chopped)
1/4 cup white wine
1/2 cup chicken stock
1/2 teaspoon lemon zest
salt and pepper to taste
1 tablespoon heavy cream
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)

Instructions

Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.
Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
Season the chicken with season with salt and pepper.
Heat the oil in a pan.
Add the chicken, brown on all sides, about 2-4 minutes per side.
Place the chicken in a baking dish and bake in a 350F/180C oven until it reaches 180F, about 30 minutes.
Melt the butter in the pan that you browned the chicken in.
Add the shallots and garlic and saute for a minute or two.
Add the wine and deglaze the pan.
Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.
Remove from heat and mix in the heavy cream and herbs.

Sat, 11 Jul 2026 00:00:00 GMT

Tuscan Lemon Pepper Chicken Breast (Served Cold)

Ingredients

4 thin sliced chicken breasts or 2 chicken breasts, horizontally cut
1/2 teaspoon fresh cracked pepper (to taste)
1/2 teaspoon lemon zest (to taste)
1 chicken bouillon cube
1/4 onion, finely minced
2 garlic cloves, finely minced
1 cup warm water
1 dash cayenne pepper (to taste)
1/4 cup white wine (Pinot Grigio or similar)
1 tablespoon olive oil

Instructions

1. Dissolve bouillon cube in warm water and put aside.
2. Heat oil in large frying pan then add half the lemon zest.
3. Add chicken and wine to pan and cook on low heat.
4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
6. When most of the water is absorbed remove chicken from pan.
7. Crack pepper over chicken and allow to cool.
8. Once chicken is cool put on your favorite salad or sandwich.

Sat, 11 Jul 2026 00:00:00 GMT

Mama's Chicken And Potatoes Recipe

Ingredients

1-1/2 lbs. smll to med. Idaho potatoes,peeled,cut lengthwise,then into crosswise chunks
3 TB olive oil,plus extra
1-1/2 tsp kosher salt,plus extra
fresh ground black pepper
1 med. Spanish onion,thinly sliced,lengthwise
4 plump cloves garlic,thinly sliced
1 tsp Italian seasoning,plus extra
1 c chicken stock (or water
6 chicken thigh/leg quarters (or what you prefer)
1 (28 oz) can plum tomatoes,mashed
1 c peas,frozen or canned

Instructions

1. In roasting pan,spread out potato pieces,drizzle with a little olive oil and season with salt and pepper. Roast for about 15 to 20 mins
2.Remove potatoes from oven and add the onions and garlic. Sprinkle some salt,Italian seasoning and pepper. Pour stock ove all. Lay in the chicken thighs over mixture,pushing potatoes around chicken pieces,on top of onions is okey.
3.Drizzle a little oil over each piece of chicken,followed by a sprinkle of salt and Italian sesoning. Bake 30 mins. After 30 mins,spoon some of the pan juices over chicken pieces and push/turn vegetables. Top with tomatoes and peas and bake another 30 mins
4.Remove chicken to platter,stir vegetables to coat well in juices,spoon over and around chicken pieces to serve.

Sat, 11 Jul 2026 00:00:00 GMT

Pressure Chicken Pulled Barbecue Chicken

Ingredients

3 or 4 whole, frozen Chicken breasts boneless and skinless
1 cup Barbeque Sauce (more or less to taste)
1 whole Onion peeled and chopped
1 tablespoon Chicken Wing Sauce (or other type of hot sauce) (more or less to taste)
1/2 cup Maple syrup (I use fat free or light) (More or less to taste)
1 clove Garlic (may substitute garlic powder) peeled and chopped

Instructions

Since this is being cooked in a pressure cooker, there is no need to thaw the chicken out first.
1. Place chicken breasts in pressure cooker.
2. Add barbeque sauce, chicken wing sauce and maple syrup.
3. Add onion and fresh garlic or garlic powder.
Set pressure cooker to high. Cook for 15 minutes based on chicken breasts of 1/2 inch or less. Since I use thicker breasts, I add 10 minutes to the cooking time. As the items cook, it creates a delicious sauce.
When the cooking is done, I remove it carefully from the pressure cooker and cut it into small pieces, shreading it as much as possible.
Serve on soft bread and top with left over sauce
Refrigerate or freeze uneaten barbeque.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Stew with Spinach, Potatoes & Porcini

Ingredients

1/2 oz. dried porcini mushrooms
1/4 cup extra-virgin olive oil
2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.) sliced into thin strips
6 large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1/4-inch dice
2 cloves Garlic minced
1/4 cup dry sherry or dry white wine
2 large Yukon Gold potatoes (1 lb. total), peeled and cut
2 tsp. chopped
1-1/2 cups homemade or low-salt canned chicken br
2 Tbs. sherry vinegar or balsamic vinegar
1 cup coarse fresh breadcrumbs (about 1-1/2 oz.)
2 cups baby spinach leaves (about 2 oz.)

Instructions

Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them.
Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 min. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 min. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 min. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar. Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min.
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 tsp. of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 tsp. chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs

Sat, 11 Jul 2026 00:00:00 GMT

Curried Chicken Salad With Garam Masala Biscuits

Ingredients

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1 1/2 tablespoons garam masala
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus more for brushing
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 teaspoon black peppercorns
1 bay leaf
4 lbs chicken breast halves, on the bone, with skin
1 cup mayonnaise, plus more for spreading
1 tablespoon curry powder
1 tablespoon fresh lime juice
3 cups red grapes, halved (about 14 ounces)
2 celery ribs, preferably from the heart, finely diced
2 tablespoons chopped cilantro
1/4 cup shelled pistachios, toasted (see Note)
salt & freshly ground black pepper

Instructions

Preheat the oven to 375°. In a medium bowl, whisk the 2 cups of flour with the sugar, garam masala, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the ‚ cup of buttermilk and stir until a dough forms.
Turn the dough out onto a lightly floured surface and knead it 2 or 3 times. Roll or pat the dough into a 6-by-12-inch rectangle, about ‚-inch thick. Using a floured knife, cut the dough into 8 square biscuits. Brush the tops with buttermilk and transfer the biscuits to a baking sheet. Bake for about 18 minutes, until risen and golden. Transfer to a wire rack to cool.
Chicken.
Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away.

Sat, 11 Jul 2026 00:00:00 GMT

Buffalo Chicken Lasagna

Ingredients

1 tablespoon canola oil
1 1/2 lbs ground chicken or 1 1/2 lbs leftover turkey
1 small onion, chopped
1 celery rib, finely, chopped
1 large carrot, grated
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
12 ounces buffalo wing sauce
1/2 cup water
1 1/2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles, oven ready
15 ounces ricotta cheese
1 3/4 cups crumbled blue cheese, divided
1/2 cup fresh minced parsley
1 egg
3 cups mozzarella cheese, shredded
2 cups white cheddar cheese, shredded

Instructions

Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
Preheat oven to 375 degrees.
Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Yaya's Homemade Chicken Soup

Ingredients

1 ½ lb skinless boneless chicken breast* or cutlets also work, as well as any chicken you have on hand
8 cups Chicken Broth
1/2 cup Tomato Sauce (I use Pomi Strained Tomatoes)
Salt and Pepper to taste
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon of Abuela’s sazon (or Goya)
1 tsp dry Dill
Noodles – I like thin noodles but it’s your preference
2 Medium Potatoes
1 Malanga
3 medium Carrots
3 Celery stalks
1 yellow Onion
1/2 bag of Spinach
1 Plantain
4 Garlic cloves
Noodles – I like thin noodles but it’s your preference

Instructions

Generously season the chicken with salt and pepper. Pour in your chicken broth and add your chicken to the pot.
Add all your cut up vegetables and spices (except dill and spinach which you will use at the end). Then pour in ¼ cup of tomato puree, and a drizzle of extra virgin olive oil. Add more broth if you think it needs it but do not pass the Max line.
Close the top. It's important to be sure the pressure release valve is in place on Seal. Press the Soup/Broth Button. Let the magic happen.
Once the pot is done cooking the soup, release the pressure by switching the valve to release. BE CAREFUL DO NOT OPEN THE VALVE WHEN YOUR HAND IS OVER IT. Open the lid. Throw in any egg noodles, the spinach or your green and a little dill. Mix it all in and cover for 5-8 minutes. Enjoy.
STOVE TOP DIRECTIONS
Generously season the chicken with your olive oil salt and pepper. Turn your heat to medium high and gently place your chicken on the pan for just 2-3 minutes. We don't want to cook the chicken through. We just want to brown the bottom to get a little extra chicken flavor into the broth.
Once you flip the chicken to the other side, pour in 4 cups of broth and keep the heat on medium high to high. Add all your cut up vegetables (except spinach if using). Then add in the spices to taste (except dill).
Pour in 1/2 cup of tomato puree, and a little drizzle of extra virgin olive oil. Mix it all together and more broth if your pot can hold more. Add up to 8 cups. Brigh to a boil. Let it boil strong for 8-10 minutes then cover and lower heat to medium-low. Let it cook mixing ever so often for 45 minutes to one hour.
After about 45 minutes to an hour, check on the veggies. If everything looks like it's nice and soft, give it a taste. Adjust for salt and pepper, then add in your spinach, noodles, and dill. Mix it all in, cover and let it sit for another 5-10 minutes.
Ready to serve.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Garlic Chicken With Rice

Ingredients

3 ounces uncooked chicken breasts, cut into 1 inch chunks
2 teaspoons reduced-calorie margarine
1 clove garlic, minced
1/2 cup frozen peas, thawed
2 teaspoons lemon juice
2 tablespoons white wine
parsley, minced
1/2 cup brown rice, cooked

Instructions

Melt the butter in a skillet and saute the garlic in it.
Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.
Serve on a 1/2 cup of cooked brown rice.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Fruit Sauce

Ingredients

2 ts olive oil
2 tb Butter
salt and pepper to taste
2 ts Honey
1/4 ts Dried Thyme; Crushed
2 md Ripe Pears; Peeled, Cored
2 ts Lemon juice
1/4 c Chicken broth
1/2 c Fresh Or Frozen Blueberries;
1/4 c Onion; Minced
1 lg Garlic Clove; Crushed
1/2 c Dry white wine
4 lg Chicken Breasts Halves:

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and saute four to five minutes on each side until cooked through. Remove from the pan and keep warm. Melt 1 T of the butter in the pan. Add the pears and 1 t of lemon juice. Saute until barely tender, about two to three minutes. Remove from the pan and set aside. In the same pan, cook the onion and garlic for one minute. Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes. Return the pears to the pan and add the blueberries. Heat through, about two minutes. Swirl in the remaining T of butter and t of lemon juice. Serve the sauce over the chicken. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip

Sat, 11 Jul 2026 00:00:00 GMT

Juicy Slow Cooker Turkey Breast

Ingredients

2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
5 sprigs of thyme (or 2 tsp dried thyme leaves)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1 1/2 - 2 tbsp olive oil
Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
4 tbsp / 50g butter
1/4 cup / 35g flour
Salt and pepper

Instructions

Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
Preheat gril/broiler to high.
Place an oven shelf 30cm / 1 foot from the heat source.
Remove turkey breast from the slow cooker into a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
Serve immediately with gravy on the side.
Gravy
Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.

Sat, 11 Jul 2026 00:00:00 GMT

Juiciest Chicken Breast

Ingredients

3 slices prosciutto
2.5 Tbsp (35g) olive oil
4-8 leaves fresh sage leaves
Handful of Italian parsley
Zest of 1/2 lemon
Truffle if ya got it (phat grating)
4 cloves garlic
1 shallot
Juice of 2 oranges
Juice of 3 lemons
Zest of 1 lime
Juice of 2 limes
1 Tbsp honey
3 Tbsp (45 ml) fish sauce
1/2 bunch mint
1/2 bunch cilantro
Splash of chinkiang vinegar
2 thai chilis rough chopped
3 Tbsp (45ml) olive oil

Instructions

Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F.
Lightly brush the chicken with high heat cooking oil, season with salt and pepper.
Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes.
Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes.
Remove the chicken from the grill once an internal temperature reaches 165F.
Rest for 8 minutes before slicing and serving.
Remove the bone from the chicken.
Finely slice and chop prosciutto. Heat a pan with olive oil over medium heat until hot and add the prosciutto.
Remove prosciutto once crispy. Leave oil behind and add fresh sage leaves while still hot. Saute for 30 seconds until crispy.
Cool both prosciutto and sage on paper towels before using.
Cut along the center side of the chicken. Open up and stuff with parsley, zest of ½ a lemon, prosciutto, and sage leaves. Roll chicken up into a log.
Tie together using kitchen twine.
Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F.
Lightly brush the chicken with high heat cooking oil, season with salt and pepper.
Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes.
Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes.
Remove the chicken from the grill once an internal temperature reaches 165F.
Rest for 8 minutes before slicing and serving.
Start by combining garlic, shallot, juice of 2 oranges, zest of a lime, juice of 3 lemons, juice of 2 limes, honey, mint, cilantro, thai chilis, fish sauce, and a splash of vinegar then blend together.
Once smooth, stream in olive oil until emulsified.
In a vacuum sealed bag, add in chicken breast with marinade. Seal bag and toss into a sous vide set to 66C for 60-90 minutes.
Remove from the bag, lightly season with oil, salt and pepper.
Place on the grill set preheated to medium-high heat. Grill, turning often, until brown and crisp on both sides, about 5 minutes.
Let rest for 8 minutes before slicing and serving.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Recipe

Ingredients

1 chicken breast per person
1 Tbsp olive oil
salt and pepper to taste

Instructions

Put a piece of plastic wrap on a cutting board that is about 10"x!0". Place the chicken breast on it and cover with another piece of plastic wrap.. Using a meat mallot, pound the chicken breast to a thickness of about 1/2 inch.
Sprinkle with salt and pepper and the herb of your choice.
Heat a frying pan over medium-high heat until hot. Add the olive oil. When it is hot, put in the chicken breast. Let fry about 3 minutes or until it gets a nice golden brown color. Turn and fry another 3 minutes.
(If you make several breasts, after you are done cooking them, keep them warm in the oven and add some finely chopped onion to the pan, when tender, add some cream to make a nice sauce.)

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breasts

Ingredients

3 half chicken breasts
1 salt and pepper to taste
2 oz Cream Cheese softened; up to 3 oz
6 Mushrooms sliced
Salt and pepper to taste
1 shallot minced
2 tsp Vegetable oil

Instructions

In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn. You want a nice carmel color on them. Add shallots and cook for an additional minute or so. season.
Mix with cream cheese
Ham and Parmesan filling: For 2
2-3 oz cream cheese
3 slices thinly sliced ham
2 TBS Parmesan
parsley or chives (optional)
Mix Parmesan, parsley with cream cheese.
Sun dried Tomato Filling: For 2
2-3 oz cream cheese
2 TBS sun dried tomatoes (chopped)
Basil to taste
Mix sun dried tomatoes , basil and cream cheese.
Cut each chicken breast in half horizontally. You should have 6 thinly sliced pieces. Place each chicken breast between two sheets of plastic wrap.Pound with a mallet to about a 1/4 in thick. Basically, you want it a bit thinner. Be careful not to pound to hard or you will tear the chicken.
Divide the filling so that you have enough for 2 breasts. Spread filling on most of the surface of the chicken breast and roll tucking in the side ends so that you will not have the filling spill out later. For the Parmesan and ham filling, add one slice of ham and spread cheese filling on top and roll.Do the same with the rest of the chicken pieces. At this point you can wrap with prosciutto ham to encase the roll.I usually roll them in aluminum foil ; just twist the ends of the aluminum foil to make the roll compact. I froze mine for use at a later date. But, you can surely keep them in the fridge for a few hours and then bake them the same day. Take the foil off before baking. Bake at 375-400 for 15-20 minutes. I used my toaster oven at 425. Let sit for 5 minutes and slice at a bias. Serve as an appetizer or main course.

Sat, 11 Jul 2026 00:00:00 GMT

Quick and Easy Cream of Chicken Soup (Lite-Bleu)

Ingredients

4 boneless skinless chicken breasts, cut into very small pieces
1 dash salt
1 dash black pepper
1 teaspoon crushed rosemary
1 tablespoon rubbed sage
1 tablespoon olive oil
4 tablespoons butter
1 onion, diced very small
2 celery ribs, diced very small
1 carrot, diced very small
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups 2% low-fat milk or 2 cups half-and-half
2 (14 ounce) cans fat-free chicken broth
1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon paprika

Instructions

In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken with Tomatoes and Spinach

Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup dry white wine or water
2 medium plum (Roma) tomatoes, sliced (about 1 cup)
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)

Instructions

In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

Sat, 11 Jul 2026 00:00:00 GMT

Quick chicken and rice casserole

Ingredients

1 cup milk
1 can (10 oz) Cream of Chicken Soup
1 cup Water
2 boneless chicken breasts precooked and cubed
2 cups rice
1/2 cup Finely chopped onions
1 tsp Thyme

Instructions

1. Preheat oven to 350 degrees
2. Mix milk, soup, and water in large bowl and stir with whisk
3. Add remaining ingredients and stirl to blend
4. Pour into glass casserole dish and cover tightly with aluminum foil
5. Bake at 350 degrees for 30 minutes, then remove from oven and stir well
6. Bake uncovered for an additional 30-40 minutes

Sat, 11 Jul 2026 00:00:00 GMT

Herb Marinated Chicken Breasts With a Cold Garlic Sauce

Ingredients

4 chicken breasts
100 ml water
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon mixed herbs (thyme, rosemary, marjoram)
1/2 teaspoon salt
black pepper
1 -2 clove garlic, crushed
1 tablespoon parsley
1 egg yolk
2 -3 tablespoons olive oil
1 teaspoon light French Dijon mustard
50 ml chopped parsley
1 teaspoon mixed herbs (thyme, rosemary, marjoram)
200 ml creme fraiche
1 -2 clove garlic, crushed
salt and pepper

Instructions

Mix all ingredients for the marinade.
Put the chicken breasts in the marinade and leave for 1 hour.
While the chicken is soaking in the marinade make the sauce as follows:.
Put the egg yolk in a bowl.
Slowly add the olive oil to the egg yolk while whisking constantly.
This can also be done with a handblender to avoid the mixture separating.
Add the rest of the ingredients for the sauce.
Put sauce in the fridge.
When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Slow Cooker Pulled BBQ Chicken Sandwich

Ingredients

2 cups bottled BBQ Sauce (we like Sweet Baby Rays)
½ cup finely chopped white onion (or 1/2 teaspoon onion powder)
1 teaspoon garlic powder
½ teaspoon smoked paprika
Seasoned salt & ground pepper to taste
2 pounds boneless, skinless chicken breasts
8 buns (brioche or hamburger buns)
2 cups coleslaw (with or without dressing)

Instructions

In a bowl, whisk together BBQ sauce, onions, garlic powder, paprika, salt, and pepper.
Place the chicken in the bottom of a 6-8 quart slow cooker. Add sauce, fully covering the chicken.
Cover and cook on low for 4-6 hours or high for 2-3 hours.
Shred with two forks in the slow cooker, or on a cutting board.
Return the chicken to the slow cooker and mix with sauce. Cook on low for 30-60 minutes.
If making sandwiches, serve with toasted buns and coleslaw.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Chicken with Mixed Greens

Ingredients

1/2 cup wheat free tamari or nama shoyu or coconut aminos
1/2 cup apple cider vinegar or balsamic
1/4 cup coconut nectar
2 large garlic cloves peeled and minced
1 1/2 inches fresh ginger peeled and minced or 1 tsp ginger powder
2 each chicken breasts sliced into long strips about 3" long and 1/2" thick
1 teaspoon sesame seeds

Instructions

Over low heat in a pan mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes.
Lay chicken pieces in the sauce and cook, stirring frequently, until cooked through (about 12-15 minutes).
Add pieces to bowls of mixed greens, pour the remaining sweet and sour liquid equally over each bowl.
Sprinkle with sesame seeds and serve. This works well warm or chilled.

Sat, 11 Jul 2026 00:00:00 GMT

Stir-Fry Empress Lemon Chicken

Ingredients

2 tablespoons cornstarch plus 2 1/2 teaspoons, divided
4 tablespoons Kikkoman Soy Sauce divided
1 pound boneless skinless chicken breast cut into 1 inch pieces
1/2 cup sugar
3/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup water
2 tablespoons vegetable oil
1 bunch green onions cut into 1 inch lengths

Instructions

Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in a small bowl; stir in chicken. Let stand for 30 minutes.
Meanwhile, combine sugar, remaining cornstarch, lemon peel and juice, remaining soy sauce and water; set aside. Heat oil in hot skillet or wok over medium-high heat. Add chicken and green onion; stir-fry 3 minutes. Remove. Reduce heat to medium. Pour soy sauce mixture into skillet; bring to a boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

BAKED LEMON ROSEMARY CHICKEN

Ingredients

2 boneless chicken breasts, cut in 2 inch chunks
2 small red potatoes, quartered
1 red bell pepper, sliced thick
1 large zucchini or 1 large yellow squash, cut in 1 inch chunks
1 large onion, cut in 1 inch chunks
1/4 cup olive oil
lemon juice, of 1 lemon
3 fresh garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon dried Italian spices
1/2 teaspoon dried rosemary

Instructions

Preheat oven to 425 degrees.
In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Florentine Recipe

Ingredients

3/4 pound boneless skinless chicken breast cut into strips.
1 small onion chopped
2 tbsp butter
2 cloves minced garlic
1 package (10 ounce) frozen spinach thawed and squeezed
2 cups chicken broth
1 cup water
2 cups instant rice
2/3cup grated parmesan cheese

Instructions

cook chicken and onion in butter in large skillet stirring often. till chicken is browned add garlic and cook for less than a minute. add chicken, broth and water.
bring to a boil. reduce heat;simmer approx 5 mins stir in rice and cheese. cover, remove from heat.let stand 10 mins fluff up with a fork

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken Breasts with Ratatouille

Ingredients

0.25 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
1 medium eggplant, cut into 1-inch cubes (6 cups)
1 medium zucchini, cut into ¾-inch cubes (2 cups)
2 tablespoons minced garlic (from 6 cloves)
2 cups cherry tomatoes (10 ounces)
5 sprigs thyme
Coarse salt and freshly ground pepper
4 small bone-in, skin-on chicken breasts (2 ½ pounds total), halved crosswise

Instructions

Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Smothered Chicken

Ingredients

4 boneless skinless chicken breast halves
garlic powder
seasoning salt
1 tablespoon vegetable oil
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 cup shredded Mexican blend cheese (4 oz.)
1/2 cup chopped green onion
1/2 cup bacon, crumbled

Instructions

Flatten chicken to 1/4-inch thickness.
Sprinkle with spices.
In a large non-stick skillet over medium heat, brown chicken in oil for 4 minutes, turn.
Top with mushrooms, onion, cheese and bacon.
Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Tabbouleh with Pan-Seared Chicken

Ingredients

1 cup medium bulgur (see Tip)
1.5 cups water
6 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
0.5 teaspoon garlic powder
1 teaspoon salt, divided
2 large tomatoes, seeded and chopped
2 scallions, finely chopped
2 cups chopped fresh flat-leaf parsley (about 2 large bunches)
0.5 cup chopped fresh mint
4 tablespoons lemon juice

Instructions

Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly.
Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 Tbsp. oil and 1/2 tsp. salt in a small bowl. Add to the bulgur mixture and stir to combine.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy Chicken Salad

Ingredients

4 c. cornflakes, slightly crushed
1/2 c. buttermilk, divided
4 5- to 6-oz. boneless, skinless chicken breasts
1/2 tsp. cayenne
Kosher salt and pepper
1/4 c. sour cream
1 1/2 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tbsp. fresh tarragon, chopped
6 c. torn gem or green leaf lettuce
1/2 medium bulb fennel, cored and thinly sliced
1 small seedless cucumber, cut into matchsticks
2 tbsp. chopped fresh chives

Instructions

Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.

Sat, 11 Jul 2026 00:00:00 GMT

Butter Chicken (Indian Dish)

Ingredients

2 chicken breasts cut into chunks
2 tbsp Vegetable oil
2 tbsp Butter
1 Onion chopped
1/4 tsp cinnamon
1 tsp Garlic crushed
1 tsp ginger crushed
1/2 tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220 can whole peeled tomatoes
1 tbsp tomato paste
1 tbsp natural yogurt
2 tbsp fresh coriander or spinach chopped
salt & Pepper

Instructions

Step 1: Using a large frying pan, heat the vegetable oil and add the chicken.
Step 2: Fry until chicken is cooked to your liking.
Step 3: Take the chicken out of the frying pan and put it aside.
Step 4: In the same pan, melt the butter and then fry the onion with the cinnamon.
Step 5: Add the remaining ingredients: crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
Step 6: Place the chicken back into the pan and combine with the other ingredients.
Step 7: To compliment the dish, add the coriander and mix with the sauce.
Step 8: Serve ontop of a bed of rice, and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Cheese-Stuffed Chicken Breasts

Ingredients

2/3 cup shredded reduced-fat sharp cheddar
1 tablespoon Dijon mustard
1 pound ground chicken breast
1/3 cup plain dried bread crumbs
1/4 teaspoon salt
4 light multigrain english muffins split and toasted
1/4 cup ketchup
4 lettuce leaves
4 tomato slices
12 bread and butter pickle slices

Instructions

1. stir the cheese and mustard together in a small bowl. stir the chicken, bread crumbs and salt together in a medium bowl just until blended. form into 4 balls. with your index finger, 3 tablespoons of the cheese mixture. fold the chicken mixture around the cheese to seal; shape each one into a 3-inch-diameter patty.
2. spray a nonstick ridged grill pan with nonstick spray and set over medium heat. place the burgers in the pan and cook until an instant read thermometer inserted into the side of each burger (without touching the cheese) registers 165 degrees, 6-7 minutes on each side.
3. serve the burgers in the muffins topped with the ketchup, lettuce leaves, tomato slices, and pickles.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy Chicken Balls with Sweet & Sour Sauce

Ingredients

2 egg whites
4 tablespoons soysauce
2 cloves garlic (crushed)
4 chicken breasts
200 grams potato flour
oil for frying
2 tablespoons sesame oil
2 tablespoons grapeseed oil
1 medium onion
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
3 spring onions
1 teaspoon ginger (finely chopped)
5 tablespoons tomato ketchup
4 tablespoons rice vinegar
4 tablespoons caster sugar
3 tablespoons soy sauce
1 teaspoon salt
200 ml chicken stock
1 tablespoon cornstarch (heaped)

Instructions

Clean chicken breasts and cut into 1-2 cm pieces. Whisk egg whites, garlic and soy sauce and marinade the chicken pieces for at least 1 hour. In the meantime, prepare the ingredients for the sauce. Peel the onion and cut into 1 cm pieces, then cut the peppers and spring onions into thin strips.
Heat plenty of oil in your fryer or a deep pan on the stove. Roll the chicken pieces in potato flour so they're evenly covered. Shake off any excess.
To prepare the sauce, heat sesame and grape seed oil in a wok or other suitable pan, fry the onions for 2 minutes until just softening. Add ginger, spring onions and pepper medley and continue to fry for 2 minutes. Stir in the tomato ketchup, vinegar, soy sauce, sugar and corn starch and pour over the chicken stock. Season with salt and leave to thicken.
In the meantime, fry the chicken pieces in the hot oil for about 10 minutes until crispy and browning. Just before serving, fold into the sweet & sour sauce and offer with fluffy steamed basmati rice.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken and 20. (Licky Chicky)

Ingredients

20 cloves Garlic peeled and cracked
4 small Boneless skinless chicken breast halves flattened slightly
3/4 cup No sodium chicken stock
1/4 cup Light Caesar Salad dressing
1/4 cup Grated Parmesan Cheese
1 tablespoon Olive oil

Instructions

Peel garlic cloves and smash them with a knife so they are cracked slightly to release to flavor. Pound the chicken breasts with a meat mallet so they are a uniform width and cook evenly. Heat a large nonstick skillet on medium high heat add olive oil and thenchicken and garlic; cook for 4 minutes turning after 2 minutes. Stir in the broth and dressing and cover skillet with a lid. Cook chicken 3 to 5 minutes on each side or until done (165F) Sprinkle with parmesan cheese and cover. Remove from heat and allow to stand for about a minute. Eat and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients

1 cup boiling water
1/3 cup sun-dried tomatoes
2 tsp olive oil
1/2 cup shallots divided
1 1/2 tsp sugar
3 garlic cloves minced
2 1/2 tbsp balsamic vinegar divided
2 oz goat cheese 1/2 cup
2 tbsp basil
3/4 tsp salt divided
4 chicken breasts
3/4 cup chicken broth
1/4 tsp dried thyme
2 tsp cornstarch
2 tsp water

Instructions

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2
teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm.
6. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil.
7. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly.
8. Serve sauce over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Asian Orange Chicken

Ingredients

3 cups water
1/4 cup orange juice
1/2 cup lemon juice
2/3 cup rice vinegar
1/4 cup & 1 tbsp soy sauce
2 tbsp orange zest grated
2 cups brown sugar packed
1 tsp fresh ginger root minced
1 tsp garlic minced
1/4 cup green onion chopped
1/2 tsp red pepper flakes
1/4 cup & 2 tbsp cornstarch
1/4 cup water
4 boneless, skinless chicken breasts cut into 1/2 inch pieces
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/4 cup & 2 tbsp olive oil

Instructions

Pour 3 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 1/2 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 1/4 cup of water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Sat, 11 Jul 2026 00:00:00 GMT

Mediterranean Chicken with Lemon Cream Sauce

Ingredients

4 boneless chicken breasts cut up in 1x2 strips
1 medium onion cut into thin julienne strips
2 cloves Garlic minced
1 small jar artichoke hearts drained and chopped
1/8 cup capers drained
1/2 cup fresh basil coarsley chopped, reserve 1/4 cup for the end
1/2 cup sundried tomatoes coarsley chopped
olive oil- enough to coat bottom of pan
salt and pepper
1/4 cup heavy cream
1/4 cup leaks or green onions sliced
1/4 cup marsala or madiera wine
1/4 cup pine nuts
1 juice of 1 lemon
Angel Hair Linguini, or Percatelli pasta
fresh parsley as desired

Instructions

Heat olive oil in pan over med high heat. Add chicken and brown until chicken has a good sear. Add onions and garlic. Cook for 2 minutes. Add artichokes, capers, sundried tomatoes and pine nuts. Salt and pepper to taste. Toss evenly. Add leeks/green onions and 1/4 cup of fresh basil. Add wine. Bring to an even bubble. Add lemon juice then cream. Stir and heat to thick and bubbly.
Serve over pasta.

Sat, 11 Jul 2026 00:00:00 GMT

Slow-Cooker Sweet and Sour Chicken

Ingredients

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Instructions

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

Sat, 11 Jul 2026 00:00:00 GMT

Country Chicken Spaghetti Recipe

Ingredients

1 fryer chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Nature's Seasons Season Salt
1/8 teaspoon Cayenne pepper (just a shake or two)
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Instructions

Rinse chicken well. Place into a large stockpot, cover with water and bring to a rolling boil. Boil for about 20 minutes, then turn down temp and simmer the chicken for about 30 minutes.
Remove chicken from broth, and reserve 2 cups of cooking broth in a measuring cup or bowl.
Pick chicken from bones, discarding most fat and skin. You'll need 2 cups of the chicken meat. You should now have a pot with broth in it, 2 cups of broth in a cup and 2 cups of shredded up chicken meat.
Place your broken up spaghetti pieces into the broth pot and cook until it's just al-dente. You DON'T want to over cook your noodles here.
Drain the al-dente noodles and place into a large mixing bowl. Add shredded chicken, seasonings, 2 cups shredded cheddar, veggies, pimiento, broth, soups.
Pour everything into a buttered casserole dish. I like to use a 2 1/2 quart glass pyrex, but whatever you have that fits will work.
To make ahead: You can make this dish ahead of time and refrigerate for up to three days, before preparing!
Top with remaining 1 cup cheese. Cover with foil tightly. Bake at 350 degrees for 45 minutes, or until bubbly. Remove foil and let top brown for a few minutes. Serve and enjoy!!
To freeze: Cover tightly and freeze for up to 3 months. To reheat: Take out of the freezer and place in fridge for 24 hours before baking. Bake as directed.
This is one of the most amazing dishes to prepare/freeze ahead of time. I like to make two of these and freeze one. I figure, "Hey--since I'm boiling a chicken anyway..." Plus---the flavors meld if you freeze/prepare ahead. Try this one. You'll get rave reviews!!
--Kn0x--

Sat, 11 Jul 2026 00:00:00 GMT

Hot Honey Chicken & Rice Bowls

Ingredients

2 Persian cucumbers, thinly sliced
1/4 c. rice vinegar
2 tbsp. reduced-sodium soy sauce
1 tsp. granulated sugar
2 large sweet potatoes (about 20 oz. total), halved lengthwise, thinly sliced into half-moons
1 large head of broccoli, cut into florets
3 tbsp. extra-virgin olive oil, divided
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 c. water
1 c. long-grain white rice, rinsed
4 skinless, boneless chicken breasts (about 2 lb.)
1 tsp. chili powder
1/3 c. honey
1 tbsp. sriracha
1 tsp. crushed red pepper flakes

Instructions

Place cucumbers in a heatproof jar. Add vinegar, soy sauce, granulated sugar, and enough hot water to cover cucumbers. Let sit until ready to use.
Preheat oven to 400°. Place potatoes and broccoli on 2 separate baking sheets. Drizzle each with 1 tablespoon oil and 1/2 teaspoon garlic powder; generously season with salt and black pepper and toss to coat.
Roast broccoli and potatoes until broccoli is tender-crisp, about 25 minutes. Toss potatoes and continue to roast until crisp and browned in spots, 10 to 15 minutes more.
Meanwhile, in a medium saucepan over high heat, bring water, rice, and 1 teaspoon salt to a boil. Reduce heat to low, then cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat and let sit, covered, about 5 minutes. Fluff with a fork.
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Season chicken with chili powder, salt, and black pepper on both sides. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Cut into bite-size pieces.
Wipe skillet clean. Return to medium heat and cook honey, sriracha, and red pepper flakes, stirring constantly, until honey is warmed through and simmering, about 2 minutes. Return chicken to skillet and toss to coat.
Divide rice among bowls. Top with chicken, roasted vegetables, and pickled cucumbers. Drizzle hot honey from skillet over bowls.
Make Ahead: Cucumbers can be pickled 2 weeks ahead. Store in jar in refrigerator.

Sat, 11 Jul 2026 00:00:00 GMT

Skinny Sweet and Sour Chicken

Ingredients

2 teaspoons canola or olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, sliced into thin wedges
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved
1/4 cup rice vinegar
1/4 cup brown sugar
4 teaspoons cornstarch
1/8 teaspoon crushed red pepper flakes
4 cups hot cooked instant brown rice

Instructions

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken Breast with Zesty Peanut Sauce

Ingredients

8 large Chicken breasts, boneless/skinless
1 tablespoon Brown sugar
2 tablespoon Peanut butter
1/4 cup Vegetable Oil
1/2 cup Soy sauce
1/3 cup Lime juice
2 large Garlic
1/2 teaspoon Cayenne pepper
1/2 teaspoon Salt
1 cup Peanut butter
1 cup Coconut milk, unsweetened
1/4 cup Lime juice
3 tablespoon Soy sauce
2 tablespoon Dark brown suar
2 teaspoon Ginger roots finely minced
2 cloves Garlic minced
1/4 teaspoon Cayenne pepper
1/2 cup Chicken Stock
1/2 cup Heavy cream
Fresh cilantro chopped for garnish

Instructions

1. WASH, trim and pound chicken to flatten to a consistent thickness.
2. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
3. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
4. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
5. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
6. SPOON peanut sauce over hot chicken and sprinkle with cilantro.

Sat, 11 Jul 2026 00:00:00 GMT

Juicy Grilled Glazed Autumn Chicken With Apple Pumpkin Sauce

Ingredients

12 ounces harvest pumpkin ale (Harvest Moon)
1/2 cup honey or 1/2 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ginger
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon mango powder (optional) or 1/2 teaspoon amchur (optional)
1 small onion, minced
6 garlic cloves, minced
1/4 cup sriracha sauce
4 boneless chicken breasts (breasts scored) or 2 -3 lbs chicken wings
14 ounces pumpkin puree
3/4 cup apple cider
3/4 cup sugar
1/2 teaspoon ground curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1 pinch chili pepper flakes (optional)
1 tablespoon apple liqueur (Korn)

Instructions

Marinade:.
Mix all the marinade ingredients together.
Pour half of the marinade over the chicken. Place the chicken in the refrigerator overnight turning often to ensure all sides get coated and penetrates the meat.
Heat the other half of the marinade and reduce to 1 cup. If more heat is desired add 1 tablespoon sriracha sauce. To be used to glaze the chicken. Can be prepped the day.
Remove from marinade and let drip away removing excess marinade.
Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, cinnamon, cardamom and optional pepper flakes in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 30-60 minutes. Depending if you use fresh or canned pumpkin. Add liquor off the fire stir, cover and set aside. Can be prepared the day before good chilled or warm.
Heat grill and oil grates.
Grill chicken legs until well browned on all sides, turning once, 30 to 40 minutes. Glaze the chicken the last 5 minutes with the reduced marinade.
Test:.meat near thigh bones should no longer be pink when tested with the tip of a knife.
Boneless chicken breasts will cook quicker so turn after 5-7 minutes glazes the flip after 5-7 minutes and glaze.
Wings over medium flame. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes. Just before removing brush glaze over wings.
Serve with warmed Autumn Pumpkin Sauce for dipping.
FYI.
All grills are different temperatures.
Take advantage of indirect heat!
If the chicken browns quickly finish over Brown over direct then move to indirect heat.indirect heat.
All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.
As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!

Sat, 11 Jul 2026 00:00:00 GMT

Make-Ahead Shredded Chicken Breast

Ingredients

4 lb bone-in skin-on chicken breasts (6 to 8)
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon dried basil leaves
1 tablespoon olive or vegetable oil

Instructions

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In bowl mix garlic salt, lemon pepper and basil; sprinkle or rub onto breast meat.
Replace skin over breasts; brush with oil. Place in foil-lined pan.
Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
Remove from oven and cool 15 minutes.
Remove skin from the chicken, then separate the meat from the bones.
Shred chicken with 2 forks and cool completely.
Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.

Sat, 11 Jul 2026 00:00:00 GMT

Flavorful, moist, juicy chicken breast

Ingredients

4 boneless skinless chicken breasts, pounded to even
1 tablespoon Melted Butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon Black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Instructions

1. Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. Heat the oven. Preheat oven to 450°F.
3. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides. (can add fresh herbs, too)
4. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
5. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Orange Chicken (Restaurant Style)

Ingredients

1 cup water
1/2 cup orange juice
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons cornstarch
2 tablespoons water

Instructions

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve over Fried Rice or steamed white Rice.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

The Best Chicken Riggies!!

Ingredients

1 lb chicken breast, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
1 large onion, sliced
1 teaspoon garlic
salt and pepper
4 ounces sliced mushrooms
1/2 cup black olives, sliced
1 large green bell pepper, sliced thin
4 pickled hot cherry peppers, stemmed, seeded and thinly sliced
1 teaspoon basil
1 teaspoon oregano
salt and pepper
1 (28 ounce) can tomato puree
1 cup chicken broth
1 lb rigatoni pasta
1/2 cup light cream

Instructions

Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper.
Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat.
Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer.
Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot.
Right before draining pasta add cream to sauce and turn off heat.
Add sauce to pasta.
Serve with grated cheese and lots of Italian bread.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Satay

Ingredients

3/4 pound skinless chicken breast chopped into bite sized pieces
1 clove Garlic crushed
2 tablespoon Dark soy sauce
1 teaspoon Dried chile flakes
2 tablespoon Peanut butter crunchy
1 tablespoon Tomato puree
100 mililiter Pineapple juice

Instructions

1. Place the chicken in a shallow, non-metallic dish.
2. Mix together the garlic, soy sauce, chile flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
3. Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.

Sat, 11 Jul 2026 00:00:00 GMT

The Easy Chicken Dinner I'm Making All Summer Long

Ingredients

2 boneless, skinless chicken breasts (about 1 pound)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided, plus more for garnish
2 tablespoons extra-virgin olive oil, plus more for garnish
3 large garlic cloves, minced
1/2 cup dry white wine
4 cups (24 ounces) cherry or grape tomatoes
1/2 cup chicken broth
2 tablespoons chopped fresh basil, plus leaves for garnish
12 ounces rigatoni, cooked, optional (for serving)

Instructions

Cook the chicken: Season the chicken with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion of the chicken registers 165°F, 6 to 8 minutes per side. Remove the chicken from the skillet (do not wipe the skillet clean), place on a plate, cover loosely with aluminum foil, and set aside. Simply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric Sebrek
Make the sauce: Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the wine and cook, scraping the browned bits from the skillet, until the wine is slightly reduced, about 1 minute. Stir in the tomatoes, broth, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the tomatoes are softened and bursting, about 4 minutes. Use the back of a spoon to mash the tomatoes. Keep cooking until thickened, about 5 minutes. Simply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric Sebrek
Add the basil and chicken: Stir in the basil and place the chicken in an even layer nestled down in the tomato mixture. Turn off the heat and let sit for a few minutes to re-warm the chicken. Simply Recipes / Mihaela Kozaric Sebrek
Serve: To serve, cut the chicken into 1/4-inch-thick slices. Spoon the sauce over the pasta (if using) and top evenly with the sliced chicken. Garnish with basil leaves and additional pepper and olive oil. Store the leftover sauce and/or chicken in an airtight container in the fridge for up to 5 days. Love the recipe? Leave us stars and a comment below! Simply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric Sebrek

Sat, 11 Jul 2026 00:00:00 GMT

Leftover Chicken Casserole Recipe: How to make Leftover Chicken Casserole Recipe for Christmas at Home | Homemade Leftover Chicken Casserole Recipe - Times Food

Ingredients

200 gm chicken breasts
1/2 capsicum ( green pepper)
1/2 cup chicken stock
1/4 cup sour cream
4 clove minced garlic
1 teaspoon thyme
1 tablespoon parsley
1 cup water
1 1/2 cup cheese-cheddar
1/2 cup corn
1 cup rice
1 diced onion
2 teaspoon virgin olive oil
1 tablespoon mustard paste
black pepper as required
salt as required

Instructions

To give your leftover chicken a tasty twist, pre-heat the oven at 180 degrees C. In the meantime, grease a casserole with oil or cooking spray. In the meantime, take a deep bottomed pan and boil rice. Once the rice is cooked, drain the water completely and keep it aside.
Now take a pan over and heat it over medium flame. Once the oil is sufficiently hot, add garlic and onion in the pan. Saute the onions till they turn slightly pinkish brown in colour. Next, add capsicum, corn, 1/4 cup of chicken stock, thyme and pepper. Cook the ingredients for approximately 3-4 minutes or till the capsicum softens.
To make this dish, you can use leftover chicken stock or you can also boil chicken and use the stock to make the dish. In this recipe, we are using leftover chicken stock. Take another pan over medium flame and add the remaining stock, cooked rice, sour cream and mustard.
Cook from sometime and add the chicken and remove from heat. Add 1/3 of the cheese and parsley. Transfer the mix to the prepared casserole dish and sprinkle with the remaining cheese. Cook for approximately 20-25 minutes until the casserole is hot enough and the cheese starts melting
Once its done, serve the Chicken Casserole in smaller portions and pair it with mashed potatoes and scrambled eggs. Enjoy this chicken recipe as breakfast or even brunch

Sat, 11 Jul 2026 00:00:00 GMT

Rice with Chicken and Eggs

Ingredients

1 teaspoon cornstarch
Butter lettuce leaves
6 TBSP oil (sunflower, grape seed or peanut)
1 1/2 cups rice cooked, room temperature
4 garlic cloves finely chopped
2 chicken breasts finely sliced
2-3 small eggs
2 TBSP fish sauce
2 TBSP soy sauce or Bragg's Amino Acids
2 teaspoons sugar
5 oz stock or plain water
1/2 teaspoon fresh ground black pepper
10 oz broccoli coarsely chopped, (about two cups)

Instructions

In a cup, mix the cornstarch with a little water to make a thickening agent, and set aside. Arrange the washed lettuce leaves in serving bowls, place 1/2 cup rice in the lettuce of each bowl and set aside.
Heat wok or deep skillet over medium high heat. Add oil and garlic and stir fry garlic until golden brown.
Add the chicken and stir until just cooked through. Break eggs into wok and stir well. Add the remaining ingredients in succession, stirring between each addition. When the broccoli is al dente, briefly stir the cornstarch mixture again and add to the center of the wok. Allow to thicken while stirring occasionally, about 2 minutes, then blend together with chicken and broccoli.
Dish the contents of the wok over rice and lettuce leaves and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken N Potato Paprika Recipe

Ingredients

3 - 4 lb frying chicken - cut into 8 pieces
3 Tblspn butter
1 Tblspn paprika
2 tsp instant chicken bouillon granules
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
1 med onion - cut into thin slices & separated into rings
1 1/4 cups apple juice
4 medium potatoes - peeled & cut up
4 medium carrots - peeled & sliced 1/4" thick
1 cup sour cream
2 Tblspn all-purpose flour
2 Tblspn fresh chives - chopped

Instructions

In a large skillet, melt butter until sizzling
Add chicken & cook over medium heat, turning occasionally, until browned - about 15 mins
Sprinkle with all seasonings
Top with onion
Add apple juice
Reduce heat to low.
Cover & cook 15 mins
Add potatoes & carrots
Cover & continue cooking until the chicken is no longer pink & the potatoes are fork tender - about 25 - 35 mins
In a smal bowl, stir together sour cream & chives.
Push chicken & vegetables to one side of skillet & stir sour cream mixture into juices in skillet until well mixed.
Carefully stir chicken & vegetables into sauce
Continue cooking until thickened & heated through - about 2 - 3 mins

Sat, 11 Jul 2026 00:00:00 GMT

Spinach Cheese And Prosciutto- Stuffed Chicken Breats Recipe

Ingredients

4 boneless skinless chicken breast
salt and peper to taste
4 slices prosciutto (or ham if you rather)
4 slices smoked provolone (has to be) :-)
1 cup spinach leaves---chopped
4 tablespoons all-purpose flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream

Instructions

1. preheat over to 350 F
2. To form pocket, cut chicken breast horizontally almost opposite edge. Fold back top half of breast, sprinkle lightly with salt and pepper. PLace 1 slice of provolone and 1/4 cup spinach ( you can add more if you LOVE spinach!) Fold top half over the filling
3. Spread 3 tablespoons flour onto plate. Holding chicken closed, coat with flour. You can again add salt and pepper for taste.
4.
Heat 1 tablespoon olive oil in a large skillet over medium. Place chiken in skillet- cook for only 4 minutes on each side..... dont clean pan yet...Transfer chiken to a shallow baking dish- I use a 9x13... and bake in the over 10 minutes or until juices are clear.
5. Meanwhile, whisk chiken broth and cream into remaining 1 tablespoon flour in small bowl. Pour this mixture into that same skillet. heat over medium until it thickens which is about 3-4 minutes. Spoon sauce onto plate then top with chicken.
6. ENJOY!!!!!

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Chicken Lasagna Recipe

Ingredients

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Sat, 11 Jul 2026 00:00:00 GMT

Peppery Grilled Chicken

Ingredients

4 chicken breasts (or 8 chicken thighs)
1/2 cup lemon juice, fresh
1/4 cup olive oil
1 tablespoon peppercorn, crushed
3 large garlic, minced
2 tablespoons honey, warmed
2 tablespoons Dijon mustard
salt and pepper

Instructions

Combine the ingredients in a large zip lock bag and add the chicken. Marinade for a minimum of 2 hours or up to 1 day.
Grill or bake the chicken until cooked.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts in Sherried Tomato Cream

Ingredients

2 lbs whole boneless chicken breasts
1 dash salt
1 dash pepper
1 dash pumpkin pie spice
1 1/2 tablespoons butter
1/2 cup onion, chopped fine
1 pint mushroom, sliced (approx. 8 - 10 oz)
1/8 cup parsley, chopped
1/2 tablespoon dried basil leaves
2/3 cup dry sherry
3 teaspoons dijon-style mustard
2 plum tomatoes (peeled, seeded and chopped)
3/4 cup whipping cream

Instructions

Sprinkle chicken breasts lightly on all sides with salt, pepper and pumpkin pie spice. Brown lightly in heated butter in a large frying pan. As you turn the chicken to brown the second side add onions and mushrooms around the edges.
Sprinkle chicken evenly with parsley and basil. Pour in sherry. Bring to boil. Cover. Reduuce heat and simmer just until thinckest part of chicken is white when tested with a knife (approx. 20 minutes). Transfer chicken to a warm serving dish and keep warm.
Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to boil. Cook, stirring occasionally until liquid is shiny, reduced, and slightly thickened. Taste. Add salt if needed. Pour sauce over chicken.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken breasts for chicken salad

Ingredients

1-4 each boneless chicken breasts
1/4 cup flower
1 teaspoon fresh chopped herbs e.g. thyme
1 tablespoon butter
1/2 tablespoon olive oil

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan.
9. After the 10 minutes are up, take the lid off, ,check for done-ness, slice and serve or store in a bit of chicken broth.

Sat, 11 Jul 2026 00:00:00 GMT

Mediterranean Baked/bbq Chicken Recipe

Ingredients

4 Chicken Thighs - can use 2 breasts if wish
Extra Virgin Olive Oil
Salt and freshly ground Black Pepper
Fresh Herb Mixture - Oregano, Thyme, Parsley, Basil, Rosemary - Use all or some

Instructions

Preheat oven to 190c/380f/Gas 5 or heat up BBQ
Oil a foil lined baking tray;
Sprinkle herbs over and oil, salt and pepper the meat;
Bake for some 20 minutes or so or more depending size until just cooked through and the juices are running freely and clear. Check with fork once or twice and turn once during cooking;
I like a touch of brown colour in the cooking juices;
Can use to make gravy or just pour any over meat and veg when serving.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken and wild rice casserole

Ingredients

3 cups chicken breasts cooked
2 cups wild rice cooked
1 pkg frozen vegetables
1/2 cup onion chopped
2 T coconut oil
1 cup chicken stock
3 T almond flour
1/2 cup milk
1/2 cup parmesan cheese
1/4 cup almonds slivered

Instructions

In casserole dish combine chicken, cooked rice, and vegetables.
In frying pan, melt coconut oil, stir in onions and cook 1 minute. Stir in flour and cook 1 more minute. Whisk in chicken stock and simmer. Whisk in milk and simmer. When sauce has thickened pour over chicken mixture.
Sprinkle with parmesan and almonds.
Bake 350 degrees for 45 minutes to 1 hour.

Sat, 11 Jul 2026 00:00:00 GMT

Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty

Ingredients

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli florets
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Instructions

Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
Slice the chicken breasts into strips.
In a medium bowl, whisk together the eggs and 1 tablespoon of olive oil.
In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
Place the flour in another medium bowl.
Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs, and place on a baking sheet.
In a large bowl, toss the broccoli florets with the 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
Cut the sweet potatoes in half lengthwise, then slice into half-moons.
Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken, Spinach & Pasta Salad (Served Hot!)

Ingredients

4 chicken breasts, i used Low Fat Italian Dressing Chicken
2 cups egg noodles
1 cup red onion, thinly sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
4 mushrooms, sliced
1 roma tomato, diced
16 ounces artichoke hearts, drained
4 cups Baby Spinach
2 tablespoons parmesan cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons water
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons garlic, minced

Instructions

bbq the chicken according to the directions for Recipe #359053, slice.
cook the noodles in boiling water until done, drain and set aside.
mix the dressing ingredients and set aside (you can do this way in advance).
make sure to have the chicken, noodles & dressing done before you continue cuz it goes fast from here and you dont want the spinach to overcook and disintegrate.
heat 2 tbs olive oil in a large skillet, once hot cook the onions and bell peppers for 2 minutes.
add mushrooms and cook for 2 more minutes.
add dressing, tomatoes and artichokes and cook for 1 minute to heat through.
add spinach and cook for 1 minute stiring constantly.
throw in chicken and noodles and toss!
sprinkle with parmesan cheese and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Feisty Fusion Chicken For The Barbecue Recipe

Ingredients

½ cup chopped fresh cilantro
¼ cup toasted sesame oil
½ cup finely sliced green onions
¼ cup dark soy sauce
¼ cup minced garlic
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons hot bean paste
1 tablespoon chili paste (pla yang for mild heat and nice flavor or Tadang for a real slap and nice flavor)
1 ½ pounds boneless chicken thighs

Instructions

Combine all the ingredients except for the chicken in a large Ziploc bag or mixing bowl. Mix well.
Add the chicken, cover with the marinade and marinate overnight covered in the refrigerator, turning the chicken whenever you think about it.
Cook on the grill, but save the marinade.
Cook the remaining marinade in a small saucepan over medium heat for about 10 minutes This is your dipping sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce

Ingredients

1 tablespoon oil
4 small chicken breasts, pounded thin and seasoned with salt and pepper
salt and pepper to taste
1 tablespoon oil
8 ounces mushrooms, sliced
1 medium shallot, finely diced
1 clove garlic, chopped
1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons grainy mustard
2 tablespoons tarragon, chopped
salt and pepper

Instructions

Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.
Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes.
Add the shallot and saute for 1 minute.
Add the garlic and saute for half a minute.
Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

One Pan Chicken And Veggies Recipe by Tasty

Ingredients

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

Instructions

Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
Serve up and dinner’s ready! For an easy cleanup, just carefully toss the aluminum foil and you’re good to go.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breasts

Ingredients

4 chicken breasts, skinless
4 tbsp. red onion marmalade
75 g (3oz) soft goat's cheese
1 tbsp. vegetable oil

Instructions

Put a chicken breast in front of you on a board. Slice in half horizontally through the side, but don't cut all the way through. Open the chicken breast out like a book, then flatten by hitting with a rolling pin. Repeat with remaining breasts.
Spread a quarter of the marmalade over one side of each breast, leaving a slight border, then crumble over a quarter of the cheese. Fold in half again and seal with cocktail sticks. Brush well with oil.
Heat a griddle or frying pan, then cook chicken for 12-15min, turning once, until cooked through (check carefully as the marmalade can stain the chicken pink making it look uncooked). Serve with seasonal vegetables or a green salad.

Sat, 11 Jul 2026 00:00:00 GMT

Healthy Mama BBQ Chicken

Ingredients

3 medium unpeeled sweet potatoes cut into 1/2 inch pieces, about 2 cups
• 2 large green pepper cut into strips or cubes, about 2 cups
• 1 large red pepper cut into strips or cubes, about 1 cup
• 2 zucchini chopped, about 2 cups
• 2 cups chopped onion
• 2 tablespoon quick cooking tapioca (or flour or some other thickening agent)
• 2 pounds chicken thighs or drumsticks
• 2 15oz cans of tomato sauce
• 4 tablespoons packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoon ground yellow mustard
• 2 clove garlic finely minced, about 2 tablespoons
• 1 teaspoon salt

Instructions

1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
2. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker
3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with
4. Every slow cooker is different, so just watch yours the first time you make it.

Sat, 11 Jul 2026 00:00:00 GMT

Spicy Braised Chicken

Ingredients

3 Green onions thinly sliced
3 cloves Garlic minced
1 tsp Fresh ginger minced
2 tbsp Soy sauce
2 tbsp Hoisin sauce
1/4 cup Chicken Stock
1 tbsp Sesame Oil
1 tsp Red pepper flakes
1 tsp Sugar
2 pounds Chicken drumsticks/thighs
1 pound Mushrooms
1 Green pepper cut into chunks
1 Red pepper cut into chunks

Instructions

In large, heavy bottomed saucepan, combine first 9 ingredients. Bring to boil. Reduce heat then stir in chicken, mushrooms, peppers. Cover and cook for 30 minutes, or until chicken cooked through, stirring occasionally. Serve with rice.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Chicken and Garlic Picnic Pasties-Parcels With Boursin

Ingredients

8 ounces pre-prepared puff pastry
8 ounces cooked chicken breasts, chopped
5 ounces cream cheese with garlic and herbs, such as Boursin
3 ounces mushrooms, chopped
1 tablespoon fresh parsley, chopped
fresh ground black pepper
eggs or milk, for glaze

Instructions

Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
Brush edges with milk, fold corners to the centre sealing edges.
Brush with beaten egg or milk and bake for 35 minutes until golden brown.
Eat warm or cold.

Sat, 11 Jul 2026 00:00:00 GMT

Pan-Fried Chicken Breast with Vanilla Risotto And a Vanilla

Ingredients

4 Asparagus spears; trimmed
8 oz Chicken breast
15 g Butter
200 ml Muscat wine
; blanched
350 ml Muscat wine
30 g Fresh chervil
Marscapone cheese
1 Garlic clove; chopped
1 ts Coriander seeds; crushed
350 ml Chicken Stock
25 g Arborio rice
2 Shallots; chopped
Basil oil
1 Clove garlic; chopped
1/2 Vanilla pod
1 Plum tomato; seeded and
Seasoning
1 Shallot; finely chopped
Fresh chives

Instructions

To make the vanilla syrup, place all the ingredients in a pan and simmer to reduce to a syrupy consistency, season to taste then strain. Pan fry the chicken breast in some butter and olive oil and seasoning while cooking the risotto. For the risotto, sweat the onion garlic in the butter, then add the rice and cook for about 3-4 minutes. Pour on the wine and a little stock. Stir, simmering until the rice has absorbed all the liquid. Add more stock, as necessary, until the rice is tender and of a creamy consistency. Add the stalks of asparagus, not the spears, that have been chopped and a few tablespoons of marscapone cheese. To finish the risotto add the diced tomato, chopped chervil, chives and some of the vanilla syrup and season well with salt and pepper. Spoon the risotto on to a plate and the sliced, cooked chicken on the top. Drizzle the remaining vanilla syrup around the plate with some basil oil. Garnish with the glazed asparagus tops and some fresh chervil.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Dinner in a Bundt Pan

Ingredients

1 whole chicken, rinsed and patted dry
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon rosemary
1 teaspoon thyme
6 carrots, peeled and cut into chunks
8 small red potatoes, washed and halved
2 medium onions, peeled and quartered
2 stalks celery, cut into chunks
1/2 cup margarine, melted

Instructions

Preheat oven to 350°.
Mix seasonings together.
Rub mixture on chicken including the inside.
Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
Add veggies around the chicken. Sprinkle with salt and pepper.
Pour melted margarine over chicken and veggies.
Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.

Sat, 11 Jul 2026 00:00:00 GMT

Smothered Chicken Breast for 2

Ingredients

1 large chicken breast
1/4 cup barbecue sauce
cheese

Instructions

Slice breast in two and flatten a bit. Spread your choice of bar-b-q sauce over it. Shred your choice of cheese on top, and spread some mushrooms on top of the cheese.
Bake in oven. She did not tell me how long but maybe 20 minutes I would think. It was served with cream noodles and toasted garlic bread.

Sat, 11 Jul 2026 00:00:00 GMT

Slow Cooker Marry Me Chicken

Ingredients

2 pounds boneless skinless chicken breasts (about 4 breasts (1.5-2 lbs))
salt & pepper (to taste)
1 Tablespoon olive oil
1 ½ cups chicken stock
3 tablespoons cornstarch
1 cup heavy cream
¼ cup parmesan cheese (grated)
3 cloves garlic (minced)
1 teaspoon italian seasoning
1 teaspoon onion powder
½ teaspoon paprika
½ cup sundried tomatoes (sliced into strips)
4 tablespoons butter (cubed)
basil (for garnish)

Instructions

Trim any fat from the chicken breasts and season both sides with salt & pepper.
In a large skillet over medium high heat, add a turn of olive oil. Once heated, add the seasoned chicken and brown each side for about 2 minutes per side. You are not looking to cook the chicken through, just to add color and lock in juices.
Place the seared chicken in the basin of a 6 quart slow cooker.
In a small bowl, whisk together the chicken stock, cornstarch, heavy cream, parmesan cheese, garlic, Italian seasoning, onion powder, and paprika.
Pour the sauce mixture over the chicken.
Top with the sundried tomatoes and cubed butter.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Garnish with chopped basil and serve over cooked pasta.

Sat, 11 Jul 2026 00:00:00 GMT

Corn And Chicken Dinner Recipe

Ingredients

3 pounds chicken legs and thighs (about 8 pieces)
1/2 cup butter, divided
3 garlic cloves, minced, divided
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Instructions

In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°.
Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken With Spinach And Bleu Cheese Recipe

Ingredients

3lbs boneless, skinless chicken breasts
prosciutto or panchetta(one slice per breast)
Juice from 1 lemon
2T olive oil
2t various Italian herbs, chopped(can sub 1t dried)
2T butter
3-4 cloves garlic, minced
2 shallots, diced
2 cups heavy cream
6oz Gorgonzola crumbles
8-9oz fresh baby spinach, chopped
salt and fresh ground pepper
about 1/4 cup fresh Parmesan cheese, grated(optional)

Instructions

Combine lemon juice, olive oil, Italian seasonings and salt and pepper in small bowl. Whisk to combine well.
Wrap each chicken breast with one piece of prosciutto.
Brush both sides of each breast with the oil/lemon mixture. See Photo
Bake at 400 for about 30 minutes until juices run clear and internal temperature reaches about 160. (if your chicken is thinner or pounded, you may want to lower the temperature on the baking)**chicken breasts can also be grilled or broiled after wrapping and brushing
Meanwhile, saute shallot in butter over medium heat for about 3 minutes.
Add garlic and continue to saute for about 3-4 minutes more.
Add heavy cream.
Bring to a boil then reduce heat to simmer and simmer to reduce by about half, stirring often See Photo. This should take about the same amount of time that the chicken takes.
When chicken is done, remove from oven and let sit in pan.(I use cast iron)
Add chopped spinach to cream sauce and allow to cook down about 5 minutes. It's okay to do this in a couple of batches, if spinach volume is too much for just one. :)
Add Gorgonzola and heat on low, stirring often, until cheese is melted through. See Photo
Add salt and pepper.
To plate, spoon small amount of sauce on plate, top with more sauce and a T of so of Parmesan cheese, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Indian Butter Chicken

Ingredients

2 tablespoons peanut oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice

Instructions

Heat a wok until really hot, add 1 Tbsp oil.
Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
Remove to plate.
Add extra oil and cook remaining chicken.
Remove from wok.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
Serve over rice.
**This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Family meals: Chicken & veg casserole

Ingredients

knob of butter
1 onion , finely chopped
3 medium carrots , finely chopped
2 medium sticks celery , finely chopped
500g approx chicken thigh
2 fat garlic cloves , crushed
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 chicken stock cube
1 red or orange pepper , diced
1 x 400g can chickpeas , drained (optional)

Instructions

Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken In A Crockpot Recipe

Ingredients

1 (5-6 lb) chicken
2 tbsp olive oil
2 tsp smoked paprika
2 tsp kosher salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp thyme
1/4 tsp cayenne pepper
2 tsp poultry seasoning
1/2 bag of baby carrots
12 rolled ball of aluminum foil

Instructions

1. Clean chicken inside and out. Dry.
2. Rub olive oil over chicken, inside & out
3. In bowl mix all seasoning
4. Spray crockpot with cooking spray
5. Put aluminum balls over bottom, to act as a rack
6. Rub seasoning mix all over inside and outside. Put some under skin of chicken breast
7. Put carrots inside cavity.
8. Cook 6-7 hours till chicken is cooked or falls apart
9. Carefully remove chicken when done.
10. Drain juice in pot and make your gravy.
DO NOT ADD ANY LIQUID WHEN COOKING CHICKEN,
optional: instead of aluminum balls, cut up onion into 1/2" slices and place chicken on top of them.

Sat, 11 Jul 2026 00:00:00 GMT

Homemade Chick-fil-A Sandwiches Recipe

Ingredients

1/2 cup plus 1/2 teaspoon (123g) kosher salt, divided (see note)
1/4 cup plus 2 teaspoons (58g) granulated sugar, divided
2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
2 tablespoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon powdered MSG (optional)
1/2 teaspoon cayenne pepper
1 cup (240ml) milk
2 large eggs
1 1/2 cups (210g) all-purpose flour
2 tablespoons powdered non-fat milk powder
1 teaspoon baking powder
2 quarts (1.9L) peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Instructions

Dissolve 1/2 cup (120g) kosher salt (see note) and 1/4 cup (50g) sugar in 1 quart (950ml) of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit no longer than 6 hours.
Meanwhile, combine black pepper, paprika, MSG (if using), and cayenne in a small bowl. Set aside.
Whisk together milk and eggs in a medium bowl. Set aside.
Combine flour, non-fat milk powder, baking powder, remaining 1/2 teaspoon (3g) kosher salt, remaining 2 teaspoons (8g) sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons (45ml) milk-egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F (177°C).
Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.
Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.
Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Flavorful Chicken Recipe

Ingredients

1 lb boneless skinless chicken breast (3 or 4 pieces)
1 -2 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon pepper
1 teaspoon Lawry's Seasoned Salt

Instructions

Heat Olive Oil in a large skillet over medium high heat.
Season chicken breast with paprika, lemon pepper and seasoned salt.
Cook chicken aproximently 5-7 minutes per side or until the inside turns white.
I usually serve this with steamed broccoli and rice.
You may also grill or bake this chicken too and it turns out very flavorful and delicious. Just a tip about grilling, use the same ingredients, however mix it all together as a marinade. Wrap in plastic or put in a dish with a lid and let it sit for about 2 hours or overnight to insure that the chicken cooks tender and juicy.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Pepper Chicken Breasts on a Bed of Rice

Ingredients

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

Instructions

Preheat oven to 350.
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
Bake for 30 Minutes.
Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
Put pan back in the oven.
Bake 30 Minutes.
Remove from oven, and place chicken back inside.
Cook for another 15 minutes.
This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Meatball pasta bake

Ingredients

1 400g tin of chopped tomato
1 onion, chopped
2 garlic cloves, chopped
1 tsp oregano, chopped
1 tbsp of red pesto
250g of broccoli, chopped into even florets
80g of cheddar, grated
20g of Parmesan, grated
1 tsp butter, for greasing
4 tbsp of olive oil
1 pinch of salt
400g of pork mince
4 slices of white bread, broken up
1 egg
1 tbsp of parsley, chopped
1/2 tsp garlic, chopped
1 tbsp of barbecue sauce
1 pinch of salt
1 pinch of pepper
250g of penne pasta
1 pinch of salt

Instructions

Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Sat, 11 Jul 2026 00:00:00 GMT

Pan Grilled Chicken

Ingredients

3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section (scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil (Iuse only 1 with a non-stick pan)
2 tablespoons sake (rice wine or dry sherry should also do fine - I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments (you can deseed and use 1)

Instructions

Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
Spread the chicken slices in a dish and pour this marinade over it.
Keep for an hour atleast.
When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
Cook till lightly browned on both sides.
Remove to a warm serving dish.
Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
Pour over the chicken pcs.
and serve hot.

Sat, 11 Jul 2026 00:00:00 GMT

Air fryer chicken breasts

Ingredients

4 chicken breasts
½ tbsp rapeseed oil
1 tsp salt
1 ½ tsp garlic granules
1 tsp smoked sweet paprika
2 tsp mixed herbs
½ tsp pepper
steamed rice and greens such as broccoli or green beans or a green salad, to serve (optional)

Instructions

Coat the chicken in the oil and set aside. In a bowl, combine the salt, garlic, paprika and mixed herbs with a good grinding of black pepper, then scatter onto a plate.
Roll each oiled chicken breast in the seasoning and put in your air fryer basket. Cook at 180C for 18-20 mins, turning after 10 mins. To check it is cooked, pierce the chicken with a knife at the thickest part to see if the juices run clear. Or insert a temperature thermometer and it should read 70C. Serve with rice and greens or a salad.

Sat, 11 Jul 2026 00:00:00 GMT

Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese

Ingredients

3 -5 tablespoons olive oil
4 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
4 chicken breast halves
1 (15 ounce) can chickpeas, drained
1 pint grape tomatoes
4 ounces blue cheese, crumbled
2 cups baby arugula

Instructions

Preheat oven to 450°.
Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

Sat, 11 Jul 2026 00:00:00 GMT

Parmesan-stuffed Chicken Breasts

Ingredients

1 cup Parsley chopped
1/4 cup Breadcrumbs
1/4 cup Parmesan cheese grated
Salt and pepper to taste
1 Lemon Zested
4 Bone-in chicken breast halves

Instructions

Preheat oven to 450. Mix the parsley, breadcrumbs, parmesan, and zest. Season the mmix with 1/4 t each salt and pepper.
Divid the parsley mix into 4 mounds. Carefully loosen the chicken skin with fingers; tuck parsley under the skin. Season with salt and pepper. Place in roasting pan.
Bake until skin is crisp, the chicken cooked through, and a thermometer reads 165 degress, about 30 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Kinda Like California Pizza Kitchen Chinese Chicken Salad

Ingredients

4 1/2 tablespoons hoisin sauce
3 tablespoons peanut butter
3 teaspoons brown sugar
1 teaspoon asian chili paste (I used sambal oelek with good results)
1 1/2 teaspoons grated ginger (about a teaspoon of powdered works well)
4 1/2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 -3 large cooked chicken breasts, boneless and skinless, chopped into chunks
sesame seeds, toasted
1 head napa cabbage, chopped
1 head romaine lettuce, chopped
1/2 cup cilantro, chopped
2 carrots (peeled and shredded or julienned)
3/4 cup peanuts, chopped (sliced or slivered almonds might be nice also)
1 bunch about 8 scallion (white and light green parts chopped crosswise)

Instructions

In a small bowl, combine dressing ingredients, whisk and set aside.
In a really large salad bowl, combine cabbage, lettuce, cilantro and green onions and toss gently.
Sprinkle in the sesame seeds and peanuts.
Add the chicken.
Pour in the dressing and toss.
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients

1 cup boiling water
⅓ cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
½ cup chopped shallots, divided
1 ½ teaspoons sugar
3 garlic cloves, minced
2 ½ tablespoons balsamic vinegar, divided
½ cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
¾ teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
⅛ teaspoon freshly ground black pepper
¾ cup fat-free, less-sodium chicken broth
¼ teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

Instructions

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Thyme and Garlic

Ingredients

3 lbs boneless chicken breast halves
6 cloves garlic minced (~ 1 tbsp)
1 1/2 tsp dried thyme
1/4 cup orange juice
1 tbsp balsamic vinegar

Instructions

Place in 4 quart slow cooker. Sprinkle chicken with garlic and thyme.
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. Transfer chicken to platter and keep warm.
For sauce, skim fat from juices and then strain juice into small saucepan.
Bring to boil; reduce heat.
Boil ~ 10 minutes or until reduced to 1 cup. Spoon over chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani)

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 small onion, very finely chopped
3 garlic cloves, minced
1 tablespoon ginger, fresh grated
2 teaspoons curry powder
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon cumin
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, full fat
1/2 cup Greek yogurt
4 tablespoons heavy cream
2 tablespoons butter

Instructions

In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
Grease the inside of the Crock-Pot with olive oil.
Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.
When ready, give a good stir, adjust seasoning and serve!

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Pepper Chicken

Ingredients

2 chicken breasts ((~250 - 300g / 8 - 10oz each))
2 lemons ((Note 1))
1 tbsp olive oil
3 tbsp flour
1/2 - 3/4 tsp salt
2 1/2 tsp cracked black pepper ((adjust to taste) (Note 2))
1/2 tsp garlic powder ((or sub with onion powder) (Note 3))
1 tbsp olive oil
Fresh parsley (, for garnish)

Instructions

Cut the chicken in half horizontally to make 2 steaks. Optional: pound to make them even thickness around 1cm / 2/5" thick (I do this).
Zest the lemons to make 1 1/2 - 2 tbsp lemon zest. Avoid grating too much of the white part - it's bitter.
Place zest into bowl with 1 tbsp olive oil and mix to combine. Add chicken and use your hands to slather oil mixture onto chicken.
Mix flour, salt, pepper and garlic powder in a shallow bowl.
Dip chicken into flour mixture, shaking to remove excess.
Heat oil in a skillet over medium high heat. Cook chicken for 2 minutes on each side, or until golden.
Optional: Slice zested lemon and cook the slices, like pictured.
Serve chicken, garnished with fresh parsley if using.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Meatball and Vegetable Noodle Soup

Ingredients

2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
1/4 c. dry white wine
2 sprigs fresh thyme
8 c. chicken stock
1 lb. ground chicken breast
1/4 c. plain dry breadcrumbs
1 large egg
2 tbsp. grated Parmesan cheese, plus more for serving
2 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh basil, plus more for garnish
Kosher salt
Ground black pepper
6 c. assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)
1 pint cherry tomatoes, halved
1 tbsp. red wine vinegar

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add wine and thyme. Cook until wine is syrupy, 1 minute. Add chicken stock. Cover; bring to a simmer.
Meanwhile, gently stir together chicken, breadcrumbs, egg, Parmesan, parsley, basil, and 1/2 teaspoon each salt and pepper in a bowl. Form into 30 meatballs. Drop meatballs into broth. Reduce heat to low, cover, and simmer until meatballs are cooked through, 7 to 9 minutes.
Add noodles and tomatoes. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes. Stir in vinegar. Season with salt and pepper. Serve immediately, garnished with basil and Parmesan.

Sat, 11 Jul 2026 00:00:00 GMT

Poached Chicken Breasts

Ingredients

4 chicken breasts
1 tablespoon kosher salt
1 lemon (sliced)
3-4 cloves garlic (smashed)
1/2 red onion (sliced into rings)
1 teaspoon whole black peppercorns
4-6 sprigs of fresh herbs (such as rosemary, thyme, dill, oregano, etc.)

Instructions

Place all ingredients in a large pot or Dutch oven. Add water, covering by at least two inches.
Bring water just to a boil over medium-high heat. Keep an eye on it!
Turn heat down to low, cover, and simmer for 10-15 minutes, or until chicken is fully cooked. (Chicken is done when it reaches an internal temperature of 165 degrees F when you stick a meat thermometer in the center of the thickest part of the chicken, or when you cut into it and the juices run clear and there is no pink. Try not to overcook it- I recommend checking it after 10 minutes and keeping an eye on it!)
Remove chicken breasts with tongs to a cutting board. Slice and serve, or store whole in the fridge for up to 5 days if using for something else.

Sat, 11 Jul 2026 00:00:00 GMT

Impromptu Chicken Stew Recipe

Ingredients

2 Tbsp. Olive oil
2 boneless, skinless chicken breasts, cubed
1 small onion chopped
1 stalk celery with leaves, chopped
1 large carrot chopped
2 potatoes cubed
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
2 Tbsp. soy sauce
hot sauce to taste (I used habanero, it's got a nice flavor and good kick)
1 1/2 cups water
1 can (12 oz.) beer (I used Asahi, a Japanese beer - really good!)
salt and pepper to taste

Instructions

In a hot skillet, heat olive oil.
Saute onions until browned. Add soy sauce to de-glaze the pan.
Add chicken and cook until done.
Add spices, celery, carrot and beer. Cook about 20-30 minutes.
Add potatoes and water.
Cook another 30 or so minutes until thick and rich.
Serve with a nice bread and real butter!

Sat, 11 Jul 2026 00:00:00 GMT

Home Style Chicken

Ingredients

1 tablespoon butter
1 garlic clove, minced
1 large onion, diced
1 teaspoon seasoning salt
2 lbs chicken
1/4 teaspoon pepper
1/3 cup water
4 ears corn, halved
4 large potatoes, cut into wedges
1 tablespoon fresh parsley, chopped

Instructions

In large pot over medium heat, cook garlic, onion, 1/2 teaspoon seasoned salt, and pepper in butter until onions are tender.
Add chicken and cook 10-15 minutes or until chicken is browned.
Add water, corn, and potatoes.
Sprinkle remaining seasoned salt evenly, cover and cook 15-20 minutes or until chicken is fully cooked.
Remove chicken and corn.
Stir potatoes and onions, then move to bowl.
sprinkle with parsley.
Serve.
Enjoy.

Sat, 11 Jul 2026 00:00:00 GMT

Orange-Garlic Chicken Breasts

Ingredients

3 boneless, skinless chicken breasts, 6 to 8 ounces each
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
2 green onions, thinly sliced
6 medium cloves garlic, crushed and minced
1/4 cup low-sodium chicken broth
1/3 cup orange juice
2 teaspoons brown sugar, optional
1 dash hot sauce, such as Tabasco
2 tablespoons minced fresh parsley, or cilantro

Instructions

Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.

Sat, 11 Jul 2026 00:00:00 GMT

Barbecued Chicken Breasts with Mango Chutney

Ingredients

1 1/2 lb Boneless skinless chicken
1 tb Canola oil
1/2 c Onion minced
1/2 c Water
1 Garlic minced
1 c Mango chutney
2 tb Lemon juice
2 ts ginger Minced

Instructions

Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saute for 4 minutes. Add the ginger and saute for 3 minutes. Add the chutney and bring to a boil. Lower the heat and simmer for 5 minutes. Add the lemon juice and water. Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor broiler. Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce. Exchanges: Very Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Calories ~- 272 Calories from Fat -- 47 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 69mg Sodium -- 152mg Carbohydrate -- 30g Dietary Fiber -- 0g Sugars -- 29g Protein -- 26g Recipe for Thursday, 4/2/98 Try a healthy exotic recipe this week from Robyn Webbs Memorable Menus Made Easy. Her cookbook features step-by-step preparation tips and dozens of ideas for entertaining with style.You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC Formatted using MC Buster 2.0d on 4/5/98 NOTES : 6 servings/Serving size: 3 oz Recipe by: http://www.diabetes.org/ada/rcptoday.html Posted to MC-Recipe Digest by "abprice@wf.net" on Apr 6, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Stuffed with Golden Onions & Fontina

Ingredients

4 teaspoons extra-virgin olive oil divided
1 1/2 cups Red onion thinly sliced
2 teaspoons Fresh rosemary minced divided
1/8 teaspoon Salt
Ground black pepper to taste
2/3 cup shredded fontina cheese
4 boneless chicken breast halves about 1 pound
1/2 cup White wine
1 cup Low sodium chicken broth
4 teaspoons All purpose flour

Instructions

Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of
the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Delight

Ingredients

3 cups Water
2 lb Whole chicken breast split in half
3 stalks Celery chopped
2/3 cup Onion finely chopped
1/2 teaspoon Garlic powder
1 teaspoon Salt
8 oz Noodles
8 oz Cream cheese cut into cubes
2 cans Cream of mushroom soup
1 cup Sour cream
Bread crumbs or potato chips

Instructions

In a covered pan, combine water, chicken breast, celery, onion, garlic powder and salt. Cook until chicken is done. Remove chicken from pan to cool.
In the remaining broth, cook the noodles until they are done and have absorbed most of the liquid.
Remove skin and bones from cooled chicken breasts. Cut meat into chunks and add to the cooked noodles. Add cream cheese, cream of mushroom soup and sour cream and stir until well mixed.
Pour into large 9" x 13" baking dish and sprinkle top with bread crumbs or crushed potato chips.
Bake at 325? for 45 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

A Healthy Stir-Fry Chicken

Ingredients

1 1/2 lb Chicken breast; skinless,
1 cup Red bell pepper sliced
1 cup Carrots sliced
1 cup Celery sliced
1 cup Broccoli florets
1 cup Mushrooms sliced
1/2 cup Water chestnuts sliced
6 cloves Garlic minced
2 tablespoons Fresh ginger chopped
4 Scallions cut into 1-inch pieces
1/2 teaspoon Cayenne pepper
1 tablespoon Dark sesame oil
2 tablespoons Low-sodium soy sauce
2 tablespoons Cornstarch
1 tablespoon Apricot preserves all-fruit sugarless
1/2 cup Chicken Stock

Instructions

MMMMM-----------------------CHICKEN STOCK---------------------------- 5 lb Chicken backs; necks, wings 2 md Carrots; cut into chunks 4 Celery stalks; cut into -large ; pieces 1 lg Onion; quartered 3 Cloves garlic 5 Sprigs fresh parsley 1 Sprig fresh thyme 2 Bay leaves 5 Whole black peppercorns; -cracked Water How To Prepare: 1. Rinse chicken and place in large stock pot. Add all stock ingredients and fill with cold water. Keep 2 inches of water covering ingredients. Simmer over low heat, uncovered for 3 hours. 2. Skim foam from surface, but do not stir. Strain through 2 layers of rinsed cheesecloth. Discard bones and vegetables. 3. Chill stock and remove small layer of fat. Refrigerate for up to 4 days or freeze. Stir Fry 1. Cut chicken breasts into strips. Set aside. 2. Put sesame oil in skillet on high heat. 3. Saute garlic and ginger. Use a wooden spoon, making sure not to let the garlic get too brown. 4. Lower heat to medium and add chicken strips, cooking until all sides are white but still raw inside. Remove chicken and place in a bowl. 5. Return skillet to high heat and add red peppers, carrots, celery, scallions, mushrooms, broccoli, water chestnuts and soy sauce. Stir-fry until vegetables are hot but not limp. 6. Combine cold chicken stock, all-fruit and cornstarch. Place chicken back into skillet and pour in stock mix. Cook until sauce thickens and chicken is cooked. 7. Serves 6 on a bed of rice or mixed greens.

Sat, 11 Jul 2026 00:00:00 GMT

Roast Chicken- Best and Simplest Way Ever!

Ingredients

1 Whole Chicken Giblets Removed
3 Tablespoons Butter Soft
Salt (As Desired)
Rosemary (As Desired)
2 Carrots Peeled, 1/2 inch cubes
1/2 Onion Chopped, Big Pieces
4 Cloves Garlic Chopped, Big Pieces
Olive Oil (As Desired)
3 small potatoes cubed

Instructions

1. Preheat the oven to 400 degrees.
2. Take the chicken out of it's trappings, remove giblets, rinse thoroughly, pat semi-dry, cover with a generous amount of salt, spread the butter over it (you can use your hand). Smear a little butter on the bottom of the baking pan and place in the center of the oven, breast-side up. Add a little rosemary (if you like). Cook for about 65 minutes, assuming it's an average-sized chicken. For anything over 3.5 pounds, add about 8-10 minutes per pound.
3. Chop up the garlic, onion, potatoes and carrots. After the chicken has been in the oven about 20 minutes, take it out and add a cup of water to the pan. Mix up all the vegetables and scatter them around the chicken. Drizzle olive oil over the veggies.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Chicken with Pasta, Olives, and Herbs

Ingredients

1 lemon
2 chicken breast halves with skin and bones (about 1 1/4 pounds)
1/4 teaspoon salt
2 pinches ground black pepper
1/3 cup yogurt
1/2 small red onion, cut into thin wedges
1 tablespoon olive oil
1/2 cup chicken stock or white wine
1 cup small pasta such as cavatelli, orzo, or ditalini
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/2 cup pitted green olives , halved or quartered

Instructions

Cut the lemon: Slice half of the lemon into rounds and use the other half to squeeze over the chicken.
Marinate the chicken: Place the chicken in a shallow dish. Sprinkle both sides with salt and a few pinches of pepper. Squeeze the juice from the lemon half over the chicken and spread it with the yogurt. Turn the chicken a few times in the yogurt, and let marinate at room temperature for 30 minutes or covered in the refrigerator for up to 12 hours.
Preheat the oven: Set an oven rack in the upper third of the oven and preheat the oven to 375°F.
Bake the chicken: In the bottom of an ovenproof skillet or small roasting pan, scatter the onion wedges and lemon slices. Drizzle with the oil and sprinkle with a pinch of salt and pepper. Place the chicken on top with the skin side up and bake for 35 to 40 minutes, or until the skin is golden and an instant read thermometer inserted into the thickest part of the chicken registers 165°F. (Exact cooking time depends upon the size of the breasts.)
While the chicken roasts, cook the pasta: In a large saucepan, bring 5 to 6 cups salted water to a boil. Add the pasta and cook for 10 to 12 minutes (or according to the package directions) until tender. Drain in a sieve.
Stir in stock or wine, add the pasta, herbs, and olives to the pan: Remove the cooked chicken from the pan and stir in the stock or wine. Stir in the pasta, parsley, cilantro, and olives. Spoon it onto 2 plates and set the chicken on top.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Garlic Chicken Recipe

Ingredients

6 skinless, boneless chicken breasts
3 cups white wine
1 1/2 cups lemon juice
1 medium head garlic, crushed
4 drops hot pepper sauce
2 teaspoons poultry seasoning
2 teaspoons salt

Instructions

Combine the white wine, lemon juice, crushed garlic, pepper sauce, poultry seasoning and salt.
Mix well.
Place chicken in crock pot
Pour lemon/garlic mixture over chicken.
Cook on low for 8 to 10 hours.
*Note: crock pots cook differently so cook time may vary

Sat, 11 Jul 2026 00:00:00 GMT

Buffalo Chicken Casserole

Ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1/4 cup blue cheese dressing

Instructions

Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken Under a Brick With Lemon, Garlic, and Rosemary Recipe

Ingredients

For the Brine:
2 quarts cold water
1/2 cup kosher salt
1/4 cup sugar
For the Chicken:
1 whole chicken, 3-4 lbs, butterflied
6 medium cloves garlic, minced
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh rosemary

Instructions

To make the brine, whisk water, salt, and sugar together in a large bowl until salt and sugar are completely dissolved. Place chicken in brine, breast side down, and set in refrigerator for 1 hour.
While chicken is brining, place garlic and salt in a mortar and pestle and work into a smooth paste. Transfer to a small bowl and whisk in lemon juice, olive oil, and rosemary. Set aside.
Remove chicken from brine, pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, place brick directly over fire, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken over hot side of grill, skin side down. Place brick on top of chicken and cook until skin browns and crisps, 10 to 15 minutes.
Remove brick, flip chicken over, and move to cool side of grill. Brush chicken with garlic and rosemary mixture. Cover grill and let cook until an instant read thermometer registers 165°F (74°C) when inserted into the thickest part of the breast, about 20 to 30 minutes. Transfer chicken to cutting board and let rest for 10 minutes. Carve and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Fresh Veggie and Chicken Pasta

Ingredients

1 lb penne pasta
3 large boneless skinless chicken breast halves, about 1 pound
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons olive oil
5 garlic cloves, sliced
1 (28 ounce) can plum tomatoes with juice, broken up with a spoon
1 medium zucchini, trimmed (quartered lengthwise and sliced)
1 medium yellow sweet pepper, cored and seeded (cut into strips)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 cup fresh basil leaf, chopped
1/4 lb bocconcini (small fresh mozzarella balls, quartered)

Instructions

Lightly coat grill rack or grill pan with nonstick cooking spray.
Heat grill or grill pan to medium high.
Cook pasta following package directions.
Season chicken with 1/4 t of the salt and 1/4 t of the pepper.
Grill chicken, about 6 minutes per side until cooked through.
Set aside to cool slightly, then cut into thin strips.
When pasta is done, drain and toss in a bowl with 2 T of the oil.
Set aside.
Heat remaining 2 T oil in a 12-inch skillet over medium heat.
Add garlic; cook 1 minute.
Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes.
Add vinegar, tomato paste, remaining 1 t salt and 1/4 t pepper; cook 3 minutes.
Stir in chicken and heat through.
Remove from heat.
Toss sauce with pasta, basil and mozzarella and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Moms Chicken Dish Recipe

Ingredients

4 large or 6 medium skinned, boned chicken breasts or you can use chicken tenders
1 can cream of mushroom soup
Small can of mushroom pieces with liquid
8 oz. container of sour cream
1/2 cup of any kind of wine and beer even works or cooking sherry
Paprika

Instructions

Preheat oven to 325 degrees
Spray 11x7x1-1/2 baking dish
Place chicken in baking dish
Mix next 4 ingredients together and pour over chicken
Sprinkle generously with paprika
For a bit more sauce increase sour cream and wine
This recipe is so easy to double, triple, etc.
Cover with foil and bake

Sat, 11 Jul 2026 00:00:00 GMT

Bbq Chicken Recipe

Ingredients

garlic salt
pepper
lemon juice
boneless breasts
sweet baby rays honey bbq sauce

Instructions

soak chicken in lemon juice over night
sprinkle with garlic salt and pepper to taste
cook on grill untill well done
last 10 minutes of cooking add bbq sauce

Sat, 11 Jul 2026 00:00:00 GMT

Crockpot Chicken Dinner

Ingredients

4 skinless Chicken breast
4 medium Carrots cut into 1/2 inch pieces
6 medium Potatoes cut into chunks
1 10.75-oz can Condensed Cream of Chicken Soup undiluted
1 10.75-oz can Condensed Cream of Mushroom Soup undiluted
1/8 teaspoon Garlic salt

Instructions

Place potatoes and carrots in crockpot. Top with chicken. Combine the soups and garlic salt. Cover and cook on low for 8 hours.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Chicken

Ingredients

4 Boneless chicken breasts halved
1 ts lemon pepper
1 tbs veg oil
3 tbs lemon juice
1 ts lemon peel grated
1/4 cup pistachio nuts chopped and toasted
lemon slices if desired

Instructions

Flatten chicken to about 1/4 inch thickness. Sprinkle both sides of breasts with lemon pepper.
Heat oil in skillet over med-high heat. Cook chicken,lemon juice and peel until chicken is no longer pink. Top with toasted nuts and lemon slices

Sat, 11 Jul 2026 00:00:00 GMT

Southern Sunday Chicken

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt (optional)
1 teaspoon paprika
1/4-1/2 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (1 pound)
2 teaspoons butter or 2 teaspoons margarine
1/4 cup chopped onion
1/4 cup chopped celery
3 fresh mushrooms, sliced
1 (14 1/2 ounce) can chicken broth
3 tablespoons all-purpose flour
1 cup evaporated milk
hot cooked noodles

Instructions

In a large resealable bag, combine the first seven ingredients.
Cut chicken pieces into thirds; place in the bag and shake to coat.
In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm.
Add onion, celery and mushrooms; cook until tender.
Return chicken to the pan; add broth. Cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth.
Add to pan; cook and stir for 2 minutes or until thickened and bubbly.
Serve over noodles.
Yield: 4 servings.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken Salad with Seasonal Fruit

Ingredients

1 pound Chicken breasts boneless and skinless halves
1/2 cup Pecans
1/3 cup Red wine vinegar
1/4 cup Granulated sugar
1/2 cup Extra virgin olive oil
1/2 Onion minced
1 teaspoon Ground mustard
1 teaspoon Salt
1/4 teaspoon Ground white pepper
2 heads Lettuce rinsed, dried and torn
1 cup Fresh strawberries sliced
Butter to taste
Sugar to taste

Instructions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Add butter and sugar to taste. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, extra virgin olive oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Beans and Potatoes

Ingredients

2 pound Boneless skinless chicken breasts cut into 1" cubes
1/2 teaspoon Lemon-pepper seasoning
1 tablespoon Canola oil
1 pound Fresh green beans trimmed
1 pound Red potatoes quartered
1/2 cup Sweet onion thinly sliced
2 cans Chicken broth
2 tablespoon Onion soup mix
2 teaspoon Worcestershire sauce
1 teaspoon Lemon peel grated
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic powder

Instructions

1. Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
2. In a slow- cooker, layer the green beans, potatoes and onions. In a small bowl, combine remaining ingredients; pour over vegetables. Top with chicken.
3. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Sat, 11 Jul 2026 00:00:00 GMT

Chunky Chicken Soup, Mediterranean Style

Ingredients

1 tablespoon olive oil
1 cup onion, coarsely chopped
3/4 cup green pepper, cored, seeded, and coarsely chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can low-sodium tomatoes, chopped, with their juice
4 cups low sodium chicken broth
2 cups water
1/2 cup long-grain white rice
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
4 1/2 cups carrots, peeled and sliced 1/2 in thick
1 lb boneless skinless chicken breast, s cut into 3/4 in cubes
1 (10 ounce) packed frozen green beans
1/2 cup black olives, chopped
1/4 teaspoon black pepper

Instructions

In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
Add carrots and cook about 5 minutes.
Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken Tostadas

Ingredients

4 boneless skinless chicken breast halves (6-oz. each)
1 tablespoon fresh lime juice
1 tablespoon taco seasoning mix
1/2 teaspoon sugar
cooking spray
6 flour tortillas (8-inch size)
6 cups packaged coleslaw mix
1 (7 ounce) can green chili salsa
4 cups tomatoes, chopped
1/4 cup ripe olives, sliced
1 1/4 cups fat-free refried beans (I prefer black bean)
1/2 cup feta cheese, crumbed (or cotija cheese)
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpking seeds, toasted (optional)

Instructions

Prepare grill, or heat a grill pan over medium-high heat.
Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken And Potatoes Recipe

Ingredients

4 boneless, skinless chicken breasts to equal 1 pound
3 medium scrubbed, unpeeled potatoes, cut into 1-inch or so pieces (about 3 cups)
1-1/2 cups baby carrots
one 12 ounce jar homestyle chicken gravy
garlic-pepper blend, to taste

Instructions

Heat oven to 400 degrees.
Spray a 13X9 glass baking dish with no-stick cooking spray. Arrange the chicken breasts in the middle of the dish. Arrange potatoes and carrots around the edges (DO NOT cover up chicken!) In a small bowl, stir together chicken gravy and garlic-pepper blend. Pour over chicken and vegetables. Cover tightly and bake 50-60 minutes or until the vegetables are tender and the juice of the chicken is no longer pink when the centers of the thickest parts are cut.
Note: Recipe is easily halved. You can find garlic-pepper blend in the spice aisle of your grocery store with the seasoned salt, lemon-pepper blend, etc.

Sat, 11 Jul 2026 00:00:00 GMT

Easy chicken casserole

Ingredients

1 tbsp. olive oil
1 chicken pieces (eight in total), such as thighs and drumsticks
1 onion, finely sliced
2 garlic cloves, crushed
2 celery sticks, thickly sliced
2 carrots, cut into 2cm chunks
2 leeks, cut into 2cm chunks
600 g potatoes, peeled and cut into large chunks
1 level tbsp plain flour
600 mL hot chicken stock
2 rosemary sprigs
half a lemon

Instructions

Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml. Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken and Rice Dinner in a Skillet

Ingredients

1 c Converted rice, uncooked
1 1/2 c Chicken broth
1 Green pepper seeded and
4 Chicken legs
1/2 ts Dried basil
1 Garlic minced
1 Onion chopped
1/2 ts Dried Oregano
1 c Canned tomatoes drained &
1 tb Vegetable oil
salt and pepper to taste

Instructions

1. In a large skillet heat oil over medium heat. 2. Add chicken and brown and all sides, about 10 minutes. Remove chicken from the pan and set aside. 3. Drain excess fat from skillet, leaving about 1 Tbsp in the pan. 4. Add rice, onion, garlic, basil and oregano. 5. Stir over mediu, heat until rice is lightly browned, about 3 minutes. 6. Add chicken stock and tomatoes, bring to a boil, scraping any brown bits from the bottom of the pan. 7. Arrange chicken on top of the rice mixture, cover and reduce heat to low. 8. Simmer for 30-40 minutes or until chicken is cooked through and rice is tender. 9. Sprinkle with green pepper or peas, cover and simmer another 3 minutes until pepper/peas are tender. Recipe by: Uncle Bens Advertisement Posted to recipelu-digest by RecipeLu on Feb 18, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Chicken in Honey-Lemon Sauce

Ingredients

1 1/2 cups flour
2 teaspoons seasoning salt (or use white salt)
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder (can use up to 1 teaspoon)
1/2 teaspoon pepper
8 pieces chicken (or use one whole chicken cut-up)
1/2 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1/4 cup butter, melted

Instructions

Set oven to 400 degrees.
Great a 13 x 9-inch baking pan.
In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
Place one or two pieces of chicken in the bag and toss to coat the chicken.
Then dip the floured chicken in the 1/2-cup melted butter.
Place in the baking dish skin side up.
Repeat with the remaining chicken pieces.
Bake uncovered for 30 minutes.
Remove from oven and drain off any fat or pan drippings, then turn the chicken over.
In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
Delicious!

Sat, 11 Jul 2026 00:00:00 GMT

Grandma's Chicken and Dressing Casserole

Ingredients

6 chicken breasts (or one 3 lb. broiler or fryer, cut up)
1 stalk celery, halved
1 small onion, halved
Salt to taste
1 large skillet cornbread (your favorite recipe)
1 sleeve saltine crackers, crushed
8 hard-boiled eggs, chopped
1 stick butter (4 ounces)
1 bell pepper, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 to 2 teaspoons Sage
salt and pepper to taste
2 14-oz cans chicken broth (low sodium)
2 10-oz cans cream of chicken soup, diluted with 2 cans water

Instructions

Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces.
Saute chopped bell pepper, onion and celery in butter until translucent and tender.
Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste.
To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes.
Makes about six to eight servings.

Sat, 11 Jul 2026 00:00:00 GMT

GRILLED CHICKEN WITH CITRUS BBQ SAUCE

Ingredients

1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup chili sauce catsup style (can substitute catsup, if necessary)
1 clove Garlic minced
1 tsp dry mustard
1 tbsp Worcestershire sauce
1/4 cup honey
1/4 cup Vegetable oil
1/4 tsp paprika
Salt and freshly ground pepper
4 skinless boneless chicken breast halves
2 tbsp cilantro for garnish

Instructions

1. To make the sauce combine the juices, chili sauce, garlic, mustard, Worcestershire, honey, oil, paprika, salt and pepper in a blender or food processor. Blend thoroughly. Divide sauce in half.
2. Trim chicken breasts and pound between two sheets of plastic wrap to an even thickness of 1/2 inch. Lay chicken in a shallow dish and pour on half the sauce. Turn chicken to coat. Cover and let stand for 30 minutes or refrigerate for up to 4 hours.
3. Remove chicken from marinade and grill or broil until cooked through, about 4 minutes per side, basting with reserved marinade on the cooked sides of the chicken. Serve with any remaining sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Lady Chicken From 'My Paris Kitchen'

Ingredients

3 cloves garlic, peeled and minced
11/2 teaspoons sea salt or kosher salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine
1 tablespoon soy sauce
21/2 teaspoons harissa, Sriracha, or Asian chile paste
2 teaspoons Dijon or yellow mustard
2 teaspoons honey
1 (3-pound/1.5kg) chicken

Instructions

Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste. Add the olive oil, lemon juice, white wine, soy sauce, harissa, mustard, and honey to the bag, combining the ingredients well.
Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears, or taking a chef’s knife and cutting along both sides of it, and pulling it off. With the breast side down on the cutting board, take a knife and crack the bone between the breasts, then push the chicken down with your hands so it spreads out and lies flat. Flip the chicken over so it’s skin side up and press down with the heels of your hands on the chicken very firmly—like you’re giving it a shiatsu massage—to flatten it as much as you possibly can. Don’t go easy on it.
Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates.
To cook the chicken, preheat the oven to 400oF (200oC). Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. A good option is a brick or a large saucepan filled with water.
Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so—check it often. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes.
Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it French-style, cut the chicken into eight pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.

Sat, 11 Jul 2026 00:00:00 GMT

CHICKEN WITH SALAD

Ingredients

4 boneless skinless chicken breasts pounded 1/3" thick
Salt and Pepper
1 cup flour
1 tsp garlic powder
1/2 tsp paprika
3 tbs butter cut into slices
2 eggs
1/4 cup grated Parmesan cheese
1 1/2 lemons 1/2 juiced, 1 sliced into rounds
3 tbs olive oil
2 cloves garlic minced
1 cup low sodium chicken stock
SALAD---
2 tbs grated onion
Salt and Pepper
2 tsp Dijon mustard
Juice of 1/2 lemon
1 tbs red wine vinegar
3 tbs olive oil
5 cups lettuce shredded
1/4 cup chives chopped
1/2 cup parsley leaves
1 cucumber chopped
Croutons

Instructions

Season chicken with salt and pepper. In a bowl, combine flour, garlic powder and paprika. Roll butter slices in flour mixture, set aside. In another bowl, beat eggs with cheese and lemon juice. *In a skillet, heat oil. Dredge 2 chicken breasts in flour, then coat in egg mixture. Cook until deep golden and cooked through. Transfer to a plate. Repeat. Add lemon slices to skillet, cook until browned. Transfer to a plate. Add garlic to skillet, stir 1 min. *Add broth, bring to a simmer, cook 2 min. Add flour coated butter, simmer until sauce thickens. FOR SALAD--- In a bowl, season onion with salt and pepper. Let stand until juices form. Whisk in mustard, juice and vinegar. Whisk in oil, season. Add lettuce, cucumber, chives and parsley, toss. Divide chicken among plates. Pour sauce over chicken, then top with lemon slices, salad and croutons. SERVE & ENJOY...

Sat, 11 Jul 2026 00:00:00 GMT

Tea Smoked Chicken Breast with Succotash Rice Salad

Ingredients

; marinade)
1 Cayenne pepper
4 Boneless chicken breasts
1/4 c Brandy
1 c Long grain rice
1/4 c Olive oil; (or any other
1/3 c Mayonnaise
2 ts Lemon juice
2 ts Dijon mustard
2 ts Sugar
2 c Frozen corn
1/2 bn Spring onions
1/4 c Orange juice
1 sm Hand wood chips
A splash of chilli sauce

Instructions

Marinated Chicken: Marinate the chicken breasts in brandy, orange juice and oil for several hours or overnight. Soak the wood chips in water for about an hour. Drain the wood chips and place at the bottom of an electric wok. Sprinkle over the tea leaves and place the metal grill into the wok making sure the tea does not touch it. Drain the chicken breast and place skin side up onto the grill. Turn the wok onto high and cover with close fitting lid. When the tea starts to smoke turn the wok down a little and continue to cook for 1/2 hour or until the juices of the chicken run clear. Succotash Rice Salad: Cook rice in the rice cooker, following the manufacturers instructions. Mix mayonnaise, mustard, lemon juice, sugar and chilli sauce together, toss through warm rice and then cool quickly in the refrigerator. Cook corn in boiling UNSALTED water till tender and drain, chill then add to rice. De-seed and chop red pepper and slice spring onions. Add to the rice mixture and taste for seasoning.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken with Raspberry Balsamic Glaze

Ingredients

1 garlic cloves minced
1/4 cup Fresh parsley finely chopped
1/4 cup fresh basil finely chopped
1/2 teaspoon lemon zest
1 tbsp fresh lemon juice
2 tbsp Extra virgin olive oil
1/4 teaspoon Freshly ground pepper
1 teaspoon salt
2 boneless skinless chicken breasts
raspberries divided
2 tbsp Balsamic Vinegar
1/2 teaspoon Honey
2 tbsp red onion finely chopped
1 teaspoon Jalapeno Pepper slices minced

Instructions

1. For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt.
2. Cut chicken breasts in half lengthwise by butterflying the chicken breasts and cut all the way through. Now you have 4 even thinner chicken breasts. Place chicken in a zip lock bag and pour marinade on top. Marinade at least 30 minutes, or marinade overnight.
3. While chicken is marinating, prepare the raspberry balsamic glaze. Combine 1/2 cup raspberries, balsamic vinegar, honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low and cook for about 10 minutes, pressing with a spoon to break up the raspberries. Remove from heat. Chop coarsely the remaining 1/2 cup of raspberries. Combine chopped raspberries, chopped onion, jalapeno pepper and 1/8 tsp salt, and add to the raspberry balsamic mixture.
4. Preheat grill to medium high. Remove chicken from marinade, season with remaining 1/4 tsp salt and grill for about 10 minutes, turning halfway through. Serve grilled chicken on a little bed of baby greens and top it with the glaze.

Sat, 11 Jul 2026 00:00:00 GMT

Raspberry Chicken Breast With Fresh Herbs

Ingredients

4 boneless skinless chicken breasts
4 tablespoons raspberry vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
4 garlic cloves, peeled and minced

Instructions

Combine the raspberry vinegar, olive oil, salt, pepper, parsley, chives, thyme, tarragon, and garlic in a small bowl.
Drizzle this mixture over the chicken breasts.
Place the chicken on an unheated rack in a broiler pan 4 - 5 inches from the heat for approx 20 minutes or until lightly browned.
Turn the chicken and brown for an additional 5 to 15 minutes or until the chicken is tender and no longer pink.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken With Wine Recipe

Ingredients

2 large chicken breast halves, boneless and skinless
¼ tsp. table salt-iodized
¼ tsp. black pepper
½ cup port wine
¼ cup steak sauce
1 ½ tsp. olive oil

Instructions

Pat chicken dry and season with salt and pepper.
In a small bowl whisk together port, Steak sauce and olive oil.
Spray a non-stick skillet with pan spray, and place over moderately high heat until hot.
Cook chicken 15 minutes per side, or longer until cooked thoroughly. Transfer chicken to a warm platter.
Pour port mixture carefully down side of skillet and boil, stirring until reduced to about 2 tablespoons.
Serve chicken with glaze.

Sat, 11 Jul 2026 00:00:00 GMT

Surprise Chicken

Ingredients

2 whole boneless skinless chicken breasts
4 slices prosciutto, thin
4 slices monterey jack cheese, thin (or similar)
4 sun-dried tomatoes (optional)
parsley sprig
3/4 cup breadcrumbs
1/4 cup minced parsley (italian flat leaf)
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/4 cup parmesan cheese
1/4 cup butter or 1/4 cup margarine, melted

Instructions

Preheat oven to 350 degrees F.
Split chicken breasts to make four half breasts.
Place between some plastic wrap& pound to flatten.
Layer prosciutto, Jack cheese& sun dried tomatoes, if used, on chicken breasts.
Add one or two parsley sprigs.
Roll up.
Secure with toothpicks.
Mix together bread crumbs, minced parsley, garlic, cayenne pepper& Parmesan cheese.
Dip chicken breasts in melted butter, then coat with bread crumb mixture.
Place chicken breasts in baking dish.
Sprinkle with leftover bread crumbs.
Bake at 350 for 35 minutes or until cooked through.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Chicken Foil Packet Dinner

Ingredients

1 -2 lb chicken breast
1 1/2 lbs fresh green beans
1 lb red potatoes
1 -2 teaspoon fresh garlic
1 -2 teaspoon italian seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 -3 lemon
1 tablespoon olive oil

Instructions

First Preheat your oven to 400 degrees. Then clean off your chicken breast, your red potatoes, and fresh green beans.
Next cut your red potatoes into slices, cut your fresh green beans in half, and chop up your fresh garlic. Then cut your lemons into slices and set asisde for later.
Place each chicken breast on a sheet of Aluminum foil then place the slice red potatoes around the chicken breast. Place the cut green beans on the potatoes, then sprinkle the chop garlic on top of the green beans and potatoes.
Seaon each foil packet with Italian seasoning, the salt, the black pepper, the garlic powder , then drizzle each packet with olive oil, and top each one with 2-3 slices of the lemon slices you sliced earlier.
Then put the foil packets into a baking pan and place it in the oven to bake for 30-35 minutes. You can also grill the foil packet as well for 30-35 minutes.
After 30-35 minutes take out the foil packet place it on a plate and enjoy but be careful because the foil gets extremely hot. This foil packet dinner is so yummy that everybody can enjoy.

Sat, 11 Jul 2026 00:00:00 GMT

Pan Grilled Chicken With Tomatoes and Olives

Ingredients

4 boneless chicken breasts
4 teaspoons olive oil
1 (7 ounce) packet Italian salad dressing mix
2 cups fresh tomatoes, diced
1 (16 ounce) can ripe pitted black olives
1 1/2 cups feta cheese, crumbled
1/4 cup basil
2 cups hot cooked couscous or 2 cups cooked pasta

Instructions

Cube chicken and coat with 2 teaspoons olive oil.
Sprinkle 2 tablespoons of italian dressing mix over chicken.
Heat nonstick skillet over medium heat.
Add chicken and cook until chicken is no longer pink.
Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
Transfer chicken and couscous (or pasta) to serving plates, and top with olive mixture and cheese.
Serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

Feta Stuffed Chicken Breasts Recipe

Ingredients

Feta Stuffed Chicken
1/4 cup crumbled basil and tomato feta cheese
2 tablespoons cream cheese
4 skinless boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon olive oil
1/4 cup chicken broth
10 ounce package prewashed fresh spinach trimmed
2 tablespoons pecan pieces toasted
1 tablespoon lemon juice
Lemon slices halved

Instructions

In a small bowl combine feta cheese and cream cheese then set aside.
Using a sharp knife cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
Stuff pockets with the cheese mixture.
If necessary secure openings with wooden toothpicks.
Sprinkle chicken with pepper and salt.
In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink turning once.
Remove chicken from skillet then cover and keep warm.
Carefully add chicken broth to skillet and bringing to boiling then add half of the spinach.
Cover and cook 3 minutes.
Remove spinach from skillet reserving liquid in pan.
Repeat with remaining spinach.
Return all spinach to skillet.
Stir in the nuts and lemon juice.
To serve divide spinach mixture among 4 dinner plates.
Top with chicken breasts and garnish with lemon slices.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Sweet and Sour Chicken

Ingredients

1 # Chicken breasts boneless and skinless 1 Inch Chunks
Salt & pepper To Taste
1/2 cup Cornstarch
2 large Egss, Beaten
1/4 cup Vegetable oil
3/4 cup Granulated sugar
1/2 cup Apple Cider Vinegar
1/4 cup Ketchup
1 tablespoon Soy Sauce
1/2 teaspoon Garlic powder

Instructions

Preheat oven to 325 degrees. Lightly oil a 9x13 baking dish or coat with non stick spray.
To make the sauce, whisk together Sugar, Vinegar, Ketchup, Soy Sauce and Garlic Powder in a large bowl; Set aside.
In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel lined plate and discard the excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning every 15 minutes to evenly coat the chicken.
Serve Immediately.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts With Herb Stuffing

Ingredients

1 tablespoon chopped garlic
2 cups Baby Spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons fresh breadcrumbs
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
salt & freshly ground black pepper
3 tablespoons olive oil
4 boneless chicken breasts, skin on
1/4 cup fresh orange juice
1/2 teaspoon grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream

Instructions

Preheat oven to 425ºF.
In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
Lay breast flat open and spread with about 2 tbsps spinach mixture.
Fold breast back together.
Season breasts with salt and pepper. Reserve any leftover spinach mixture.
Set ovenproof skillet on medium-high heat and add remaining oil.
Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
Flip breasts over and place skillet in oven.
Bake for 15 to 20 minutes or until juices run clear.
Remove chicken from skillet.
Skim any fat and add orange juice, orange zest and vermouth.
Bring to boil scraping up any sticky bits on the base of pan.
Reduce until syrupy, about 1 minute.
Add cream and bring to boil.
Stir in reserved spinach mixture.
Reduce until slightly thickened.
Season to taste.
Serve chicken and drizzle with sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Peppered Lemon Chicken Pasta

Ingredients

8 ounces uncooked dried spaghetti (or linguine)
1/4 cup unsalted butter
1 lb chicken breast, cut in small chunks
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onion

Instructions

Break spaghetti in half; cook according to package directions in 4-quart saucepan.
Drain; remove pasta from pan; keep warm.
Melt butter in same pan until sizzling; add chicken.
Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
Stir in lemon juice, salt and ground red pepper.
Return cooked spaghetti to pan; toss to coat.
Remove from heat, stir in green onions.
Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.

Sat, 11 Jul 2026 00:00:00 GMT

Matzo Ball Soup

Ingredients

1 (4-5 pounds) whole chicken
1 1/2 pounds chicken wings
2 large yellow onions (quartered)
6 large carrots (cut into 1-inch pieces)
6 celery stalks (cut into 1-inch pieces)
1/2 small turnip
2 shallots (quartered)
2 small heads garlic (halved crosswise)
2 sprig fresh thyme
3-4 bay leaves
1/2 tablespoon whole black peppercorns
12-14 cups water (use just enough to cover all Ingredients)
4 large eggs (beaten)
1/4 cup rendered chicken fat (from stock or vegetable oil)
1/4 cup seltzer water
1 cup matzo meal
1 3/4 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon baking powder
1 1/2 cups carrots (1/4-inch diced)
1 cup celery (1/4-inch diced)
1-2 large sprigs fresh dill
1/4 cup fresh dill

Instructions

Make Chicken Stock:
Place all ingredients in a very large stockpot and bring to a boil over medium heat. Lower the heat and gently simmer, partially covered, for 1 1/2 hours. Carefully remove the whole chicken to a cutting board, allow to cool slightly, then remove all the breast meat. Shred the breast meat and when cool enough, wrap, store in the refrigerator.
Return the carcass and any skin that was removed back to the pot. Continue to simmer stock, skimming the surface occasionally, for another 1 1 /2 hours, or until the stock has been reduced by one third.
Strain chicken stock through a fine-mesh sieve into a large, clean saucepan or heatproof container and discard the solids. You should have approximately 8 cups of stock. Allow to cool, then refrigerate. Remove solidified fat from the surface and save to use in Matzo Balls. Can be made 2 days ahead.
Make The Matzo Balls:
In a small bowl, whisk together the matzo meal, baking powder, salt, and pepper. Set aside.
In a large bowl, whisk together eggs, seltzer water, and schmaltz or vegetable oil. Mix in the matzo meal mixture to the dried ingredients. Refrigerate uncovered for 30 minutes.
Using a medium cookie scoop, form Matzo balls into 1 1/2 inch balls, wetting your hands and roll them to finish shaping them. Rewet your hands as needed.
Meanwhile, divide the chicken stock evenly into 2 large saucepans. Add the matzo balls to one of the saucepans, cover, and simmer until they're cooked through about 1 hour. In the other saucepan, add the carrots, celery, and 1-2 sprigs of dill simmer until they're tender. Remove dill sprigs.
When the matzo balls are cooked, using a slotted spoon, add them to the saucepan with the cooked carrots and celery, then pour the matzo ball cooking chicken broth through a fine sieve into the saucepan with the cooked veggies and matzo balls. Add the chopped dill.
Ladle soup into individual bowls and serve. Garnish with chopped dill.

Sat, 11 Jul 2026 00:00:00 GMT

One-Pot Creamy Chicken Spaghetti (Cooking for 2)

Ingredients

1 boneless skinless chicken breast, cut in 1-inch pieces
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter
1 cup thinly sliced white mushrooms
1/4 lb uncooked spaghetti, broken in half
2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1 clove garlic, finely chopped
2 cups baby spinach leaves
1/4 cup shredded Parmesan cheese
1/2 teaspoon fresh lemon juice

Instructions

In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts with Avocado, Grapefruit, And Herbs

Ingredients

Paprika and white pepper to taste
1 c Dry orzo, cooked or rice
thyme leaves
1 sm Onion sliced
1 lg clove garlic minced
1 c Reduced sodium fat free broth
2 tb Honey
1 sm Grapefruit peeled and sectioned
1/2 tb Cornstarch
2 ts fresh tarragon
1 md avocado Ripe, peeled, seeded and sliced
; sliced
4 Boneless skinless half chicken breasts about 1 pound
1 ts olive oil
1/2 c Grapefruit juice

Instructions

Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper. In a large nonstick skillet that has been sprayed with cooking spray, heat oil. Over medium-high heat, quickly brown chicken on both sides, about 5 minutes. Add 3/4 cup broth, grapefruit juice, honey, onion, and garlic; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until chicken is tender. Remove chicken and arrange on platter over orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme. Cook, stirring until sauce thickens. Add avocado and grapefruit; heat briefly. Salt to taste (optional). Serve sauce over chicken and orzo or rice. Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: California Avocado Commission Converted by MM_Buster v2.0n.

Sat, 11 Jul 2026 00:00:00 GMT

Smothered Chicken (Using Leftover Chicken)

Ingredients

2 tablespoons butter
1 cup sliced onion
8 ounces sliced fresh mushrooms
1 (12 ounce) jar chicken gravy
1 -1 1/2 lb cooked leftover chicken
1 tablespoon parsley

Instructions

Melt butter in a skillet.
Add onion and mushrooms and cook until onions are tender.
Add gravy.
Add chicken and mix into the sauce.
Cover and cook until chicken is heated through.
Top with parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed With Spinach And Brie Recipe

Ingredients

6 boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 teaspoons minced garlic
24 fresh spinach leaves
6 ounces brie cheese
3 tablespoons butter softened
1 tablespoon flour
1/2 cup dry white wine
1/2 cup water
Chopped chives for garnish

Instructions

Pound each breast to between 1/8" and 1/4" thick.
Season with salt, pepper and nutmeg.
Rub with 1/4 teaspoon garlic.
Top with 4 spinach leaves.
Cut brie so the center is used for sauce and remaining rind and interior for filling.
Parts should be equal.
Place rind in center of breast.
Fold in edges and roll up to seal.
Heat oven to 400.
Place chicken bundles in baking dish.
Dot with 1-1/2 tablespoons butter.
Bake 25 minutes turning after 10 minutes.
Melt remaining butter in medium saucepan.
Add flour then stir until smooth.
Add wine and water stirring constantly.
Bring to boil then remove.
Before serving rewarm.
Add remaining brie whisking until melted.
Slice chicken and serve with sauce garnished with chives.

Sat, 11 Jul 2026 00:00:00 GMT

Stir-Fry Chicken With Garlic Sauce

Ingredients

2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped

Instructions

Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
Cover and refrigerate at least 2 hours, stirring once to twice.
In large skillet, heat remaining oil.
Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken and Dumplings - Family Recipe

Ingredients

2 each bone in Chicken Breasts
2 each Celery ribs with leaves Cut into 1/2 in pieces
2 each Carrot Cut into 1/2 in pieces
1 each Onion Halved and Sliced
3 sprigs Parsley Rough chopped
2 sprigs Fresh rosemary stripped and chopped
2 teaspoons Salt
1/4 teaspoon peppercorns
2 cups Chicken Broth
3 Tablespoons Butter
3 Tablespoons Flour
1 cup milk
1 1/2 cup All purpose flour
2 teaspoons Baking powder
3/4 teaspoons salt
3 Tablespoons Shortening
1/4 cup Milk A little more might be necessary

Instructions

Place chicken, celery, carrot, onion, parsley, salt, rosemary, peppercorn, and chicken broth, in dutch oven. Heat to boil, cover and reduce heat to simmer. Simmer for 50 minutes. Remove chicken from broth.
In a separate pan melt butter over medium heat, add flour, cook and stir until smooth and bubbly about 1 minute. Stir in milk, stir and cook until slightly thickened, add some of the chicken broth. Add entire mix to chicken broth, stir to incorporate.
Remove chicken from bone, breaking into small pieces, add back to chicken broth.
Dumplings:
Combine flour, baking powder, and salt into food processor, add shortening. Using several pulses mix to resemble a coarse meal. Put flour mix in a bowl, add milk and stir just until mix comes together. You should have a fairly soft dough, if it is to stiff add a bit more milk.
Raise temperature on broth to a boil, add dumplings by the spoonful to boiling broth, reduce heat to rapid simmer and cook uncovered for 10 minutes, cover and cook an additional 20 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Ingredients

1/4 cup extra-virgin olive oil
4 cloves garlic cloves, pressed
1 tablespoon smoked paprika (regular paprika is okay but smoked is better)
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup Greek yogurt (or plain yogurt)
4 chicken breast halves with bones
1 15-oz can garbanzo beans drained
1 12-oz container cherry tomatoes
1 cup fresh cilantro chopped, divided (use parsley instead if cilantro isn't your thing)

Instructions

Preheat oven to 450°.
Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Italian Chicken Flat Bread Recipe

Ingredients

1 package garlic Naan bread(2 pieces)
1/2 small boneless and skinless chicken breast ( sliced thin
1/2 zucchini, sliced thinly or julienne sliced
1/2 yellow squash, sliced thinly or julienne slice1/2 cup sliced mushroon
1 small Roma tomato, sliced
Tsp Italian seasoning
Tsp Garluc and herb spice( zatarains)
Dash garlic salt
Tsp sliced fresh basil
Cup fresh spinach
Dash whipping cream
1/4 cup shaved Parmesan
Cup shredded mozzarella
Oilive oul, few drizzles
1 tablespoon butter, optional

Instructions

Heat olive oil in skillet
Stir in chicken and sautéed 2-3 minutes
Stir in zucchini, mushrooms and squash and sauté 2. -3 minutes
Stir in tomatoes, seasoning, spice, cook 1 minute
Add Parmesan and heavy whipping cream
Divide mixture and spread over Naan bread
Top with fresh spinach and mozzarella and spribkle with basil
Place on baking sheet and place under broiler
Broil until lightly brown
Enjoy

Sat, 11 Jul 2026 00:00:00 GMT

Country Chicken Pâté

Ingredients

1 teaspoon butter or stick margarine
½ cup finely chopped onion
2 garlic cloves, chopped
4 ounces chicken livers
2 tablespoons port or other sweet red wine
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon ground nutmeg
Dash of ground cinnamon
Dash of ground allspice
1 tablespoon low-fat sour cream
1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
1 (8-ounce) block fat-free cream cheese, cubed and softened
Cooking spray

Instructions

Preheat oven to 325°.
Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

Sat, 11 Jul 2026 00:00:00 GMT

Pan-Seared Chicken Breasts with Barley Foam

Ingredients

1 cup pearl barley
2 1/2 cups vegetable stock or water
2 tablespoons vegetable oil
1 large egg
1 1/2 sticks unsalted butter
Six 12-ounce chicken breasts on the bone, with skin
Salt and freshly ground pepper
Roasted asparagus, for serving (see Note)

Instructions

In a medium saucepan, toast the barley over high heat, stirring a few times, until browned and fragrant, about 5 minutes. Add the vegetable stock and oil, cover and simmer over moderately low heat for 5 minutes. Strain the mixture into a glass measuring cup, pressing firmly on the barley to extract as much liquid as possible. You should have about 1 cup. Return the infusion to the saucepan and keep warm.
In a small saucepan, cover the egg with 2 inches of water and bring to a boil. Simmer over low heat until soft-boiled, about 3 minutes. Drain and cover with cold tap water.
In each of 2 large nonstick skillets, melt 6 tablespoons of the butter. Season the chicken breasts with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook over moderately low heat, turning a few times, until the skin is golden and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 155°, about 25 minutes. Transfer the chicken to a work surface and let rest for 10 minutes.
Meanwhile, using a serrated knife, slice off the top 1/4 inch of the egg shell. Using a small spoon, scoop the egg into a blender. Add the warm barley infusion and blend to a foamy sauce. Season with salt.
Remove the chicken breasts from the bone and halve them lengthwise. Arrange the chicken on plates, cut sides up. Ladle the barley foam alongside and serve with roasted asparagus.

Sat, 11 Jul 2026 00:00:00 GMT

Stove Top Classic One-Dish Chicken Bake with Vegetables

Ingredients

1 2/3 Cups Hot Water
1 package Stove Top Stuffing Mix for Chicken 6 ounces
1 1/2 pounds Chicken breasts boneless and skinless cut into 1 inch pieces
1 can Condensed Cream of Chicken Soup 10 3/4 ounce can
1/3 cup Light sour cream
1 1/2 cups Mozzarella Shredded
1 bag Frozen Mixed Veggies thawed, drained

Instructions

1. PREHEAT: oven to 400 degrees. Add hot water to stuffing mix; stir until just moistened. Set aside.
2. PLACE chicken in 13x9 inch baking dish. Mix soup, sour cream, cheese and veggies; spoon over check. Top with prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.
Makes 6 servings about 1 1/3 cups each.

Sat, 11 Jul 2026 00:00:00 GMT

Sheet Pan BBQ Chicken Dinner

Ingredients

1 pound of chicken breast tenders
1 pound of smoked turkey sausage (sliced into bite sized pieces)
1 tablespoon of olive oil (divided)
2 tablespoons of firmly packed brown sugar
1/2 teaspoon of garlic powder
1 tablespoon of chili powder
1 teaspoon of smoked paprika
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground pepper
1 large red bell pepper (cut into 1 inch chunks)
1 red onion (cut into 1 inch chunks)
1 large zucchini (cut into 1 inch chunks)
4 ears of fresh corn (husks and silks removed)
2 tablespoons of butter
Additional salt and pepper
1/2 cup of prepared barbecue sauce
Green onions for garnish

Instructions

Preheat oven to 425 degrees and spray baking sheet with non stick cooking spray.
In a small bowl, combine brown sugar, garlic powder, chili powder, paprika, 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
Place chicken and smoked sausage on one side of baking sheet, drizzle with 1/2 tablespoon of olive oil and season with barbecue spice mixture, tossing to coat.
Add veggies to other side of baking sheet and drizzle with 1/2 tablespoon of olive oil and season with kosher salt and freshly ground pepper to taste.
Combine meat and veggies and leave room for corn in one corner.
Season corn and top each cob with 1/2 tablespoon of butter. Wrap in foil packet.
Arrange corn cobs on baking sheet along with meat and veggies and bake at 425 degrees in upper third of oven for about 25 minutes, or until chicken registers 165 degrees.
Remove baking sheet and brush chicken and smoked sausage with BBQ sauce.
Place baking sheet back in oven and turn broiler to high. Broil 2-3 minutes or until veggies start to pick up color and barbecue sauce starts to caramelize.
Garnish with green onions and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Indian-Spiced Braised Chicken

Ingredients

1 1/2 lbs boneless skinless chicken thighs
1 medium onion, halved and thinly sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon fresh grated gingerroot or 1 1/2 teaspoons ground ginger
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
1/2 teaspoon garam masala
2 (8 7/8 ounce) bags microwaveable Uncle Ben's Ready Rice (whole grain brown ready rice)

Instructions

Preheat oven to 350.
Trim fat from thighs then cut meat into chunks.
Add all ingredients EXCEPT yogurt, cilantro, garam masala and rice to heavy, lidded 5-qt pot.
Stir well.
Cover; bake until chicken is tender, about 1-1/2 hours.
Remove from oven, stir in yogurt, cilantro and garam masala.
Serve over microwaved rice.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken Breast W/roasted Onions, Potatoes and Balsam

Ingredients

4 Whole cloves garlic Peeled
1 lb Small and halved
Salt
1/3 c Balsamic vinegar
Red potatoes scrubbed
2 lg Onions peeled, w/their root ends on -- quartered
4 1-lb chicken breasts, with bone and skin on split, (I use thigh and leg Combination)
1/2 c olive oil
Pepper

Instructions

1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar in a small baking dish and add the onions. Toss the onions gently to coat. Bake until the onions are lightly golden, 20-25 minutes. Stir once or twice during cooking. Remove from heat and set aside. 2. Season chicken with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a large ovenproof skillet over medium-high heat. When oil is very hot, add chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn the chicken and brown the other side, 2-3 minutes. Add reserved onions, potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well. 3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the chicken is cooked all the way through and the potatoes and onions are golden brown and glazed. Stir potatoes and onions a few times during cooking and baste chicken with pan juices and a bit of additional vinegar. Serves 4. Prepare ahead Through step 1, several hrs. or day ahead. Cover and refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before serving. Recipe By : MSBello From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sat, 11 Jul 2026 00:00:00 GMT

Easy Roasted Chicken Breasts with Tomatoes and White Beans

Ingredients

2 bone-in, skin-on chicken breasts (about 2 1/4 lb.)
1 teaspoon black pepper
2 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
2 pints cherry tomatoes
2 (15-oz.) cans cannellini beans, drained and rinsed
1 cup pitted Castelvetrano olives
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon chopped fresh rosemary leaves

Instructions

Preheat oven to 425°F. Pat dry chicken breasts, and cut breasts in half crosswise. Season breast pieces evenly with pepper and 1 teaspoon of the salt. Set aside.
Stir together olive oil, tomatoes, beans, olives, lemon zest, rosemary, and remaining 1 teaspoon salt in a 13- x 9-inch baking dish. Place seasoned chicken breast pieces, skin side up, on tomato mixture. Bake in preheated oven until chicken is cooked through and chicken skin is golden brown and crispy, about 50 minutes, stirring vegetables once halfway through.

Sat, 11 Jul 2026 00:00:00 GMT

Slow-Cooker African Groundnut Stew with Chicken

Ingredients

6 boneless skinless chicken thighs (about 1 lb)
3 boneless skinless chicken breasts (about 3/4 lb)
1 medium onion, chopped (1 cup)
3/4 cup peanut butter
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons grated gingerroot
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 lb sweet potatoes (3 medium), peeled, cubed (about 4 cups)
1 lb small red potatoes (about 12), cut into eighths (about 2 1/2 cups)

Instructions

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Savory Chicken

Ingredients

4 -6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine
2 bay leafs
1/2 tsp. Pepper
4 garlic cloves minced
1 large Onion (I put one small in each bag)
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
2 teaspoons salt
4 cups broccoli

Instructions

Follow directions above, and put everything (except broccoli) into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, add broccoli during the last 30 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Classic Chicken Stir-Fry

Ingredients

12 ounces skinless, boneless chicken breasts
0.33333334326744 cup cold water
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry or reduced-sodium chicken broth
1 tablespoon vegetable oil
2 teaspoons grated fresh ginger
1 clove garlic, minced
0.25 teaspoon crushed red pepper
1 cup thinly sliced carrots (2 medium)
1 cup fresh snow pea pods, trimmed and halved lengthwise
1 8-ounce can water chestnuts, drained
0.5 cup thinly sliced green onions

Instructions

Thinly slice chicken into bite-size strips; set aside. In a small bowl stir together the cold water and cornstarch; stir in soy sauce and dry sherry. Set aside.
Heat a wok or large skillet over medium-high heat. Add oil. Add ginger, garlic and crushed red pepper; stir-fry for 30 seconds. Add carrots; stir-fry about 10 minutes or until carrots are nearly tender. Add pea pods and water chestnuts; stir-fry for 2 to 3 minutes or until pea pods are crisp-tender. Remove from wok.
Add chicken strips; stir-fry 2 minutes or until cooked through. Add soy sauce mixture to wok, stirring to coat chicken. Cook and stir until thickened and bubbly.
Stir in carrot mixture and heat through. Sprinkle with green onions and additional crushed red pepper.

Sat, 11 Jul 2026 00:00:00 GMT

Quick and Easy Chicken Parmesan

Ingredients

4 boneless/skinless chicken breasts (pounded thin)
3 tablespoons olive oil
2 tablespoons Butter
1/2 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 ball fresh mozzarella cheese
1 jar spaghetti or marinara sauce
Salt/Pepper to taste

Instructions

Combine bread crumbs and parmesan cheese together in medium sized bowl or on large plate and mix well.
Heat oil and butter in large oven safe skillet on stove top over medium-high heat till butter is melted and oil begins to ripple.
Season chicken on both sides with salt/pepper. Dredge chicken in bread crumb/cheese mixture and place carefully in hot skillet. Cook chicken on one side till golden brown (about 4-5 minutes). Carefully turn chicken and continue cooking. Slice mozzarella into 1/2 inch thick slices, place on top of cooked chicken and spoon spaghetti sauce over top.
Place pan in pre-heated 350 degree oven for 10 minutes or until cheese begins to melt and sauce is bubbly. Carefully remove from oven and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Coconut-Curry Crusted Chicken with Spicy Mango Salad

Ingredients

Dressing
1 cup mango cubed (fresh or frozen)
2 tablespoon vinegar white or cider
2 tablespoon water
2 tsp cilantro
1/2 tsp sugar
1/4 tsp red pepper flakes
Salad
6 cups romaine lettuce torn, bite size
1 cup tomatoes diced
1 cup mango cubed (fresh or frozen)
1/2 cup red onion sliced or dices
Chicken
16 oz Chicken breasts boneless and skinless cut into 4 servings
1/2 tsp Black pepper
1/2 tsp salt
1 cup coconut milk
3 tsp Curry powder
1 cup coconut unsweetened
2 tbsp flour
2 tbs coconut oil or other veg oil OR spray

Instructions

For the dressing: put all ingredients in a food processor or blender and puree
For the salad: toss all the ingredients together
For the chicken:
1. Whisk together coconut mil and 1 tsp of the curry powder.
2. Combine the remaining 2 tsp of curry powder, coconut, salt & pepper, and flour, Stir until blended.
3. Dip the chicken in coconut milk mixture, let excess drip off then coat in ground coconut mixture.
4. Heat 1 tablespoon oil in a nonstick skillet or med heat (or spay really well with oil).
5. Saute the chicken in oil until golden on one side (about 5 minutes). Transfer chicken to a baking sheet and reduce the heat a bit. Add the remaining oil and then return the chicken to the skillet cooked side up, and cook until done. If you have a meat thermometer you can put it in the thickest part of the chicken - it needs to be 165 degrees. The second side of the chicken should take 5-8 minutes.
6. Serve salad with dressing and top with chicken.
NOTE: I think it's too much dressing so I serve the dressing on the side.

Sat, 11 Jul 2026 00:00:00 GMT

Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner

Ingredients

1 tablespoon fresh rosemary (minced)
2 tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
1 ½ tablespoons dijon mustard
Kosher salt (to taste)
black pepper (to taste)
4 bone-in, skin-on chicken thighs
2 cups brussels sprouts (halved or quartered )
2 cups baby yellow or red potatoes (halved or quartered)
2 cups butternut squash (peeled, seeded, and cubed (about 1 small squash))

Instructions

Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
Meanwhile, to make the glaze, mix together rosemary (1 tablespoon), maple syrup (2 tablespoons), olive oil (2 tablespoons), dijon mustard (1.5 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a small bowl. Set aside.
Mix all the veggies in a medium bowl with ½ of the glaze (about 3 tablespoons).
Season both sides of the chicken thighs liberally with salt and pepper.
When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer carefully, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
Roast for 10 minutes. Flip the chicken over to skin side up and brush with some of the reserved glaze. Stir/flip the veggies.
Roast again for 15 minutes, glaze the chicken again, and stir the veggies again.
Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.

Sat, 11 Jul 2026 00:00:00 GMT

Crocked Pineapple Chicken

Ingredients

Paprika to taste
1 20-oz can Pineapple chunks in juice
2 tb Soy sauce
2 tb Dijon mustard
1 ds Pepper
1 Garlic minced
6 Whole chicken breast halves

Instructions

1. Arrange chicken in bottom of crockpot. 2. Sprinkle with pepper and paprika. 3. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. 4. Pour over chicken. Add minced garlic. 5. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving. Note: The recipe I downloaded didnt specify the amount of soy sauce. I just guessed and used the above measure. Seemed fine to me, but might change the sodium count. Recipe by: From the net Posted to Digest eat-lf.v097.n105 by Naralon Thorn on Apr 21, 1997

Sat, 11 Jul 2026 00:00:00 GMT

West Coast Grilled Chicken Breast

Ingredients

4- Skinless Bone-in chicken breast halves
4 T-extra Virgin olive oil
6 T-Lemon juice
1 T- dijon mustard
6 t . white wine Worcester sauce
3 . large cloves garlic minced
3/4 t-crushed hot red pepper

Instructions

Combine all ingredients. Coat evenly over chicken breasts. Cover & refrigerate, turning often, for at least one hour----up to six hours.
Grill the chicken 15-20 min., turning once or twice. Brush often with marinade while cooking.

Sat, 11 Jul 2026 00:00:00 GMT

One Pot Chicken and Brown Rice

Ingredients

1 tablespoon olive oil
4 chicken thighs, bone-in and skin-on
1 yellow onion, cut into eight wedges
2 celery ribs, cut into 1 1/2 inch pieces
2 carrots, cut into 1 1/2 inch pieces
1 bay leaf
1 1/4 cups water
1 cup brown rice
salt and pepper

Instructions

In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper. Place chicken skin-side down in pot and brown on both sides, about 10 to 12 minutes.
Pour off all but 1 tbs fat in pot. Add onion and celery. Turn heat down to low. Cover pot and cook 20 minute.
Add carrots, bay leaf, and water. Add rice and season with salt and pepper to taste. Raise heat and bring to a boil. Reduce heat to low to bring mixture to a simmer. Cover and simmer until rice is done and all the water is absorbed, about 40 minute Let sit for 10 minutes before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Sheet-Pan Lemon-Pepper Chicken

Ingredients

2 large lemons
4 bone-in, skin-on chicken breasts (3 pounds total)
0.25 cup olive oil
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt, divided
1 teaspoon ground pepper, divided

Instructions

Grate zest from 1 lemon to equal 1 tablespoon. Cut the grated lemon in half and squeeze to equal 2 tablespoons juice. Cut the remaining lemon into 8 wedges.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat chicken dry with paper towels. Stir together oil, garlic, syrup, rosemary, thyme, 1/2 teaspoon each salt and pepper and the lemon zest and lemon juice in a large bowl. Add the chicken and toss gently to coat.
Place the chicken, skin-side up, on the prepared baking sheet. Pour the remaining oil mixture from the bowl over the chicken. Arrange the lemon wedges around the chicken.
Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160°F, about 40 minutes. Increase the oven temperature to broil. Broil until the skin is golden, about 5 minutes. Remove from oven, sprinkle with the remaining 1/2 teaspoon each salt and pepper and let rest for 10 minutes. Squeeze the roasted lemon wedges over the chicken before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken In Wine Is Fine Recipe

Ingredients

2-1/2 pounds small drumsticks and thighs, either skin on or skin and all fat removed - it's up to you.
2 Tbsp. olive oil
1 onion, quartered and chopped
1 celery rib, chopped
5 - 6 garlic cloves, finely chopped
1-1/2 cups dry white wine
1/2 tsp. salt
Freshly ground black pepper
1 bay leaf
1 Tbsp. paprika
a pinch of dried or fresh thyme (optional)
fresh parsley for garnish

Instructions

Heat Olive oil in a heavy pot ie. Dutch oven, over medium heat.
Slowly brown chicken for 15-20 minutes on both sides.
After browning the chicken, add onion, celery and garlic.
Sprinkle with paprika.
Add wine, salt, pepper, bay leaf and thyme to the pot.
Bring to a boil, then cover and simmer.
Cook until the chicken is very tender, 70-80 minutes.
Always remove the bay leaf before serving.
Serve with boiled potatoes, salad and a freshly baked loaf of bread.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Buffalo Chicken Pasta

Ingredients

1 lb chicken breast
1 -2 teaspoon paprika
1/2 teaspoon garlic powder
hot sauce
1 cup celery, chopped
1/2 cup red onion, sliced
1 cup mayonnaise
1/2 cup blue cheese dressing
3/4 cup milk
pasta, of your choice

Instructions

Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
Saute vegetables.
Combine mayo, dressing and milk. Add to skillet.
Add chicken and heat through.
Serve with pasta of your choice.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts in Lemon Mushroom Sauce

Ingredients

2 chicken breasts, halved, boneless and skinless
1 egg, jumbo, lightly beaten
1 tablespoon lemon juice, fresh
1/3 cup flour
1/2 teaspoon salt, sea
1/2 teaspoon pepper, black
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon lemon zest
1/4 cup butter
1 tablespoon butter (optional)
2 -3 garlic cloves, finely chopped
1 shallot, finely chopped
1/2 onion, sweet, finely chopped
10 ounces mushrooms, sliced
1/2 cup chicken stock
1/3 cup heavy cream
2 1/2 tablespoons lemon juice, fresh

Instructions

In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done.
Remove the chicken from the pan and cover with aluminum foil to keep warm.
If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat.
Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan.
I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference.
I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.

Sat, 11 Jul 2026 00:00:00 GMT

Paprika Chicken with Mushrooms

Ingredients

4 boneless skinless chicken breasts
1/4 cup butter
1 onion, sliced into thin rings
1 lb fresh mushrooms, sliced
2 teaspoons paprika
salt and pepper
2 pinches garlic powder or 4 -5 minced garlic cloves

Instructions

Pound chicken breasts to 1/2 inch thickness.
Sprinkle both sides of each chicken breast*liberally* with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over low heat.
Add the chicken breast, cover and cook over medium heat for 10 minutes.
Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken.
Cover and cook for 10 minutes.
Remove lid and mix onions and mushrooms into the butter sauce, reduce heat to low and cook uncovered for 5 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Almond Chicken

Ingredients

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

Instructions

Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken With Cheesy, Creamy Sauce.

Ingredients

4 boneless skinless chicken breasts
1/4 cup mayonnaise (can use light or fat free)
1 cup corn flake crumbs (judge the size of your chicken, more may be needed)
1 teaspoon salt (optional-seasoning salt)
1 teaspoon garlic powder (optional)
1/8 teaspoon paprika
1 dash ground red pepper (optional spicy)
1/8 teaspoon ground pepper
1/2 cup milk (can use skim)
1/4 cup mayonnaise (can use light or fat free)
1/4 cup cheddar cheese, grated
1/4 teaspoon ground thyme
1/8 teaspoon pepper
1 dash Tabasco sauce (optional)

Instructions

Preheat oven to 350 degrees or 176 Celsius.
Using a bowl, roll chicken breasts thinly with mayonnaise.
Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
Throw chicken (covered with mayo) in corn flake mixture.
Spray a baking pan with cooking spray, and place chicken in sprayed pan.
Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
Heat until thickened slightly, (about 3 minutes).
Serve chicken on platter with sauce in gravy boat.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet Potato Chicken Curry

Ingredients

2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground tumeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 lbs chicken breasts skinless and boneless, cut into 1 inch pieces
1 1/2 cups onions sliced vertically
1 1/2 teaspoons ginger peeled and minced
2 cloves garlic minced
1 14 ounce can low sodium chicken broth
1 14 1/2 ounce can diced tomatoes
2 cups sweet potatoes peeled and cubed into 1/2 inch cubes
1 10 1/2 ounce can chickpeas rinsed and drained
1/2 cup green peas frozen
1 tablespoon lemon juice

Instructions

Combine curry powder, coriander, tumeric, salt, pepper, red pepper flakes and bay leaf in a small bowl.
Heat oil in a large dutch oven over medium-high heat. Add chicken and saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan.
Reduce heat to medium and add onion to pan. Cook for 10 minutes or until tender, stirring frequently. Increase heat to medium-high and return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic. Cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly.
Add broth and tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 1 hour.
Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas and cook 5 minutes.
Remove from heat and stir in lemon juice. Discard bay leaf.
Serve over rice.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Feta Spinach Sauce

Ingredients

2 pounds chicken breast (4) 8 ounce halfs, Boneless, skinless
1/2 stick Butter
1/4 cup Flour
3/4 cup Chicken broth
1/2 cup Milk
4 ounces Feta cheese crumbled
1 teaspoon Salt
1 cup Spinach chopped
1/4 cup Red bell pepper diced

Instructions

- Season the chicken breasts with paprika, salt, pepper & cayenne pepper
- Bake at 325 fro 30 minutes or until done.
- Meanwhile melt the butter in a saucepan over med heat.
- Add the flour.
- Add broth and whip the mixture well using a whisk.
- Add milk and whisk.
- Add salt & feta cheese bring to boil reduce heat and simmer 15 minutes, stirring frequently.
- Stir in the chopped spinach and red peppers
- Simmer another 15 minutes.
- (Optional) serve chicken over wild rice
- top with sauce

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Chicken

Ingredients

4 each Chicken breast cubed
1 large Onion chopped
2 Bell pepper chopped
1 cup Broccoli Florets
1/2 cup Carrot chopped
1 can (12 oz) Pineapple cubed
1/2 cup Brown sugar
1/2 cup Vinegar, white
1/2 cup Apple Juice or White Grape Juice as required
1 tablespoon Corn starch per cup of liquid
dash Cinnamon as required
dash Ground cloves as required

Instructions

Whisk together sugar, liquids, spices and cornstarch until well blended (no lumps). If there is not enough juice, add whichever liquid you prefer to bring up level to cover chicken. Remember though, for each extra cup of liquid, stir in another tablespoon of cornstarch before pouring into slow cooker.
Combine liquid, chicken and other ingredients in crock pot. Cover and cook 8-10 hours on medium or 10-12 on low.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken in the Garden

Ingredients

2 T. olive oil
2 T. butter
4 boneless, skinless chicken breasts
1 onion sliced
carrots peeled and cut into 2-inch pieces
10 3/4 oz. can cream of chicken soup
1 c. Cheddar cheese shredded
1/2 c. sherry or Marsala wine, Optional
16 oz. frozen peas

Instructions

Heat oil and butter in a pan until butter is melted. Add chicken breasts; cook until golden and set aside. Place onion slices and carrots in a slow cooker. Arrange chicken breasts on top of carrots; set aside. Mix together soup, cheese and sherry or wine, if using; pour over chicken mixture. Cover and cook on low setting for 6 hours. Add frozen peas; mix well and continue to cook for an additional hour.

Sat, 11 Jul 2026 00:00:00 GMT

One Pot Chicken and Vegetables

Ingredients

2 tablespoons butter or 2 tablespoons margarine
3/4 cup boneless skinless chicken breast, cut into 3/4 inch pieces
1/4 cup finely chopped onion
1 (14 1/2 ounce) can chicken broth
6 ounces wide egg noodles, uncooked (3 3/4 c)
1 (10 ounce) package frozen peas and carrots
1 can condensed cream of mushroom soup
3/4 cup milk
3/4 cup grated parmesan cheese

Instructions

In 5 qt saucepan over medium heat, melt butter.
Add chicken and onion and cook 5 minutes or until chicken is no longer pink.
Add chicken broth and heat to boiling.
Stir in uncooked noodles and vegetables, stirring to coat with liquid.
Cover, simmer on medium heat for 8 minutes or until most liquid is absorbed.
Be sure to stir every 2 minutes.
Meanwhile, in medium bowl, stir together soup, milk and parmesan until smooth.
Add to noodle mixture and simmer until heated through.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken Casserole With Potato Chip Topping

Ingredients

Unsalted butter, for greasing pan
3 pounds cooked boneless chicken breasts
1 cup chopped celery
1 cup reduced-fat mayonnaise
1 (10.5-ounce) can cream of chicken soup
8 ounces sour cream
1 (8-ounce) can sliced water chestnuts
2 tablespoons finely minced onion
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Crushed potato chips
1 sprinkle paprika

Instructions

Gather the ingredients. Preheat the oven to 350 F.
Butter a 2- to 2 1/2-quart casserole dish.
Cut the cooked chicken into bite-sized pieces.
In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
Pour the chicken mixture into the prepared casserole dish.
Top with crushed potato chips and sprinkle on paprika.
Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Momma's Sweet and Sour Chicken

Ingredients

20 oz can Pineapple Chunks
2 medium Boneless chicken Chunked into small cubes
1 tablespoon Peanut or Sesame oil
1 medium Onion Chopped
1/4 cup Brown sugar
2 tablespoon Corn starch
1/2 teaspoon Salt less if desired
1/2 cup Water
1/3 cup Rice or Apple Cider Vinegar
2 tablespoons Ketchup
1 tablespoons Reduced-sodium soy sauce
1 large Green pepper chopped
4 cups white rice cooked

Instructions

- Drain canned pineapple and reserve juice for later
- Add oil to pan heated to medium-high heat
- Cook chopped onions until they begin to get tender/translucent then add chicken
- Cook chicken until brown but Do not over cook
- In a separate bowl combine Sugar, Cornstarch and salt.
- Slowly stir in water making sure not to let the cornstarch clump.
- In the same bowl add the pineapple juice, vinegar, ketchup, and soy sauce
- Reduce heat in the pan to medium to medium low
- Slowly stir mixture into the chicken and onions in the pan making sure the liquid does not clump
- Thicken the sauce by simmering over a medium-low heat making sure not to boil the liquid
- Continue to simmer for 25 minutes.
- After 15 minutes add the chopped green peppers and pineapple chunks
- Simmer for the remaining 10 minutes
- Serve over white rice (preferably basmati) and enjoy the sweet and tangy flavor!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Milano Recipe

Ingredients

500 gm chicken breasts
4 tablespoon basil
black pepper as required
1 1/2 cup heavy cream
1 cup sun dried tomatoes
2 tablespoon butter
400 gm pasta fettuccine
4 tablespoon vegetable oil
salt as required
1 1/2 cup chicken broth
4 cloves garlic

Instructions

To prepare this enticing pasta dish, first, wash chicken breasts under running water and place them over a chopping board. Cut them into halves and season them with salt and pepper. Now, chop basil and sun-dried tomatoes. Also, mince garlic. Keep aside until needed next. Now, place a heavy-bottomed saucepan over medium flame and pour water in it. Add pasta and boil it until tender. Once done, Keep aside.
Next, place a saucepan over medium flame and add butter into it. Once the butter is melted, add garlic and cook for a minute. Now add chopped tomatoes and 1/2 of the chicken broth and bring the mixture to a boil. Once the broth boils, add heavy cream and boil the mixture again. Stir continuously.
Then, place another frying pan over medium flame and pour oil in it. Once the oil is heated, add the chicken pieces and saute it. Cook the chicken for 10 minutes and keep it aside.
Now, in the same frying pan, pour the remaining chicken broth and bring it to a boil. Stir the broth continuously and add the prepared cream-garlic mix. Then add salt, basil and black pepper and stir again.
Next, take a bowl and add the pasta in it. Toss the pasta in the prepared sauce. On the other hand, slice the chicken diagonally. Top the chicken with pasta and coat with the cream sauce. Serve hot.

Sat, 11 Jul 2026 00:00:00 GMT

Greek Chicken On Potato Croutons Recipe

Ingredients

1 pound plum tomatoes, seeded, coarsely chopped
1/2 pound feta cheese, diced
12 Kalamata olives or other similar olives, pitted, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons ouzo or another anise-flavored liqueur (optional)
4 large boneless chicken breast halves with the skin
3 tablespoons olivada (an olive spread - if you can't find it use pureed pitted Kalamata olives)
additional olive oil
additional lemon juice
2 extra large russet potatoes, boiled, cooled, peeled

Instructions

Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.)
Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice.
Cut four 1/2 inch thick lengthwise sliced from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice.
Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes.
Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.
Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Crab Rolls Recipe

Ingredients

4 whole chicken breasts, split, boned, and skinned
3 slices bread, toasted
1/3 cup mayonnaise
1 Tbsp. lemon juice
1/2 cup chicken bouillon
Dash of hot sauce
2/3 cup finely chopped celery
2/3 cup finely chopped green onion
3/4 cup melted buttere, divided
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp thyme
1 tsp sage
1/4 tsp pepper
1/2 tsp salt
1 cup fresh, flaked crabmeat
1/3 cup shredded Swiss cheese
2 Tbsp mince parsley
1/3 cup all purpose flour
Paprika
Parsley

Instructions

Place each half of chicken breast on a sheet of waxed paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin;set aside.
Tear bread into small pieces.
Combine mayonnaise, lemon juice, bouillon and hot sauce; pour over bread.
Saute celery and onion in 1/2 of the butter; add to the bread mixture.
Stir in seasoninngs, crabmeat, cheese, and 2 Tbsp minced parsley; mix well.
Place an equal amount of stuffing mixture on each chicken breast. Fold long sides of chicken over stuffing; roll up, and secure with toothpick.
Dredge each roll in flour, and dip in remaining 1/4 cup butter.
Place in a 10 x 6 inch baking dish, and sprinkle with paprika.
Bake at 350 degrees for 45 minutes to 1 hr.
Garnish with parsely.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Butter Chicken Pasta

Ingredients

1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 c. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons)
1 lemon, thinly sliced into half moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 c. grated Parmesan

Instructions

In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
Add angel hair and toss until combined. (Add more pasta water if desired.)
Top with grated Parmesan.

Sat, 11 Jul 2026 00:00:00 GMT

Easy juicy chicken with a kick

Ingredients

3 large Chicken breasts boneless and skinless
1 packet taco seasoning
2 tablespoons Poultry Seasoning

Instructions

Rinse chicken, pat dry. Cover both sides of chicken with taco seasoning and poultry seasoning and rub in. Bake uncovered in 350 degree oven for 30-35 minutes. Let rest for 5 minutes and serve.
Tip: If seasoning still look "dry" I dab olive oil on top and bake a few minutes longer.

Sat, 11 Jul 2026 00:00:00 GMT

How To Make Classic, Creamy Chicken Salad

Ingredients

1/2 pounds boneless skinless chicken breasts or thighs
1/2 red onion sliced in half, 1 whole garlic clove a few sprigs of fresh thyme
3/4 cup thinly sliced scallions
3/4 cup small-diced celey
1/4 cup finely chopped fresh parsley leaves
1/2 cup mayonnaise
1/2 cup plain yogurt

Instructions

INSTRUCTIONS
Poach the chicken. Place the chicken and any aromatics in a large saucepan. Add a large pinch of salt and enough water to cover. Bring to a boil over medium-high heat. Remove from the heat, cover, and set aside fo 12 minutes. Cut into the thickest piece of chicken to check for doneness. If there is any pink, return to the saucepan, cover, and let sit for 5 minutes more. The chicken is ready when opaque and the thickest piece registers at least 165°F. Drain and set aside to cool.
Prep the vegetables. While the chicken is cooking and cooling, slice the scallions and chop the celery and parsley, and measure out the mayonnaise and yogurt.
Cut the chicken. When the chicken is cool, cut into 1/2-inch cubes and place into large bowl. Add the scallions, celery, mayonnaise, yogurt, parsley, walnuts (if using) and a few grinds of pepper. Stir gently to combine. Taste and season with salt and pepper if needed.
Serve or store. The chicken salad can be served immediately or stored in the refrigerator, tightly covered, for 2 to 3 days.
RECIPE NOTES
Variations, substitutions, and additions: Feel free to add sliced apples, sliced grapes, avocado, mango, dried cranberries or raisins. You can substitute the walnuts with pecans or almonds or leave the nuts out all together. Red onion or chives can stand in for scallions. A famous variation is to add a teaspoon or so of curry powder, swap the walnuts with pistachios, add a dollop of chutney, and about 1 cup of sliced grapes.

Sat, 11 Jul 2026 00:00:00 GMT

Marry Me Chicken

Ingredients

4 (9- to 10-oz.) boneless, skinless chicken breasts
Kosher salt, to taste
Ground black pepper, to taste
1/2 c. all-purpose flour
6 tbsp. salted butter, divided
2 tbsp. vegetable oil, divided
1/2 small yellow onion, finely diced (about 1/2 cup)
4 garlic cloves, grated or minced
1/4 tsp. crushed red pepper
2 tbsp. tomato paste
1/2 c. dry white wine
2 c. chicken broth
2/3 c. dry-packed sun-dried tomatoes, sliced
1/2 tsp. Italian seasoning
1 c. heavy cream
1/2 c. freshly grated parmesan, plus more for serving
Flat leaf parsley, finely chopped, for serving

Instructions

Prepare the chicken breasts: Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge the chicken in flour, shaking gently to remove the excess and transfer to a plate.
Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets. (Do not wipe out the pan between batches unless flour is burning). Reduce the heat to medium-low.
In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook for until the garlic is fragrant and the tomato paste has turned darker in color, 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken and any accumulated juices back into the pan; cook for 5 minutes. (The sauce should be thickened slightly.) Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavors have melded.
Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like.

Sat, 11 Jul 2026 00:00:00 GMT

Gorgonzola Rosemary Chicken

Ingredients

2 large chicken breasts, cut into 1 1/2 inch chunks
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
fresh ground black pepper
1 -2 tablespoon olive oil
1 1/2 cups chicken broth
1/2 cup white wine
2 garlic cloves, smashed
1 teaspoon chopped fresh rosemary
1/4 cup gorgonzola, crumbled
squeeze lemon juice (about 1 tablespoon)
2 tablespoons half-and-half

Instructions

Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it).
To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.

Sat, 11 Jul 2026 00:00:00 GMT

Zesty Italian Chicken (Microwave)

Ingredients

1/2 ts Garlic powder
1/3 c Sliced fresh mushrooms
1 1/2 ts Dried oregano, crushed
3 Whole chicken breasts (about
1/2 ts Lemon pepper
Boned and halved lengthwise
15 oz Tomato sauce (1 can)
1/2 ts Dried sage, crushed
Hot cooked rice or spaghetti
6 Thin slices Swiss cheese
2 tb Margarine or butter
6 Thin slices ham
1 Green pepper, cut in thin

Instructions

Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Microcook, uncovered, on HIGH for 30 to 60 seconds. Rinse chicken and pat dry. Add to dish, turning once to coat well. Add green pepper and mushrooms. Cover with vented microwave-safe plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken over and rearranging once. Remove chicken and vegetables from dish with a slotted spoon. Stir tomato sauce, oregano, garlic powder and lemon pepper into the drippings in pan. Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes. Meanwhile, wrap each piece of chicken with a cheese slice, then a ham slice. Place in dish on top of sauce. Top with the cooked vegetables. Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish a half-turn once. Serve with hot cooked rice or spaghetti. Makes 6 servings. NUTRITION INFORMATION PER SERVING Calories: 466 Protein: 44 g Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g [ BETTER HOMES & GARDENS; Prize Tested Recipes; Sept 1987 ] Posted by Fred Peters.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breast Casserole Recipe

Ingredients

1 1/2 cups wild rice, rinsed
4 1/2 cups water
6 skinless, boneless breast halves, rinsed and patted dry
6 oz fontina cheese, cut into 6 equal strips
2 Tbspns butter
1/2 pound fresh shitake mushrooms, cleaned, stemmed, and caps thickly sliced
2 medium leeks, white parts only, well rinsed and chopped
12 oil-packed sun-dried tomatoes, drained and finely chopped
3 garlic cloves, minced
3 Tblspns minced fresh basil leaves or 1 Tblspn dried, crumbled
1 1/2 Tblspns minced fresh thyme leaves or 1 1/2 tspns dried, crumbled
6 slices bacon
1/4 cup white wine
Chopped fresh parsley for garnish

Instructions

In a medium saucepan, bring wild rice and water to a boil. Reduce heat, cover and simmer until rice is almost tender, about 45 minutes. Drain well.
Meanwhile, place chicken breasts one at a time between 2 sheets of plastic wrap and, using the flat surface of a meat mallet or a rolling pin, pound to about 1/8 inch thickness. Lay a piece of fontina in middle of each chicken breast. Set aside.
Lightly butter a shallow 3-quart casserole . In a large skillet, melt butter over medium heat. Add mushrooms and leeks and sauté until vegetables are soft, about 5 minutes. Set aside.
In a small bowl, mash together sun-dried, garlic, basil and thyme. Set aside.
Place 1 Tblspn (2 tspns if using dried herbs) of the sun-dried tomato mixture on each breast. Starting with the narrow end, roll up chicken to enclose filling. Repeat until all chicken breasts are stuffed.
Preheat oven to 425 degrees. In a large skillet, cook bacon for 3 minutes, until the fat is rendered. Remove to paper towels to drain briefly. Spiral-wrap each chicken bundle with one slice of partially cooked bacon. Place chicken bundles on top of rice.
Pour wine over casserole. Bake uncovered, until chicken is no longer pink when tested with a knife (don't cut through to the filling), 20 to 25 minutes. If desired, garnish with chopped parsley just before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Oven Fried Chicken (uses instant mashed potatoes)

Ingredients

2 TB milk
2 TB ranch dressing
8 oz. chicken breasts (or preferred parts)
1/3 cup instant mashed potato flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 TB butter melted - optional

Instructions

1. Heat oven to 375. Spray a pan with non-stick spray.
2. Mix ranch dressing and milk in a bowl. Add a dash of salt and pepper. Put the potato flakes and remaining ingredients in another bowl.
3. Brush chicken with melted butter, then dip chicken first in milk, then coat with potato flakes.
4. Bake uncovered for 30 minutes (or until tender)

Sat, 11 Jul 2026 00:00:00 GMT

Garlic Lemon Chicken Thighs Recipe

Ingredients

4 cloves garlic (or more, if you like), minced
½ onion, finely chopped
some chestnut mushrooms, sliced
1-2 tbsps. whole-grain mustard
6 large chicken thighs, excess skin and fat trimmed off
1 tbsp. Italian-style dried herb mix
roughly 1 pint of cold chicken stock, preferably home-made and concentrated (taste your stock before adding, to determine how much salt to add later)
1 lemon, halved and squeezed
salt
a little black pepper (about ⅛ tsp.)
a good dash of lemon pepper

Instructions

Preheat the oven to Gas Mark 6 (400°F/200°C).
Scatter garlic, onions, mustard and mushrooms in a rectangular baking dish, about 9 x 13".
Place chicken on top.
Sprinkle with the dried herbs.
Pour the cold chicken stock on top. Mine was cold so it was in a jelly-like state – I just smooshed it over the top, and used a spoon to push stock in between the chicken pieces.
Sprinkle the lemon juice over everything.
Sprinkle with the salt and peppers.
Bake for 45-50 minutes, or until done (internal temperature should be 165°F/75°C minimum).
Serve with plain boiled white rice, and vegetables of choice.

Sat, 11 Jul 2026 00:00:00 GMT

Harvest Chicken Sheet Pan Dinner

Ingredients

2 pounds bone in, skin on chicken thighs (4-6 thighs depending on size)
2 tablespoons olive oil (divided)
1 tablespoon apple cider vinegar
2 cloves garlic (minced)
1 tablespoon fresh rosemary (minced)
1 tablespoon fresh sage (minced)
1 tablespoon fresh parsley (minced)
1 sweet potato (peeled and diced)
2 apples (cut into large slices)
1 pound brussels sprouts (cut in half)
1 red onion (cut into wedges)
kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup

Instructions

Preheat oven to 425 degrees. In a gallon size plastic baggie, combine chicken thighs, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, apple cider vinegar, garlic, sage, rosemary, and parsley. Set aside to marinate while chopping vegetables.
Chop sweet potatoes, apples, onions, and brussels sprouts. Add to sheet pan and toss with remaining tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper.
Remove chicken thighs from baggie and add to sheet pan. Brush chicken thighs with maple syrup.
Roast for 35 minutes, or until vegetables are cooked and chicken thighs reach 165 degrees on an instant read thermometer. Broil for an additional 3-5 minutes, watching carefully, to add aditional crispiness to the chicken thighs.

Sat, 11 Jul 2026 00:00:00 GMT

Olive Garden Stuffed Chicken Marsala

Ingredients

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Instructions

Preheat oven to 350°F.
Stuffing:Combine all cheese stuffing ingredients in a bowl.
Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Four Chick's Chicken Salad

Ingredients

2 cups Chicken breasts boneless and skinless cooked
1/4 cup Cranberries dried
butter for sauteing nuts
1/4 cup Almonds sliced
1/4 cup Mayo
1/4 cup Golden raisins
1/4 cup Celery chopped
2 tablespoons Red onion diced
Salt & Pepper

Instructions

Saute Almonds in butter
Shred chicken
Mix

Sat, 11 Jul 2026 00:00:00 GMT

Lean Plate Club Chicken Family Dinner Recipe

Ingredients

For the Potatoes:
1 pound small redskin potatoes, washed
2 tablespoons olive oil
Salt
Freshly ground black pepper
For the Chicken:
4 four-ounce boneless, skinless chicken breasts, pounded to uniform thickness
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 small red bell pepper, stemmed, seeded and cut into thin strips
1 small green bell pepper, stemmed, seeded and cut into thin strips
2 teaspoons finely minced garlic
1 1/2 tablespoons freshly squeezed lemon juice
1 ounce crumbled feta cheese
For the Zucchini and Onions:
2 teaspoons olive oil
1/2 onion, halved and thinly sliced
2 large zucchini, ends trimmed
Salt
Freshly ground black pepper
1/2 teaspoon dried basil or oregano

Instructions

For the potatoes: Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet.
Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and parboil (do not cook through) for 5 minutes, then drain in a colander. Cut the potatoes in half and place in a large bowl. Drizzle the oil over and toss to coat lightly. Season with salt and pepper to taste. Place the seasoned potatoes cut side down on the baking sheet. Roast for 30 to 40 minutes. Serve hot.
For the chicken: Sprinkle the chicken breasts with oregano, salt, pepper and crushed red pepper flakes.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat, until the oil shimmers. Add the chicken breasts, working in batches if necessary, and cook on each side for about 4 to 5 minutes, until the chicken is lightly browned. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining oil. Add the bell peppers and cook for 3 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the lemon juice and cook for 1 minute. Return the chicken to the skillet. Top with feta cheese, cover and cook for 1 to 2 minutes or until the cheese has slightly melted.
For the zucchini and onions: Heat the oil in a large skillet over medium heat. Add the onion and cook for 4 to 6 minutes, stirring constantly. (The onion will be not be completely softened.)
While the onion is cooking, cut the zucchini into halves and then cut each half into 1/2-inch slices. Add to the skillet; season with salt and pepper to taste and the dried basil or oregano, stirring constantly. Cook for 3 minutes, stirring to combine the vegetables. Serve hot.
From nutritionist and cookbook author Robyn Webb.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken, chickpea & lemon casserole

Ingredients

175g new potato , halved (Charlotte would work well)
1 medium onion , thinly sliced
2 slices lemon , chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs , trimmed of all fat and cut into cubes
½ x can chickpea
handful fresh coriander , chopped

Instructions

Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

Sat, 11 Jul 2026 00:00:00 GMT

Oh My, Chicken Pie!

Ingredients

1 lb boneless skinless chicken thighs (breasts can be used too, I prefer thighs)
1 cup white wine
1 (1 lb) bag cleaned spinach
2 large onions, chopped (4 cups approximately)
3 tablespoons olive oil
1 lb portabella mushroom, chopped
2 garlic cloves, minced
6 ounces bacon, chopped
8 ounces feta, crumbled
1 1/2 cups gouda cheese or 1 1/2 cups swiss cheese, shredded
1 cup parmesan cheese, grated
1/2 cup heavy cream
5 eggs, beaten lightly
1 lb phyllo pastry, thawed (filo)
3/4 cup melted butter (olive oil can also be used)

Instructions

Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
Preheat oven to 375°F.
Butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken with Onions, Potatoes, and Gravy

Ingredients

1 (4-pound) roasting chicken
1 ¼ teaspoons salt, divided
¾ teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
Cooking spray
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, cut into (1-inch) wedges
¼ cup all-purpose flour (about 1 ounce)
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)

Instructions

Preheat oven to 425°.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Roast Chicken Breasts With Herbed Cheese

Ingredients

4 tablespoons herbed cream cheese
1 teaspoon lemon zest
2 chicken breasts, skin on
1 leek, carefully washed and cut into chunks
1 parsnip, cut into chunks
3 garlic cloves, finely chopped
salt & freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon olive oil

Instructions

Preheat the oven to 200ºC (400ºF).
Mix the cream cheese with the garlic and the lemon zest.
Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
Place the chicken on top of the vegetables and put the baking dish in the oven.
Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.

Sat, 11 Jul 2026 00:00:00 GMT

Slow Cook: Wine & Tomato Braised Chicken

Ingredients

4-8 slices Bacon
1 Large Onion thinly sliced
4 cloves Garlic minced
1 teaspoon Dried thyme
1 teaspoon Fennel seeds
1 teaspoon Pepper freshly ground
1 Bay leaf
1 cup Dry white wine (see Tip)
1 28-ounce can Tomatoes with juice coarsely chopped
1 teaspoon Salt
10 Bone-in chicken thighs (about 3 3/4 pounds) skin removed, trimmed
1/4 cup Fresh parsley finely chopped
1-2 pounds Pasta Pappardelle or other

Instructions

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low.
4. Cook pasta or rice separately.
5. Remove the bay leaf. Serve over rice or pasta, sprinkled with parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach and Feta Stuffed Chicken Breasts

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ teaspoons olive oil

Instructions

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Sat, 11 Jul 2026 00:00:00 GMT

Pineapple chicken & veg wraps

Ingredients

1 tbsp vegetable or olive oil
1 large onion, halved and sliced
2 red or yellow peppers, sliced
1 large garlic clove, grated
1 tbsp cumin
1 tbsp dried oregano
1 tbsp smoked or sweet paprika
400-500g chicken mini fillets, or skinless chicken breast, cut into thin strips
400g can chopped tomatoes
1 small can pineapple rings or chunks, about 200g, cut into small pieces
8 soft tortilla wraps
mayonnaise, to serve

Instructions

Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min.
Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat to low and simmer for about 15 mins, with the lid on for the first 5 mins, until the chicken is cooked through. Season to taste.
Spread the tortilla wraps with a little mayonnaise, pile in the chicken and veg, fold up and enjoy.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken shawarma salad

Ingredients

4 garlic cloves, crushed
3 tbsp olive oil
1 lemon, juiced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
½ tsp ground cinnamon
½ tsp chilli powder
1 tsp dried oregano
1 tbsp natural yogurt
4 chicken breasts, bashed with a rolling pin until slightly flattened
pittas or flatbreads and pickled chillies (optional), to serve
2 tbsp tahini
1 lemon, juiced
200g natural yogurt
1 tsp whole cumin seeds
½ red cabbage (about 500g), finely shredded
2 red onions, finely sliced
1 small cucumber, peeled, halved, deseeded and sliced
200g cherry tomatoes, halved
1 Little Gem lettuce, chopped
1 lemon, juiced
2 tbsp olive oil

Instructions

Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken In A Pot

Ingredients

1.5 cups low-sodium chicken broth
0.333 cup dry white wine
1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed)
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces
10 baby carrots or 5 carrots, halved if large and cut into 2 ½-inch lengths
5 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 pound new potatoes, halved (quartered if large)

Instructions

Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

Sat, 11 Jul 2026 00:00:00 GMT

Laura's Tickle Your Tastebuds Chicken Noodle Soup

Ingredients

6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock
5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
1 cup celery, sliced
2 medium onions, chopped
2 cups carrots, sliced
1 (14 ounce) can corn, drained
1 teaspoon dried sage or 2 teaspoons fresh sage, minced
1 tablespoon thyme
1 teaspoon rosemary
1/2 bunch fresh cilantro, less stems and chop
salt & freshly ground black pepper, to taste
3 cups egg noodles, cooked

Instructions

In stock pot, cook onions and celery in olive oil until tender.
Add 5 cans of chicken broth, carrots, corn and seasonings.
Bring to boil, reduce heat to simmer, and cook for 2 hours.
Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
Variation: CROCKPOT.
Lightly spray inside of crock pot with cooking spray.
Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.

Sat, 11 Jul 2026 00:00:00 GMT

Poached Chicken Breast

Ingredients

1 Chicken Breast boneless, skinless
1 1/2 ounce Butter cold
2 ounces Shallots minced
Salt
White Pepper
2 ounces White Wine
8 ounces Chicken Stock
2 ounces Beurre Manie rub flour into softened butter
6 ounces Heavy Cream
2 tablespoons Parsley chopped

Instructions

1. Preheat oven, 325.
2. Cover bottom and sides of saute pan with butter. Sprinkle shallots on top of butter. Season chicken. Place chicken on top of shallots, skin side up. Add wine and enough stock to come up halfway up supremes. Place over medium heat. When begins to simmer, cover with parchment lid, poach in oven 5-7 mins.
3. Remove chicken from liquid. Reduce liquid by ¼. Add cream, reduce by ¼. Whisk in beurre manie to thicken. Strain. Add parsley, chives, dill, salt, and white pepper.

Sat, 11 Jul 2026 00:00:00 GMT

Island Chicken Paella

Ingredients

2 pounds bone-in skinless chicken drumsticks and thighs
2 teaspoons Extra-Virgin Olive Oil
1 medium onion sliced into thin wedges
4 cloves Garlic chopped
1 cup long-grain rice
1 1-oz can diced tomatoes
1.5 14-oz cans chicken broth (or 3 cups homemade chicken broth) + 1/4 cup water
2 tablespoons Capers
1/4 teaspoon Cayenne pepper
12 whole Spanish olive (green with pimento), sliced
1/2 cup frozen peas thawed
1/2 7-oz jar roasted peppers or 1 large roasted red pepper cut into strips

Instructions

In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic, sauteing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken in Roasted Garlic Pepper Sauce over Steamed Spinach

Ingredients

2 Strips red and green
8 oz Spinach
Lemon wedge
1 Green pepper; roasted and
4 Cloves roasted garlic
2 Chicken breasts; 8 ounces
1 Red pepper; roasted and cut

Instructions

Grill chicken breasts in a grill pan for a few minutes on each side. Prepare roasted garlic pepper sauce by Place spinach in a strainer and dip in boiling water for approximately 5 seconds. Remove spinach from water and drain thoroughly by pushing the spinach against the strainer using the back of the tongs. Place the steamed spinach around the outer portion of the plates. Place the grilled chicken breasts in the center of the plates. Pour the garlic pepper sauce on the chicken breasts only. Top the sauce with 2 bell pepper strips arranged in an "x" configuration. Place the lemon wedge leaning against the chicken breast. "Petti di Pollo Pepe", courtesy of Chef Franco Galli and Romanos Macaroni Grill Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997

Sat, 11 Jul 2026 00:00:00 GMT

Coconut Chicken With a Tropical Mango Rum Sauce

Ingredients

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

Instructions

Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
Whisk egg whites till frothy. Toss in chicken pieces till coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts with Tomato Balsamic Sauce

Ingredients

2 boneless (skin-on chicken breasts)
salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 shallot (sliced)
2 cloves garlic (smashed)
¼ cup balsamic vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 tablespoons brown sugar
½ cup chicken stock
1 beefsteak tomato (chopped)
1 teaspoon chopped fresh thyme (plus sprigs for garnish)

Instructions

Season the chicken breasts with salt and freshly ground black pepper.
Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the pan and cover with foil.
Add the shallots and crushed garlic to the skillet and sauté for a few minutes, until lightly browned. Add the balsamic vinegar and deglaze the pan by scraping up any brown bits on the bottom of the pan. Add the honey, brown sugar and mustard. Bring the mixture to a boil for 2 to 3 minutes, until the sauce starts to reduce and thicken. Add the chicken stock and tomatoes and gently simmer over medium heat for 5 to 10 minutes.
Add the thyme, season to taste with salt and freshly ground black pepper and then return the chicken and any juice on the resting plate to the skillet. Turn the chicken in the sauce to coat it in the glaze and simmer for a few more minutes to re-heat the chicken. Season the sauce to taste with salt and freshly ground black pepper. Remove the chicken from the skillet and serve with the sauce poured on top. Garnish with a sprig or two of thyme.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Lemon and Potatoes

Ingredients

1 (4-pound) whole chicken
1 medium bunch fresh basil leaves, thinly sliced (1 cup)
5 tbsp. unsalted butter, at room temperature
2 lemons, zested (1 reserved)
5 garlic cloves, very thinly sliced
2 scallions, very thinly sliced
Coarse sea salt and freshly ground pepper
1 3/4 lb. small to medium potatoes, quartered lengthwise
2 tbsp. extra-virgin olive oil
1/2 bunch fresh parsley leaves, trimmed (1 1/2 packed cups)

Instructions

Preheat oven to 450°F with rack set in middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
In a small bowl, combine basil, butter, lemon zest, garlic, and scallions.
Starting at chicken's neck, slide hands under skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about 1 tablespoon at a time, between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into crevices.
Season chicken (inside and out) with salt and pepper, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, 1/2 teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set 3 aside.
Heat roasting pan in oven for 10 minutes. Remove; then put potatoes and any oil left in bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
Roast chicken for 20 minutes, then remove pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird breast-side up again. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160°F, 20 to 30 minutes.
Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.

Sat, 11 Jul 2026 00:00:00 GMT

Oven Baked Chicken Breast

Ingredients

4 chicken breasts (, 150 - 180g / 5 - 6 oz each (Note 1))
2 tsp olive oil
1 1/2 tbsp brown sugar
1 tsp paprika
1 tsp dried oregano or thyme (, or other herb of choice)
1/4 tsp garlic powder
1/2 tsp each salt and pepper
Finely chopped parsley

Instructions

Preheat oven to 425°F/220°C (200°C fan).
Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
Mix Seasoning.
Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
Remove from oven and immediately transfer chicken to serving plates.
Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

Sat, 11 Jul 2026 00:00:00 GMT

Garlic Olive Oil Pasta With Tomatoes and Chicken

Ingredients

3/4 lb chicken breast, cubed
1 lb spaghetti
2 1/2 teaspoons garlic, chopped
3 garlic cloves, halved
1/4 cup parsley, chopped
1/4 teaspoon crushed red pepper flakes
4 roma tomatoes, diced
1/4 cup olive oil
1/4 cup butter, melted
1 (14 ounce) can chicken broth
salt

Instructions

In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
Melt butter in a bowl in microwave, about 30 seconds.
Toss pasta with chicken, butter, and garlic oil mixture.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken Breast With Corn Salsa

Ingredients

5 boneless chicken breast.
2 Eggs
1 cup milk
2 cups Flour
2 tablespoons butter or margerine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (14 ounces) diced tomatoes
2 cans tomato paste
1 onion chopped
1 bell pepper chopped
1 jalapeno pepper chopped
1 can chilli peppers
1 can corn
1 tablespoon margerine or butter
1 teaspoon vinegar
1 tablespoon sugar
1/2 teaspoon salt

Instructions

Dry chicken breast with paper towel. Salt and pepper each side. In a bowl, mix egg
and milk, and pour the flour in a plate. Dip each chicken breast in egg mixture, then in
the flour. Pour margerine in a pan and heat until melted. Cook each chicken breast
about 10 minutes on each side or until done. Set aside and keep warm. In the same
pan add more margerine. Cook onions, bell peppers, and jalapeno peppers, until they
are tender. Stir in the remaining ingredients, and cook 10 more minutes, stirring frequently.
Transfer chicken breast to serving plate, and pour salsa over each.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken-stuffed Onion Recipe

Ingredients

Refrigerated butter-flavored cooking spray
4 large sweet onions
1 1/3 cups cooked long-grain white rice
2 ounces lean ham, minced
1 pound ground chicken breast
2 large cloves garlic, minced
2 large plum tomatoes, seeded and finely chopped
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 teaspoon crushed dried thyme
Salt (optional)
Freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1 cup evaporated skim milk

Instructions

Preheat oven to 3325�F.
Lightly coat a shallow 3-quart casserole with the cooking spray.
Set aside.
Cut a slice from the root end of each onion so they stand upright. Cut off the top quarter of the onions.
Cut a cone shape into each onion and, using a small spoon, scoop out the centers, leaving a shell about 1/4-inch thick.
Finely chop the centers of the onions and set aside.
Cook the onion shells in boiling water to cover until the shells are tender but still hold their shape.
Using a slotted spoon, remove the onions from the water and drain upside down on paper towels.
Place the cooked rice over the bottom of the prepared casserole. Sprinkle with the minced ham.
Crumble the ground chicken into a large nonstick skillet.
Set over medium-high heat and saute until the chicken is no longer pink, about 5 minutes, breaking up the clumps of chicken with a wooden spoon.
Add the reserved chopped onion, and the garlic.
Saute for 5 minutes, stirring frequently.
Stir in the tomatoes, tomato paste, parsley, and thyme.
Taste and season with salt (if using) and pepper.
Remove from the heat.
Arrange the onion shells over the rice and spoon the chicken mixture into the onion shells, mounding slightly on top.
Sprinkle with the cheese and pour the evaporated milk over all.
Bake, uncovered, for 1 to 1 1/4 hours, until onions are tender and the rice is crusty brown.
Serve at once.

Sat, 11 Jul 2026 00:00:00 GMT

Homemade Condensed Cream of chicken soup

Ingredients

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less taste to test)
1/4 teaspoon parsleydash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken and Vegetables

Ingredients

12 oz. Chicken breasts boneless and skinless cut in bite-size chunks
3 medium Red Potatoes cut in smaller chunks
1 large Red Pepper cut in larger chunks
1 large Green Pepper cut in larger chunks
1 medium Onion coasely chopped
2 tablespoons Olive Oil
1/2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/4 teaspoon Pepper

Instructions

Put all ingredients together in an oven safe baking dish sprayed with cooking spray. Toss to coat with seasonings and oil. Bake 35 minutes at 450 degrees, stirring occasionally.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Cheese Ball Recipe

Ingredients

8 oz. cream cheese, softened
4 oz. cooked chicken breast, finely chopped
1 T. instant minced onion, softened
1 t. horseradish (or 2 t. horseradish sauce)
Paprika (optional)

Instructions

Thoroughly mix the softened cream cheese, chicken, onion and horseradish together.
Refrigerate until firm.
Shape into a ball and sprinkle with paprika.
Serve with crackers, slices of crusty bread or toasted bagel slices.

Sat, 11 Jul 2026 00:00:00 GMT

Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce

Ingredients

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Instructions

To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
Add in chicken pieces; using clean handsand mix until well coated.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Delicious!

Sat, 11 Jul 2026 00:00:00 GMT

BBQ Sheet-Pan Chicken

Ingredients

2 medium sweet potatoes (about 8 oz.), scrubbed, cut into 1" chunks
2 tbsp. plus 1 1/2 tsp. extra-virgin olive oil, divided
1 tsp. kosher salt, plus more
1/4 tsp. freshly ground black pepper, plus more
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 c. BBQ sauce, divided
6 bone-in, skin-on chicken thighs (about 2 lb.)
1 head broccoli, cut into florets
1 tbsp. Dijon mustard
1 tbsp. honey
Lime wedges, for serving (optional)

Instructions

Place a rack in center of oven; preheat to 425°. On a baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
In a large bowl, combine chili powder, garlic powder, 3 tablespoons BBQ sauce, 1 1/2 teaspoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Arrange chicken skin side down alongside potatoes. Wipe out bowl and reserve.
Roast chicken and potatoes until chicken skin and potatoes are starting to brown, about 25 minutes.
Meanwhile, in same bowl, toss broccoli with remaining 1 tablespoon oil; season with salt and pepper. In a small bowl, combine mustard, honey, and remaining 5 tablespoons BBQ sauce.
Brush half of mustard mixture over chicken. Turn chicken and brush with remaining mustard mixture. Add broccoli to baking sheet and stir with potatoes to combine.
Bake chicken and vegetables until vegetables are tender and chicken is cooked through, about 20 minutes more. Serve with lime wedges alongside (if using).

Sat, 11 Jul 2026 00:00:00 GMT

Parmesan Crusted Chicken Breasts

Ingredients

2 Chicken breast halves Boneless
2 Egg white
2 t. Cornstarch
1/2 Lemon juice
1 cup Bread crumbs
1 tablespoon Fresh Parsley
1 t. Kosher salt
1/4 t. Ground pepper
1 Lemon zest minced
1/2 cup Parmesan cheese grated
3 tblspoons olive oil
3 tablespoons Shallots minced
1/2 cup Dry White Wine
1/2 cup Heavy cream
1/2 cup Chicken broth
1 t. Lemon juice
4 tablespoons Unsalted butter cubed
1 t. Sage
1 t. Salt
1 t. White pepper
1 t. Cayenne

Instructions

Preheat oven to 450
Prepare chicken breasts, cutting and pounding
Blend egg whites cornstarch, and lemon juice with a fork in a wide shallow dish: set aside
Combine bread crumbs, parsley, salt, and parsmesan , zest in a second wide, shallow dish.
crust chicken breasts. Let chicken rest at room temp on a rack for 20-30 min to set crust. Saute chicken in Oilin a large non stick ovenproff skillet over medium high heat for about 3 mins or until golden brown and crisp Carefully turn with spatula and tranfer the skillet to the oven to finish cooking Roast chicken just until done about 8 more mins.
Sage butter Sauce
Saute shallots in butter in a small saucepan over med heat just until soft, 2-3 minutes.
Add wine, cream, broth and lemon juice. Simmer until reduced by half, 8-10 minutes.
Whisk in butter, 1T at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breasts

Ingredients

1 tablespoon olive oil
3/4 cup Andouille sausage diced
1/4 cup Onion diced
2 cloves Garlic
1 1/2 cup Wild Rice cooked
1/4 teaspoon Savory 1/4 tsp each savory
salt and pepper to taste
pinch Rosemary
1/4 cup Sherry
1 tablespoon Pesto sauce
1 teaspoon Sun-dried tomatoes
1 tablespoon Parmesan
2 medium Chicken breast
1 tablespoon Canola oil
Toothpicks to seal chicken

Instructions

1. First make the stuffing. Heat the olive oil over medium high heat and brown the sausage for a minute. Add the onion and brown for another minute. Add the wild rice, garlic, spices, salt and pepper, pesto, sherry, and sun dried tomato. Let the mixture simmer, stirring frequently, until the sherry is absorbed/evaporated. Take off the heat and mix in the parmesan.
2. Cut deep pockets in the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the "pocket" evenly thick. This is a bit tricky, especially with the thin part of the breast, but if you make a mistake and cut through the side, you can seal it later. No big deal.
3. Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it's very "plump". Use toothpicks to hold the pocket closed. If you cut a hole in the side, use a tooth pick to seal that. Don't worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they'll come out later.
4. Heat the canola oil to medium high in a heavy saute pan that has a lid. When the pan is good and hot, place the stuffed breasts in (no crowding), cover the pan, and reduce the heat to medium. The cooking time will vary depending on how thick the chicken was originally, I cook them about five minutes per side. Half way through, turn the chicken and re-cover the pan.
5. Once cooked through, remove from the pan and let them sit for a few minutes before removing the tooth picks. Now you have two choices - You can either serve them just like that, or you can cover them and chill for a few hours in the fridge, and then serve them sliced as an appetizer.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Glazed Chicken

Ingredients

1 pound skinless boneless chicken breasts cut into 1/2 inch cubes
4 teaspoons cornstarch
4 teaspoons low-sodium soy sauce
1/4 cup ketchup
3 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons asian (dark) sesame oil
2 teaspoons grated peeled fresh ginger
1 green bell pepper, cut into 1/2-inch pieces
1 onion chopped
1 can pineapple chunks in juice, drained and juice reser

Instructions

1. combine the chicken, 2 teaspoons of the cornstarch, and 2 teaspoons of the soy sauce in a medium bowl, toss to coat. stir the ketchup, honey, vinegar, reserved pineapple juice, and remaining 2 teaspoons cornstarch, and 2 teaspoons soy sauce together in another medium bowl until blended.
2. heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. add the chicken mixture and cook, stirring oftenm until the chicken is lightly browned, 4-5 minutes transfer to a plate.
3. heat the remaining 1 teaspoon oil in the skillet, add the ginger, cook stirring constantly until fragrant, 30 seconds. add the bell pepper and onion and cook, stirring often until the vegetables begin to soften, 2-3 minutes longer. stir in the ketchup mixture and cook, stirring constantly until the mixture comes to a boil and thickens, 1-2 minutes

Sat, 11 Jul 2026 00:00:00 GMT

Orange And Onion Chicken Recipe

Ingredients

2-3 boneless skinless chicken breast (you can also do wings, or thighs)
1 packet of dry Onion soup mix
1 can Frozen Concentrated Orange Juice (thawed)

Instructions

Cut chicken breast into pieces about half the size of your palm. doesn't need to be uniform. Most breasts I buy, I would cut into about 6 pieces .
combine orange juice and soup mix into a baking pan or casserole dish and mix until combined.
add chicken and coat chicken with sauce
you can marinade for a while, or bake right away, taste awsome either way
bake at 375 F for about 40-60 min or until chicken is thoughouly cooked
Acouple times while it's baking take it out and spoon some of the sauce from the bottom of the pan and coat chicken pieces, flip the pieces over. making sure they don't get dry on the tops, you want them to stay saucy.
Serve with any side dish you like, rice goes well or fried potatoes. corn is a good veggie with it.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy shredded chicken

Ingredients

320g pack chicken mini breast fillets
2½ tbsp light soy sauce
vegetable oil, for frying
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
3 tbsp cornflour
3 tbsp sweet chilli sauce
1 tbsp garlic and ginger paste
1 tbsp sesame oil
2 spring onions, trimmed and finely sliced

Instructions

Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.
Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.
Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.
Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.
Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.

Sat, 11 Jul 2026 00:00:00 GMT

Chinese Restaurant Style Sweet and Sour Chicken

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
2 tablespoons ketchup
1 cup water
1/2 cup vinegar
1 tablespoon soy sauce
1 cup packed brown sugar
1/4 cup butter (melted)
2 tablespoons cornstarch
2 tablespoons water
3 drops red food coloring
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
2 eggs
1/2 teaspoon vegetable oil
1 teaspoon sugar

Instructions

Mix marinde together and add chicken.
Marinate chicken in refrigerator from 1 hour to 24 hours.
Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
Remove chicken from marinde.
Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
Stirring often for 15-20 minutes or until thickened.
Dip chicken pieces into batter and fry until golden brown.
You can then place the chicken into the sauce or use the sauce as a dipping sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken with Spinach & Tomato Orzo Salad

Ingredients

2 skinless, boneless chicken breasts (8 ounces each), halved
3 tablespoons extra-virgin olive oil, divided
1 teaspoon lemon zest
0.5 teaspoon salt, divided
0.5 teaspoon ground pepper, divided
0.75 cup whole-wheat orzo
2 cups thinly sliced baby spinach
1 cup chopped cucumber
1 cup chopped tomato
0.25 cup chopped red onion
0.25 cup crumbled feta cheese
2 tablespoons chopped Kalamata olives
2 tablespoons lemon juice
1 clove garlic, grated
2 teaspoons chopped fresh oregano

Instructions

Preheat oven to 425 degrees F.
Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

Sat, 11 Jul 2026 00:00:00 GMT

Pf Changs Crispy Honey Chicken (Copycat)

Ingredients

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Instructions

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Sat, 11 Jul 2026 00:00:00 GMT

The 500-Year-Old French Chicken You Should Make Tonight

Ingredients

6 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/4 cup flour
2 tablespoons unsalted butter
2 cups button mushrooms, quartered if large and halved if small
2 cloves garlic, thinly sliced
1 medium yellow onion, diced (1 cup)
2 medium carrots, peeled and chopped (1 cup)
1 bay leaf
4 sprigs fresh thyme
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
Minced fresh parsley or chives, for serving, optional

Instructions

Prep and sear the chicken: Use paper towels to pat the skin side of the chicken thighs dry. Season both sides with the salt and pepper, then coat in the flour, shaking off any excess. Transfer to a room temperature large skillet or Dutch oven, skin side down. Turn the heat to medium and let cook for about 8 minutes, or until the skin is a crisp, golden brown and some of the fat has rendered out into the skillet. Flip and let cook for another 2 minutes on the other side, then transfer to a plate, skin side up, and set aside. The chicken will not be fully cooked. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Sauté the mushrooms and vegetables: Add the butter and mushrooms to the pan and let cook, relatively undisturbed, until they start to brown, about 3 minutes. Toss and let cook until they have shrunken to about half of their original size, about 3 more minutes. Add the garlic, onion, carrots, bay leaf, and thyme sprigs and sauté until the onions are nearly translucent, about 5 minutes. Simply Recipes / Frank Tiu
Deglaze the pan: Add the white wine and scrape up any browned bits from the bottom of the pan, then add the chicken broth. Turn the heat to high and, once the mixture is simmering, add the chicken back to the pan skin side up and reduce the heat to medium-low. Let cook until the chicken is cooked through and registers more than 165°F on an instant-read thermometer, the sauce has reduced and slightly thickened, and the carrots are fork-tender, 15 to 20 minutes. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Finish the sauce and serve: Add the cream to the center of the pan, gently mixing and swirling to distribute throughout the sauce. Taste and season with salt and pepper as needed and remove the bay leaf and thyme stems before serving, if desired. Sprinkle with fresh parsley or chives (if using) and serve. Leftovers can be kept in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars and a review below! Simply Recipes / Frank TiuSimply Recipes / Frank TiuSimply Recipes / Frank Tiu

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Peanut Butter Chicken

Ingredients

1 cup peanut butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 garlic cloves, chopped
1 teaspoon red pepper flakes
2 teaspoons gingerroot, finely chopped
2 1/2 lbs chicken breasts, cut into strips

Instructions

Mix all ingredients except chicken in a blender until combined. If it is too thick, add up to a cup of water.
Marinade the chicken for approximately two hours.
Lighly oil a medium/hot grill.
Grill for 6 to 8 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Almond-Crusted Chicken

Ingredients

0.75 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 ½ to 2 pounds), split
1.5 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Instructions

Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Melt in Your Mouth Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Instructions

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

Sat, 11 Jul 2026 00:00:00 GMT

One-pot garlic chicken

Ingredients

4 medium chicken breasts, skin removed, sliced crosswise into thick strips
75g plain flour
2 tbsp olive or rapeseed oil
50g unsalted butter
10-15 small garlic cloves, or to taste
250ml hot chicken stock
100ml double cream
30g Parmigiano-Reggiano, finely grated
small bunch of flat-leaf parsley, finely chopped (optional)
cooked rice and steamed green beans, to serve (optional)

Instructions

Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off any excess flour first, for 1-2 mins until lightly golden all over. (You may need to do this in batches.)
Reduce the heat to medium and add the butter. Peel as many garlic cloves as you prefer, and drop these into the pan. Cook for 5 mins until the garlic has turned lightly golden, stirring to keep the chicken from burning.
Pour in the stock and simmer for 10 mins until the garlic is tender. Add the cream and cheese and simmer for a further 5 mins until the sauce thickens slightly. Taste for seasoning and adjust as needed. Scatter with the chopped parsley, if using, and serve hot with rice and green beans, if you like.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Pappardelle

Ingredients

8 Oz. Dry pappardelle pasta
2 Strips Thick-sliced bacon, diced
1/3 Cup Minced sun-dried tomatoes packed in oil
3 Cups Sliced, cooked chicken (12 ox)
1 Tbsp. Minced garlic
1/2 tsp. Red pepper flakes
1/2 Cup Dry white wine
1 Cup Low-sodium chicken broth
1/2 Cup Heavy cream
Salt and black pepper to taste

Instructions

Boil pasta in a large pot of salted water according to the package directions; drain and set aside.
Cook bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon is crispy, 5-8 minutes. Add chicken, garlic, and pepper flakes; cook until garlic starts to brown, 1 minute.
Deglaze skillet with wine, scraping up any bits of from the bottom. Stir in broth, cream, and cooked pasta; bring to a simmer. Cook sauce until slightly thickened, about 3 minutes.
Season with salt and pepper.
Top with Tomato-Broccolini
Nutritional info: 334 cal; 16g total fat (7g sat); 68mg chol; 190mg sodium; 24g carb; 2g fiber; 14g protein

Sat, 11 Jul 2026 00:00:00 GMT

Spatchcocked Chicken With Walnut-Dill Pesto

Ingredients

2 roasting chickens (3-1/2 to 4 lb)
1 bunch fresh dill, washed, stemmed and chopped (save a few dill sprigs for garnish)
1 bunch fresh basil, washed, stemmed and chopped
5 garlic cloves, chopped
1/2 cup walnut pieces
1/4 cup romano cheese, freshly grated
2 slices lemon zest (1/2 by 2 inches)
1 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon coarse salt (to taste)
1 teaspoon black pepper (to taste)
lemon wedge, for serving

Instructions

Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)

Ingredients

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Instructions

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Classy Chicken

Ingredients

3 -4 large boneless skinless chicken breasts
1/2 teaspoon pepper
3 tablespoons oil
3 cups chopped fresh broccoli
1 cup cooked rice
2 (10 ounce) cans cream of chicken soup
1 cup mayonnaise
2 -3 teaspoons curry powder
1/2 teaspoon cumin powder (optional)
2 teaspoons lemon juice
1 1/2 cups grated cheddar cheese

Instructions

Cut chicken into small bite size pieces and sprinkle with pepper.
Saute slowly in oil over medium heat until white and opaque, about six minutes; drain.
Cook broccoli just until tender crisp.
Mix up chicken soup, mayonnaise, cooked rice, lemon juice and spices until well blended.
Butter a 9 x 13 dish. Layer the broccoli, then chicken in the buttered dish and pour the soup mixture over top. (The broccoli starts to fall apart if you mix everything together).
Bake uncovered at 350 degrees for 1 hour. (My oven takes 45 minutes at 325. Adjust time if required so that it does not get over-cooked at the edges.)
Add the grated cheese in the last 20 minutes of baking.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Parmesan Crusted Chicken Breasts

Ingredients

4 tablespoons olive oil
2 cloves garlic minced
1 cup dry bread crumbs plain or italian style
3/4 cup parmesan cheese grated
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
6 boneless, skinless chicken breast halves
1/3 cup sun-dried tomato or regular pesto
6 slices mozzarella cheese

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a foil-covered baking pan.
2. In a shallow dish or pie plate, combine olive oil and garlic. In another shallow dish or pie plate, combine bread crumbs, parmesan cheese, basil and oregano.
3. Sprinkle chicken breasts with salt and pepper. Dip each breast in the oil and garlic and then dip in crumbs. Press crumbs into the chicken with your fingers. Place each breast on the baking pan. Drizzle remaining oil and garlic over the chicken pieces and then sprinkle with the remaining crumbs.
4. Bake in the preheated oven about 30-40 minutes until done, depending on the size of the breasts. Remove pan from the oven.
5. Turn the oven to broil. Top each breast with about a tablespoon of pesto and then cover with a slice of mozzarella cheese. Broil for 1-2 minutes until the cheese is melted.

Sat, 11 Jul 2026 00:00:00 GMT

Orange Olive Chicken

Ingredients

2 teaspoons Paprika
2 cloves Garlic minced
4 tablespoons Olive oil
2 tablespoons Sherry vinegar
1 1/2 pounds Chicken breasts boneless and skinless cut into 1 inch cubes
1 Orange
1/4 cup Fresh parsley chopped
1/2 cup Black pitted olives Moroccan oil-cured or Greek Kalamata
1/4 teaspoon Red pepper flakes

Instructions

Whisk together paprika, garlic, olive oil and vinegar.
Lightly salt the chicken. Pour half of the vinaigrette over the chicken. Cook the chicken under a broiler on high for 10-12 minutes until done.
While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend. Serve cold or at room temperature.

Sat, 11 Jul 2026 00:00:00 GMT

Orange-lemon Chicken Recipe

Ingredients

3 Boneless skinless chicken breasts
2 tbsp Peanut oil
2 tsp garlic chopped
2 tsp ginger chopped
4 tbsp orange juice
2 tbsp lemon juice
2 tsp orange rind (zest)
1tsp lemon rind (zest)
2 tsp light soy sauce
1 tsp sugar
1/2 to 1 tsp red chili pasted (depending on your taste)
1 tbsp spring onions (scallions) long thin sliced
4 tbsp (1/4 cup) chicken stock or water
1/2 tsp sesame oil
2 tsp cornstarch to which 1 tbsp cold water has been added and mixed well.

Instructions

Cut the chicken breasts into thin strips. Mince both the orange and lemon rind.
Heat a wok till it's hot. Add the peanut oil and swirl it around the surface, add the ginger and garlic.
When the ginger and garlic turn fragrant, add the chicken strips. Cook it for 3-4 mintues or until done.
Now add all the other ingredients except the spring onions. Bring it to a boil, simmer for another 2 minutes, then stir in the cornstarch and mix well. The sauce should thicken in about 10 seconds. Taste for the flavour balance, adding more if needed.
Quickly add the spring onions, stir once, and serve on top of Jasmine rice. ENJOY.

Sat, 11 Jul 2026 00:00:00 GMT

Herb and Cheese Chicken Breast

Ingredients

Sliced hard-cooked eggs; for
1 pk (10-oz.) frozen green beans;
Cherry tomatoes;, if desired
1/2 c Onions chopped
6 tb Vinegar
1/4 c Sugar
1 1/2 c Celery chopped
1 c Diced cooked ham or chicken
1 pk Cream cheese; (8 oz.)
1 ts Paprika
1/3 c Dried bread crumbs
2 tb Parsley; minced
1/2 ts Salt
1/4 ts Pepper
2 tb milk
3 tb Butter melted
2 Green onions; minced
1/4 c olive oil
8 Boneless chicken breasts
1/2 ts Thyme
1 sm Garlic clove; crushed
3 c Rice cooked
1 cn (15-oz.) kidney beans
1/4 c Diced pimiento;, optional

Instructions

Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread 1/8 of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving. Posted to recipelu-digest by "Diane Geary." on Feb 4, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Perfect Skillet Chicken and Rice

Ingredients

4 boneless skinless chicken breasts (Be sure to use chicken breasts that are roughly the same size to ensure even cooking, 6-8 ounces eac)
salt & fresh ground pepper
1/2 cup unbleached all-purpose flour
2 tablespoons canola oil
1 medium onion, minced
3 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine (do NOT use cooking wine)
4 1/2 cups low sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice
1 lemon, cut into wedges, for serving

Instructions

Pat the chicken dry with paper towels and season with salt and pepper.
Dredge the chicken in flour to coat and shake off any excess.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
Transfer the chicken to a plate and set aside.
Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
Stir in the rice thoroughly and let toast for about 30 seconds.
Stir in the wine and let the rice absorb it completely, about 1 minute.
Stir in the broth, scraping up any browned bits.
Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
Add the scallions and lemon juice to the rice.
Season with salt and pepper to taste and serve with the chicken and lemon wedges.

Sat, 11 Jul 2026 00:00:00 GMT

Perfect Chicken Cutlets

Ingredients

1 1/2 lbs boneless thinly sliced chicken breasts
1 cup flour
2 eggs
2 tablespoons water
1 cup seasoned dry bread crumb
3 tablespoons olive oil

Instructions

Lightly beat eggs with water and place flour, egg and water mixture and bread crumbs in 3 separate bowls.
Dredge chicken with flour and then put in egg mixture. Shake off excess egg.
Cover chicken breasts in bread crumbs. Put chicken breasts in refrigerator for 15-30 minutes so crumbs will stick to chicken when frying.
Preheat frying pan on medium heat for 1 minute. Add oil and heat for 1 minute. Add chicken breasts and cook for 2 to 3 minutes on each side or until no longer pink inside.
Drain on paper towel and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts in Sun-Dried Tomato Cream

Ingredients

1 tablespoon butter
2 garlic cloves, pushed through a press (or 1/4 tsp. garlic powder)
1 1/2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons sun-dried tomatoes packed in oil, slivers, plus
1 tablespoon oil (see note)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 ounces fresh sliced mushrooms, sauteed in butter
4 boneless skinless chicken breast halves, flattened slightly

Instructions

Heat sun-dried tomato oil over medium-high heat.
Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
Transfer to a plate.
To skillet, melt butter over medium-high heat.
Add mushrooms and saute until they are lightly browned and have released most of their liquid.
Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute.
Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
Bring to boil and cook 1 minute.
Add chicken just to heat through.
Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
Buy sun-dried tomatoes packed in oil.
They come pre-seasoned.
They cut into slivers easily with a kitchen scissors.
I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

Sat, 11 Jul 2026 00:00:00 GMT

One Pot Chicken Dinner

Ingredients

4 each Chicken breast - or thighs boneless and skinless
2 tablespoon olive oil
1 clove Garlic - smashed
2 14-oz cans Chicken broth - Fat and Sodium Free
1 cup Water
3 cup Pasta - thin or medium egg noodles
1/4 teaspoon Pepper
1/4 teaspoon Thyme
1 package Lipton Onion Soup Mix

Instructions

In Dutch Oven heat olive oil; stir in garlic. Add chicken. Cook over medium high heat, stirring occasionally, until chicken is brown (10 to 12 minutes). Stir in chicken broth and water. Continue cooking stirring occasionally until chicken of no longer pink. (10 to 15 minutes). Reduce heat to medium; stir in all remaining ingredients. Cover; cook, stirring occasionally, unitl chicken and noodles are fork temder (15 to 20 minutes). Let stand 5 minutes before serving.
Note: Depending on the thickness of the pasta you may have to add more liquid from time to time. Do not let the pan to become dry or it will burn the pasta.

Sat, 11 Jul 2026 00:00:00 GMT

Slow-Cooker Smothered Chicken

Ingredients

3 slices bacon, cut into 1/2-inch pieces
8 boneless skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz sliced mushrooms
1 tablespoon vegetable oil
1 medium onion, halved and sliced
2 cloves garlic, finely chopped
1 can (10.75 oz) condensed cream of chicken soup
1/3 cup heavy whipping cream

Instructions

Spray 3- to 4-quart slow cooker with cooking spray.
Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Skillet Chicken Continental

Ingredients

2 whole chicken breasts, split
2 tablespoons butter
4 ounces sliced mushrooms, drained
10 1/2 ounces Campbell's Cream of Chicken Soup
1 1/2 cups water
2 tablespoons parsley, chopped
1/4 teaspoon salt
1 dash pepper
1 1/3 cups Minute Rice

Instructions

Brown chicken with butter in skillet and place chicken on the side.
Add mushrooms and cook until lightly browned.
Stir in soup, water, parsley, salt and pepper.
Return chicken to skillet.
Cover and simmer for 20 minutes, stirring occasionally.
Stir in rice.
Cover and simmer for 10 minutes, or until most of liquid is absorbed.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet Chicken and Rice

Ingredients

2 lbs boneless chicken breast halves Cubed while frozen
1 can Pineapple chunks
1/3 cup soy sauce or teriaki sauce
1/2 cup brown sugar
Green pepper optional
onions optional
Sesame seeds
Corn starch
Flour
Garlic optional, to taste

Instructions

Mix together a equal amount of cornstarch and flour. Roll chicken in flour mixture and start frying in olive oil in sauce pan. While chicken is frying till clear, mix together pineapple juice, (if using pineapple chunks, drain juice and set chunks aside) , brown sugar and soysauce in small bowl that can go in microwave. Microwave 3-5 minutes until it starts to thicken. When chicken is down add brown sugar mixture and vegetables if using and continue to cook until thickened. Add sesame seeds, and pineapple chunks. Serve over white or brown rice.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Kung Pao Chicken

Ingredients

¼ cup low sodium soy sauce
¼ cup low sodium chicken broth
2 Tablespoons mirin
2 teaspoons sambal oelek (or your favorite chili sauce)
1 Tablespoon olive oil
½ medium zucchini (cut into half moons)
½ large red bell pepper (chopped into chunks)
½ large green bell pepper (chopped into chunks)
2 garlic cloves
2 dried red chilies (diced)
1 lb grilled chicken breast chunks (cooked)
¼ cup dry roasted peanuts
1 teaspoon corn starch
1 teaspoon rice wine vinegar (can sub water )

Instructions

To Make the Sauce
To a small bowl, add the soy sauce, chicken broth, mirin, and sambal oelek and stir together. Set aside.
To Make the Kung Pao Chicken
To a large skillet over medium high heat, add the olive oil.
Once warm, add in the chopped zucchini and bell peppers. Cook for 2 minutes while stirring frequently.
Add in the chopped garlic & dried chiles. Stir and continue cooking for 2 minutes.
Pour in the frozen CHEF’S CRAFT® Grilled Chicken Breast Chunks. Cook for 6 minutes while stirring. Then cover and continue to cook for an additional 3 minutes until heated through (to 145 degrees) and the veggies are tender.
Pour in the prepared sauce and peanuts and stir.
In a small bowl, make a slurry by whisking together 1 teaspoon cornstarch with 1 teaspoon of rice wine vinegar. Pour into the sauce.
Let the sauce simmer for a couple of minutes to thicken then serve over rice or noodles.

Sat, 11 Jul 2026 00:00:00 GMT

Fry away with me Chicken

Ingredients

4 Chicken breasts boneless and skinless pounded
3 cups Buttermilk
1/2 cup Hot pepper sauce
3 cups Flour
1 tablespoon Kosher Salt
1 tablespoon Black pepper
2 teaspoons Dried thyme
1/2 teaspoon Garlic powder
1 teaspoon Paprika
1/2 cup Canola Oil

Instructions

In a medium baking dish, combine buttermilk and hot sauce. Add chicken breasts, let sit for 30 minutes. Remove chicken from buttermilk and dredge in flour seasoned with salt, pepper, thyme, garlic powder, & paprika. In a medium pan on medium-high heat, add canola oil. Place chicken in pan and cook on each side until golden brown or internal temperature of chicken reaches 165.

Sat, 11 Jul 2026 00:00:00 GMT

Best Bbq Chicken Recipe Recipe

Ingredients

2 chicken leg quarters or any chicken pieces, breast, drum, or thigh
BBQ sauce make your own or use your favorite purchased BBQ sauce.
1 Tbsp sea salt
1 Tbsp dried garlic flakes
1 Tbsp dried onion flakes
1 Tbsp paprika smoked if you have it.
1 Tbsp black pepper ground
1 Tbsp thyme
1 Tbsp Umami powder (shiitaki mushroom powder - flavor enhancer)

Instructions

Preheat oven to 350°F.
Mix the Chicken Rub ingredients together and season the chicken leg quarters with the rub.
Place the leg quarters in a baking pan and cover with aluminum foil.
Bake for 1 hour covered. Turn the oven off and uncover the chicken. Let the chicken rest for 20 minutes in the oven. This dries out the skin, and keeps the skin from coming off when you put the chicken on the BBQ.
Remove the chicken leg quarters and cover with BBQ sauce. I use a grill basket to grill the chicken. The chicken is fully cooked and so moist and tender that it may fall apart and be lost to the flames, if you don't use a grill basket. The BBQ crisps and chars the outside of the chicken.
Grill on the BBQ until the outside is crispy with areas of char. Usually 3 - 5 minutes.
Serve with additional BBQ sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Braised Chicken With Tomato and Rosemary

Ingredients

1 tablespoon olive oil
8 chicken thigh fillets
1 sprig rosemary, finely chopped, plus extra sprigs to serve
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400 g chopped tomatoes
1 tablespoon capers, rinsed and drained
1/3 cup dry red wine (or water)

Instructions

Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
Add tomatoes, capers and red wine or water. Bring to the boil.
Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
Serve with salad greens and crusty bread.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Delicious

Ingredients

10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated Parmesan cheese

Instructions

1.Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2.In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3.Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Herbed Chicken With Boursin Cheese

Ingredients

2 (1/2 lb) boneless skinless chicken breast half
fresh basil leaf (or other green, beet green, swiss chard, spinach, oregano, enough to cover each breast)
2 tablespoons walnuts, finely chopped
2 1/2 ounces light boursin cheese, room temperature (or 2.5 oz of other herbed cream cheese)
1/3 cup breadcrumbs
3 tablespoons parmesan cheese (freshly grated)
1 egg, beaten well
salt
pepper

Instructions

Preheat oven to 350°F Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.).
Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed with Smoked Gouda

Ingredients

8 Chicken breast Boned, skin ON halves, pounded thin
1/4 c olive oil
1 tb ginger Very finely minced
6 oz Smoked Gouda shredded
2 tb Dark sesame oil
1/2 c Green Onions chopped
1 ts Asian chile sauce
1 1/2 ts Sugar
Salt and fresh ground black
1/4 c Salted toasted pumpkin seeds
2 Garlic minced
1 tb Safflower oil
5 tomatoes Vine-ripened, (1/2 lb seeded and chopped)
1/2 ts Salt
Black Pepper to taste
1/4 c cilantro Finely chopped
8 Green Anaheim chiles
1/2 c cilantro sprigs Chopped
3 tb White wine vinegar
1 ts Ground cumin

Instructions

Advance Preparation: Place the whole chiles over a gas burner turned to high and roast until blackened on all sides. Place them in a plastic or paper bag and close the bag. After 5 minutes, remove the chiles and rub off the black skin. Discard the stem, and cut the chiles lenghtwise so that each one opens into a flat piece. Discard the chiles seeds and ribs. Rinse the chicken breasts with cold water and pat dry. Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add a thin layer of shredded Gouda. Tightly roll each breast. Loop 1 or 2 pieces of string around each breast and tie it snugly so that the cylinder is held closed. In separate containers, set aside the pumpkin seeds and olive oil. Combine all the ingredients for the salsa, stir well and set aside at room temp. Advance prep. can be done up to 8 hours ahead. Final cooking steps: Preheat the oven to 450 degrees. Line a shallow roasting pan with foil, then top the pan with a wire rack that has been sprayed with cooking spray. Place the chicken, skin side up on the rack. Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken until the skin is golden. about 4 to 6 minutes. Immediately turn the oven to 400 degrees. Brush the chicken with olive oil and roast if for about 15 minutes longer. Chicken is done when juices run clear when pierced with a fork. Spoon warmed salsa across 4 dinner plates. Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once. Posted to MM-Recipes Digest V3 #293 Date: Wed, 23 Oct 1996 20:01:24 -0500 From: jessann doe

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken

Ingredients

2 c Cheddar cheese shredded
6 md Chicken breast halves
6 Strips bacon
Garlic powder
1 cn Cream of mushroom soup
1 pt Sour cream or plain yogurt

Instructions

Spray casserole pan with Pam. Sprinke bottom of pan with garlic powder. Wrap one strip of bacon around each breast half. Mix together soup and sour cream. Pour over chicken. Sprinkle cheese over all. Bake, uncovered, at 275 for 3 hours or at 300 for 2 hours. This makes its own gravy and its delicious over white rice. Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 19:02:25 -0400 From: Cheryl Constantine

Sat, 11 Jul 2026 00:00:00 GMT

Crunchy Chicken Breast Bites with Sweet Potato Mash and Asparagus

Ingredients

1 pound Chicken breast chunks remove all excess fat
1/4 cup Honey mustard
1/4 cup Soft butter with canola oil (from tub) melted
2-3 tbsp Hot sauce optional
1 tbsp Dried basil
1 cup Panko bread crumbs
3-4 cloves Garlic minced
2 large Sweet potatoes wash and thinly slice (~1/4")
2 tbsp Soft butter with canola oil (from tub) (for potato mash)
1 pound Asparagus remove ~1/2" of bottom ends
Kosher Salt as needed
Ground black pepper as needed

Instructions

Preheat oven to 500 degrees Fahrenheit.
Prepare all ingredients.
Combine mustard, garlic, butter, basil, and hot sauce in medium bowl. Cover chicken thoroughly with mixture in the bowl. In a separate small bowl, add panko bread crumbs. Roll chicken in the panko crumbs until fully covered. Place chicken in oven-safe pan. Make sure to place chicken chunks close together to avoid dryness. Cook chicken for 15 minutes. Check thickest chicken chunk, if not fully cooked then decrease oven temperature to 300 degrees Fahrenheit and cook for 5 additional minutes.
As chicken is baking, fill sauce pan with water and set to boil. Place sliced sweet potatoes into boiling water. Allow to cook until soft. Drain water from potato. Mash potato with a fork or other utensil. Add the soft butter to potato. Continue to mix and mash until smooth. Cover and set aside.
Steam or microwave asparagus for 1 minute. Cover and set aside.
When all items are prepared, serve and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Garlic Parmesan Chicken and Potatoes

Ingredients

2 tablespoons olive oil
1 pound chicken tenderloins or breasts (cut into bite size pieces)
1 pound baby potatoes (halved)
1 ½ teaspoons paprika
1 ½ teaspoons poultry seasoning
1 teaspoon black pepper
2 tablespoons butter
2 cloves garlic (minced)
½ cup garlic parmesan wing sauce
1 cup shredded mozzarella

Instructions

Preheat the oven to 400°F and set out a baking sheet.
Trim any fat off the chicken and cut into bite size pieces. Place the cut chicken into a large bowl and add one tablespoon of olive oil.
To another large bowl, add the cut potatoes and one tablespoon of olive oil.
To a small bowl, mix together the paprika, poultry seasoning, and pepper.
Sprinkle half the seasoning evenly over the chicken and half over the potatoes and toss to combine.
Pour the seasoned potatoes onto the baking sheet and roast for 20 minutes.
While the potatoes are cooking, in a large skillet over medium high heat, add the seasoned chicken, cooking 7-10 minutes or until browned and fully cooked.
Add the butter and garlic to the skillet and stir to combine.
Add the roasted potatoes to the chicken, tossing to combine, and turn off the heat.
Add the garlic parmesan sauce and toss to combine.
Sprinkle cheese evenly over the chicken and potatoes and cover with a lid to melt, approximately 5 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

BBQ Chicken Salad

Ingredients

2 boneless, skinless chicken breasts
1/2 tablespoon olive oil
seasoned salt and ground pepper to taste
1/2 cup BBQ sauce (divided)
6 cups chopped romaine lettuce
grape or cherry tomatoes, cut in half
3/4 cup canned corn, drained (or grilled corn, cut off the cob)
3/4 cup black beans, drained and rinsed (I prefer Bush's Black Beans)
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup lime crema (recipe below) or ranch dressing
tortilla strips
1/2 cup greek yogurt
juice of one large lime (about 1.5 tablespoons)
1 teaspoon lime zest
1-2 teaspoons minced garlic
1/4 teaspoon cumin
a pinch of sea salt

Instructions

Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness. Coat chicken with olive oil, and sprinkle evenly with salt and pepper.
Brush some olive oil on the grill grates (or use grilling spray). Preheat grill to medium-high indirect heat. Alternatively, you can use a grill pan, heat on medium high heat. Place chicken on grill (or grill pan). Grill for about 3-4 minutes per side (check with thermometer for doneness, about 150 degrees). About 1 minute before chicken is done, brush each side with barbecue sauce. Remove from heat, cover with foil to rest and continue cooking 5-10 minutes before cutting into bite-size pieces.
To assemble the salad place lettuce in bowl; top with chicken, tomatoes, corn, beans, onion, and cheeses. Drizzle remaining BBQ sauce and lime crema (recipe below) or ranch dressing on top of the salad and toss to combine.
Serve with tortilla strips and a fork!! ;) enjoy!
Using a small bowl, combine yogurt, lime juice, lime zest, garlic and cumin. Stir well and add sea salt to taste. If you want crema a little thinner, you can add 1/2 tablespoon of water.
Best if refrigerated at least 30 minutes before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach-Stuffed Turkey Breast

Ingredients

1 md Onion chopped
1/2 ts Salt
6 sl Crisply cooked bacon; cut
2 c Celery; sliced 1/2"
2 tb Butter or margarine
1/3 c Butter or Margarine Melted
1/4 c White wine or chicken broth
10 oz Frozen chopped spinach;
1 c Dried bread cubes
1/4 ts Cracked pepper
5 lb Bone-in turkey breast; up to

Instructions

Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. In large bowl stir together all stuffing ingredients. Turn turkey, breast side down. To make a large area to stuff, gently loosen skin from meat in neck cavity. Stuff with stuffing. (Extra stuffing may be placed in aluminum foil pan, covered and heated during last 30 minutes of grilling.) Secure skin over stuffing with wooden picks. Lightly rub turkey breast with butter. Place on grill over drip pan. Grill 1 1/2 to 2 hours or until meat thermometer reaches 180? to 185F and turkey is fork tender. Typed and Busted by Carriej999@AOL.com Recipe by: Land O Lakes Treasury of Country Recipes Posted to MC-Recipe Digest by Carriej999 on Mar 22, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Crock Pot Greek Chicken Dinner

Ingredients

2 lb Skinless chicken breasts
1 tsp Dried oregano crushed
1 tsp Dried basil crushed
1 tsp dried parsley crushed
1/4 tsp salt
1 pinch black pepper
1 Tbsp olive oil
1 can Low sodium chicken broth
3 cloves garlic minced
1 pkg frozen spinach thawed and squeezed
2 cups grape tomatoes
1 1/2 cups cooked orzo
1 tsp lemon zest
2 Tbsp Fresh lemon juice
1 Tbsp Parmesan cheese

Instructions

In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Stir-Fry

Ingredients

1 lb boneless skinless chicken breast (cut into strips)
1 cup salad dressing (miracle whip or miracle whip light is best)
1 package frozen mixed vegetables (I use frozen cauliflower broccoli mix) or 1 package assorted fresh vegetable, cut up (I use frozen cauliflower broccoli mix)
2 tablespoons soy sauce
1 teaspoon garlic powder
1 cup peanuts or 1 dozen cashews
2 cups Minute Rice (follow directions on package)

Instructions

Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done.
Add vegetables.
Stir in soy sauce and garlic powder.
Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired).
You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry.
Prepare minute rice according to package directions.
Serve over rice or noodles. I do not add the peanuts or cashews until the dish is on the table. Each individual may then add (or not add) peanuts or cashews to the recipe. I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. The peanuts or cashews are served in a small bowl with a spoon.

Sat, 11 Jul 2026 00:00:00 GMT

Tebit (Chicken Baked in Rice)

Ingredients

3 1/2 cups uncooked long-grain rice (such as Carolina Gold), soaked overnight
1 large (5-ounce) boneless, skinless chicken thigh, cut into 1/2-inch pieces
3/4 cup tomato paste, divided
1 tablespoon baharat spice blend (such as Burlap & Barrel)
2 tablespoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 teaspoon ground cardamom
1 (4-pound) whole chicken
1/4 cup olive oil, divided
1 (14.5-ounce) can diced tomatoes, drained
2/3 cup chopped yellow onion (about 1 small onion)
2 teaspoons ground cinnamon
2 teaspoons paprika
4 cups water
1 (8-ounce) can tomato sauce
1 chicken bouillon cube

Instructions

Drain soaked rice in a colander, and rinse well with cold water. Combine 2/3 cup rice, chopped chicken thigh, 2 tablespoons tomato paste, baharat, 2 teaspoons salt, 1/2 teaspoon black pepper, and cardamom in a medium bowl; stir until mixture is well combined. Set remaining soaked rice aside until ready to use.
Gently loosen the breast skin from the whole chicken using your fingers. Stuff rice mixture under breast skin (about 1/4 cup) and into chicken cavity (about 3/4 cup). Prick chicken skin using a fork or a sharp paring knife. Set aside.
Preheat oven to 350°F with rack positioned in bottom third of oven. Heat 2 tablespoons oil in a large nonstick pot or Dutch oven over medium-high. Add diced tomatoes, chopped onion, cinnamon, paprika, remaining 1/2 cup plus 2 tablespoons tomato paste, and remaining 1/2 teaspoon black pepper; cook, stirring occasionally, until mixture is fragrant and tomato paste darkens slightly, about 5 minutes. Remove from heat, and transfer to a medium bowl. Wipe pot clean.
Coat bottom of pot with 1 tablespoon oil. Fit a circle of parchment paper into bottom of oiled pot, and drizzle paper with remaining 1 tablespoon oil. Add diced tomato mixture, 4 cups water, tomato sauce, bouillon, and remaining 4 teaspoons salt; bring to a boil over high. Add reserved soaked rice; reduce heat to medium, and simmer, undisturbed, 20 minutes. Nestle chicken, breast side up, into center of rice mixture. Spoon some of the simmering liquid over chicken; cook over medium, undisturbed, 10 minutes.
Cover pot with lid, and transfer to preheated oven; roast until an instant-read thermometer inserted in thickest portion of breast registers 165°F, 1 hour and 20 minutes to 2 hours. Uncover pot; increase oven temperature to 425°F, and roast until chicken is browned in spots, about 10 minutes. Remove from oven, and let cool 20 minutes. To serve, carefully transfer chicken to a plate, and set aside. Invert pot onto a large round platter to release the rice; remove and discard parchment paper. Transfer chicken to the platter, nestling it into the center of the rice. (Alternatively, remove chicken from pot; set aside. Spoon rice onto large platter, placing crispy rice on top. Place chicken over rice, and serve.)

Sat, 11 Jul 2026 00:00:00 GMT

Tyler Florence's Ultimate Barbecued Chicken

Ingredients

2 (3 1/2-4 lb) roasting chickens, quartered
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with side of large knife
4 sprigs fresh thyme
1 slice bacon
1 bunch fresh thyme
2 tablespoons extra virgin olive oil
1/2 onion
2 garlic cloves
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon dry mustard
1 teaspoon cumin
1 teaspoon smoked paprika
fresh ground black pepper

Instructions

Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
Add the onion and garlic. Cook slowly without coloring for 5 minutes.
Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
Cook slowly for 20 minutes to meld the flavors.
Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
Remove the chicken from the brine, pat the chicken dry on the paper towels.
Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
Serve with extra sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken & Rice

Ingredients

60 ounces Boneless chicken breasts
600 grams Long grain rice
750 grams Water
370 grams Baby sweet peas
4 cans Black beans
6 each Large Eggs
2 each Large Bell Pepper
1 each Large Sweet Onion
3 each Jalapenos
0.25 cup Extra virgin olive oil
0.25 cup Sunflower oil
12 slices American Cheese

Instructions

1. Cook rice in 750g of water until done and set aside.
2. Brown onions and peppers in dutch oven (with salt, pepper, garlic, and msg).
3. Add black beans and sweet peas and cook through. Empty pot into large mixing bowl when done.
4. Season and Sear chicken and deglaze with a small amount of water. Bake covered until cooked through. Shred chicken when done
5. scramble the eggs and cook in nonstick skillet.
6. Mix all cooked ingredients and add the slices of cheese.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken Stir-Fry

Ingredients

1 teaspoon chili oil
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions (washed, white parts sliced very thin and green sections reserved)
3 tablespoons soy sauce
3/4 cup water
3/4 cup unsalted cashews
2 tablespoons peanut oil (or as needed, for stir-frying)
1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces
1 pound mushrooms (stems removed, cut into large pieces)
1 cup carrots (sliced into 2- to 3-inch strips)
1 can water chestnuts
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Gather the ingredients.
To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
Serve and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Stuffed With Spinach And Feta Recipe

Ingredients

Chicken breasts, with or without skin and bone, although for this I prefer them to
have both.
For each chicken breast:
¼ c frozen spinach, thawed and squeezed dry
½ clove garlic
¼ c fresh bread crumbs
small pinch nutmeg
1 T chopped fresh mint
2 T minced green onion or leek or onion, microwaved 1 m with 1 t butter
2 T feta cheese, crumbled
optional: 1 T minced ham or chopped mortadella; 1 T grated Parmesan
So, for four chicken breasts, you’d use 1 c each spinach & breadcrumbs, 2 cloves garlic, ¼ chopped fresh mint, generous pinch nutmeg, 1/3 to ½ c feta cheese plus the optional ingredients.

Instructions

Ingredients must be fresh, or I can’t be held responsible for how the recipe turns out.
With your hands, gently combine all ingredients so that you have a moist loose mixture.
Cut pockets into the chicken breasts—DO NOT cut all the way through!
Loosen the skin.
Into each pocket, loosely pack ¼ c of the mixture.
Gently spread the same amount under the skin.
Use yet another ¼ c to cover any exposed chicken meat; if you are using skinned breasts, use that ¼ c on top. Pack this covering firmly.
Bake at 325° for 45 m, or until juices barely run clear, then at 350 for 10 m. Don’t worry about the skin; if it’s critical for you to have crisp skin, use convection oven for the last 10 m, or broil it or something.
Let rest 10 m and serve. Also excellent the next day sliced in a sandwich.

Sat, 11 Jul 2026 00:00:00 GMT

Buffalo Chicken Chilli

Ingredients

2 tablespoons extra virgin olive oil (EVO
2 lbs ground chicken breast (all white m
1 large carrot peeled and finely chopped
1 large onion chopped
3 Ribs celery finely chopped
5 large cloves garlic cloves, chopped
1 tablespoon smoked paprika (you can substi
1 bay leaf
Salt and freshly ground black pepper
1.5 Cups chicken stock
1/4 Cup buffolo sauce (up to1/2 cup) depending on how hot you like it
1 15-oz can tomato sauce
1 15-oz can crushed tomatoes
1 7-oz bag yellow corn chips regular or baked
3/4 lbs blue cheese crumbled, such as Maytag Blue ( I use spicy jack cheese)
1/2 cup flat leaf (Italian) parsley leaves chopped (a couple of handfuls)

Instructions

Preparation
Preheat broiler to high.
Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.
Add the ground chicken and brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Sat, 11 Jul 2026 00:00:00 GMT

Maple-roasted Chicken and Vegetables

Ingredients

2 pounds boneless skinless chicken breasts cut into 1-inch cubes
1/2 cup maple syrup divided
4 medium carrots cut into large chunks
4 white onions cut into large chunks
1 pound parsnips cut into large chunks
3 medium sweet potatoes cut into large chunks
1/4 teaspoon Black Pepper freshly ground
1/4 teaspoon Dried thyme
1 tablespoon Dried parsley flakes
1 cup low-sodium chicken broth
1 teaspoon Paprika
Spicy brown mustard

Instructions

Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
Serve with spicy brown mustard.
Each (2 1/2 cups; 374g) serving contains:
Cals: 317, FatCals: 18, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
TotCarbs: 43g, Fiber: 7g, Sugars: 21g
NetCarbs: 36g, Protein: 29g
Food Group Serving(s)
DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 1.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 1.0

Sat, 11 Jul 2026 00:00:00 GMT

Homemade Restaurant-Style Sweet & Sour Chicken

Ingredients

1 lb whole boneless skinless chicken breast
1 cup ketchup
1 cup distilled white vinegar
1 cup flour
1 cup water
1 tablespoon garlic powder
3 tablespoons cornstarch
1/2 cup pineapple, chopped
3 tablespoons sugar
1 tablespoon salt
3 cups sunflower oil
1 cup bell pepper, chopped
1/4 cup onion, minced

Instructions

Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
Meanwhile, preheat sunflower oil.
In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
Serve with white rice.

Sat, 11 Jul 2026 00:00:00 GMT

Sweet-and-Sour Chicken 2

Ingredients

Salt and pepper
1 cup white rice
20 oz pineapple chunks drained, 1/2 cup juice reserved
2 tablespoons white vinegar
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon ketchup
2 teaspoons fresh ginger finely grated
1 1/4 pounds skinless boneless chicken breast cut into 2-inch pieces
1 tablespoon vegetable oil
1 red bell pepper cut into 1-inch pieces

Instructions

In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.
Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.
Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.
Tip Sweeten the Deal!
Pineapple and a drop of ketchup lend a trademark sweetness--without extra sugar.
Tip
An Extra Buck Will Buy You...toasted sesame seeds. Sprinkle on top for rich, nutty flavor and extra crunch.

Sat, 11 Jul 2026 00:00:00 GMT

Slow Cooker Chicken and Rice

Ingredients

1.5 pounds boneless skinless chicken breasts (cut into 1" pieces (about 3 breasts))
1.5 cups frozen peas and carrots (thawed and drained)
10.5 ounce cream of chicken soup
10.5 ounce cream of celery soup
1 small sweet onion (diced)
1 clove garlic (minced (or 1 TB minced garlic))
½ Tablespoon mustard powder
2 teaspoons salt
1 teaspoon black pepper
1.5 cups shredded cheddar cheese
24 ounces chicken broth
1 ⅓ cups brown rice (uncooked)
parsley (optional garnish)

Instructions

To the basin of a 6-8 quart slow cooker, add the peas and carrots, cream of celery soup, cream of chicken soup, diced onion, minced garlic, mustard powder, salt, pepper, chicken broth, and brown rice. Stir until well mixed and smooth.
Add the chicken pieces to the mixture and stir to evenly distribute.
Cover and cook on HIGH for 4 hours or until the rice is thoroughly cooked but not mushy.
Turn the slow cooker off and stir in the shredded cheese, replace the cover and allow the cheese to melt. Approximately 15 minutes.
Top with parsley and serve!

Sat, 11 Jul 2026 00:00:00 GMT

One-Pan Broccoli, Sweet Potato, and Chicken Dinner

Ingredients

1 pound Chicken breasts boneless and skinless cubed, medium sized
1 head Broccoli cut in florets
1 large Red onion cut into cubes
2 large Sweet potatoes peeled, cubed medium sized
2 tablespoons Olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoon crushed red pepper
1 teaspoon Dried thyme not ground thyme

Instructions

1.Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray. If using a smaller baking sheet, prepare two sheets.
2.Toss all ingredients together and spread in an even layer on the prepared baking sheet(s). Bake for 45 minutes, stirring every 15 minutes or until chicken is cooked through and potatoes are tender.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken and Dumplings

Ingredients

1.5 pounds boneless skinless chicken breasts (or tenders, cut into pieces)
1 Tablespoon olive oil
2 Tablespoons butter
3-4 medium red skin potatoes (diced)
2 medium carrots (peeled and diced or thinly sliced)
1 medium onion (chopped)
1 bay leaf
salt and freshly ground black pepper (to taste)
1 teaspoon poultry seasoning
2 Tablespoons all purpose flour
1 quart chicken stock
8 ounces Jiffy buttermilk biscuit mix
1/2 cup warm water
parsley
1 cup frozen green peas

Instructions

Dice tenders into bite size pieces, season with salt & pepper, and set aside.
Place a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper and poultry seasoning.
Add flour to the pan and cook 2 minutes, stirring frequently.
Pour chicken stock into the pot and bring to a boil. Add chicken to the broth and stir.
In a small bowl, add the biscuit mix, 1/2 cup warm water, and parsley. Stir until fully combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
Cover pot tightly and reduce heat to medium-low. Steam the dumplings for 8 to 10 minutes.
Remove the lid and stir the chicken and dumplings to break up dumplings and thicken sauce a bit.
Stir peas into the pan, remove pot from heat and serve!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Roma

Ingredients

3/4 lb Italian sausage bulk
1/4 c Flour
1/2 c Red wine or chicken broth
1 ts Basil
1 Green bell pepper diced, Hot
4 Chicken breasts boneless
4 oz Mozzarella cheese
1/2 ts Dried oregano leaves
Black Pepper freshly ground
1 md Onion diced
3 tb olive oil
1 Red bell pepper diced
1/4 lb Mushrooms sliced, Cut in sticks
2 l Tomatoes diced
1/2 ts Salt

Instructions

Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute?sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately. Per serving: 821 Calories (kcal); 46g Total Fat; (49% calories from fat); 72g Protein; 32g Carbohydrate; 211mg Cholesterol; 604mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sat, 11 Jul 2026 00:00:00 GMT

40 (or More!) Garlic Clove Chicken Recipe

Ingredients

8-12 pieces of chicken-drumsticks, thighs,breasts(I cut in half), wings
40-60 cloves of garlic(use more if you have it)
NOTE: cloves of garlic-not heads!
Penzeys Flake Kosher Salt
Penzeys Freshly Ground Pepper
3-4 TBS Extra-virgin Olive Oil
4TBS butter
1TBS Penzeys Whole or Cracked Rosemary
2TBS Penzeys French Thyme
2TBS Penzeys Lemon Peel (hydrate for 10 mins in 4TBS water)
1 C dry white wine
1 1/2 C chicken stock
2 tsp Penzeys Arrowroot (optional) as thickening agent

Instructions

Preheat oven to 400degrees
Wash and dry chicken pieces and season well with salt and pepper.
Brown chicken in a dutch oven (oven safe) or similiar pan. Brown for about 5 minutes per side. Don't crowd the pan, you may have to do in 2 batches. When all the chicken is browned, remove from pan and set aside.
Add 1/2 of wine and chicken stock to pan to deglaze pan.
Drop in garlic and let cook for 2-3 minutes.
Add in herbs, lemon zest and 2 TBS butter.
Cook for another minute
Add chicken back to pan. Cover and place in oven for 40 minutes.
Uncover and baste chicken with juices in pan. Make sure you have lots of juice, if not, add a little more chicken stock.
Continue to bake uncovered for another 20 minutes-chicken juices should run clear.
Remove chicken from pan to a nice platter and cover with foil to keep warm.
Set your pan on the stovetop on medium heat. Mash garlic as fine as you would like it. I used a potato masher and it was the size of rice.
Add the wine, chicken stock and remainder of butter. (I also added some Penzeys Arrowroot to my stock as a thickener). Let this simmer for a few minutes.
Serve this gravy with the chicken.
Suggestion: Bake red potatoes while chicken is cooking as well as any extra garlic. This gravy over the creamy red potatoes is great!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Delicious

Ingredients

10 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon fresh lemon juice
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1/8 teaspoon celery salt
1/3 cup dry sherry
1 teaspoon paprika
1/4 cup grated Parmesan cheese

Instructions

1 Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2 In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3 Cook in crockpot 8-10 hours on low or 4-5 on high.

Sat, 11 Jul 2026 00:00:00 GMT

Indian Butter Chicken

Ingredients

4 bonless, skinless chicken breasts cubed
1 can tomato paste (the small can)
2 cups heavy cream
1 teaspoon Garlic minced
3/4 teaspoon ginger grated
1 tablespoon Garam Masala
2 teaspoons Tumeric
1 tablespoon Fenugreek (I use powder, but seeds can be used too)
1 teaspoon Salt
1 teaspoon Cayenne pepper or add more to taste, depending on how hot you like it
1/2 teaspoon Chili powder

Instructions

Cook chicken in skillet over medium high heat until chicken is cooked through; set aside. Turn heat down to medium and add tomato paste and heavy cream to skillet and bring to a simmer; about 10 minutes, stirring occasionally. Add the garlic, ginger and spices and continue to simmer for five more minutes. Then add chicken back in and cook just to reheat chicken and coat it in the sauce. Serve over Basmati rice.

Sat, 11 Jul 2026 00:00:00 GMT

Crabmeat Stuffed Breast of Chicken

Ingredients

1 1/2 c Cream
Pepper
Salt
1 c Crabmeat
Pepper
Salt
1 tb Flour
1/4 c White wine
1/2 c Cream
Bread crumbs
Vegetable oil
4 Whole chicken breasts; boned
2 tb Flour
1 tb Butter
1 c Mushrooms sliced
1 c mushrooms Chopped
3 Eggs beaten
2 tb Butter
2 tb Dill
juice of 2 limes

Instructions

Melt butter and add flour to make a roux. Slowly add cream to make a smooth sauce. Season with salt and pepper to taste. Add crabmeat, mushrooms and enough bread crumbs to bind the stuffing. Pound each breast thin and fill each with stuffing. Roll to enclose. Dip each breast first into the beaten eggs, then into bread crumbs. saute in oil until golden brown. Remove from pan and drain. Bake at 450? for 5 minutes to finish cooking. To make sauce, melt butter and add flour to make a roux. Slowly add cream. Add seasonings to taste, mushrooms, wine and lime juice. Heat. Serve over stuffed chicken breasts. Yisld: 4 servings. ROBERT M. EUBANKS III From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Chicken One-Pot Pasta

Ingredients

2 tablespoons butter
1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 cup diced yellow bell pepper (about 1 large)
1/2 cup sliced green onion whites
1/2 teaspoon pepper
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 cup heavy whipping cream
12 oz uncooked rotini pasta (3 3/4 cups)
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens

Instructions

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.

Sat, 11 Jul 2026 00:00:00 GMT

Green Goddess Chicken Salad Dip

Ingredients

2 garlic cloves
1 shallot, peeled
2 tbsp. lime juice (from 1 lime)
2 tbsp. lemon juice (from 1 lemon)
3 c. packed baby spinach
1/2 c. basil leaves
1/2 c. parsley leaves
1/2 c. mayonnaise
1/2 c. sour cream
1/2 avocado
1/4 c. grated parmesan cheese
1 1/2 tsp. salt
3/4 tsp. ground black pepper
4 c. finely chopped cabbage
1 1/2 c. finely chopped cucumber
4 scallions, thinly sliced
3 c. finely chopped rotisserie chicken
Thick cut pita chips or tortilla chips, for serving

Instructions

For the dressing: Combine the garlic, shallot, lime and lemon juices, spinach, basil, parsley, mayonnaise, sour cream, avocado, and parmesan cheese in a blender canister. Blend until very smooth, 1 to 2 minutes.
For the salad dip: Combine the cabbage, cucumber, scallions, and dressing in a large bowl. Stir to combine. Fold in the chicken. Serve with pita or tortilla chips.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach-Tomato-Feta Cheese Stuffed Chicken Breast with Brown Rice

Ingredients

6 oz chicken breast
1/2 cup raw spinach
1 Roma tomato
2 tbsp feta cheese
1/2 cup brown rice

Instructions

1. Set oven to 375 degrees F.
2. Slice the chicken breast down the middle to make it look like a butterfly; be careful
not to slice all the way through the chicken breast.
3. Season the chicken breast with your choice of seasonings.
4. Open the chicken breast and on one side, and then layer spinach, tomato slices and
feta cheese.
5. Fold the chicken breast like a sandwich and use toothpicks to hold the chicken breast
closed.
6. Bake for 18 to 20 minutes or until the chicken breast is completely cooked.
7. Cook brown rice and add garlic and diced onion for extra flavor.
8. Plate chicken and brown rice.

Sat, 11 Jul 2026 00:00:00 GMT

Light and Easy Chicken With Broccoli and Angel Hair Pasta

Ingredients

1 tablespoon olive oil, divided
2 teaspoons unsalted butter
3 boneless, skinless chicken breast, cut into 1-inch pieces
1 medium carrot, sliced on the bias, about 1/4-inch thick
1 1/2 cups broccoli florets, thawed from frozen
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
Sliced cherry tomatoes, optional
3 to 4 tablespoons grated Parmesan cheese

Instructions

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove the chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add the thinly sliced carrot and cook, stirring, for 5 minutes. Add the broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta in boiling salted water following package directions.
To the skillet add chicken broth, basil, sliced tomatoes, if using, and Parmesan cheese; stir to blend. Reduce heat and simmer for 3 to 4 minutes longer.
Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture. You Might Also Like Savory Chicken Noodle Bake Spicy Chicken Lasagna Easy Chicken and Broccoli Casserole Homemade Chicken and Biscuits Potluck Chicken and Macaroni Bake 30 Easy Chicken and Pasta Recipes Top 48 Best Boneless Chicken Breast Recipes

Sat, 11 Jul 2026 00:00:00 GMT

Mango Pineapple Chicken With Mandarin Rice Salad

Ingredients

1 1/2 lbs chicken breasts (4)
1 (8 ounce) can crushed pineapple, undrained
1/3 cup mango chutney
1 teaspoon coarse grain mustard
3 cups cooked brown rice, chilled for at least 30 minutes
1 (15 ounce) can mandarin orange segments, drained & liquid reserved
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 teaspoon ground ginger
1 teaspoon sriracha sauce (optional)
3 green onions, thinly sliced
2 celery ribs, sliced
1 (8 ounce) can water chestnuts, drained & diced
salt & pepper, to taste

Instructions

Preheat oven to to 350°F.
Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
Chill rice salad until chicken is done, then serve.

Sat, 11 Jul 2026 00:00:00 GMT

Herb-Marinated Chicken with Puntaletta Pasta Salad

Ingredients

5 tb Extra Virgin Olive Oil
1 tb White wine vinegar
; root
50 g Fresh rocket
1 1/2 tb Mixed chopped herbs;
; oregano)
1 sm Clov garlic; finely chopped
1 sm Aubergine cut into 2.5cm/1"
4 tb Chopped flat leaf parsley
Salt
1/2 ts Sea salt flakes eg Maldon
2 Garlic cloves; finely
; wedges through the
; pieces
1 lg Pinch dried chilli flakes
Deseeded red pepper; cut
3 Sundried tomatoes; thinly
4 lg Part-boned chicken breasts;
4 tb Extra Virgin Olive Oil
1 Red onion; cut into thin
225 G/8oz puntaletta pasta

Instructions

Preheat oven to 220c/425f/Gas 7. 1 Make three shallow cuts across the top of each chicken breast and lay in a shallow dish. 2 Mix the rest of the marinade ingredients and some seasoning together, pour over the chicken and rub well into the slashes. Set aside. 3 For the Pasta Salad: Bring a large pan of salted water to the boil. Add the pasta and cook for nine minutes or until al dente. Drain and leave to cool. 4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea salt flakes in a small roasting tin and roast for 30 minutes. Remove and leave to cool. 5 Preheat a ridged cast iron griddle on a medium heat. Lift the chicken out of the marinade and cook breast-side up for 10 minutes. Turn over and cook for 10 minutes until golden and cooked. 6 Whisk together the remaining olive oil, vinegar and seasoning. Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket in a large bowl and stir in the dressing. Serve with the grilled chicken. Recipe by: Fresh Food

Sat, 11 Jul 2026 00:00:00 GMT

Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Ingredients

1 ts Olive oil divided
1 1/2 c onion Sliced
4 cloves garlic thinly sliced
2/3 c Dry white wine divided
2 oz Brie or camembert cheese
1/8 ts Salt
1/8 ts Pepper
4 Skinned boned chicken breast
2 tb Onion minced
1 tb fresh sage Chopped
2 Garlic minced
10 1/2 oz Low-salt chicken broth
Sage optional

Instructions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.
2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and sour chicken

Ingredients

8 Chicken breast
2 cups Pineapple juice
1 cup Brown sugar
1 cup Green pepper chopped
1/2 cup Vinegar
1 can (12 oz) Pineapple chunks
1 small Onion sliced
3 tablespoon Corn starch

Instructions

Brown chicken in oil. Mix all ingredients above except chicken cook until clear and thick. Add more corn starch or water if necessary for desired thickness. Pour over chicken, cover with foil and bake 1-1? hours at 350?.

Sat, 11 Jul 2026 00:00:00 GMT

Basil-Stuffed Chicken Breasts

Ingredients

6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil

Instructions

In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken. Thickly slice the chicken and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Delicious Fried Chicken Breast

Ingredients

2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt
2 cups all-purpose flour
2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
1/4 teaspoon cayenne pepper (optional or adjust to heat level)
1 teaspoon black pepper
3 teaspoons salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)

Instructions

Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350°F, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken Caprese

Ingredients

2 pounds boneless skinless chicken breasts, cut in half lengthwise
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped (about 3/4 cup)
3 cloves garlic, minced (about 1 tablespoon)
1/2 cup chicken stock
1/3 cup balsamic vinegar
1 cup cherry tomatoes
1 tablespoon Italian seasoning
8 ounces whole milk fresh mozzarella pearls, drained
1/4 cup chopped fresh basil leaves

Instructions

Cook the chicken: Evenly season the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the oil is hot and shimmering, add the chicken. Cook for 4 to 5 minutes until the bottoms are golden brown. Use tongs to flip the chicken and cook the other side for 4 to 5 minutes, until the chicken is cooked through. An instant read thermometer inserted into the center should register 165°F. If the skillet isn’t big enough to fit the chicken in a single layer, cook them in 2 batches. Transfer the chicken onto a large plate. Tent it with foil to keep warm. You will use the same skillet to cook the vegetables. Simply Recipes / Alison Bickel
Saute the onion and garlic: Add the onions and saute them until they just begin to soften, about 3 minutes. Add the garlic and sauté for 1 more minute. Simply Recipes / Alison Bickel
Deglaze the pan: Add the chicken stock and balsamic vinegar. Use a wooden spoon to scrape the brown bits stuck to the bottom and sides of the skillet. When the liquid begins to simmer, reduce the heat to medium. Simmer until the volume is reduced by half. This should take 5 to 6 minutes. You’ll notice the sauce will thicken a little. Simply Recipes / Alison Bickel
Add tomatoes and seasoning: Stir in the cherry tomatoes, Italian seasoning, and the remaining 1/4 teaspoon salt and black pepper. Cook for 2 to 3 minutes, until the tomatoes begin to soften. Stir in the remaining 1 tablespoon butter until melted. Simply Recipes / Alison Bickel
Add the chicken and mozzarella: Nudge the cooked chicken and any drippings into the sauce. Spoon some of the tomatoes and sauce on top. Remove the skillet off the heat. Scatter the mozzarella cheese on top. Cover the skillet with a lid or a sheet pan until the cheese melts, about 4 minutes. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Serve warm: Sprinkle the basil on top and serve. Refrigerate leftovers for up to 3 days. I don’t recommend freezing this dish since it has fresh mozzarella and tomatoes. Neither freezes well. To reheat, microwave it in 30 seconds increments until the chicken is just warmed through, but no longer since chicken can turn rubbery in the microwave. You can also transfer the chicken into a small skillet, spoon the leftover sauce on top, and reheat it on the stovetop over medium heat. Add a splash of chicken stock to loosen up the sauce if needed. Did you love this recipe? Leave us a review in the comments! Simply Recipes / Alison Bickel

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Lemon Feta Chicken Breasts With Tomatoes and Spinach

Ingredients

1 lb boneless skinless chicken breast
1 cup crumbled feta cheese
1/2 teaspoon dried oregano
1 tablespoon fresh squeezed lemon juice
1 tablespoon oil
salt and pepper
1 cup chicken broth
1/2 cup fresh tomato, diced
1 cup fresh spinach

Instructions

Pound chicken breasts thin.
Combine feta cheese, lemon juice and oregano and spread over chicken.
Fold chicken to enclose filling and secure with a toothpick.
Heat oil in a skillet until hot.
Add chicken and cook until golden brown.
Mix together chicken broth, tomato and spinach and add to skillet.
Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken with Cucumber, Radish and Cherry Tomato

Ingredients

1/4 cup white-wine vinegar plus more to taste
1/4 cup water
1 teaspoon sugar
2 cloves garlic smashed
1 small jalapeno chile stem, ribs, and seeds removed (optional), quartered
Salt and pepper coarse, freshly ground
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes very thinly sliced
8 ounces cherry tomatoes halved, or quartered if large
1 small red onion cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil oil
1 cup fresh mint torn into 1/2-inch pieces, plus sprigs for garnish

Instructions

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Sat, 11 Jul 2026 00:00:00 GMT

Buffalo Chicken and Potatoes

Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce.
In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Delight Casserole

Ingredients

1 1/2 cups Cooked Chicken breasts (diced)
1 cup White rice cooked
1 can Cream of mushroom soup
1 small Onion (chopped)
3/4 cup Celery hearts (diced thin)
2 Eggs; hard-boiled (chopped)
1/4 teaspoon Salt
1/4 cup Mayonnaise
1 teaspoon Lemon juice
1/4 cup Slivered almonds
Wavy Potato Chips (crushed)

Instructions

Combine all ingredients except potato chips & spoon into 2 Qt casserole dish. Cover top with crushed chips. Cook on high, uncovered in microwave for 8-10 minutes. Allow 5 minutes, covered for standing time.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Marinara Stir-Fry

Ingredients

1 (14 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
1/4 cup red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 medium green pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

Instructions

Drain tomatoes, reserve juice, and set aside.
In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
Add chicken and tomatoes; heat through.
Serve over pasta. Top with parmesan cheese.

Sat, 11 Jul 2026 00:00:00 GMT

Herbed Chicken With spicy roasted potatoes and mixed vegetables

Ingredients

1 1/4 pound Chicken breasts boneless and skinless cut into 6 equal size pieces
2 pounds Yukon Gold Potatoes cut into bite sized pieces
1 can Cream of Chicken Soup, non fat
2-4 teaspoons Mrs. Dash
1/4 cup Olive oil
2 tablespoons Hot pepper sauce
1 teaspoon Black pepper

Instructions

In small bowl mix together:
¼ cup olive oil
2 tablespoons hot pepper sauce (Tabasco) or pepper oil (optional)
1 teaspoon freshly ground black pepper
1 to 2 teaspoons herb mixture (Mrs. Dash Extra Spicy or to your own mixture, to taste)
Place potatoes in bottom of roasting pan, and pour oil/herb mixture over them. Stir to coat evenly. Roast in oven until potatoes are tender, about 45 minutes.
Cut 1 ¼ lb chicken into 6 equal pieces. Spray large skillet with non-stick spray or add 1 tablespoon olive or canola oil. Brown chicken. Add 1 can of cream of chicken soup, and 1 to 2 teaspoons herb mixture. (Mrs. Dash or to your taste.) Add lid and cook over medium low heat until chicken is tender and sauce is creamy, about 45 minutes. Remove from heat and allow to cool slightly.
When potatoes are tender, you can brown them slightly under the broiler, if you like. Remove from oven and allow to cool slightly.

Sat, 11 Jul 2026 00:00:00 GMT

Orange Chicken

Ingredients

1 1/2 pounds Boneless chicken breasts 1 inch cubed
2-3 Eggs Lightly beaten
As needed Flour
2/3 cup Orange juice concentrate
1/4 cup Soy sauce
1/3 cup Brown sugar
2 tablespoons Orange marmalade
As needed Vegetable oil
Sesame seeds Garnish
2 cups White rice
2-3 cups Broccoli florets Optional

Instructions

1. In bowl, combine orange juice concentrate, soy sauce, brown sugar and orange marmalade. Mix well to dissolve brown sugar. Set aside.
2. Prepare rice as directed and set aside.
3. Steam broccoli florets and set aside.
4. Dredge chicken cubes in flour to cover well.
5. Dip chicken in egg mixture.
6. Cook in 1-2 inch deep of vegetable oil over medium heat. Turn over to golden brown crispy texture. Usually 5-6 minutes per side. Remove and set on paper towel lined plate.
7. Once all chicken is cooked, place orange sauce in large skillet and warm to light bubble. Thicken sauce to your liking. One thickened remove from stove and gently mix in chicken to cover in sauce. Move to serving dish and sprinkle sesame seeds.
8. Serve over a bed of rice and enjoy.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken and mushrooms in creamy sauce

Ingredients

4 Chicken breasts boneless and skinless, Cut into several pieces each
2 cups Fresh mushrooms Sliced
4 Cloves Garlic Chopped roughly
2 tablespoons Coconut oil
2 tablespoons Better than bouillon chicken
1/2 Cup Dry white wine
1/4 Cup Ricotta Cheese
2 tablespoons Cream cheese
pinch Black pepper
1 tablespoon Corn starch
1/2 cup 2% Milk

Instructions

Brown chicken with garlic. Add mushrooms, cook several min. Add wine and bullion. Cook until chicken is no just done. Add cheeses. Mix milk and cornstarch and add together. Season and serve over veggies or pasta.

Sat, 11 Jul 2026 00:00:00 GMT

Paprika Chicken With Crispy Chickpeas and Tomatoes

Ingredients

12 oz. cherry or grape tomatoes
8 cloves garlic, smashed, in their skins
1 15-oz can chickpeas, rinsed
3 tbsp. olive oil, divided
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
2 tsp. paprika

Instructions

Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes, garlic and chickpeas with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast 10 minutes.
Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season chicken with paprika and 1/2 teaspoon each salt and pepper and cook until golden brown on one side, 5 to 6 minutes. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

Sat, 11 Jul 2026 00:00:00 GMT

Mediterranean Stuffed Chicken Breasts

Ingredients

1 large Red bell pepper
1/4 cup Crumbled feta cheese , (1-ounce)
2 tablespoon Finely chopped pitted kalamata olives
1 tablespoon Minced fresh basil
8 (6-ounce) Skinless, boneless chicken breasts

Instructions

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 slices bacon chopped
1 cup mushrooms sliced
2 cloves garlic minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Additional Parmesan cheese and fresh parsley for g

Instructions

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
In the same skillet, cook bacon until crisp. Remove bacon and set aside, leaving the bacon grease in the skillet.
Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes. Add garlic and cook for another minute.
Stir in spinach and cook until wilted. Lower the heat and add heavy cream, Parmesan cheese, and nutmeg. Cook, stirring frequently, until the sauce thickens slightly.
Return the chicken and bacon to the skillet. Spoon the creamed spinach and mushroom sauce over the chicken. Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken for College Student

Ingredients

6 -8 pieces chicken, skinned
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can mushrooms, drained
1 cup sour cream
1/2 cup vermouth or 1/2 cup dry white wine
2 tablespoons onions, minced (optional)
1 garlic clove, minced (optional)
pepper
paprika
2 tablespoons flour (up to 1/4 cup, larger amount if making in crockpot)

Instructions

Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in crockpot or casserole dish.
Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika.
Cover crockpot or casserole. Cook on low setting in crockpot for 6 hours (or you can start with frozen chicken and cook for 8 hours in crockpot) or about 1-1/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones).
Serve with mashed potatoes or rice or noodles.
Nicole Schultheis Baltimore, MD.

Sat, 11 Jul 2026 00:00:00 GMT

One Dish Chicken Parmesain Recipe

Ingredients

Batter
1 1/2 cups all-purpose flour
2 Teaspoons of sugar
1/2 Teaspoon salt
2 envelopes Rapid Rise Yeast
3/4 cup very warm water
3 Tablespoons Olive oil
Topping
3 Cups fully cooked frozen breaded chicken, chopped
2 Cups your favorite spaghetti sauce
1 Cup Italian Cheese Blend
1 Teaspoon Italian Herb Blend

Instructions

mix batter ingredients in an 8x8 pan sprayed with cooking spray
Let rest 5-10 minutes
Top batter evenly with chicken
Pour sauce over chicken
Sprinkle cheese and spices on top
Place in cold oven <<<<

Sat, 11 Jul 2026 00:00:00 GMT

Warm lemon chicken (or turkey) salad

Ingredients

2 small (400 g) chicken breasts, skinless trimmed of fat
1 lemon zest & juice
3 tsp honey
2 cloves garlic crushed
4 tbsp fresh thyme or oregano leaves
1/2 cup currants
Freshly ground black pepper to taste
1 lemon extra thinly sliced
4 cups baby spinach leaves (120g)
2 carrots peeled into long ribbons
4 spring onions finely chopped (incl green tops)

Instructions

Preheat oven to 200C (180C fan forced). In a small baking dish, place chicken, zest and lemon juice, honey, garlic, herbs, currants and pepper. Toss chicken in marinade to coat both sides then cover with a layer of lemon slices. Bake covered in the oven for 15-20 minutes until just cooked through and chicken juices run clear. Discard herbs, remove chicken to cool and reserve pan juices. Meanwhile place spinach leaves, carrot strips and spring onions in a large serving bowl. Top with thinly sliced chicken, lemon and pan juices. Serve immediately.
HINT: Cover and refrigerate marinated chicken for as long as time permits, from 30 minutes to overnight.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts in Phyllo

Ingredients

4 ounces butter, divided
1 onion, finely minced
8 ounces mixed mushrooms, finely minced
2 tablespoons parsley, minced
1 garlic clove, minced
3 teaspoons all-purpose flour
1/4 cup dry vermouth or 1/4 cup dry white wine
salt and pepper
2 tablespoons olive oil
4 boneless skinless chicken breast halves
8 sheets phyllo dough
1 1/4 cups butter, melted
2 cups breadcrumbs
8 ounces feta cheese

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
Add the onions, parsley and garlic and saute 1 minute.
Stir in the flour and blend well.
Add the vermouth or dry white wine.
Stir over medium heat until thickened.
Season with salt and pepper to taste.
Remove mushroom mixture from skillet and set aside.
In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
Remove from heat.
Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
Place a chicken breast in the lower half of the phyllo.
Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
Fold up the sides of the phyllo over the chicken, envelope style.
Repeat with remaining chicken breasts.
Place on a baking sheet, seam side down, and brush with butter.
Bake for 35 minutes, or until browned.
NOTES :
Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Shake and Bake Chicken

Ingredients

1 (4 pound) chicken cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/2 cup butter

Instructions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken
parts in a bag and shake until well coated.
3. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven.
Place chicken in the baking dish skin side down and bake for 20 minutes.
Turn pieces and bake another 20 minutes until tender and juices run clear.

Sat, 11 Jul 2026 00:00:00 GMT

BBQ Chicken Pasta Salad

Ingredients

1 pound pasta (gluten-free for gluten-free)
1 teaspoon olive oil
4 ounces bacon, cut into 1 inch pieces (optional)
1 pound boneless skinless chicken breasts (or thighs)
salt and pepper to taste
1 cup red bell pepper, diced
1 cup corn
1 cup black beans
1/2 cup red onion, diced
1/3 cup BBQ sauce
1/3 cup mayonnaise
2 tablespoons cilantro, chopped (optional)
1/4 cup green onions, thinly sliced

Instructions

Cook the pasta as directed on the package, drain, mix with olive oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.)
Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
Season the chicken with salt and pepper to taste, and grill (or pan fry), over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside to cool, and slicing into bite sized pieces.
Assemble salad with the pasta, bacon, chicken, bell pepper, corn, beans, and onion.
Mix the BBQ sauce and mayo to make the dressing.
Toss the salad and dressing along with the cilantro and green onions and enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Wellington (Puff Pastry-Wrapped Chicken)

Ingredients

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

Instructions

Season the chicken breast with seasoning salt and pepper on all sides.
Heat butter and oil in a skillet.
Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
Stir in parsley.
On a floured surface, roll out each puff pastry sheet to a 14-inch square.
Cut into four even 7-inch squares (you should have 8 squares total).
Place each breast over each puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
Then top with about 2-3 tablespoons mushroom/onion mixture.
Brush the edges of each pastry square with water.
Wrap pastry around the chicken breast, pressing edges to seal tightly.
Place seam-side down on greased baking sheets.
Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.
Serve with mushroom sauce over the Wellington or on the side of the plate.
Delicious!

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken With Sweet Potato Sauce Recipe

Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/8 cup honey
2 cups chopped peeled sweet potato
1 cup apple cider
2 1/2 cups chicken stock
Salt and freshly ground black pepper to taste
2 chicken breasts, skinned, boned, and split
1/2 cup chopped pecans
1 tablespoon chopped fresh parsley
1/2 cup diced red bell pepper

Instructions

In a saucepan over medium heat, heat the oil. Add the celery and onion and sauté for 3 to 4 minutes, stirring, until softened.
Add the cinnamon and mace and stir to distribute. Stir in the honey and sweet potato. Add the cider and chicken stock. Bring to boil over high heat, then lower to medium heat and cook for 30 minutes.
Puree the mixture in a food processor. Taste and adjust the seasoning with salt and pepper. If the sauce is too thin, place in a saucepan and cook it down over medium heat until the sauce is the desired consistency. If the sauce is too thick, add more chicken stock and heat through. Set the sauce aside.
Preheat the oven to 375 degrees F. Preheat a stovetop grill or rigid frying pan.
Season the chicken breasts with salt and pepper. When the grill of frying pan is very hot, grill the chicken breasts for 3 minutes on each side. Then, remove them to a baking pan and place them in an oven for 10 minutes, or until they're finally cooked. (If the breasts are thin enough, they can be cooked entirely on the grill, about 5 minutes on each side. A charcoal grill or regular cast-iron skillet may also be used.)
To Serve, pour some sauce on each of 4 plates and sprinkle with pecans, parsley, and red bell pepper. Place the cooked chicken over the sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Italian Chicken Sticks

Ingredients

1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1/2 teaspoon salt
8 boneless skinless chicken breast halves, cut into 1 1/2 inch pieces
1/2 cup butter or 1/2 cup margarine, melted
1 (26 ounce) jar spaghetti sauce

Instructions

In a flat dish, combine breadcrumbs, Parmesan cheese, thyme, basil, and salt.
Dip chicken pieces in the melted butter. Dredge the pieces in the breacrumb mixture.
Place coated chicken pieces on a lightly greased baking sheet.
Bake at 400º for 15 to 20 or until chicken is completely cooked.
While chicken is cooking, warm up the spaghetti sauce.
Serve chicken hot with the sauce for dipping.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
salt & freshly ground black pepper
1 1/4 cups canned low sodium chicken broth or 1 1/4 cups homemade stock
1 teaspoon dried dill
1 1/2 cups orzo pasta
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Instructions

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Paprika Chicken

Ingredients

1 tablespoon butter
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces
salt and pepper
4 medium onions, thinly sliced
1 garlic clove, minced
1 tablespoon paprika
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1/2 cup water
2 medium green bell peppers, halved and sliced

Instructions

Melt butter in large skillet or Dutch oven over medium-high heat.
Season chicken with salt and pepper.
Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
Sprinkle with paprika and ground red pepper.
Combine tomato paste and water and slowly stir into skillet.
Add bell peppers; reduce heat and simmer 10 minutes.
Cover and cook 5 more minutes.
Serve with rice or noodles.

Sat, 11 Jul 2026 00:00:00 GMT

Crispy Chicken Strips

Ingredients

3 lbs boneless skinless chicken breasts (cut into strips or pieces)
2 cups flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 tablespoon seasoning salt
1 pinch cayenne pepper (optional)

Instructions

Lightly coat chicken with flour (this will help the batter stick) let dry 5-10 minutes.
Mix together pancake mix, club soda and seasonings.
Deep fry in 425 degree oil about 6-8 minutes, or until cooked thoroughly.
Delicious!

Sat, 11 Jul 2026 00:00:00 GMT

Mediterranean Chicken

Ingredients

4 chicken breast
1/4 cups lemon juice
2 cinnamon sticks
6 tsp minced garlic
1 (14 oz) can diced tomatoes undrained
1 bay leaf
1/4 tsp pepper
1/2 cup sherry
2 onions chopped
1 lb egg noodles
1/2 cup feta cheese add at serving time

Instructions

Heat oil and lightly brown chicken. Combine lemon juice, cinnamon sticks, garlic, tomatoes, bay leaf, pepper, sherry and onions in the crock pot. Put chicken on top. Cook on low 8 to 10 hours or high 4 to 5 hours. Remove cinnamon sticks and bay leaf before serving. Top on noodles, and sprinkle on feta.

Sat, 11 Jul 2026 00:00:00 GMT

Charred Lemon Chicken Piccata

Ingredients

2 small lemons, cut into thin rounds
1 ½ teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
½ teaspoon grated garlic
1 oregano sprig
1 thyme sprig
½ cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Combine lemon slices, sugar, and garlic in a medium bowl.
Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Sat, 11 Jul 2026 00:00:00 GMT

Grecian Chicken Gyros Pizza

Ingredients

3/4 pound Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4" strips
1/3 cup Caesar dressing not creamy or vinaigrette
10 ounces Pillsbury Refrigerated All-Ready Crust
Crust
1/4 cup sour cream
1 1/2 teaspoons fresh or dried mint leaves Chopped
1/2 teaspoon Pepper
1 clove Garlic minced
2 tablespoon margarine
1 medium Onion halved lengthwise, cut into 1/8" slices
1 cup Monterey Jack cheese Shredded
2 Plum tomatoes thinly sliced
1/2 cup cucumber Diced, seeded, drained on paper towel
1/2 cup feta cheese Crumbled

Instructions

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Pine Nut Crusted Chicken with Garlic and White Wine

Ingredients

1 1/3 cups white wine
4 cloves garlic, chopped
2 1/2 teaspoons salt, divided
1/2 teaspoon dried savory or 1/2 teaspoon thyme
1/2 teaspoon dried rosemary
1 (4 lb) chicken, cut into 8 pieces
1/2 cup dry breadcrumbs
4 ounces pine nuts, ground
1 teaspoon paprika

Instructions

Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
Place half the marinade in a heavy duty plastic zip lock bag.
Cover and refrigerate the remaining marinade until ready to bake the chicken.
Add the chicken to the bag, tossing to coat.
Refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F.
Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
Roll chicken in the breadcrumb mixture.
Throw out the marinade the chicken was sitting in.
Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
Drizzle with olive oil.
Bake the chicken, covered, for 45 minutes.
Uncover and pour reserved marinade over chicken.
Bake, uncovered, for 1 hour or until chicken is done and golden brown.

Sat, 11 Jul 2026 00:00:00 GMT

Brandied chicken with cheese

Ingredients

4 Chicken breast or turkey breast (uncooked)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Flour
1/4 cup Butter
1/4 cup Brandy or substitute chicken broth
4 slices Provolone cheese or fontina cheese

Instructions

1. Sprinkle chicken with salt and pepper. Coat chicken with flour.
2. Melt butter in 12 in skillet over medium heat. Cook chicken in butter on each side until brown.
3. Add brandy. Cook uncovered until liquid has evaporated and chicken is no longer pink in center. Top chicken with cheese; remove from heat. Cover and let stand for about 2 min or until cheese is melted.

Sat, 11 Jul 2026 00:00:00 GMT

Easy Chicken and Herbs

Ingredients

8 boneless chicken breasts cut into 1 1/2 inch pieces
1/4 cup Dry white wine
3 Garlic cloves chopped
1 tbs each tarragon, basil, thyme, oregano
3 scallions chopped
italian parsley chopped

Instructions

1. Put chicken in a bowl, pour wine over it.
2. Sprinkle herbs and cracked pepper over chicken.
3. Put green onions and parsley on top
4. Cover, micro on high 10 min or till done

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken with wine sauce

Ingredients

1/2 cup smoked provolone or gouda cheese or pepper jack
8 ounces mozzarella cheese shredded
1/4 cup parmesan cheese or asiago cheese grated
1/2 cup bread crumbs
1 teaspoon fresh garlic minced
1/4 teaspoon crushed red pepper optional
2 tablespoons sun-dried tomato flakes, if in oil, drain first
1/3 cup sour cream
salt and pepper to taste
2 pounds Skinless boneless chicken breasts
4 ounces cooking oil
2 cups flour
1 small Onion chopped
6 cups button mushrooms thinly sliced
24 ounces your favorite drinking wine
8 ounces heavy cream

Instructions

1. Preheat oven to 350 F.
2. STUFFING: Combine all cheese stuffing ingredients in a bowl.
3. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over other side of chicken breast.
4. Preheat a large saute pan on stove top. add 4 oz oil, heat oil until shimmering. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees.
5. SAUCE: Add the onions to the saute pan. stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute pan with the wine - make sure to incorporate particles from bottom of pan. Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
6. Place cooked chicken breast on a plate and top with sauce mixture. Serve with your favorite garlic mashed potato recipe.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts In Sun-dried Tomato Cream

Ingredients

1 tablespoon Butter
2 cloves garlic pushed through a press (or 1/4 tsp. garlic powder)
1 1/2 tablespoons All-purpose flour
3/4 cup Chicken broth
1/2 cup Heavy cream
2 tablespoons sun-dried tomatoes packed in oil slivers
1 tablespoon oil (see note)
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
8 ounces Mushrooms sliced
4 Chicken breast halves flattened slightly

Instructions

1. Heat sun-dried tomato oil over medium-high heat.
2. saute chicken in oil 8 minutes, turning once, until browned and cooked though.
3. Transfer to a plate.
4. To skillet, melt butter over medium-high heat.
5. Add mushrooms and saute until they are lightly browned and have released most of their liquid.
6. Add garlic and cook 30 seconds.
7. Stir in flour and cook 1 minute.
8. Stir in broth, cream, tomatoes, thyme, salt, and pepper flakes.
9. Bring to boil and cook 1 minute.
10. Add chicken just to heat through.
11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
12. Buy sun-dried tomatoes packed in oil.
13. They come pre-seasoned.
14. They cut into slivers easily with a kitchen scissors.
15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Pepper Chicken Breasts

Ingredients

1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
1 1/2 tablespoons lemon pepper seasoning, divided
1/2 teaspoon kosher salt, plus more to taste
3/4 cup all-purpose flour
1 1/2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
2 cloves garlic, minced or grated
1/2 cup chicken stock
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup Italian parsley, chopped
Lemon slices, for garnish (optional)

Instructions

Cut the chicken breast into cutlets: Place the palm of your hand flat against the top of a whole chicken breast to keep it from sliding around. With the broad side of your knife horizontal to the cutting board, cut through the chicken breast to create 2 thinner halves (cutlets). Simply Recipes / Marta Rivera Diaz
Season, then dredge the chicken breasts: In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish. Season both sides of each of the chicken breasts with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour, then lay the dredged chicken on a wire rack or platter while you heat the pan. Simply Recipes / Marta Rivera DiazSimply Recipes / Marta Rivera Diaz
Pan-fry the chicken: In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, swirl the pan a little to combine the two fats. Once the oil in the skillet begins to shimmer, lay your chicken cutlets in a single layer in the pan. You may need to fry in batches. Fry the chicken for 3 minutes without moving. Use a pair of tongs to flip the chicken and fry until they’re cooked through, an additional 2 1/2 to 3 minutes. Use your tongs to remove the chicken from the skillet to a platter. Simply Recipes / Marta Rivera Diaz
Make the lemon pepper sauce: Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter. Melt the butter in the pan over medium heat. Once the butter has melted, add the garlic. Sauté the garlic in the butter until fragrant, 30 to 45 seconds. Add the chicken stock and lemon juice and deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the liquid in the skillet to come to a boil and continue to boil until very slightly thickened, about 1 minute. Season the sauce with the remaining 1/2 teaspoon of lemon pepper seasoning and salt to taste. Simply Recipes / Marta Rivera DiazSimply Recipes / Marta Rivera DiazSimply Recipes / Marta Rivera Diaz
Coat the chicken: Once the sauce has reduced slightly, return the chicken breasts to the pan. Turn them over to coat both sides in the sauce and turn the stove off. Allow the residual heat from the pan to warm the chicken up before sprinkling the chopped parsley over top. Garnish with lemon slices and serve. Love the recipe? Leave us stars below! Simply Recipes / Marta Rivera DiazSimply Recipes / Marta Rivera Diaz

Sat, 11 Jul 2026 00:00:00 GMT

Grilled chicken breasts

Ingredients

3 cloves Medium garlic
1 1/2 tsp. Salt
1/2 cups Light brown sugar
3 tbsp. Whole grain mustard
1/4 cup Cider vinegar
6 tbsp. Olive oil
1 teaspoon Fresh ground pepper
6 Boneless, skinless breasts

Instructions

Blend 1st 7 ingredients, wisk in olive oil and pepper. Marinate in plastic bag 8 hours in refrig. occasionally turning bag over. Let stand at room temperature for 1 hour. Grill til temperature is 165?. Probably about 20 in. (10 on each side).

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breast Recipe

Ingredients

4 large boneless chicken breasts
4 broccoli florets, cut vertically so they lay flat
8 slices Swiss cheese
8 slices of ham, very thinly sliced
8 tsp mayonaisse or Caesar-like dressing (see post)
Dash garlic powder
1 cup breadcrumbs
4 Tbsp olive oil in a shallow bowl

Instructions

Preheat oven to 350F.
Prepare a baking tray by lining it with aluminum foil.
Cut chicken breasts in half, lengthwise.
With a meat pounder, gently pound the breast half until it is flat and thin enough to roll.
Brush breast with 1 tsp mayonaisse or Caesar salad dressing.
Place ham slice on top of dressing.
Cut cheese slice in half and place on breast.
Place broccoli floret half at the end of the breast half and roll the breast, rolling fairly tightly and tucking in the sides as you roll.
Coat the roll with olive oil.
Coat the roll with breadcrumbs, pressing it on the chicken breast with your hands to form a good coating.
Place on baking sheet, leaving room for the remaining rolls.
Bake for 25 minutes, or until the breadcrumbs are golden.

Sat, 11 Jul 2026 00:00:00 GMT

As You Like It Chicken Breasts Recipe

Ingredients

1/2 pint sour cream
2 Tbsp. lemon juice
2 Tbsp. worcestershire sauce
1/2 Cup butter, melted
1 tsp. celery salt
1/2 tsp. garlic salt
1/2 tsp. salt
dash pepper
8 boneless skinless chicken breasts (I usually only use 4 very good sized ones)
3 Cups herb seasoned stuffing mix, rolled fine (and put in a bowl big enough to roll the chicken in)

Instructions

Preheat oven to 350 degrees.
In a large bowl(big enough to dredge the chicken) combine the sour cream, lemon juice, Worcestershire sauce, & melted butter with the remaining seasonings.
Dip the chicken in the sour cream mixture.
Then roll in the herb stuffing crumbs.
Arrange chicken in a shallow greased pan.
Bake at 350 degrees for 40 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Skip the Roast Chicken - Try this Fast, Korean-Style Chicken for Friday Night Dinner | The Nosher

Ingredients

1/3 cup soy sauce
1/4 cup honey
2 Tbsp brown sugar
2 Tbsp vegetable oil
1 Tbsp sesame oil
2 large cloves garlic, finely chopped
2 thick scallions, finely chopped
1 Tbsp finely chopped fresh ginger
freshly ground black pepper to taste
1/8 tsp cayenne pepper or 1/4 tsp crushed red pepper, optional
4 large skinless and boneless chicken breast halves
1 Tbsp toasted sesame seeds, optional

Instructions

Combine the soy sauce, honey, brown sugar, vegetable oil, sesame oil, garlic, scallions, ginger, black pepper and cayenne pepper, if used, in a dish large enough to hold the chicken breasts. Mix the ingredients well.
Immerse the chicken and turn them a few times to coat all surfaces. (I usually place the chicken and marinade in a plastic bag.) Marinate for 2-3 hours, turning the meat from time to time.
Preheat an outdoor grill or oven broiler. (You can also use a stovetop grill pan like this)
Remove the chicken from the marinade and grill the breasts, brushing occasionally with the marinade, for about 8 minutes, turning once or twice, or until the breasts are cooked through.
Sprinkle with the sesame seeds if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken satay salad

Ingredients

1 tbsp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1 tbsp sweet chilli sauce
1 tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Instructions

Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Sat, 11 Jul 2026 00:00:00 GMT

Easy & Yummy Raspberry Chicken Breast! Only 6 Ingredients!

Ingredients

2 tablespoons mccormick Montreal chicken seasoning
1/2 cup water
1/3 cup white wine vinegar
2 teaspoons cornstarch
1/2 cup raspberry preserves
2 lbs boneless chicken breasts

Instructions

In a small saucepan over medium heat, blend first 4 ingredients until cornstarch is completely dissolved - To avoid lumps, I mix the dry ingredients first, then add them to the liquids.
Stirring constantly, bring to a boil over medium heat, until mixture thickens (approx. 4-6 min). Add preserves, and stir until melted. Remove saucepan from burner and allow mixture to cool completely.
Place chicken in a self closing plastic bag. Reserve l/3 cup marinade, then pour remaining marinade over chicken. Close bag and turn to coat. Refrigerate 30+ minutes.
Remove chicken from marinade. Place chicken on grill over medium heat. Grill approximately 10 minutes or so until done, turning occasionally and basting with reserved marinade.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Lemon Chicken Breast

Ingredients

600g / 1.2lb chicken breasts (2 large) ((Note 1))
1/2 tsp cooking salt ((kosher salt))
1/4 tsp Black pepper
1/4 cup flour ((plain / all-purpose))
40g / 3 tbsp butter (, unsalted)
1 - 2 garlic clove, minced
1 1/4 cups chicken broth/stock
3/4 cup cream (, heavy/thickened (Note 2))
3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
2 tsp Dijon mustard
3/4 cup parmesan cheese (, freshly grated OR store bought finely shredded (Note 3))
Pasta of choice ((I used linguine))
Finely chopped parsley

Instructions

Crispy Chicken
Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
Sauce
Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.
Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)

Sat, 11 Jul 2026 00:00:00 GMT

Sheet Pan Greek Chicken with Roasted Potatoes

Ingredients

2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons dried thyme
1 teaspoon black pepper
.25 teaspoon ground cinnamon
.25 teaspoon ground nutmeg
.25 cup chopped fresh flat-leaf parsley, divided
3 teaspoons chopped fresh oregano leaves, divided
.25 cup extra-virgin olive oil
4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
8 thin lemon slices (from 2 lemons)
1.5 pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise
.5 cup chopped tomato (from 1 tomato)
.5 cup Kalamata olives, coarsely chopped
2 ounces feta cheese, crumbled (about 1⁄4 cup)

Instructions

Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with ¼ cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes
Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and remaining 2 tablespoons parsley and 1 teaspoon oregano.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Chicken with Veggies

Ingredients

1/4 cup Campbells Cream of Mushroom
1/4 cup Light sour cream
1/2 teaspoon garlic chopped
1 cup Cauliflower florets frozen
1/2 cup mixed veggies frozen bite sized
1/4 cup canned sliced mushrooms drained
1 5 oz. Chicken breasts boneless and skinless
Salt and pepper to taste and additional spices, to taste

Instructions

Preheat oven to 375 degrees.
In a bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well sealed packet.
Place baking sheet in the oven and bake for about 35 to 40 minutes, until chicken is cooked through. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season to taste with pepper and additional salt.

Sat, 11 Jul 2026 00:00:00 GMT

Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms

Ingredients

2 extra large chicken breasts, skin on and bone in
3 tablespoons oil
1 tablespoon butter (not margarine)
1 medium yellow onion, diced
1 1/2 cups water
2 teaspoons salt
2 chicken bouillon cubes
2 sprigs fresh parsley
1 large bay leaf
1/2 teaspoon thyme leaves
5 medium yellow onions, peeled and halved
5 medium yukon gold potatoes, unpeeled and cut in quarters
6 medium carrots, peeled, cut lengthwise, and then cut horizontally in 3-inch segments
16 ounces mushrooms, halved
1 tablespoon cornstarch, mixed with
3 tablespoons water
1 tablespoon butter (not margarine)

Instructions

Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.

Sat, 11 Jul 2026 00:00:00 GMT

Herb-roasted chicken breasts with garlic, potatoes and carrots

Ingredients

2 tablespoons Lemon Juice
2 tablespoons Olive oil
1/2 teaspoon Dried rosemary
1/2 teaspoon Dried thyme
1/2 teaspoon Salt
1/4 teaspoon Black pepper
12 cloves Garlic
1-1/2 pounds small red potatoes halved
4 Carrots
1/2 pound Fresh mushrooms
4 boneless chicken breasts
1 cup chicken stock

Instructions

Combine lemon juice,oil, salt, rosemary, thyme and pepper. Set aside.
In large shallow baking dish, toss together garlic, potatoes, carrots, mushrooms, and 2 Tbs (25 ml) of the herb mixture; spread out in pan.
Arrange chicken, skin side up, on vegetables.
Sprinkle with remaining herb mixture. (can be prepared to this point, covered and refrigerated for up to 1 day; let stand at room temperature for 30 minutes before baking).
Bake, uncovered, in upper third of oven at 450C for 20 minutes. Reduce temperature to 375F. Bake for 25 minutes longer or until chicken is no longer pink inside and vegetables are tender.
Transfer chicken and vegetables to heated platter
Add stock to pan and bring to boil, scraping up any brown bits from bottom of pan. Boil until syrupy, about 5 minutes. Pour over chicken and vegetables.

Sat, 11 Jul 2026 00:00:00 GMT

Breaded Chicken Balls With Lemon Glaze

Ingredients

2 1/2 lbs boneless skinless chicken breasts (can use up to 3 pounds)
2 tablespoons soy sauce
1/2 teaspoon salt
2 large eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
1 pinch white pepper
2 cups vegetable oil
1/3 cup sugar
2 tablespoons cornstarch
1 cup chicken broth
2 tablespoons lemon juice
3/4 teaspoon salt
3 slices lemons (peeled)
2 tablespoons oil
1 drop yellow food coloring (optional)

Instructions

Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.
Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
Heat 2 cups vegetable oil in a wok to 350 degrees F.
Using clean hands completely coat/toss the chicken with the cornstarch batter.
Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.
For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices.
Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce).
Drizzle the glaze over the chicken.
Place fresh lemon slices on top if desired.
Serve with cooked rice.

Sat, 11 Jul 2026 00:00:00 GMT

Barbecued Chicken Breast with Warm Potato and Bacon Salad

Ingredients

6 tb olive oil
4 Shallots finely chopped
1 ts fresh tarragon Chopped
675 g potatoes New
Mixed salad leaves to serve
6 Rashers smoked streaky
sea salt Coarse
Black Pepper freshly ground
2 tb Tarragon Vinegar
4 Boneless chicken breasts;

Instructions

1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and halve or quarter, depending on size. Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes. Fry the bacon until crispy, then stir it into the potato salad with the tarragon. 3. To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad, and top with the chicken breasts. NOTES : Barbecuing is such a great way to cook chicken because the slight burnt tinge works so well with the natural sweetness of the meat. These chicken breasts have just been seasoned, rubbed with oil and then barbecued. Chicken with bacon or tarragon - or both - is a classic combination, and the warm potatoes in olive oil dressing bring all the tastes together, so this dish is a real treat. If you don?t have a barbecue, simply grill or griddle the chicken instead. Push a knob of butter under the skin of the chicken before cooking to give it a tastier, more succulent finish; and why not squeeze some lemon juice after cooking to lift the flavours. For a creamier potato and bacon salad, stir in two to three tablespoons of mayonnaise. Recipe by: Tesco Recipe Collection, Issue Six 1997, Gary Rhodes Posted to MC-Recipe Digest V1 #679 by Kerry Erwin on Jul 20, 1997

Sat, 11 Jul 2026 00:00:00 GMT

Sweet and Sour Chicken

Ingredients

vegetable oil
8 ounces boneless chicken breasts, cut into 1/2 inch cubes
1 onion, sliced
1 green bell pepper, seeded and sliced
8 ounces pineapple chunks
1 carrot, peeled and cut into thin strips
1 ounce canned bamboo shoot, drained,rinsed and halved
rice or noodles, to serve
1 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1 tablespoon vegetable oil
2/3 cup light brown sugar
2 tablespoons cornstarch
1/2 cup white wine vinegar
1 -2 clove garlic, crushed
4 tablespoons tomato paste
6 tablespoons pineapple juice

Instructions

Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
After it is almost smoking, lower the heat slightly.
Then dip the pieces of chicken into the batter and cover them in the batter.
After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
It's acceptable to do the chicken in batches instead of all at once.
Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
Drain all but roughly 1 tablespoon of oil from the wok.
Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
Remove the vegetables from the wok with a slotted spoon and set them aside for now.
Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
Bring the wok to a boil and stir the sauce until it is thick and clear.
Cook it for about 1 minute, then return the chicken and vegetables to the wok.
Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

Sat, 11 Jul 2026 00:00:00 GMT

Donnas Hearty Chicken Stew Recipe

Ingredients

2-3 lbs chicken, cut into large chunks (can be boneless skinless breasts, or I would use both white and dark meat)
EVOO
Butter
salt
pepper
parsley
2 med white onions, cut into large chunks
1 small package baby carrots
2 stalks celergy, chopped
1 red bell pepper, rough chopped
1-2 lbs potatoes, cut into large chunks
1/2 tub fresh mushrooms, sliced or whole
1 T chopped garlic
water to cover
1 cans chicken broth
1 can cream of chicken and mushroom soup
2 T cornstarch

Instructions

In a large skillet, add a drizzle of EVOO and 2 T butter
Lightly brown chicken that has been salted and peppered
Add onion, celery and red pepper
Continue to saute until veggies are soft
Add potaatoes, carrots, and mushrooms
Add 2 T butter
Add enough water to cover
Add 1 can chicken broth
Add Cream of Chicken and Mushroom Soup
Additional salt and pepper if needed for veggies
Stir well
Cover, and simmer until all veggies and chicken are done (about 40 minutes)
Remove lid and allow liquid to begin reducing, sprinkle with parsley
Disovled 2 T cornstarch in small amount of cold water, add to pot and stir to thicken gravy
Serve in individual bread bowls

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts with Garlic and Parsley

Ingredients

3 boneless, skinless chicken breast halves (1 pound, 6 ounces), cut into 1- to 1-1/2-inch cubes
2 tablespoons Wondra flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons good olive oil
1 tablespoons chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered

Instructions

Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Healthy BBQ chicken

Ingredients

4 skinless chicken breast fillets (about 760g)
125g passata
1 medjool date, stoned
2 garlic cloves
1 tbsp balsamic vinegar
1tsp smoked paprika
½tsp mustard powder
1 tsp olive oil, plus extra if frying
4 jacket potatoes, to serve (optional)
2 avocados, peeled, stoned and cut into large wedges
½ lemon, juiced
4-6 tomatoes (depending on size), chopped
1 large yellow pepper, deseeded and finely chopped
1 red onion, finely chopped (160g)
20g coriander, chopped

Instructions

Put the chicken fillets in a food bag or between two sheets of baking parchment, and bash lightly with a rolling pin until they are an even thickness – avoid making them too thin. Put in a large shallow dish.
Pour the passata into a large bowl along with the date, garlic, balsamic, paprika, mustard powder and oil. Blitz using a hand blender until smooth, then pour over the chicken, turning it several times to ensure it’s well coated. Cook straightaway as directed below, or cover and chill to marinate overnight.
Cook the chicken on a barbecue over ashen coals for 6-7 mins on each side, or fry in a non-stick pan over a medium-high heat with a drizzle oil for 6-7 mins each side until cooked through. Toss the salad ingredients together in a bowl and serve with the chicken and jacket potatoes, if you like.

Sat, 11 Jul 2026 00:00:00 GMT

Creamy Chicken Balls

Ingredients

4 large boneless skinless chicken breast halves, cooked and shredded
2 (8 ounce) cream cheese, softened
1 garlic clove, minced (or 1/2 tsp. garlic powder)
1 teaspoon ground sage
1 (4 ounce) can sliced mushrooms, drained
2 (8 ounce) packages crescent roll dough
2 cups corn flake crumbs
2 (10 3/4 ounce) cans cream of chicken soup, undiluted

Instructions

Poach chicken in boiling water until tender. Cut into chunks and shred between 2 forks.
Add cream cheese, garlic, sage & mushrooms.
Separate crescent rolls into triangles. Place a rounded Tblsp of filling on each triangle and pull all edges up to seal.
Roll in corn flakes and place on cookie sheet.
Bake in 350 degree oven for about 20 minutes, or until golden brown. Heat cream of chicken soup over low heat until smooth and hot (do NOT dilute).
Serve chicken balls with soup poured over each one.

Sat, 11 Jul 2026 00:00:00 GMT

Fontina & Prosciutto Stuffed Chicken with Spring Vegetables

Ingredients

0.5 cup shredded fontina cheese
0.25 cup chopped prosciutto or ham
1 teaspoon chopped fresh tarragon, plus more for garnish
2 boneless, skinless chicken breasts (about 1 pound total)
0.25 teaspoon salt, divided
0.25 teaspoon ground pepper, divided
1 tablespoon plus 1 teaspoon cornstarch, divided
2 tablespoons extra-virgin olive oil
1 cup low-sodium chicken broth
1 pound asparagus, trimmed and cut into 2-inch pieces
0.5 cup peas
2 spring onions or scallions, sliced
0.25 cup half-and-half

Instructions

Mix cheese, prosciutto (or ham) and tarragon in a small bowl.
To stuff chicken breasts, cut a horizontal slit along the thin, long edge, nearly through to the opposite side. Open up each breast and place half the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the chicken with 1/8 teaspoon each salt and pepper, then lightly coat with 1 tablespoon cornstarch, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 6 minutes total. Add broth, reduce heat to maintain a simmer, cover and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 12 minutes. Transfer the chicken to a plate and cover to keep warm.
Add asparagus, peas, spring onions (or scallions) and the remaining 1/8 teaspoon each salt and pepper to the pan. Return to a simmer and cook, stirring occasionally, until the asparagus is bright green and just tender and the liquid reduces slightly, about 4 minutes.
Whisk half-and-half and the remaining 1 teaspoon cornstarch in a small bowl. Add to the pan and cook, stirring gently, until the sauce is thickened, about 1 minute. Return the chicken to the pan and turn to coat with the sauce. Slice the chicken and serve with the vegetables and sauce, garnished with more tarragon, if desired.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Breast of Chicken with Old-Fashioned Sticky Rice Ca

Ingredients

1 c Heavy cream
5 tb Unsalted butter
; sliced
2 c chicken bones and backs Chopped
1 ts Garlic minced
1/8 c Fresh white bread crumbs
Oil for brushing
2 tb Chives Chopped
1 c Short-grain brown rice
1 sm Onion sliced
1 c Chicken stock or broth
1/2 Onion finely diced (about 1/2 cup)
2 c chanterelle Finely diced or mushrooms
1/2 c country ham Diced
1 c Creamy Chive Sauce (see)
2 c Chicken stock or broth
1/4 c Chopped parsley
1/4 c Dry white wine or vermouth
3 Scallions split and finely sliced
1 Egg yolk
Salt
1 ts Cornstarch
4 5-oz Boneless chicken breasts (up to 6-oz)
2 tb Vegetable oil
Salt

Instructions

Melt 3 tablespoon of the butter in a 2-qt. saucepan over medium heat. Add the onions and mushrooms and cook for about 5 minutes, until the onions are softened and translucent. Add the rice and stir for 1 to 2 minutes until well coated with butter. Add the stock and stir, scraping the side of the pan to make sure all the rice is incorporated. Cover the pan and raise heat to a simmer. Lower the heat and cook for 25-30 minutes until all the liquid is absorbed and the rice is sticky. Stir in the scallions, ham, egg yolk, bread crumbs, and parsley. Season with salt and pepper. Scrape the rice mixture into a shallow dish or tray, cover with parchment or waxed paper, and let cool to room temperature. Refrigerate for 2 to 3 hours until cold. Shape the cold rice mixture into 4 large, oval patties, slightly larger than the chicken breasts. Lay them on a waxed paper-lined tray, cover, and refrigerate until ready to cook. Prepare a charcoal or gas grill or preheat the broiler. Brush each chicken breast with a little oil and season with salt and pepper. Grill the breasts for 4 to 5 minutes on each side until cooked through. Set aside and keep warm. Heat the remaining 2 tablespoon butter in a large saute pan. Add the rice cakes and cook for 2 minutes on each side, turning them carefully, until golden brown. Put a rice cake in the center of each serving plate. Top with a grilled chicken breast. Spoon some Chive Sauce over each breast before serving. Creamy Chive Sauce: Heat the oil in a heavy skillet over high heat until smoky hot. Carefully add the chicken bones and saute for 5 to 8 minutes, until well browned. Remove the bones from the pan and pour off the oil, leaving a film of oil in the pan. Lower the heat to medium and add the onion and garlic. Saute for 2 minutes more, being careful not to burn the garlic. Add the wine to the pan, raise the heat to high, and stir to deglaze the pan, being sure to scrape up any bits clinging to the pan. Add the chicken stock. Cook for 4 to 6 minutes until reduced to about 2 tablespoon Mix the cream with the cornstarch. Add to the pan and bring to a boil. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Season with salt and pepper and strain through a fine strainer. Stir in the chives and serve right away. Makes about 1 cup. Copyright 1988 by Chef Larry Forgione, An American Place restaurant, New York City. Recipe by: Good Morning America

Sat, 11 Jul 2026 00:00:00 GMT

Lemony Garlic-Butter Chicken Breasts

Ingredients

3/4 cup seasoned dry bread crumb
1/4 cup parmesan cheese
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1/4 teaspoon black pepper (can use more)
1 teaspoon garlic powder (can use 1/2 teaspoon)
1 teaspoon dried parsley (optional)
1/3 cup milk (more if needed)
6 -7 large boneless skinless chicken breasts
1 tablespoon minced fresh garlic
1/4-1/3 cup melted butter (you may use use less butter to taste)
3 tablespoons fresh lemon juice

Instructions

Set oven to 350 degrees.
Butter an 11 x 7 or a 13 x 9-inch baking dish.
In a shallow dish combine the breadcrumbs with Parmesan cheese, seasoned salt, black pepper, garlic powder and dried parsley (if using) until well combined.
Place the milk in a bowl,.
In the small bowl whisk together the melted butter with 1 tablespoon fresh minced garlic (or to taste) and lemon juice.
Coat the chicken breast in milk (shaking off any excess milk) then coat into the breadcrumb mixture.
Place the breasts into baking dish, then drizzle with the melted butter mixture.
Bake uncovered for 25-30 minutes or until the chicken is cooked.

Sat, 11 Jul 2026 00:00:00 GMT

Breast of Chicken in Sweet Pepper Sauce

Ingredients

; bell pepper, cored
1/8 ts Freshly ground sea salt
; chopped
2 tb Fresh coriander
4 Baked sweet potatoes;
; de-alcoholised white wine
1 lb Broccoli florets; steamed
3 Cloves garlic; bashed,
1 Red; yellow and green
1/4 ts Light olive oil with a dash
4 oz Mushrooms; thinly sliced
1/4 c Strained yoghurt
1 c De-alcoholised white wine
1 tb Cornstarch mixed with 2tbsp
; fine
; seeded and diced
; cardamom
1 bn Green onions; trimmed and
; sesame oil
4 6 oz chicken breast halves;
; fine
1/4 ts Black Pepper freshly ground

Instructions

Heat the oil in a medium skillet on medium heat and fry the chicken for 2 minutes on each side. Remove from the pan, strip off and discard the skin, and set aside. In the same skillet, fry the onions, garlic and diced bell peppers for 1 minute. Return the chicken breasts to the pan, sprinkle with the pepper and salt, cover, and cook for 5 minutes. Transfer the chicken and vegetables to a warm plate. Deglaze the skillet with the wine. Stir in the mushrooms and coriander and boil for 1 minute. Remove from the heat, stir in the cornstarch slurry, return to the heat, and bring to the boil for 30 seconds to thicken and clear. Remove from the heat and lightly but thoroughly stir in the strained yoghurt. Return to a very low heat, add the reserved chicken and vegetables, and heat through. Divide the sauced chicken and vegetables on plates with sweet potato and broccoli on the side.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach-stuffed Chicken Breasts For Two Recipe

Ingredients

1/4 cup water
2 Tbsp. Roasted Red Pepper Italian with Parmesan Dressing, divided
1 cup chopped frozen spinach thawed and squeeze out excess water
1/2 cup onion and Garlic crutons crushed
2 Tbsp. coarsely chopped red peppers
1 Tablespoon finely chopped onion
2 slices bacon fried crisp and crumbled
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup Shredded Mozzarella Cheese or feta cheese

Instructions

HEAT oven to 350°F.
BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat.
Stir in spinach, stuffing mix, onion and peppers; cover.
Remove from heat. Let stand 5 min.
Then add bacon.
PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture.
Roll up, starting at one short end of each breast.
Place, seam-sides down, in 8-inch square baking dish; brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF).
Top with cheese; bake 5 min. or until melted.

Sat, 11 Jul 2026 00:00:00 GMT

Roasted Breast of Chicken with Pinot Noir Sauce

Ingredients

2 teaspoons chopped fresh thyme
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
½ teaspoon chopped fresh rosemary
8 (6-ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
3 tablespoons finely chopped shallots
2 cups pinot noir
1 ½ cups fat-free, lower-sodium chicken broth
¾ teaspoon sugar
3 tablespoons chilled butter, cut into small pieces

Instructions

Preheat oven to 425°.
Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.

Sat, 11 Jul 2026 00:00:00 GMT

chicken on a stick with creamy white sauce

Ingredients

4 6 oz chicken breast fillets
8-10 wooden skewers
4 garlic cloves minced
2 lemons
1/4 cup Red wine vinegar
1/3 cup grapeseed oil
1 tbsp Thyme
1 tbsp Oregano
2 tbsp dill weed
14 oz greek yogurt
1/2 english cucumber diced
sea salt and pepper

Instructions

To begin, cut the chicken into 1 inch pieces and set aside. in a medium bowl, mix the red wine vinegar, grapeseed oil, juice of 1 lemon, garlic, oregano and thyme. add the chicken into the bowl and toss until fully coated. Cover and let marinate for at least 1 hour. Preheat oven to 450.
Once marinated, use the wooden skewers to thread chicken making sure that they are slightly touching. repeat until all skewers are full and place on baking sheet. Bake for 5 minutes them remove, lower heat to 350 and flip the skewers. Place back in oven for 10-12 minutes or until cooked through.
While chicken is cooking, prepare your sauce. In a small bowl, mix the juice of 1 lemon, Greek yogurt, dill, cucumber and pinch of black pepper. Keep cold until ready to serve.
serve chicken on skewers with the tzatziki sauce and lemon wedges.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken in a pot

Ingredients

2 tbsp. vegetable oil
1 large onion, cut into wedges
2 rashers rindless streaky bacon, chopped
1.4-1.6kg (3-31⁄2lb) whole chicken
6 medium carrots, peeled
2 small turnips, cut into wedges
1 garlic clove, peeled and crushed
Bouquet garni
600 mL (1 pint) hot chicken stock
100 mL (31⁄2fl oz) dry white wine
12 button mushrooms
3 tbsp. freshly chopped flat-leafed parsley

Instructions

Preheat oven to 200°C (180°C fan oven) mark 6. Heat oil in a flameproof casserole, then add onion and bacon and fry for 5min until golden. Remove and set aside.
Add chicken and brown all over for 10min. Remove and set aside. Add carrots, turnips and garlic and fry for 5min.
Return bacon and onion to the pan, then put the chicken back in. Add the bouquet garni, stock and wine; season. Bring to the boil, then cook in the oven for 30min.
Remove from oven and add mushrooms. Baste, then re-cover and cook for 50min.
Stir in parsley, carve chicken and serve with the vegetables and cooking liquid.
Try some of our favourite super easy one-pot dinners:
Mustard, pork and mushroom one-pot
One-pot Sunday lunch
Mediterranean sausage one-pot
Pasta one-pot
One-pot spicy beef

Sat, 11 Jul 2026 00:00:00 GMT

Spinach Stuffed Chicken Breasts

Ingredients

1/4 cup of bacon (about 5 slices) cooked and chopped
1/2 cup of greek yogurt
1 (10 ounce or 280 grams) package of frozen chopped spinach thawed and drained
1/3 cup of mushrooms chopped
1/4 cup of white onion chopped
2 cloves of garlic chopped
Salt to taste
Ground black pepper to taste
5 chicken breasts boneless and skinless
5 slices of bacon
1/2 lime juiced
3 teaspoons of olive oil
1/2 clove of garlic minced
2 teaspoons of dried oregano

Instructions

Preheat the oven to 350ºF (175 degrees C)
Chop about 5 slices of bacon and then cook until it’s crispy. Dry completely with paper towels.
In a medium bowl, mix greek yogurt, spinach, mushroom, chopped bacon, onion, garlic, salt and pepper until well blended. Set aside.
Slightly cook the bacon on low heat until it releases its juices but it’s not crispy yet. Set aside.
Carefully butterfly the chicken breasts, making sure not to cut all the way through. Open them like a book.
Spoon spinach mixture evenly into chicken breasts, close back the chicken breasts and then wrap each with a slice of bacon. Secure with a toothpick. Place them in a shallowed baking dish.
In a small bowl, combine lime juice, olive oil, minced garlic, oregano. Brush it evenly over the top of each chicken breast.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Uncover the dish and bake for another 10 minutes or until the chicken is no longer pink in the center and the juices run clear.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed with Orzo

Ingredients

1/2 c Uncooked orzo or riso pasta
4 lg Chicken breast halves
2 tb Garlic minced
1 tb olive oil
1 tb Dry bread crumbs
1/3 c Marsala
2 Anchovy fillets; chopped
1/4 c Balsamic or red wine vinegar
1 Egg white
Salt; as desired
1/4 c Tightly packed, fresh basil
3/4 c Low-sodium chicken broth
3 tb olive oil
1 ts Black Pepper freshly ground
1 sm Onion

Instructions

COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a medium skillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes. Scrape the mixture into a food processor, add basil and puree until coarsely ground. Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. Remove the skin in 1 piece and set aside. Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness. Gently flatten the tenderloins. Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast, leaving a 1-inch border. Gather up the edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in a baking dish just large enough to hold them comfortably. Pour in Marsala and vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Place saucepan over high heat and boil until reduced by half. Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil. Pour the sauce over the chicken and serve immediately.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken And Wine Over Pasta Recipe

Ingredients

4 tbsp extra virgin olive oil
garlic cloves (it's up to you how many)
4 boneless, skinless chicken breasts, butterflied
Italian seasoning (I prefer The Spice Hunter's organic)
1 cup white wine (I prefer Pinot Grigio - I've gone off Chardonnay)
[ok, this is where it varies, but this is the version I make the most often]
2 medium tomatoes, sliced
artichoke hearts (however many you want)

Instructions

In a medium pan, heat the oil and garlic over a medium heat.
Sprinkle both sides of the chicken with Italian seasoning.
Place chicken in the pan and cook until done, 7 to 10 minutes. [turn over with a spoon so you don't puncture it and let all the juices out - does everyone already know this and I'm just a newbie??? cool trick!]
Add wine (feel free to add as much as you like, this is a VERY flexible recipe)
Cook for an additional 5 minutes.
Remove the chicken and keep warm.
Add the tomatoes and artichoke hearts to the pan and cook until tender, not long.
Place the chicken on top of your favorite pasta, place the tomatoes and artichokes on and around the chicken, it looks nicest with the tomato ON the chicken and the artichokes in with the pasta (I prefer wholewheat organic thin spaghetti).
Top with the wine sauce that's left in the pan (I know there's a real name for the drippings...)
Enjoy!

Sat, 11 Jul 2026 00:00:00 GMT

Bbq Chicken In Crockpot Recipe

Ingredients

6-8 pieces of chicken (breasts, legs, thighs) (use bones & skin)
1 (14.5) can diced or chopped tomatoes
1/3 cup ketchup
1/4 cup Red wine vinegar
3 heaping tablespoons of brown sugar
1 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp lemon juice
Salt & Pepper
1 tbsp smoke flavor paprika
1/2 tsp thyme
1/2 tsp basil
dash red pepper flakes
1 tsp liquid smoke
1 red pepper chopped
2 large onion sliced

Instructions

Brown chicken in frying pan and remove, put in crock pot
Add vegetables
In large bowl, mix all liquid and seasonings and blend well
Pour over chicken
Cook on high for 1 hours and then lower to "Low" and continue cooking for atleast 6 hours,

Sat, 11 Jul 2026 00:00:00 GMT

Chinese Poached Chicken Breasts with Star Anise

Ingredients

3 1/2 cups canned low-sodium chicken broth or homemade stock
2 carrots, cut diagonally into 1/2-inch slices
6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
4 cloves garlic, smashed
1/4 cup brown sugar, preferably dark
1/4 cup soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 teaspoon salt
1/4 cup dry sherry
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

Instructions

In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

Sat, 11 Jul 2026 00:00:00 GMT

Spinach & Feta Stuffed Chicken Breast (Quick & Easy)

Ingredients

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)

Instructions

Preheat oven to 350.
Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
Cook spinach in garlic and oil on top of stove until done.
Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
Distribute spinach mixture onto each chicken breast. (You may have some leftover).
Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
Roll each breast in bread crumbs until well coated.
Place in glass baking dish and pour butter over them.
Cook for 30 minutes and serve.
NOTE:.
I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!

Sat, 11 Jul 2026 00:00:00 GMT

All American Chicken and Vegetable Dinner

Ingredients

1/4 cup water
1 tablespoon flour
1/2 cup parmesan cheese, grated
2 teaspoons garlic salt
1 teaspoon paprika
1/2 teaspoon pepper (optional)
9 chicken pieces, boned but skinless
3 ears corn on the cob, fresh and halved
1/2 lb fresh green beans, cut in pieces
1 onion, cut in eighths

Instructions

Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan.
Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.
TO SEAL, double fold open end of bag.
TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.

Sat, 11 Jul 2026 00:00:00 GMT

Garlic Lemon Double Stuffed Chicken Recipe

Ingredients

oil for the pan
8 boneless,skinless chicken breast halves
1 (8oz) pkg. cream cheese,sut in 1.2" slices
1 (8oz) pkg Cheddar cheese,cut in 1/2" slices
1 c milk
1-1/2 c Italian bread crumbs
1/2 c grated Romano cheese
1 Tbs minced garlic
3/4 c butter,melted
2 Tbs lemon juice
1/2 tsp garlic salt,or to taste
1/2 tsp paprika

Instructions

Preheat oven to 350 degrees. Lightly coat a large shallow baking dish with oil
Butterfly each breast by slicing in half horizontally thriugh the center,cutting almost but not completely through. Place 1 slice each of Cheddar and cream cheese in center of each breast. Close as if placing between pages of a book. Set aside.
Pour milk into shallow bowl. In seperate bowl,combine bread crumbs and Romano cheese. Carefully dip each breast first in milk,then in breadcrumb mixture,patting lightly to firm coat. Place breasts side by side in single layer in pre-oiled baking dish,tucking edges under to seal.
Melt butter in small saucepan over med. heat. Stir in lemon juice and garlic and drizzle evenly over chicken. Season breasts with garlic,salt and paprika.
Bake for 30 mins or till no longer pink in center and juices run clear.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breast with Rib Cage- Wrapped in Foil

Ingredients

4 chicken breasts (with Rib Cage)
4 small potatoes, cut into 4 pieces
frozen vegetables, can be brocolli,carrots,or any sturdy vegetable
1 can cream of chicken soup
salt
pepper

Instructions

Put 1 chicken breast on a piece of foil (around 12x12).
Add a cut potato around chicken.
Add some vegetables, salt and pepper.
Some cream chicken soup over the top of mixture.
Wrap up and seal so nothing get out.
Repeat for remaining chicken breast.
Bake on cookie sheet at 350 for 1-1/2 hours.

Sat, 11 Jul 2026 00:00:00 GMT

Microwave Chicken with Lemon and Olives (Low Fat)

Ingredients

1 tb Low-fat margarine
1/3 c Imported black olives
3 tb Chopped parsley
Butter
2 Whole skinless/boneless chicken breasts
1 ts Powdered sugar
2 tb olive oil
1 tb Crystallized ginger Finely minced
pn turmeric ground
1/2 cup chicken broth defatted
1/3 c Imported green olives
1/4 c fresh lemon juice + 3 tablespoon
1 ts Coarse salt
1 Onion peeled halved and cut into slivers
2 lg cloves garlic finely minced
2 Lemons
1 tb olive oil

Instructions

With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-1/2 minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour. Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes. Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes. Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes. Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 minutes or until breasts are tender but not overcooked. Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley. Posted to MM-Recipes Digest by "Beth Ide" on Aug 28, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts a Laorange

Ingredients

3 Chicken breasts -- halved
2 Sweet potatoes -- peeled,cut
2 ts Brown sugar
1/2 c Orange juice
1/2 ts Orange rind -- grated
Buttered rice
In 1/4" s
10 3/4 oz Cream of celery soup -- or
3 tb Flour
1 ts Salt
2/3 c Flour
1 ds Garlic powder
1 ts Nutmeg
Cream of chicken
4 oz Sliced mushrooms -- drained
1/2 ts Cinnamon
1 ds Pepper

Instructions

Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender. Cook rice separately. Serve over hot buttered rice. Recipe By : Rivals "Crock Pot Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sat, 11 Jul 2026 00:00:00 GMT

Spinach Stuffed Chicken Breasts Recipe

Ingredients

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon

Instructions

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

Sat, 11 Jul 2026 00:00:00 GMT

Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout

Ingredients

4 ( 7 oz.) chicken breasts,
1 c Chicken Stock
2 tb Finely chopped chives
2 Ears corn, cooked and sliced
1/4 c Grated Parmesan cheese
Salt
1 lg Tomato, peeled, seeded and
8 Stalks asparagus, sliced in
1 c Green onions, sliced
1 tb Vegetable oil
1 1/2 c Whipping cream
Salt & freshly ground pepper
1 1/4 c Diced red potatoes, cooked

Instructions

Place a heavy skillet on high heat. Add vegetable oil. Season chicken with salt and pepper. Add to skillet skin side up and cook until golden brown, about 2 minutes. Turn over on to skin side. Cover skillet. Cook 1 minute longer. Turn heat off and leave pan undisturbed for 12 to 15 minutes. Remove chicken and place skin side up on a baking sheet. Pour excess oil from skillet. Add stock, cream and all vegetables. Bring to boil, boil about 3 to 5 minutes until liquid is slightly thickened. Remove from heat. Add chives and cheese. Taste for seasoning, adding salt and pepper as required. Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4 dinner plates. Slice each breast into 3 and place on top of ragout. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontarios Wine Country Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 28, 1999

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts With Garlic and Balsamic Vinegar

Ingredients

4 boneless skinless chicken breast halves
salt and pepper
1 cup mushroom, sliced
2 -4 tablespoons flour, you can add more if needed
2 tablespoons olive oil
6 garlic cloves, peeled and whole
1/4 cup balsamic vinegar
3/4 cup chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon butter

Instructions

If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
Add the vinegar, broth, bay leaf and thyme.
Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
Pour the mushroom sauce over the chicken and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Perfect Baked Chicken Breast

Ingredients

1 tbsp. brown sugar
1 tsp. garlic powder
1 tsp. paprika
1 tsp. kosher salt
1 tsp. Freshly ground black pepper
Extra-virgin olive oil, for drizzling
4 boneless skinless chicken breasts (about 2 lbs.)
1 lemon, cut into thin slices
Freshly chopped parsley, for garnish (optional)

Instructions

Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.

Sat, 11 Jul 2026 00:00:00 GMT

Baked Chicken Breasts With Parmesan-garlic Crust Recipe

Ingredients

1 cup fresh breadcrumbs
1/2 cup Grated Parmesan cheese
3 cloves minced garlic
2 Tbs. extra virgin olive oil
1/2 tps. salt
coarsely ground black pepper
4 boneless, skinless chicken breast trimmed (6 to 7 oz. each)
1/4 cup mayo
1/4 cup minced fresh basil
Lemon wedges for serving

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 F. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayo in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumbs mixture over mayo, pressing lightly to adhere.
Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part registers 160 degrees, 18 to 22 minutes.
Serve with lemon wedges.

Sat, 11 Jul 2026 00:00:00 GMT

Stuffed Chicken Breast a Lorange

Ingredients

1 1/2 ts Orange peel
1 1/2 ts Brown sugar
1/2 c Bread crumbs
1/8 ts Allspice or cinnamon
1/8 ts Garlic powder
1/4 c Celery; chopped fine
3 tb Butter Buds?
1/4 c Orange juice
2 tb Raisins
2 tb Dry vermouth or O.J.
1/4 c Water or all OJ
1 ds Ginger
4 Chicken breast halves
2 tb Raisins
1/8 ts Salt
1 ds Pepper
1 1/2 ts Cornstarch
2 tb Green onion; chopped fine

Instructions

Flatten chicken to 1/4 inch. Microwave vermouth HIGH 20-30 sec or until warm. Stir in raisins. In 1-qt casserole, combine celery, butter and onion. Cover and Microwave HIGH 1 1/2 - 3 min or until tender-crisp. Stir in bread crumbs, orange peel, garlic powder and raisin mixture. Place 1/4 cup stuffing near one end of each breast. Roll up, folding in sides. Secure with two wooden picks. CAN BE FROZEN AT THIS POINT. IF FROZEN: Arrange in 8 x 8 baking dish. Cover with wax paper. Microwave HIGH 5 min. Rearrange. Reduce power to 50%. Microwave 10-18 min or until no longer pink and juices run clear. Let stand covered. In sm. bowl mix orange juice, water and cornstarch. Stir in remaining ingredients. Microwave HIGH 2 - 3 1/2 min. or until thickened, stirring 1 or 2 times. Spoon glaze over chicken. NOTES : If not frozen, eliminate 5 min. cooking time on high. Raisins can be eliminated from stuffing if too sweet. Recipe by: The Microwave and Freezer Posted to MC-Recipe Digest by Vickie on Feb 13, 1998

Sat, 11 Jul 2026 00:00:00 GMT

Smothered Chicken With Gravy and Rice

Ingredients

4 boneless chicken breasts
1/2 teaspoon ms. dash seasoning
salt and pepper
1 (10 ounce) cream of mushroom soup
1/2 cup sour cream
1 (4 ounce) French fried onion rings
2 1/2 cups cooked rice

Instructions

Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
ENJOY!

Sat, 11 Jul 2026 00:00:00 GMT

Lazy Lemon Chicken & Rice

Ingredients

1/2 cup Italian dressing
1 lb boneless skinless chicken breast, cut into strips
1 cup chicken broth
1 cup broccoli floret
1 red pepper, cut into strips
1 cup carrot, thinly sliced
2 cups Minute brown rice, uncooked
1 tablespoon lemon pepper seasoning
1/4 cup lemon juice
2 tablespoons parmesan cheese, grated

Instructions

Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 1 minute.
Add broth, broccoli, red pepper and carrots. Bring to boil.
Stir in rice and lemon juice. Return to boil. Reduce heat to low; cover. Simmer 10 minutes. Remove from heat. Let stand 5 minutes. Stir in lemon pepper seasoning; sprinkle with parmesan just before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Lemon Chicken

Ingredients

2 8 ounce Chicken breasts, with skin and bones cut into 2 pieces each
2 tablespoons Olive oil
Salt
Pepper freshly ground
3 large cloves Garlic crushed
Juice of 2 lemons (about 1/4 cup)
3 tablespoons Fresh oregano leaves

Instructions

1) Preheat the oven to 475 degrees Farenheight.
2) Place chicken in a roasting pan, skin-side up. Pour olive oil over
chicken and sprinkle with salt and pepper to taste.
3) Add garlic, lemon juice, and oregano to the pan. Place in oven
and roast for 20 minutes. Remove skin before serving.

Sat, 11 Jul 2026 00:00:00 GMT

Grilled Chicken & Steak W Vegetable Medley Recipe

Ingredients

4 large chicken breasts
4 rib-eye steaks or cut of preference
2 summer squash, cut diagonally
2 bell peppers, seeded & quartered
1 large onion, cut into discs
salt n pepper
garlic powder
McCormick's steak seasoning
olive oil
Asian-Glaze (for chicken)
1/2 cup ketchup
2 tbsp honey
2 tbsp soy sauce
1 tbsp chili powder
1/2 tsp ginger powder
1/2 tsp garlic powder

Instructions

1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner.
2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use.
3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking.
4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.

Sat, 11 Jul 2026 00:00:00 GMT

Mashed-Potato-Stuffed Chicken

Ingredients

2-oz chicken breasts peeled and cut into 1-inch chunks
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons flat-leaft parsley chopped

Instructions

1. Preheat the oven to 400°. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
2. Run your fingers under the skin of each chicken breast to separate it from the meat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
3. Transfer the chicken to a plate. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Double‐Coconut Sautéed Chicken Breasts

Ingredients

1 cup coconut milk
.5 teaspoon Tumeric ground
1.5 cups coconut shredded
1.5 pounds bone cut into 1-inch chunks and blotted dry
Salt & pepper to taste
1 teaspoon Shallot minced
Fresh parsley chopped

Instructions

1. Warm the coconut milk (it will be warm already if you prepared it yourself) and add the saffron or turmeric to it. Let it sit, stirring once or twice, as the mixture cools. Put the coconut on a plate.
2. Heat a large skillet over medium heat for 2 or 3 minutes. Add 2 tablespoons of the oil to the skillet; dredge the chicken in the coconut and add a piece at a time to the skillet. Cook the chicken, turning frequently, sprinkling it with salt and pepper and adjusting the heat so it becomes nicely browned on all sides; total cooking time should be no more than 6 to 8 minutes. As the pieces finish, transfer them to a plate.
3. When all the chicken is cooked, wipe out the skillet and return it to the stove over medium heat. Heat the remaining tablespoon of oil and add the minced shallot. Cook, stirring occasionally, until the shallot softens, 3 or 4 minutes. Add the coconut milk, raise the heat to medium-high, and bring the mixture to a boil, stirring frequently. Reduce the heat to medium and cook, stirring, until the mixture thickens slightly, 3 or 4 minutes. Add the chicken pieces to the sauce and heat for a minute or so. Taste, adjust the seasoning, garnish with parsley or cilantro, and serve.

Sat, 11 Jul 2026 00:00:00 GMT

Make Chicken Paella in Under an Hour

Ingredients

1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
0.5 teaspoon saffron threads, crushed
3 tablespoons olive oil
8 (6 ounce) skin-on, bone-in chicken thighs, divided
1 teaspoon black pepper
1.5 teaspoons kosher salt, divided
1.5 cups chopped yellow onion
1.5 tablespoons chopped fresh thyme
5 cloves garlic, minced
1.5 cups uncooked Bomba rice
0.33 cup dry white wine
3 cups unsalted chicken stock
2 cups frozen green peas
1 red bell pepper, torn into pieces
3 tablespoons chopped fresh flat-leaf parsley
Lemon wedges

Instructions

Stir together lemon rind, juice and saffron in a small bowl; set aside.
Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, skin side down, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes. Transfer chicken to a plate; repeat with remaining 4 chicken thighs. Add onion, thyme and garlic to pan; cook, stirring often, 4 minutes. Add rice; cook, stirring often, 2 minutes. Add wine; cook until reduced by about half, about 2 minutes. Stir in lemon juice mixture, stock and remaining 3/4 teaspoon salt. Nestle chicken, skin side up, into rice. Cover and reduce heat to medium; simmer until rice is just al dente, about 18 minutes. Uncover pan.
Add peas and red pepper pieces. Increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Sprinkle with parsley; serve with lemon wedges.

Sat, 11 Jul 2026 00:00:00 GMT

White Cheese Chicken Lasagna Recipe

Ingredients

9 lasagna noodles
1/2 cup butter
1 medium onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 1/2 cups milk
4 cups mozzarella cheese, divided
1 cup Parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cups ricotta cheese
2 cups cooked chicken. cubed
20 ounces frozen chopped spinach, thawed and drained
1 tablespoon fresh parsley, chopped
1/4 cup Parmesan cheese for topping

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes.
Drain and rinse with cold water.
Melt butter in large saucepan over medium heat.
Cook the onion in the butter until tender.
Add garlic and cook 30 seconds more.
Stir in flour and salt and simmer until bubbly.
Mix in the broth and milk and boil, whisking constantly, for 1 minute.
Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
Season with basil, oregano and black pepper.
Remove from heat and set aside.
Spread 1/3 of the sauce in the bottom of a 13x9x2" baking dish.
Layer with 1/3 of the noodles, the ricotta cheese and the chicken.
Arrange 1/3 of the noodles over the chicken, layer with 1/3 of sauce, the spinach, the remaining 2 cups of mozzarella and 1/2 cup Parmesan.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles.
Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes.

Sat, 11 Jul 2026 00:00:00 GMT

Chicken Breasts With Feta and Tomato

Ingredients

1/4 cup dried breadcrumbs
2 tablespoons fresh oregano, chopped (divided)
1/2 teaspoon anise seed
3/4 teaspoon salt
3/4 teaspoon black pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup red onion, diced
2 teaspoons garlic, chopped
1/4 cup ouzo (anise flavored liquor or use dry white wine)
2 plum tomatoes, peeled, seeded and cut into 1/4-inch wide strips
8 kalamata olives, pitted and cut into thin slivers
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped

Instructions

In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.

Sat, 11 Jul 2026 00:00:00 GMT

Mascarpone And Spinach Stuffed Chicken Breasts Recipe

Ingredients

Stuffing
1 10 oz. box frozen chopped spinach, thawed and drained of liquid
1/2 stick butter
1 tbls. garlic, finely chopped
1/8 tsp. dry mustard
1/8 tsp. nutmeg
2 tsp. salt
1 tsp. pepper
1 tbls. olive oil
3/4 cup heavy cream
3/4 cup bread crumbs
4 oz. Mascarpone cheese
Chicken:
1 tsp. salt
1/2 tsp. pepper
2 sprigs thyme
1/4 tsp grated lemon peel
1 clove garlic
6 leaves basil
1/2 tsp. parsley
1/4 cup olive oil
6 boneless chicken breasts, skin on if possible
Sauce
1 cup heavy cream
2 shallots, sliced
1/4 cup white wine
1/2 cup chicken stock
3 tbls. sun dried tomatoes, finely chopped
1/2 tsp. parsley
4 leaves basil, finely chopped
1 scallion, finely chopped
Salt and pepper, to taste

Instructions

Stuffing
In skillet, melt butter and add garlic, mustard and nutmeg and saute for 30 seconds
Add spinach and stir through
Add cream and bread crumbs and mix
Season with salt and pepper
Remove to mixing bowl
Fold in mascarpone cheese
Chill
Chicken
Preheat oven to 350
Add all ingredients to blender and puree
With paring knife, make one long slit down center of each chicken breast, skin side down
Stuff each breast with stuffing
Put skin side up, on baking sheet
Rub seasoning mixture over skin
Bake 20-25 minutes
Sauce
In saucepan, add cream, shallots, white wine and chicken stock
Bring to simmer and cook until liquid is reduced by 1/3
Stir in the remaining ingredients and heat through