Category Archives: Chicken

The Best Chicken Parmesan I’ve Ever Made

I have made this twice now and it so good…all of the yummy goodness of sauce and cheese coming together all at the same time.

4 oz breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 tablespoons Parmesan

Preheat the oven to 400 degrees.

In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, whisk the egg whites and milk together.

In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded chicken in a glass baking dish and spray on each side with cooking spray. Bake until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

We have this with pasta on the side and then a salad and maybe some fruit.

What did the family think? I think this is probably our favorite new dish. I have another chicken parmesan recipe that is good, but not as good as this one. We LOVE this one!

Did I change anything? The original recipe called for 4 teaspoons of paprika. That’s a LOT of paprika. I have made it once with no paprika and once with 2 teaspoons of paprika. I think one should be enough.

Where did this recipe come from? Food Network

I also love this recipe because it gives me an excuse to use my Creuset bakeware. 🙂

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Filed under Chicken, Definitely Making it Again, Italian

Chile-Rubbed Grilled Chicken with Tomatillo Salsa

I knew this would be too spicy for the kids, but the hubs and I like spice so I thought I would give it a try. This would be perfect for a weekend cookout. The spicy (not super spicy, just flavorful spicy) chicken with the cool tomatillo salsa is the perfect combo.

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder (We didn’t have any of this, so I left it out.)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced
1/4 cup finely diced red onion

Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.

Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.

Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa.

We had this with avocado slices on the side.

What did the family think? Well, I loved it. I knew the boys wouldn’t like it so they had pasta and my husband was still recovering from a fairly major dental surgery, so I was the only one who got to eat it.

Where did this recipe come from? Food Network Magazine

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Filed under Chicken, Definitely Making it Again, Mexican

Poor Man’s Stroganoff

There are many, many, many versions of stroganoff out there. Everyone in my family LOVED this one which is HUGE for me. HUGE. There was zero complaining. That is rare around here, folks.

1-2 teaspoons olive oil
1 ½ pounds lean ground beef, turkey or chicken
1/2 medium yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef or chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream, light or regular
Egg noodles, cooked per instructions on the bag

In a large skillet, brown the ground beef with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute.

Add the broth and bring the mixture to a simmer, stirring to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened.

Stir in the Worcestershire sauce. Cook until flavors blend, about 5 minutes on medium heat. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps.

Serve over egg noodles.

What did the family think? Two thumbs up from everyone!!!

Where did this recipe come from? adapted from a recipe at Mel’s Kitchen Cafe

photo from Campbell’s

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It

Crispy Southwest Chicken Wraps

My husband absolutely LOVED these! I think what makes these stand out is how the tortillas are prepared. They turn out hot and crispy and the cheese inside gets all melty. Yum! This could also easily be made into a vegetarian dish…just leave out the chicken and add some more beans and rice.

1 cup cooked rice, warm
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 cups shredded Mexican blend cheese
Sour cream
6 burrito-sized tortillas
Cooking spray

Mix rice together with chili powder and cumin.

Then add chicken, black beans, onion, cilantro and lime juice .

Spoon desired amount of sour cream down the middle of each tortilla. Sprinkle cheese over sour cream. Add chicken and rice mixture down the center. Roll stuffed tortillas, leaving edges open. Spray the outside of tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2 minutes per side. Transfer to a plate and repeat with remaining wraps.

Serve with salsa.

We had these with some cantaloup on the side.

What did the family think? Hubby and I really liked these. Like I said before, it’s the crispiness of the tortillas that really make these stand apart from other wraps like this you might have had. The kids had plain quesadillas.

Where did this recipe come from? Mel’s Kitchen Cafe

photo from Mel’s Kitchen Cafe

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Filed under Chicken, Definitely Making it Again, Mexican, Vegetarian

Chicken Ranch Tacos

I think the reason I liked these so much was just because they are different than what you normally get when you eat a taco. The ranch dressing adds a nice little twist.

3 cups cooked chicken, cut up
1 pkt. taco seasoning
1/2 cup Ranch dressing, plus extra for garnishing tacos
Taco shells, hard or soft
Cheese, grated

Heat a skillet over med-high heat. Add chicken and heat until warmed through. Sprinkle on dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through powder is stuck to the chicken.

Add Ranch dressing, stir and heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings you love. Drizzle a little more ranch on top and enjoy!

What did the family think? Hubby and I liked them. Our kids have never liked ranch dressing, so I wasn’t surprised that they weren’t too thrilled with these tacos, but if everyone in your house likes ranch dressing, then you’re probably safe.

Where did this recipe come from? Do You Smell That!!?

photo from Do You Smell That!!?

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Filed under Chicken, Definitely Making it Again, Easy, Mexican

CrockPot Thai Chicken Thighs

We love Thai food in our house. Hubby likes it for the heat and the boys like it because it often involves peanuts or peanut butter.


4-6 chicken thighs bone in or out (take off skin)
1 16 oz jar salsa (no beans or corn in it, medium)
1/3 cup natural creamy peanut butter
1 1/4 tsp. ground ginger
2 T fresh lime juice
1 1/2 T soy sauce
Crushed peanuts, garnish

Mix all ingredients together and pour over chicken in CrockPot.

Cook on low for 6-8 hours or high for 4-6 hours.

Serve over rice and sprinkle with crushed peanuts.

What did the family think? Hubby and I liked it. I am not a huge fan of chicken from the CrockPot, but this was good. I would have liked it better if it had been a little spicier. Next time I might add some Rooster sauce or chili peppers to kick up the notch a little or maybe use spicier salsa.

Where did this recipe come from? I got it from Crockin’ Girls’ Facebook page.

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Filed under Chicken, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make

Enchiladas in Salsa Verde

These are SO good, not necessarily good for you…that’s a whole lotta sour cream, but VERY tasty. What was also great is that I assembled everything ahead of time and put it in the refrigerator and then that night when we got home I just put it in the oven which meant we got to sit down to dinner a whole lot earlier.

8 flour tortillas
2 cups shredded chicken
3/4 cup sour cream
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
2 cups salsa verde

Preheat oven to 350F.

Prepare the filling by mixing the chicken, sour cream and half of the cheese.

Place 1/2 cup of the green sauce in the baking dish.

Dip a tortilla in the green sauce.

Place the filling in the tortilla, wrap and place in baking dish seam down. Repeat until all of the filling has been used.

Cover with remaining green sauce and top with remaining cheese.

Bake in oven for 15 minutes or until cheese is bubbly and it’s warmed through.

What did the family think? Hubby and I really liked these and there was enough for leftovers for lunch which is always a bonus. I think the green sauce scared the kids. They don’t know what they’re missing.

Did I change anything? I reduced the amount of sour cream. The change is reflected in the recipe above.

Where did this recipe come from? Closet Cooking

photo from Closet Cooking

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Filed under Chicken, Definitely Making it Again, Easy, Mexican, Six Ingredients or Less

Rosemary Ranch Grilled Chicken

This was a huge hit in our house and was easy to prepare. You just have to remember to start marinating it in the morning…that’s the hardest part of the whole thing.

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

What did the family think? So tasty and full of flavor…all of that marinating is worth it. Our youngest didn’t even attempt to try it because it’s chicken. He doesn’t do chicken. Period.

Where did this recipe come from? I got it from Plain Chicken and they got it from Allrecipes.

photo from Plain Chicken

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Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time

Spicy Thai Peanut Enchiladas

Holy smokes these were good and I am super excited there were leftovers since that means I get to eat them again for lunch!

1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
1 cups broccoli
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
1/2 fresh jalepeno (sliced)
Cilantro and crushed peanuts, garnish

Preheat oven to 350 degrees.

Heat the oil in a pan.

Add the red pepper and saute until tender.

Add the green onion, carrot, broccoli and jalepeno and saute until tender.

Remove from heat.

Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.

Spread some of the peanut sauce over the bottom of a baking dish.

Place some of the filling in a tortilla, wrap it up and place it in a baking dish seam side down. Repeat for the remaining tortillas.

Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.

Bake until the sides are bubbling and the cheese is melted about 20-30 minutes.

Serve garnished with chopped peanuts and cilantro.

What did the family think? These were too spicy for the boys, but hubby and I thought these were delis. I love all of the veggies and the spiciness. Yum!

Did I change anything? The original recipe called for sprouts, but I didn’t have any sprouts, but I did have broccoli. Also, the original recipe called for an extremely hot pepper. I just went with the jalepeno.

Where did the recipe come from? Closet Cooking

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Filed under Chicken, Definitely Making it Again, Spicy

Coconut Chicken Satay

I have a child who will not eat chicken. He just won’t. I think it’s a texture thing for him. So you can imagine my delight, shock and surprise when he not only ate this, but did it happily. It was a huge night at our dinner table.

1 lb chicken breasts
1/2 cup smooth peanut butter
1/2 cup unsweetened whole coconut milk
1 tablespoon + 1 teaspoon fresh-squeezed lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
3 cloves garlic
1/2 fresh jalapeno, seeds & stem removed
1/8 teaspoon chili powder
1/3 cup unsweetened shredded coconut, lightly toasted (note: I used the broiler to toast it. Watch it closely because it can burn quickly. I learned this the hard way.)

Preheat the oven broiler on high.

Cut the chicken breasts into strips and place them on a foil-lined baking sheet and set aside.

In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken strips.

Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the chicken strips over, drizzle another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.

Once the chicken is done take it out, drizzle on the remaining peanut sauce, serve it as extra dipping sauce on the side, or mix it in with some rice to serve on the side. Sprinkle the toasted coconut on top. Serve warm and enjoy!

We had this with brown rice and some fruit on the side.

What did the family think? This wasn’t my husband’s favorite dish ever, but the kids lapped it up.

Did I change anything? The original recipe called for putting the chicken on skewers. I opted not to do that.

Where did this recipe come from? I got it from 100 Days of Real Food and they got it from the National Chicken Cooking Contest’s Chicken Cookbook.

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Filed under Chicken, Definitely Making it Again, Everybody Ate It