Tag Archives: chicken

Italian Chicken Thighs


This was so delicious – exactly the kind of flavors that I grew up with.


Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too

3 cloves of garlic, minced

Rosemary sprigs

3 T. tomato paste

White wine


Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.

Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.

Stuffed Peppers



This recipe would work with any pepper – I just happened to use poblanos for something different.


4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese


Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.


Chicken Stir Fry



The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!


1 lb. chicken breast – cut into cubes

Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.

1 pkg. sliced mushrooms

Sauce ingredients:

3 cloves garlic, minced

1 T. minced ginger

2 t. sesame oil

1/2 cup soy sauce

1 T. brown sugar

1 c. chicken broth

1 T. cornstarch


Brown the chicken breast cubes in some olive oil. Season with salt and pepper.

Remove from pan and set aside.

Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.

Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.

Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.

Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.

Serve over steamed rice.

Stacked Enchiladas



This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!

Ingredients for sauce:

1 small red onion, sliced

Chopped jalapenos to taste

1 cup tomato sauce (I used my homemade marinara sauce)

Cumin to taste

1 clove garlic, chopped

1/2 c. chicken broth

Ingredients for the enchiladas:

Sauce from above

3 corn tortillas

3 chopped green onions

9 oz shredded or chopped chicken

Shredded Mexican cheese


Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.

In a bowl, combine the chicken with the green onions. Season with salt & pepper.

Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.

Bake in the oven for about 15 minutes.


Prosciutto Stuffed Chicken Thighs



So delicious and really easy to make! This might work well in the pizza oven, too!


5 boneless skinless chicken thighs, pounded

5 slices prosciutto

5 slices havarti

Handful of fresh sage leaves

2 cloves garlic, minced


Preheat the oven to 375. In a frying pan, sauté the garlic and sage in some olive oil just until the garlic begins to turn color. Set aside.

Lay the chicken thighs out flat. Top each thigh with a slice of prosciutto and a slice of Havarti. Spoon some of the garlic and sage over the cheese. Roll up each thigh and secure with toothpicks.

Heat some oil in a frying pan and brown the thighs on all sides.

Place the browned thighs in a flat baking pan. Place in the oven for 30 minutes.

Flat Tacos



This was really good – the sauce was really tasty and this was a great way to change up a regular ol’ taco!


1 lb. chicken breast

1/2 c. soy sauce

4 cloves garlic, minced

1/4 olive oil

1 t. salt

1/2 t. pepper

1 t. cumin

1 t. oregano

1 package corn tortillas

3 c. shredded cheddar cheese

2/3 c. mayonaisse

3 cloves garlic, minced

1 can chopped green chiles

2 T. lime juice

1/2 t. salt



Pico de gallo

Queso fresco, crumbled


Mix together the soy sauce, 4 cloves garlic, olive oil, salt, pepper, cumin and oregano in a bowl. Pour into a zip loc bag and add the chicken. Marinate for at least 30 minutes.

In the meantime, combine the mayo, 3 cloves garlic, green chiles, lime juice and some salt in a food processor. Pulse until smooth. Set aside.

Grill the chicken until cooked. Slice it into thin slices and set aside.

Place a corn tortilla in a pan. Add the cheddar cheese and top with another tortilla (like a cheese sandwich). Cook until the cheese is melted, turning it once.

Place the tortilla “sandwich” on a plate. Top with the chicken, guacamole, pico de gallo, queso fresco, and the mayonnaise sauce. Enjoy!


Sesame Chicken with Mushrooms



Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!


1 chicken breast, cut into bite size pieces

Flour for dredging

1/4 c. soy sauce

1/8 c. brown sugar

1/2 t. sesame oil

2 T. toasted sesame seeds

8 oz. sliced shitake mushrooms

3 green onions, sliced

Cooked rice


Saute the mushrooms in some olive oil until tender. Remove and set aside.

In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.

Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.

Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.

Return the chicken and the mushrooms to the pan and stir to combine.

Serve over cooked rice.


Chicken Thighs with Sage



This is an elegant dish and something I would definitely serve to guests. The trick is to let the chicken thighs brown really well – no impatience here 🙂


4 bone-in chicken thighs

1 c white wine (or prosecco!)

Fresh sage leaves

6 whole shallots, peeled





Wash and dry the chicken thighs. Sprinkle them with salt, pepper, and flour.

Heat the butter in a large skillet until the butter starts to bubble.

Add the thighs and allow them to brown WELL on both sides.

Remove the thighs and set aside.

Add the shallots to the pan and cook until the shallots begin to caramelize and soften.

Deglaze with the wine. Add the sage leaves and cook for a few minutes.

Return the chicken to the pan, reduce the heat, and cover. Cook for about 30 minutes until the chicken is done and the sauce has thickened.



Crispy Chicken Roll Ups



This dish was easy and so delicious! It’s even better as a left over!


2 boneless chicken breasts, butterflied and pounded


Grated mozzarella cheese

Flour for dredging

1 egg, beaten

Bread crumbs for coating



Preheat oven to 400.

Season each chicken breast with salt, pepper, & garlic powder.

Place some prosciutto slices on top of each butterflied chicken breasts, covering the entire surface in one layer.

Cover the prosciutto with shredded mozzarella cheese.

Roll up each chicken breast as tight as possible.

Dredge each roll in some flour, then coat it with the egg, and finish it with the breadcrumbs.

Place them in a greased casserole dish. Drizzle some olive oil over the top.

Bake in the oven for about 30 minutes, making sure the chicken is cooked and the top is starting to brown.

Spicy Chicken Stir Fry



Once again, I’ve succumbed to the allure of a one pot meal! It’s so tempting to cook everything in one pot!


1 T. sesame oil

1/2 c. chicken broth

2 T. soy sauce

1 T. rice vinegar

2 t. chili sauce or paste

2 t. cornstarch

1/4 t. salt

1 lb. skinless boneless chicken breasts, rinsed and patted dry and cut into bit size chunks

1 yellow pepper, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 c. sliced yellow onions

1 T. minced garlic

1 T. minced ginger

4 green onions, sliced

Cooked rice


Mix together 2 t. sesame oil, broth, soy sauce, rice vinegar, chili paste, cornstarch and salt.

Heat a wok over high heat and add some olive oil and some more sesame oil.

When hot, add the chicken and cook for about 4 minutes. Remove from pan.

Add some more olive oil and add the vegetables (except the green onions).

Cook until softened and moist. Add the broth mixture and cook slightly.

Add back the chicken and cook slowly until the chicken has cooked through.

Adjust the flavors with some more garlic if needed.

Add the green onions and serve over some cooked rice.