I’m sure everyone’s had a day when you just don’t know what to make for dinner, don’t really want to eat out, and don’t want to run to the grocery store for ingredients. Those are the days I find myself hunting around the kitchen for something easy to make. Recently my kitchen hunt netted me 6 frozen chicken breasts, tortillas, cheese, and salsa; I also found a packet of taco seasoning in the cupboard. Well I had all the ingredients for fast and easy Chicken Tacos!
My Chicken Tacos were so easy to make and simply delicious. Another plus was that I was able to turn 6 chicken breasts into a meal for 6 people! Talk about stretching your resources!
By the way I also found some sour cream and salsa in the refrigerator, that made the Chicken Tacos super yummy!
Here’s my recipe for Fast and Easy Chicken Tacos
6 Boneless Skinless Chicken Breasts – cut into small strips
1 Packet Taco Seasoning Mix
1 Tsp. Minced Garlic
1 Tsp. Chili Powder
Oil for sauteing
12 or more Small Flour Tortillas
Sour Cream, Shredded Cheddar, Salsa, Shredded Lettuce for topping
Heat a small amount of oil in a frying pan
Add garlic and cook until it starts to turn brown
Add Chicken strips and cook until well done
Add Taco Seasoning and Chili Powder
Toss chicken strips in seasonings until all strips are covered
Remove from heat
Make tacos by placing a small amount of chicken filling and desired toppings in tortilla
Chicken Marsala is one of my favorite dishes; my family loves it too!
Chicken Marsala is actually an Italian-American dish. It’s a variation of Italian scaloppina dishes which has many variations. Chicken Marsala is a savory dish made with chicken breasts, mushrooms, and sweet Marsala wine; some recipes call for cream to produce a creamy sauce for the chicken. Still others require the chicken breasts lightly battered and fried and requires a bit more time to prepare.
I love all versions of Chicken Marsala, but sometimes time doesn’t permit me to cook the battered version. Those days I turn to this Easy Chicken Marsala recipe that takes less than a half hour to make. It’s easy and delicious. Served over pasta or with mashed potatoes it makes an easy meal. I like to serve it with a tossed salad to complete the meal.
Here’s my Easy Chicken Marsala recipe! It easily feeds 6!
5 Boneless Skinless chicken breast cut in half horizontally
1 Basket mushrooms washed and quartered
1 Tbs. Chopped Garlic
2 Tbs. Butter
1/4 Cup Olive Oil
1 Cup Marsala Wine
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
1 Tbs. Chopped Parsley
Using the flat part of a kitchen mallet pound chicken slices into 1/4″ thin pieces
In a large skillet heat oil and melt 1 Tbs. Butter in the oil
Add chicken to skillet
Cook each side about 4 minutes or until chicken is cooked thru
Remove chicken from skillet and set aside
Add remaining butter to skillet and melt
Sauté garlic in skillet until it turns slightly brown
Add mushrooms and cook until mushrooms are tender
Add Marsala wine and chicken broth
Cook about 3 minutes
Stir in heavy whipping cream and simmer over medium low heat about 2 minutes
Who doesn’t love fried chicken? I know we do! But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.
In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier. So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets. It’s filling and most importantly my family loves it.
Chicken Fried Chicken Salad is crispy and light. The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers. It really does take a family favorite and combines it with healthy fresh veggies.
I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well. It’s a great way to get the kids, like my grandson Devon, to eat their veggies! Best of all you don’t have to spend half the day frying chicken in the summer heat!
Here’s the recipe!
Chicken Fried Chicken Salad
3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)
1 Cup Flour
1 Tbs. Garlic Powder
1 Tsp. Italian Seasoning
1/2 Tsp. Cayenne Red Pepper
Oil for frying
1 Head of Romaine Lettuce (cut into chunks)
1 Cup Fresh Spinach (optional)
1 Large Cucumber (sliced into rounds)
2 Tomatoes (sliced into wedges)
Salad Dressing of choice
Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
Mix dry ingredients together
Heat about 1/2″ of oil in frying pan
Roll chicken breasts in flour mixture
Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
My husband announced last week that he would start his low carb diet on Monday. He does this to drop the few pounds he gained during a vacation. I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.
When my husband decides to go on one of these diets meal preparations can be challenging. I’m just glad he said low carb not no carb!
Here’s a chicken recipe using the garlic sauce I recently discovered how to make. The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves. I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.
This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up. I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.
4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 can chicken broth
1/4 cup Garlic Sauce (click here for recipe)
1 tbls. corn starch
1/4 cup water
1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
2. Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.
3. Roll both sides of chicken pieces in flour mixture.
4. Heat olive oil in frying pan then melt butter in oil.
5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
6. Remove cooked chicken from pan and set aside, but do not turn off heat.
7. Pour broth into pan and let boil.
8. Add Garlic Sauce to pan and stir until it dissolves.
9. Cut lemon in half – squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
10. Mix corn starch with water until corn starch is dissolved.
11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
12. Return cooked chicken to pan and cover with sauce.
13. Remove from heat and garnish with lemon slices.
I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green! This Chicken/Spinach/Broccoli Stromboli was a hit. It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal. It’s become a family favorite and I make it quite often. Left overs can be heated up for a quick snack or lunch the next day.
1 loaf Bridgeford Frozen White Bread Loaf
2 Boneless Skinless Chicken Breasts cubed
1/2 cup Italian Dressing
1 9oz. package frozen chopped spinach
1 10oz. package frozen broccoli with cheddar cheese sauce
1/2 cup shredded mozzarella cheese
Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
Saute chicken in a small amount of olive oil until fully cooked
Add thawed and drained chopped spinach and stir until combined with chicken
Add thawed broccoli and stir until combined
Cook for another 5 minutes stirring constantly so cheese doesn’t burn
Place chicken mixture in large bowl
Add mozzarella cheese – stir well
Roll out dough on lightly floured surface. Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.
Move rolled dough onto an oiled baking sheet
Arrange chicken mixture down the center of the dough lengthwise
Fold short ends over the chicken mixture
Fold long sides over the short ends and the chicken mixture creating a log shape
Pinch seams together to seal
Spray or brush with olive oil on the top and sides
Sprinkle garlic salt over the top
Bake in 400 degree oven 20-25 minutes or until golden brown
Slice and serve warm with heated marinara sauce for dipping
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.