Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner

Serves 6

1 pound baby potatoes, halved

1 pound sweet potatoes, halved

1/2 cup extra-virgin olive oil

1 lemon, juiced

1/4 cup balsamic vinegar

4 cloves garlic, minced

8 basil leaves, chopped

2 teaspoons dried oregano

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

6 skinless, boneless chicken breasts

1 red onion, sliced into petals

1 large pepper, halved, seeded and sliced lengthwise

2 lemons, sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/2 cup pitted kalamata olives

Preheat the oven to 350 degrees

Boil potatoes for 8 minutes, drain

Whisk olive oil, juice of 1 lemon, balsamic vinegar, garlic, basil, oregano, paprika, salt, and pepper together in a large bowl

Add chicken breasts, onion, pepper, and potatoes

Stir until everything is evenly coated

Transfer vegetable-chicken mixture to a roasting pan and spread in an even layer

Scatter lemon slices over the vegetables

Cover and bake in preheated oven for about 20-25 minutes

Remove from oven, slice chicken and place back in pan

Bake for another 5-10 minutes

Remove from oven and top with feta, parsley, and olives

We enjoyed ours with Balsamic Glaze and warm Naan bread

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Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Serves 4

4 boneless chicken breasts, pounded flat

Your favorite seasoning

8 tablespoons pesto

2 Roma tomatoes, thinly sliced

1 ½ cups shredded mozzarella cheese

4 cups broccoli, cut into florets

Salt and pepper to taste

Preheat the oven to 350 degrees

Lightly grease a large rimmed baking sheet (I covered my baking sheet with foil then lightly greased)

Place chicken on the prepared baking sheet and sprinkle with seasoning

Spread pesto over chicken

Top with tomatoes and cheese

Place broccoli around chicken on the baking sheet

Sprinkle salt and pepper on top of broccoli

Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

Creamy Chicken and Pasta

Creamy Chicken and Pasta

4 skinless, boneless chicken breast halves

2 Tablespoons Butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed cream of celery soup

4 ounces cream cheese with chives

1 pound angel hair pasta

Preheat oven to 350 degrees

In a large saucepan, melt butter over low heat

Stir in the package of dressing mix

Blend in wine and celery soup

Mix in cream cheese, and stir until smooth

Heat through, but do not boil

Arrange chicken breasts in a single layer in a 9×13 inch baking dish

Pour sauce over

Bake for 25-30 minutes in the preheated oven

Before the chicken is done, bring a large pot of lightly salted water to a rolling boil

Cook pasta until al dente, about 5 minutes, Drain

Serve chicken and sauce over pasta

Baked Chicken Schnitzel

Baked Chicken Schnitzel

4 Chicken Breasts, Boneless and Skinless, pounded flat

2 Eggs

3 Tablespoons Honey

3 Tablespoons Dijon Mustard

2 1/2 Tablespoons Low Sodium Soy Sauce

1 Tablespoon Garlic

3 Cups Bread Crumbs

1 teaspoon each Salt and Pepper

Preheat oven to 350 degrees

Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl

Mix bread crumbs, salt, and pepper together in a shallow bowl

Put chicken slices in the egg mixture, turn until coated

Press chicken in the bread crumbs until evenly coated

Place coated chicken on a greased cookie rack over a foil lined cookie sheet

Bake 30-40 minutes until the internal temperature is at least 160 degrees


This is my grandson’s favorite meal.

Cheesy Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole

Serves 8

2 cups chicken, cooked and shredded

1 (8 ounce) package cream cheese, softened

1/2 cup ranch dressing

1/3 cup Buffalo wing sauce

2 tablespoons water

2 cups shredded Colby Jack cheese

2 cups cooked rice

2 cups shredded sharp Cheddar cheese

2 cups crushed corn chips (DO NOT ADD TO CASSEROLE)

Preheat oven to 350 degrees

Beat cream cheese in a blender until smooth

Add ranch dressing, Buffalo wing sauce, and water

Blend until smooth

Mix in shredded chicken and Colby Jack cheese

Spread rice in a 9×13-inch baking dish

Pour Buffalo chicken mixture on top

Sprinkle Cheddar cheese on top

Cover baking dish with aluminum foil

Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 30 minutes

Sprinkle corn chips on top

It might be better if you sprinkle the corn chips on each serving.  Leftovers end up with soggy chips

Slow Cooker Mediterranean Roast Turkey Breast

Slow Cooker Mediterranean Roast Turkey Breast

Makes 8 Servings

1 (4 pound) boneless turkey breast, trimmed

1/2 cup chicken broth, divided

4 tablespoons fresh lemon juice

2 cups chopped onion

1 cup pitted kalamata olives

1 cup oil-packed sun dried tomatoes, thinly sliced

2 teaspoons oregano and basil

1 teaspoon parsley, dill, onion and garlic powder

1/2 teaspoon rosemary, thyme and cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons all-purpose flour

Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, seasonings, salt, and pepper in the crock of a slow cooker

Cover; cook on Low for 4-5 hours

Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth

Stir into slow cooker

Cover and cook on Low for an additional 30 minutes

Skillet Chicken Bulgogi

Skillet Chicken Bulgogi

1/3 cup chopped onion

2/3 cup soy sauce

1/2 cup brown sugar

4 cloves minced garlic

1/4 cup sesame oil

2 tablespoons honey

1 tablespoon sesame seeds

1 teaspoon chopped ginger

1/2 teaspoon cayenne

salt and black pepper to taste

2 pounds skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, honey, sesame seeds, chopped ginger, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth

Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes

If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Honey-Lime Chicken

Honey-Lime Chicken

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

2 boneless, skinless chicken breast, cut into strips

3 tablespoon butter

6 tablespoons lime juice

6 tablespoons honey

3 tablespoon brown sugar

3 teaspoon Worcestershire sauce

Combine flour and cayenne pepper in a bowl large enough for the chicken to move freely in

Add a few chicken strips at a time and shake to coat

Melt butter in a large, nonstick skillet over medium heat

Add chicken and cook until browned on all sides, 4 to 6 minutes

Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken

Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes

If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Maple-Mustard Sauce over Crispy Chicken

Maple-Mustard Sauce over Crispy Chicken

4 skinless, boneless chicken breast halves

2 eggs

2 tablespoons parsley

3 teaspoons Dijon mustard

1 cup bread crumbs, or more as needed

3 tablespoons olive oil

1 cup chicken broth

3 tablespoons maple syrup

2 1/2 tablespoons coarse-grain mustard

1 tablespoon butter

Pound out chicken breast halves between 2 sheets of plastic wrap to 1/3- to 1/2-inch thickness

Mix eggs, parsley, and Dijon mustard together in a large bowl

Pour bread crumbs into a separate bowl

Place chicken in the egg mixture, then dip in bread crumbs

Heat olive oil over medium-high heat in a large, nonstick skillet

Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side

Transfer to a plate and keep warm

Whisk chicken broth, maple syrup, and 2 1/2 tablespoons coarse-grain mustard together in a bowl

Pour into the same skillet used to cook chicken and bring to a boil

Cook sauce until reduced to about 3/4 cup, about 4 minutes

Stir in butter until melted

Spoon sauce over chicken and serve

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

2 pounds skinless, boneless chicken breast halves cut into chunks

1 cup onion, diced

2 cups celery, diced

2 cups carrot, diced

2 tablespoons butter

Parsley, Season Salt, Poultry seasoning and Garlic powder to taste

2 1/2 cups water or chicken stock, enough to cover ingredients

2 (10.5 ounce) cans condensed cream of chicken or celery soup

1 (10 ounce) package refrigerated biscuit dough

Place chicken, onion, celery, carrots, butter, and seasonings in a slow cooker

Pour condensed soup and enough stock to cover ingredients

Cover and cook for 5 to 6 hours on low or 4 hours on high

About 1-2 hours before serving, tear biscuit dough into pieces

Place dough in the slow cooker, I also push them down into the soup

Cook until dough is no longer raw in the center

Enjoy!