Chicken Piccata


2 – 4 chicken breasts, split in half
2 cups bread crumbs
2 eggs
salt and pepper
1 stick butter
4 Tablespoons olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/4 cup parsley


1. Take the chicken breast and hold your hand on top of it. Slice it in half. Lay the chicken pieces between two sheets of wax paper. And then beat the crap out of it until it is very thin.

2. Pour the breadcrumbs into a bowl and beat the eggs in a separate bowl. Season the eggs and breadcrumbs with salt and pepper. Dip the chicken into the egg mixture, then completely coat in the breadcrumbs.
I like to line a baking sheet with foil and lay the chicken breasts out. You can keep these in the fridge for a few hours until you are ready to cook them.

3. Heat a saute pan over medium high heat, and melt a few tablespoons of butter and a few tablespoons of olive oil. Let this get hot, test by dropping some breadcrumbs into the pan, when it sizzles, it is ready. Cook each side for about 3 minutes. The crust should be golden brown. Keep these in a very low oven, 300 degrees, while you work on the sauce.

4. Add the lemon juice, chicken stock, and capers. Bring the mixture to a boil. Add a pat of butter to mellow out the sauce. Check for seasoning. Add more salt and pepper if needed.

5. Pour the sauce over the chicken. Serve with rice or pasta and some green vegetables.

Sweet and Spicy Chicken Wings


15 chicken wings – rinse in cold water and pat dry

1 tbsp olive oil
4 cloves of garlic – minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1 tsp cayenne pepper or crushed chili peppers
2 tbsp honey

Salt to taste
Freshly ground black pepper
Drizzles of honey for glaze


1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best).

2. Preheat oven to 425F (220C).

3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze. Then sprinkle with freshly ground black pepper.

4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 10 minutes. Then set the oven on broil and bake the chicken for another 3 to 5 minutes, or until the chicken is crispy brown. Serve warm – with or without napkins:)

Honey-Lime Chicken Skewers


3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts


1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Chicken Parmesan Bundles


4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.)frozen chopped spinach, thawed, well drained
1-1/4 cupsKRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp.KRAFT Grated Parmesan Cheese, divided
6 smallboneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)see savings
1-1/2 cupsspaghetti sauce, heated


1. HEAT oven to 375 degrees F.

2. MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

3. BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.

4. BAKE 30 minutes or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Roast Chicken Recipe


1 x 2 to 3-lb / 1 1/3-kg farm-raised chicken
Kosher salt and freshly ground black pepper
2 tsp minced thyme (optional)
Unsalted butter to taste
Dijon mustard to taste


1. Preheat the oven to 450F / 230C. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird.

2. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs are tied close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Next, salt the chicken with about 1 tbsp of salt – I like to rain the salt over the bird so it has a nice, uniform coating that will results in a crisp, salty, flavorful skin. When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

3. Place the chicken i na saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone – I don’t baste it, I don’t add butter, you can if you wish, but I feel this creates steam, which I don’t want. Roast for about 45 to 50 minutes, until the juices run clear. Remove it from the oven and add the thyme, if desired, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

4. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oyster, the two succulent morsels of meat embedded there, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip – until one day I got the crispy, juicy fat myself. These are the cook’s reward.

5. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each half. The preparation is not meat to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but you’ll finish with your fingers because it’s so good.

Braised Chicken with Lemon and Capers


2 bone-in chicken thighs with skin (6 ounces each)
2 chicken breasts with skin (6 ounces each)
all-purpose flour for dusting
salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin 0live oil
3 large peeled garlic cloves
3/4 cup Sauvignon Blanc
3/4 cup chicken stock
3 1-inch strips of lemon zest
4 thyme springs
2 teaspoons capers, drained
2 bay leaves


1. Preheat the oven to 350°F. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned (12 to 14 minutes). Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

2. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.

3. Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest before serving.

Crispy Garlic-Ginger Chicken


2 chicken breast halves – slice into bite-size strips or cubes
2 tablespoons of rice wine or extra dry sherry (not cooking sherry)
1 tablespoon light soy sauce
1/4 teaspoon salt beaten with 1 egg white
3 tablespoons of cornstarch
1/4 to 1/2 teaspoons dried chili flakes (optional)
2 to 3 cloves of garlic – sliced
2- inch piece of ginger – peeled and sliced into thin matchstick size pieces
sliced on the diagonal.
2 tablespoons soy sauce
1 to 2 teaspoons of sugar
Salt to taste
2 tablespoons toasted sesame seeds
2 or 3 scallions (green onions), white and green part thinly


1. Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

2. In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

3. Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

Chicken with Honey-Orange Sauce


2 navel oranges
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
1 cup reduced-sodium chicken broth
1 tablespoon canola oil
1 cup white wine
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds, toasted (see Tip)


1. Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.

2. Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.

3. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.

4. Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

Kung Pao Chicken Tacos

Yield: Serves 4 (serving size: 2 tacos)


6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges


1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Fresh and Tasty Mexican Crockpot Salad


2 lbs boneless skinless chicken breasts (or thighs)
1/2 cup zesty Italian Dressing (or homemade zesty Italian)
1/2 TBL Chili Powder
1/2 TBL Cumin
2 Garlic cloves

The Dressing
2 cups Greek Yogurt
3 tomatillos
1 jalapeno (optional, ours was pretty small from our garden)
1 garlic clove
1 lime, juiced (squeeze the juice into the mix)
1 pkg Ranch Dressing seasoning


1. For the chicken: All dumped in the crockpot, and set at low for 4-5 hours.

2. For the dressing: Put everything in the blender and blend until tomatillos are completely blended.

3. Layer 1: Tortilla

4. Layer 2: 2 TBL Rice

5. Layer 3: Shredded lettuce

6. Layer 4: Black Beans

7. Layer 5: The chicken from the crockpot

8. Layer 6: Avocados and tomatoes

Slow Cooker Chicken Noodle Soup


5 cups chicken broth
1 (10.75 oz) can 98% fat free cream of chicken soup
1/2 of an onion, finely chopped
2-3 celery stalks, finely chopped
4 large carrots, finely chopped
1/2 cup green onions, sliced
1 (15 oz) can corn, drained
1/2 tsp garlic powder
Salt and Pepper to taste
1 1/2 cups egg noodles, uncooked
2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)


1. Add everything but the noodles and cooked chicken to the crock pot. Cook on low heat for 6 hours.

2. Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour. Serve and enjoy!

White Chicken Enchiladas with Green Chile Sour Cream Sauce


8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish


1. Preheat oven to 425 degrees. Spray a 9×13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese.

2. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.

3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.

4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.

5. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Crock Pot Chicken Enchilada Soup

Yield: 6 Servings


2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)


1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

2. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

Korean Crispy Chicken with Sweet and Spicy Sauce


Chicken Tenders:
1/4 cup flour
1/4 cup cornstarch or potato starch
1 large egg
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground red chili pepper
4 chicken breasts, cut into strips or pieces
canola oil for frying

Sweet & Spicy Glaze:
1/2 cup water
a 7 cm piece of fresh ginger, peeled and thinly sliced
1 1/2 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons rice vinegar
1/4 cup light corn syrup or honey


Chicken Tenders:
1. In a large bowl, mix the spices into the chicken until evenly coated. Add in the flour and cornflour and coat all pieces.

2. Add in the egg and mix into the chicken pieces until they’re all coated in the batter.

3. Heat the oil in a frying pan and fry the chicken pieces in batches.
**The original recipe called for frying the pieces twice – 15 minutes for the first fry and about 10 minutes for the second.

4. Drain the pieces well and set aside.

Sweet & Spicy Glaze:
5. In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup.

6. Let cook until the mixture becomes syrupy and thick, and starts to foam. It should be about as thick as honey.

1. fried chicken pieces

2. sweet & spicy glaze

3. 2 tablespoon roasted sesame seeds

4. 1/3 cup roasted peanuts

5. OPTIONAL: 1/2 tablespoon red chili flakes.
Keep the sauce on medium-low until it’s time to toss in the chicken pieces.

6. Stir in the cooked chicken, peanuts, sesame seeds, and chili flakes (if using), and toss until completely coated.

7. Enjoy!

Spicy Chicken Rigatoni


2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I just used a jar of store bought sauce)
2 cups marinara sauce (I just used a jar of store bought sauce)
1/2 cup cooked peas
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.


1. In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin.

2. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.

3. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.

4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.

Sonoma Chicken Salad Sandwiches

Makes 5-6 servings


3 1/2 cups cooked, shredded chicken (about 2 lb. boneless skinless chicken breasts)
3 stalks celery, chopped (about 1 cup)
2/3 cup pecans, chopped
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp. finely grated Parmesan cheese
Sliced bread, croissants or rolls, for serving

2/3 cup plain yogurt
1/4 cup apple juice
3 Tbsp. honey
2 tsp. apple cider vinegar
1 tsp. yellow mustard
1 Tbsp. poppy seeds
1/2 tsp. onion powder
Salt and freshly ground black pepper, to taste


1. In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside.

2. In a separate mixing bowl whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls.

3. Store chicken mixture in resealable, refrigerated container, up to 3 days.

4. Enjoy!

Garlic Parmesan Chicken and Noodles


6 ounces extra-wide egg noodles
1 2 – 2 1/4 pound purchased roasted chicken
1 cup frozen peas
4 cloves garlic, minced, or 2 teaspoons bottled minced garlic
1 3/4 cups whole milk or light cream
1/2 slice white or wheat bread
3/4 cup shredded Parmesan cheese
2 tablespoons butter, melted
Snipped fresh thyme (optional)


1. Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

3. In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

4. Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture. Bake for 5 minutes or until top begins to brown. If desired, top with fresh thyme.

Honey-Crisp Oven Fried Chicken

Yield: Makes 4 servings


4 skinless, bone-in chicken thighs (about 1 ½ pounds)
2/3 cup low-fat buttermilk
4 cups corn flake cereal
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Olive oil cooking spray
2 tablespoons honey


1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least one hour and up to four hours.

2. Place the corn flakes in a food processor and process until crumbs are formed (You should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper and cayenne.

3. Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray.

4. Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the corn flake crumbs, pressing hard so crumbs adhere to chicken. Spray a cookie sheet with olive oil spray and place coated chicken on sheet. Spray each piece lightly on top with olive oil spray. Bake until chicken is crisp and meat cooked through, 45-50 minutes.

Cheesy Chicken, Bacon and Avocado Quesadillas

Yield: Makes 4 quesadillas.


4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter


1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

2. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

3. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Asian Twist Chicken Wings


2 sun-dried tomatoes
1/4 cup white wine
1/4 cup barbeque sauce
1 teaspoon sesame oil
1 tablespoon hot pepper sauce
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon cornstarch
20 chicken wings
2 teaspoons minced garlic
1 teaspoon chili powder
salt and pepper to taste
1 lime, cut into wedges
1 1/2 teaspoons sesame seeds


1. Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.

2. While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.

3. Preheat an outdoor grill for medium heat, and lightly oil the grate.

4. Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes.

5. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

Chicken Crescent Roll Casserole


2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)


1. Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling
2. (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

3. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Parmesan Baked Chicken

Yield: Makes 4 Servings


1/4 cup prepared Italian salad dressing
2 1/2 to 3 pounds chicken pieces
1 egg, slightly beaten
2 tablespoons water
1/2 cup grated Parmesan cheese
1/2 cup fine dry bread crumbs, plain
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper


1. Pour salad dressing into a large food storage bag or 13×9-inch baking dish; add the chicken pieces and turn to coat well. Seal bag or cover dish and refrigerate for 4 hours, turning occasionally. Drain and reserve the marinade. Combine egg and water. In another food storage bag, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika.

2. Dip chicken into the egg mixture, shake, then put in bag and toss to coat with bread crumb mixture. Place chicken in baking dish. Spoon remaining salad dressing over the coated chicken, if desired. Bake in a preheated 350° oven for 45 to 50 minutes, or until chicken is tender.

Chicken Noodle Soup


4-1/2 cupschicken brothsee savings
1 cupchopped onion (1 large)see savings
1 cupsliced carrot (2 medium)see savings
1 cupsliced celery (2 stalks)see savings
1 teaspoondried basil, crushed
1 teaspoondried oregano, crushed
1/4 teaspoonground black pepper
1 bay leaf
1-1/2 cupsdried medium egg noodlessee savings
2 cupschopped cooked chicken or turkey


1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

2. Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

3. Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Chicken Parm Meatballs


1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)


1. Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

2. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.

Simply Sour Cream Chicken Enchiladas


1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies


1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Quick and Easy Baked Chicken Flautas


2 cups roasted chicken, shredded
1 ear yellow corn, kernels and milk removed from husk
1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
2 tablespoons sour cream
1/2 poblano, seeded and diced
1/3 cup prepared salsa
1/2 cup sour cream
2 ounces Monterey Jack cheese, shredded
salt and pepper to taste
6 8 inch flour tortillas


1. First, pre-heat your oven to about 375 degrees.
2. Set aside your chicken in a mixing bowl.
3. Pour the extra virgin olive oil in a sauté pan and put on medium to high heat.
4. Saute the poblano, onion, and corn for about 5 minutes.
5. Season everything in the pan with salt and/or pepper.
6. Cook saute pan for another one and a half to two minutes
7. Pour your onion mix over the chicken and then toss it all together and add the remaining ingredients and season with salt and pepper
8. Place about a 1/3rd of a cup of the filling onto one of your tortillas
9. Tightly roll the tortilla and place onto a parchment-lined baking sheet with the seam-side facing down.
10. Bake your new flautas for about 25 minutes, or at least until the tortillas have become crispy or turned a nice golden brown.
11. Cut to release heat and show color and serve hot!

Spinach and Feta Stuffed Chicken


1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast


1. In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.

2. Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Set aside.

4. Divide spinach mixture between chicken breasts.

5. Roll up and secure with toothpicks.

6. Sprinkle with remaining salt and pepper.

7. In same skillet, heat remaining oil over medium-high heat.

8. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.

9. Remove toothpicks.



2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 pound large shrimp, peeled, deveined, and chopped
1/4 cup thinly sliced green onions


1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2. Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.