Category Archives: 06. Chicken & Turkey

Buffalo Chicken Quesadillas


Buffalo Chicken Quesadillas

Makes 3

1/2 cup cooked, shredded chicken

1 teaspoon olive oil

1/4 cup onion, diced

2 ounces cream cheese, room temperature

1/4 cup ranch dressing

2 tablespoons buffalo sauce

1/2 tablespoon taco seasoning

1 cup shredded cheese Blend

6 (6 inch) tortillas


Heat oil in a skillet over medium heat

Cook onion until soft and translucent, about 5 minutes

Combine cream cheese, ranch dressing, buffalo sauce and cooked onions in a bowl

Mix until creamy

Add cooked chicken and season with taco seasoning

Spread spoonful of buffalo chicken mixture onto tortilla

Top with cheese blend

Cover with second tortilla and set aside

Repeat with remaining tortillas

Heat skillet over medium eat

Add 1 quesadilla and cook until browned on 1 side, about 3 minutes

Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes

Repeat with remaining quesadillas


Serve with sour cream and salsa

Teriyaki Chicken Pineapple Boats


Teriyaki Chicken Pineapple Boats

Makes 2


1 cup pineapple chunks with juice

1 cup water

1/2 teaspoon kosher salt

1 tablespoon butter

1 cup rice



2 cloves garlic, minced

1/4 cup low sodium soy sauce

1/4 cup honey

3 tablespoons rice vinegar

1/2 teaspoon ginger, minced

2 boneless, skinless chicken breast cut into chunks

2 teaspoons olive oil


Cut pineapple in half lengthwise including the leaves in the cut

Scoop out the insides leaving 1/2 – 3/4 inch thickness along the outside edges

Chop the pineapple very fine

Add 1 cup of pineapple and juice into a sauce pan

Add 1 cup water, salt, butter and sugar to sauce pan

Bring to a boil over medium high heat

Add rice and simmer on low until rice is fully cooked

You may need to add more water a little at a time to get the correct doneness

While the rice is cooking combine garlic, low sodium soy sauce, honey, rice vinegar and ginger in a small bowl

Add chopped chicken to sauce

Heat olive oil in a large sauté pan over medium high heat

Add chicken to the pan reserving the teriyaki sauce

Brown chicken on all sides

After chicken is browned, add the teriyaki sauce

Cook until sauce is reduced and thickened

Sauce will coat the chicken as it thickens

Spoon pineapple rice in half of the hollowed out pineapple boat

Fill the other half with teriyaki chicken

Garnish with sesame seeds and rice noodles

We served ours with vegetables on the side


Chicken Pierre


Chicken Pierre

4 boneless, skinless chicken breast

1/4 cup flour

1/2 teaspoon salt

Dash of pepper

3 tablespoons butter

1 (14.5 ounce) can chopped tomatoes

1/2 cup water

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon mustard powder

1/2 teaspoon celery seed

1 clove garlic minced

Dash hot pepper sauce


In a medium bowl, combine flour, 1/2 teaspoon salt and pepper

Coat chicken breasts in flour mixture

Melt butter in a large skillet over medium heat

Brown chicken about 2 minutes per side

Remove from skillet and drain on paper towels

In the same skillet, combine tomatoes, water, brown sugar, vinegar and Worcestershire sauce

Season with salt, chili powder, mustard powder, celery seed, garlic and hot pepper sauce

Bring to a boil

Reduce heat and return chicken to skillet

Cover and simmer 35-40 minutes until chicken is cooked through

Chicken Savoy


Chicken Savoy

Makes 4 servings


4 boneless, skinless chicken breast

2 tablespoon olive oil

1 cup chicken stock

4 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup Romano cheese

3 tablespoons red wine vinegar


Preheat oven to 350 degrees

In an oven safe skillet, like a cast iron one, pour oil and stock over chicken

Sprinkle with garlic oregano, salt and pepper

Top with cheese

Bake for 30-40 minutes or until chicken is cooked through

Pour red wine vinegar over chicken and serve

I served ours with a side of rice and Loaded Cauliflower


* You can also marinate the chicken overnight in the olive oil, chicken stock, garlic, oregano, salt and pepper

* If you use a glass casserole pan, it may break when you add the red wine vinegar at the end of cooking time

Balsamic-Glazed Stuffed Chicken Breasts


Balsamic-Glazed Stuffed Chicken Breasts

Serves 4


4 skinless, boneless chicken breasts

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste


3 tablespoons butter, melted

4 tablespoons shredded Parmesan Cheese

8 tablespoons basil pesto

8 teaspoons chopped sundried tomatoes

1 cup shredded mozzarella cheese



1 tablespoon olive oil


1/3 cup balsamic vinegar

2 tablespoons brown sugar

4 cloves garlic, minced


Preheat oven to 350 degrees

Cut a pocket 3/4 of the way through the thickest side of each chicken breast

If meat is thick, pound flat to make it easier to fill

Season chicken with oregano, basil, salt, and pepper

Mix together parmesan and mozzarella cheese, basil pesto, sun dried tomatoes and melted butter

Scoop mixture into each breast

Insert toothpicks diagonally into each breast to seal

Heat olive oil in a cast iron skillet over medium heat

Add stuffed chicken breasts and cook until golden, about 2 minutes per side

While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl

Pour into the skillet around the chicken

Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes

Spoon some glaze over each breast

Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes

Remove toothpicks and drizzle with pan juices to serve

Chicken Noodle Casserole


Chicken Noodle Casserole

Serves 8


12 ounce package noodles, cooked firm, according to package directions

2 cups cooked chicken, chopped

2 (10.75 oz) cans cream of (your choice) soup

1 cup sour cream

1/2 cup cooked peas

1/2 cup cooked carrots

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup crushed crackers

1/2 stick butter


Preheat oven to 350 degrees

In a large mixing bowl, stir together soups and sour cream

Mix in garlic and onion powder, salt and pepper

Add chicken and pasta

Carefully mix all ingredients until well blended

Pour into a 9×13 baking dish

In a small sauce pan melt butter over medium heat

Remove from heat and stir in crushed crackers

Evenly top casserole with butter crackers

Bake covered for 30 minutes

Uncover and bake for another 10 minutes or until center is bubbly


Quick and Easy BBQ Chicken Strips


With my husband recovering from surgery, I haven’t has much time in the kitchen to try out new recipes. This one was perfect. It came together quick and I had everything in the house to put it together.


Quick and Easy BBQ Chicken Strips

Serves 4


1 Tablespoon Butter

2/3 cup BBQ Sauce

1 Tablespoon Worcestershire Sauce

1 teaspoon Garlic Powder

1 1/2 pound boneless, skinless Chicken Breast cut into strips


Melt butter over medium heat in a large sauce pan

Add BBQ sauce, Worcestershire Sauce, and Garlic Powder

Stir until combined

Add chicken to sauce

Cover and simmer 3-5 minutes

Uncover and simmer another 5 minutes or until cooked through

Serve with rice with a vegetable


I thickened my sauce with a mixture of cornstarch and water before serving