Tag Archives: chicken

Chinese General Chicken

Serves 4


3/4 cup chicken broth
2 tbsp corn starch
2 tbsp granular Splenda sugar substitute
2 tbsp soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp olive oil
2 medium scallion, chopped
2 tsp garlic, minced
1/2 tsp red pepper flakes
1 lb boneless, skinless chicken breast
2 cup brown rice, cooked


Cut chicken into 2 inch pieces.

In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.

Heat oil in a skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 for minutes, then add chicken and cook until browned, about 5 more minutes.

Add sauce and simmer until it thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice.


Crock Pot Chicken Caesar Wraps

Yields: 6 – 8 servings


2 pounds boneless, skinless chicken breasts
1/2 cup water
1 cup Caesar dressing
1/2 cup shredded Parmesan cheese
3 cups chopped green leaf OR romaine lettuce
6 large flour tortillas


Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.

Cook on Low heat 4 – 5 hours. OR on High heat for 2 1/2 hours.

Remove chicken from crock pot and shred chicken. Pour water out of the crock pot.

Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low, or until thoroughly heated.

Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

White Chicken Enchiladas w/ Green Chilies


10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies


Preheat oven to 350 degrees. Grease a 9×13 pan

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

* Note – the sauce doesn’t freeze very well, so if you’re making them ahead of time, just make and freeze the Enchiladas

One Pot Creamy Chicken Pot Pie Noodles

Yield: 6-8 servings


2 tbsp. unsalted butter
1 lb. chicken breasts, filleted and seasoned with salt and pepper*
4 oz. crimini mushrooms, sliced (optional)
1/2 small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
4 c. low-sodium chicken broth, divided
2 c. half and half
2 tsp. kosher sea salt
1 tsp. freshly ground pepper
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground sage
1/4 tsp. cayenne pepper
1/4 tsp. paprika
8 oz. egg noodles or other pasta
1 c. frozen corn, thawed
1 c. frozen peas, thawed
2 tbsp. fresh parsley, roughly chopped
Pie crust crumbles (optional)**


In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes

(note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.


*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.

**I used frozen pie crust, crumbled about 1/3 cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too

Feta Chicken Salad

4 servings


2 cups shredded cooked chicken breasts
1/2 cup cherry tomatoes, halved
1/2 cup finely chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped sweet yellow pepper
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese


In a large bowl, combine the first five ingredients.

In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper.

Pour over chicken mixture; toss to coat.

Refrigerate for at least 1 hour.

Just before serving, sprinkle with cheese.

Parmesan Crusted Chicken Breast

Servings: 4


1 lb chicken breast (2 pieces)
1 egg
1 garlic clove, minced (optional)
Salt and pepper
4 oz / 1 1/4 cups shredded parmesan
2 tbsp butter (or more oil)
1 tbsp olive oil


Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4″ thick (at the thickest point), pound a bit.

Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.

Place parmesan in a shallow bowl.

Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.

Melt butter and heat oil in a large skillet over high heat.

Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.

Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it’s deep golden brown (3 minutes for me).

Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don’t cook longer than 6 minutes in total – dries out the chicken.

Serve immediately.

Recipe Notes:

This recipe won’t work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won’t work as well.

It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 – 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.

This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn’t work as well with the sandy parmesan (crust not as thick), nor parmesan that’s been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.

The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!

Fiesta Stuffed Chicken

yield: 4 servings


2 1/2 teaspoons canola oil, divided
1/4 cup frozen corn kernels
1/4 cup drained and rinsed canned black beans
1 garlic clove, minced
1/4 cup diced tomatoes
1 lime wedge
1 tablespoon + 1 teaspoon taco seasoning, divided
4 (6 oz each) boneless, skinless chicken breasts (24 oz total)
2 oz 50% reduced fat sharp cheddar, shredded
1 tablespoon all-purpose flour
1 egg white, beaten
2/3 cup panko bread crumbs


Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.

Bring 1/2 teaspoon of the canola oil over medium heat in a small skillet. Add the black beans and corn and cook, stirring occasionally, for about 2 minutes. Add the garlic and tomatoes and cook for another minute. Squeeze the lime wedge over the top and stir in 1 teaspoon of the taco seasoning. Remove from heat.

Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Sprinkle 1/2 ounce of the shredded cheddar across the surface of one side of each open breast and top it with 2 1/2 tablespoons of the corn/black bean mixture. When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. I used a couple toothpicks in each breast to hold the two sides closed over the filling at the seam.

Combine the flour and remaining tablespoon of the taco seasoning in a small dish and stir together. Place the stuffed breasts in a Ziploc bag and add the taco flour mixture (you may want to do this in batches). Lightly flip the bag around until chicken is coated with flour. Place the beaten egg white in a shallow dish and the panko crumbs in a second shallow dish. Remove each stuffed breast from the flour bag and dip it in the egg white, turning to coat. Then move the coated breast to the dish of panko crumbs and coat it on all sides.

In a large skillet, add the oil and bring over medium-high heat. Add the stuffed and coated chicken breasts to the pan and cook for about 1-2 minute(s) until the bread crumbs on the bottom are golden. Flip the breasts and cook for another minute on the other side. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30-35 minutes until chicken is fully cooked through.