Category: chicken

Mexican Soup

This soup turned out amazing. Full of flavor and spicy with fresh vegetables and chicken. If you don’t like your soup very spicy use only 1 jalapeno pepper.


  • Large stock pot
  • Cutting board and knife
  • Large fry pan
  • Long handle spoon
  • Ladle
  • Serving bowls


  • 2 large skinless chicken breast fully cooked and diced into small pieces
  • 1 large green pepper (rinse, remove membrane and dice small)
  • 2 jalapeno peppers (rinse and dice small, including the seeds)
  • 5 garlic cloves peeled and sliced
  • Olive oil
  • 1 large fresh tomato (dice small)
  • 1/2 yellow onion (peel and dice small)
  • 2 cans of corn do not drain
  • 1 avocado diced
  • Shredded cheese
  • Fresh cilantro leaves
  • 1 can of chicken stock 49 ounce can, plus 4 more cups
  • Salt and pepper to taste

In your fry pan pour just enough olive oil to coat the bottom. Add your green pepper, jalapeno, onion and garlic. Saute till tender.

Pour your chicken broth in your pot, add corn, tomato, chicken and all contents in your fry pan. Stir well, let simmer on low for about an hour, stir frequently.

Add salt and pepper to taste.

Ladle into serving bowls. Add cilantro, avacado and shredded cheese. Serve warm.

Serves about 4 large bowls.


Fried Chicken Salad

I had some fried chicken left over from the other night. Instead of heating it up in the oven for lunch why not do something different. I created this yummy salad made with tomatoes, fresh spices and onions. 


  • Mixing bowl and spoon
  • Knife and cutting board
  • Measuring cup


  • 2 fried chicken thighs (debone, using fried skin and meat, dice small)
  • 2 stems of fresh oregano leaves removed
  • 2 basil leaves diced small
  • 1/2 large tomato diced small
  • 1/4 sweet vidalia onion diced small
  • 1/2 cup of dukes mayo
  • Salt and pepper

Put your diced chicken in your mixing bowl.

Now add your herbs, onions and tomato, stir to combine

Now add your mayonnaise and stir well. Add salt and pepper to taste. Do not add a lot of salt.

Serve on roll or your favorite bread. I served mine on a onion poppyseed roll.

Serves about 4, serve cold.

Stuffed Chicken Breast With Cream Cheese Spread

This a a combination recipe from a very good friend. I used his recipe and added my ideas, this dinner came out incredible.

Preheat oven to 350°, add olive oil to the bottom of your lasagna pan, pour just enough to cover the bottom.


  • Lasagna pan
  • Cutting board and knife
  • Tin foil
  • Mixing bowl and spoon


  • 3 chicken breast (cut in half horizontally)
  • 3 garlic cloves (peeled and sliced thin)
  • 1 tomato sliced thin
  • 6 slices of ham
  • 8 ounces of cream cheese softened
  • 1 can of green chillies do not drain
  • 1/2 table spoon of cummin
  • 2 cups of colby jack shredded cheese
  • olive oil
  • salt and pepper
  • 2 cups of jasmin rice cooked to manufactures instructions

In your mixing bowl, combine the cream cheese, cummin, chillies, garlic, salt and pepper to taste. Stir till throughly combined. Set aside.

With your chicken breast layer first 2 slices of ham and 2 slices of tomatoes. Add salt and pepper to taste. Close the chicken breast and place in your lasagna pan. Repeat for the other chicken breast.

Cover your chicken with the cream cheese spread. Cover with tin foil. Place in oven and bake till chicken is fully cooked. My chicken breast was thick so it took about an hour and 10 minutes. 

Remove from oven and add your shredded cheese. Place back in the oven for another 20 minutes, bake till cheese is melted and bubbly.

Serve over rice, pour some of the drippings over the rice for more flavor. Serve warm. 

Stuffed Chicken Cacciatore

This dish takes some time but its so worth it. Its a different look on cacciatore. Perfect dinner for family and friends.


  • Lasagna pan
  • Cutting board and knife
  • Large pot
  • Spoon
  • Tin foil
  • Oven mitts


  • 3 or 4 skinless chicken breast (slice horizontal, do not cut all the way through)
  • 8 slices of smoked provolone cheese
  • Oilve oil
  • 1 whole garlic clove (remove skin and slice thin)
  • 10 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced
  • 1/2 red onion sliced thin
  • Baby spinach
  • Salt and pepper
  • 1 jar of your favorite tomato sauce
  • 1 box of fettuccine (cook to manufactures instructions) set aside

Pre heat oven to 350°

Pour enough Olive oil to cover the bottom of your lasagna pan. 

Once you have your chicken breast sliced, salt and pepper your chicken. Next layer your cheese, garlic, oregano and spinach.

Close your chicken breast and set in your pan.

Now add your onions, garlic, basil and oregano. If desired salt and pepper.

Pretty 😍

Now pour your tomato sauce. Not the entire jar, just enough to cover.

Cover with tinfoil and bake for about an hour to 1- 1/2 hours, depends on the temperature of your oven. Chicken needs to be fully cooked with no pink to show. 

Plate your chicken on top of your fettuccini, be sure to add drippings from the chicken and onions. Add shredded cheese or parmesan cheese if desired.

Serves 3 to 4. Serve warm.

Garlic Herb Ziti With Sausage

I absolutely love this pasta dish. Very easy to make using only 2 pans. Full of flavor and makes enough for 4. 

I used chicken sausage that is flavored with spinach and feta. Any sausage will do even chicken breast would be fabulous.


  • 1 large fry pan with lid
  • 1 large pot 
  • Cutting board 
  • Knife, whisk and spoon
  • Hot mitts
  • Large oven safe serving platter or 4 small oven safe dinner plates


  • 5 sausage links
  • 1 whole garlic peeled and diced
  • 1 large tomato diced
  • 1- 16 ounce box of ziti
  • 2 – 1.6 ounce packages of Knorr garlic and herb sauce mix
  • 2 – 1/2 cups of milk
  • Olive oil
  • 2 cups of shredded mozzarella cheese
  • 3 stems of fresh oregano, leaves removed

Preheat oven to 350°

Once you have cooked your pasta using manufactures instructions, place on your serving dish.

In your fry pan pour Olive oil covering just the bottom of the pan. Place your garlic and sausage in the pan, cover, cook on medium low till sausage is completely cooked.

Once your sausage is cooked, slice into 1/4 inch slices.

Now add your milk and the two packets of sauce mix, whisk throughly. 

Let the sauce cook slow on low till it thickens.

Once the sauce is thick pour the mixture on your pasta. Next add your diced tomatoes. 

Now add your mozzarella cheese and oregano. Place in the oven till cheese is melted. I used a dinner plate that was oven ready if you want to make smaller portions.

Serves 4, serve warm.

Parmesan Crusted Stuffed Chicken Breast

This chicken came out absolutely perfect. It did not take much time at all to put together.

Great for dinner to impress your significant other, dinner with friends or just for you. 

This recipe is for 1, repeat the same process for more if desired.


  • Meat tenderizor 
  • Wax paper
  • Small lasagna baking dish
  • Knife and cutting board
  • Tinfoil


  • Chicken breast cleaned and trimmed
  • Olive oil
  • 1/2 cup of fresh grated parmesan cheese
  • 2 slices of smoked provolone cheese
  • 2 slices of prosciutto
  • 1 large garlic clove peeled and diced
  • 1/3 cup of fresh baby spinach rinsed and pat dry
  • 2 table spoons of dukes mayonnaise
  • 1 stem of fresh oregano leaves removed
  • Salt and pepper to taste

Preheat oven to 350°

Drizzle Olive oil inside your baking dish.

Using your cutting board and knife, slice horizontally in half your chicken breast. Open and place on 1 sheet of wax paper. Place another sheet of wax paper on top, using the smooth end of the meat tenderizor gently flatten your chicken. Remove the top wax paper, sprinkle salt and pepper on top along with some olive oil.

Layer 2 slices of prosciutto next 2 slices of smoked provolone. Be sure to cover all of the chicken. Next add your baby spinach, oregano and chopped garlic. Now your going to roll your chicken breast, be sure to keep the contents inside. Stuff them in as you go.

Place the rolled chicken breast in your baking dish. 

Now spread your mayonnaise over your rolled chicken, cover entirely. Next your fresh parmesan cheese.

Cover with tinfoil and bake for about 30 to 40 minutes. Bake till chicken is no longer pink.

Serve warm.

Mexican Chicken Sandwich

I didn’t take a lot of photos with this recipe. So hopefully I will explain it well.

Mc. Cormick has this spice I used. Its simply called Mexican spice. Its awesome. It is what I used for this sandwich. 


  • Large fry pan
  • Cutting board and knife
  • Spoon
  • Baking sheet 
  • Oven mits


  • Chicken breast sliced horizontally (quantity depends on how many you are serving)
  • Olive oil
  • Green and red peppers slice 1/4 inch thick (remove membrane and rinse)
  • 1/2 of a yellow onion sliced 1/4 inch thick
  • 1 large garlic clove sliced thin
  • Salt and pepper to taste 
  • Mc. Cormick Mexican spice to taste
  • 1 cup or more of Colby Jack cheese shreaded
  • Bun of choice (I used a fresh baked poppy seed roll from my local baker)
  • Soften butter
  • Fresh spinach leaves 
  • Sliced tomato
  • Dukes mayo

In your fry pan combine your Olive oil, chicken breast, all of your vegetables and spices to taste. Cook on medium low till chicken is fully cooked and vegetables are tender. I did cover my pan to keep the flavors within. Stir often.

I was very generous with using the Mexican spice. 

While your dinner is cooking, slice and butter your rolls. Place on your baking sheet and toast at 350° till slightly brown. 

Leave your buns on the baking sheet, evenly distribute your chicken and vegetables on the buns. Load each sandwich with shredded cheese. Place back in oven and toast till cheese is melted.

Garnish with tomato, fresh spinach leaves and Dukes mayo.