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Cheez it Chicken Recipe


  • 8 chicken tenders
  • 1 cup sour cream
  • 3 cups Cheez-Its, crushed
  • 1/2 cup butter, melted


  1. Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.


BBQ Chicken Pizza Pinwheels Recipe


  • Cheddar Cheese
  • Red Onion (I love using freeze-dried onions! No mess and my hands do not have that awesome odor from chopping onions)
  • Fresh Cilantro (I used freeze-dried)
  • Pre-made Pizza Crust
  • Cooked Chicken (I used pre-cooked chicken by Hormel)
  • Sweet Baby Ray’s Barbecue Sauce


  1. To start, you need to unravel your pizza dough onto a floured surface and measure it. You want it to be about 12×15 inches. The Kroger brand Pizza Dough was already that size, so I did not have to use a rolling pin to make it any bigger.
  2. Next, you will measure out the amount of barbecue sauce and spread it over the dough just like you would pizza sauce. I used a pastry brush, but you can use a spoon or spatula.
  3. When I was spreading out the barbecue sauce, I thought it was a little sparse. So, if you want more of a barbecue sauce flavor, I would suggest adding another 1/4 cup of sauce to the surface of the dough.
  4. Then add the rest of the ingredients: the chicken (you can chop it into smaller pieces so that it goes further), cilantro, onions, and cheese. In my family, we love cheese! So, I, personally, would suggest adding more cheese to this recipe (maybe 1/4 or 1/2 cup more).
  5. Make sure to distribute each ingredient evenly so that you do not have patches of strong and weak flavor.
  6. Another suggestion I have is to coat the chicken with barbecue sauce before adding it to the dough.
  7. You want to then begin rolling the dough onto itself to create the pinwheel. Start from one of the 12 inch sides and roll towards the other 12 inch side. Make sure the dough is rolled tightly.
  8. As you can see in the picture, the right side of the roll had excess dough that bundle up at the end. I just cut that off because there are no yummy ingredients inside-just dough.
  9. Transfer your pizza roll to a cutting board. The seam should be on the bottom of the roll to prevent it from coming apart while slicing it into pieces. With a bread knife start cutting your roll into sections of about 1 inch thick.
  10. You will find that this task is a bit challenging. Rub a little flour on your hands to prevent the dough from sticking to you.
  11. You will get about 16 pinwheels from this recipe.
  12. Place the pinwheels on a cookie sheet. You will want to line it with parchment paper first. Place in the oven at 400 degrees for about 15 minutes.
  13. Look how beautifully they turned out!
  14. Serve with barbecue sauce!


Mini Chicken Parmesan Meatloaf Cupcakes Recipe


  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce


  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.


Supereasy Italian Mustard Chicken with Root Vegetables


  • 1/4 cup olive oil
  • 1/3 cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon italian spice mixture
  • 1 pound skinless, boneless chicken breasts
  • 1 medium onion, roughly chopped
  • 6 medium carrots, roughly chopped
  • 1 large sweet potatoe, roughly chopped
  • Salt and freshly ground black pepper


  1. Preheat the oven to 480 degrees F.
  2. Whisk together the olive oil, Dijon mustard, garlic, and italian spice mixture. Cut each chicken breast into three equal portions. Put a small portion of the Dijon-Herb mixture over the chicken. About 2-3 tablespoons of the mixture should be used in total. Season the chicken with salt and pepper and set aside (store in the fridge).
  3. Place the onion, carrots and sweet potatoe in a large baking dish. Season well with salt and pepper. Pour the remaining Dijon-Herb mixture all over the vegetables and stir until everything is well-combined. Roast the vegetable in the oven for about 20 minutes, or until the veggies are nearly tender when pierced with a fork.
  4. Nestle the chicken over the roasted veggies and place back in the oven. Allow the chicken to cook for about 12 minutes, or until the Dijon-Herb mixture begins to turn golden brown and the chicken is cooked through. Serve.


Slow Cooker Chicken Fettuccine Alfredo Recipe


  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 1 pint cream
  • 2 boneless, skinless chicken breasts (sliced)
  • 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
  • 9 ounces refrigerated fresh fettuccine (one package)


  1. Put the garlic and oil into the slow cooker and turn it on high. Let it sit 40 minutes until the garlic shows evidence that it is beginning to brown.
  2. Add in the chicken and cream and let it go another 40 minutes.
  3. Stir in the broccoli and noodles and 1/4 cup of water. Cook 30 minutes or until it begins to simmer. Serve.


Chicken Casserole with Lattice Breadstick Top Recipe


  • 1 (14.5) ounce can white beans
  • 1 tube Pillsbury pizza crust
  • 1 1/2 cups rotisserie chicken, shredded
  • 1/2 cup sharp cheddar cheese
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1 can Progresso Recipe Starters, Creamy Garlic
  • 1/4 cup bacon bits
  • fresh chopped parsley for garnish (optional)
  • 1 cup frozen carrots


  1. In a large bowl, stir together Progresso, chicken, white beans, bacon bits, and carrots. Add 1 teaspoon salt and pepper to taste. Pour into a 9×9″ baking dish.
  2. Sprinkle 1/4 cup of cheddar on a wooden cutting board. Unroll the pizza crust on top of the cheddar, sprinkle the top with the remaining cheddar. Cut into 10 thin slices.
  3. Preheat oven to 350 degrees. To make the lattice breadstick crust, place five of the breadsticks across the top of the baking dish. Thread one breadstick through the center, then work outward, all ten breadsticks are woven together.
  4. Melt butter and drizzle over breadsticks. Tuck edges of the breadsticks inside the sides of the baking dish.
  5. Bake in oven for 15-21 minutes, or until the breadsticks are golden brown. Remove from oven and cool slightly before serving. Top with parsley for garnish, if desired.


Honey Mustard Bacon Chicken Tenders Recipe


  • 1 pound of chicken tenders
  • 1 pound of bacon
  • 1/2 cup honey
  • 2 tsp spicy mustard powder or 1/4 cup prepared mustard
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • salt and fresh cracked pepper


  1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
  2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
  3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
  4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.


Baked Mozzarella Chicken Roll Recipe


  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • ½ cup part-skim ricotta cheese
  • ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping


  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Crock pot Cheesy Chicken Spaghetti Recipe

Crock pot Cheesy Chicken Spaghetti Recipe


  • 1/2 cup diced yellow onion
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small can mild diced green chiles
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt & pepper, to taste
  • 2 chicken breasts {about 1 lb.}
  • 1 can cream of mushroom soup
  • 3/4-1 lb. cooked spaghetti
  • 3 cups grated cheddar cheese
  • a few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.



Chicken Egg Wrap Burrito Recipe



  • 3 cups chicken, cooked, shredded
  • 2 tsp olive oil
  • 1/2 cup onion, sliced
  • 3 garlic cloves, minced
  • 1 can green chiles
  • 1 chipotle pepper
  • 3 tsp taco seasoning
  • 1/3 cup water/stock
  • You will need extra cheese in the final step.

Sauce: You can omit this if you like…I just like my filling a bit on the moist side.

  • 1 TBS olive oil
  • 1 TBS flour
  • 4 TBS chicken stock
  • 1/4 cup cheddar cheese (you can put more cheese if you like…)


  • 4 flour tortillas (10 inch)
  • 2 eggs
  • 1-2 TBS cilantro, chopped


  • salsa,fresh or bottled
  • extra cheese


  1. In a saucepan, add oil and flour and heat on med/low.
  2. Cook for a minute or two and add the chicken stock.
  3. Cook till thickened,for about 3-5. Add cheese.
  4. Take off heat and mix with the chicken filling.
  5. Beat eggs and add some chopped cilantro.
  6. Season with with a bit of salt and pepper.
  7. Dip both sides of the tortilla into the egg mixture.
  8. Place in a skillet with bit of oil. I lifted the tortilla and sneeked in some more beaten egg mixture.
  9. Cook until puffy.
  10. Turn over and cook second side.
  11. Place some of the filling in the middle of the tortilla and add some extra cheese.
  12. Roll like a burrito.
  13. Sprinkle some cheese and heat in a microwave or under the broiler.
  14. Pour some salsa over it