Tag Archives: Chicken

Recently we traveled to visit my mother-in-law and I asked if I could cook dinner one night. Chicken stuffed with fresh basil was the meal I decided to make and was it ever a winner. The recipe takes only minutes to prepare and can easily be doubled or tripled. The chicken breasts I used were small so we each had our own chicken breast. There were no leftovers.chicken stuffed with fresh basil


The key to making a delicious chicken stuffed with fresh basil is the quality of the ingredients. Use fresh basil and a good quality of tomatoes and fresh mozzarella. The juice from the tomatoes helps the chicken to stay moist. I can’t wait to try this recipe using fresh garden tomatoes.chicken stuffed with fresh basil


Chicken Stuffed with Fresh Basil



2 boneless chicken breasts

6 – 8 thin slices of mozzarella cheese

3 – 4 small cocktail tomatoes

Fresh basil leaves

Italian seasoning

olive oil



Preheat your oven to 400 degrees F. Slightly spray a small baking dish with non-stick spray.

Place the chicken breasts on a cutting board and cut 3-4 thin slices across the top of the chicken. Do not cut all the way through.

Stuff each slice with a piece of cheese, some tomato and a fresh basil leaf. Place the chicken breasts in the baking dish. Sprinkle each chicken bread with salt, pepper and Italian seasoning. Lightly drizzle with olive oil.chicken stuffed with fresh basil

Bake in a 400 degree oven for 30 minutes or until the internal temperature of the chicken is 160 degrees.chicken stuffed with fresh basil

Additional Notes

Chicken stuffed with fresh basil can easily be doubled or even tripled. Use good quality mozzarella and fresh tomatoes and basil!chicken stuffed with fresh basil



Spicy cashew chicken stir-fryLooking for a quick weekday dinner? I’ve made this meal often. Spicy Cashew Chicken Stir-Fry is one of those stir-fry recipes that is not only delicious but can come together in under ½ hour. There is about ten minutes of prep work and ten minutes of cooking. This Spicy Cashew Chicken Stir-Fry comes together so quickly you better start the rice before you do anything else!Spicy cashew chicken stir-fry


Spicy Cashew Chicken Stir-Fry





¾ cup chicken broth

3 Tbsp. plus 2 tsp. dry sherry

3 Tbsp. Soy sauce

1 Tbsp. Plus 2 tsp. Cornstarch

2 tsp. – 1 Tbsp. chili garlic paste (depending on how spicy you want it)

3 Tbsp. Peanut oil

1 pound chicken tenders

1 onion, chopped

1 Tbsp. Peeled, chopped ginger

3 cups Broccoli, cut into florets (Can also use any other vegetable you have on hand.)

¼ cup water

¼ cup cashews, chopped




Whisk together the chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce in a bowl. Set aside


Heat a large non-stick pan or wok over medium high heat. Add 2 tsp. Of the oil then add the chicken. Stir-fry the chicken until iit is cooked through. This should take 4-5 minutes. Transfer the chicken to a plate and cover to keep warm.


Heat the remaining 1 tsp. oil in the same skillet. Add the onion and ginger and stir fry about 30 seconds. Add the broccoli or other vegetables and stir-fry until crisp tender, about two minutes. Add the broth mixture and the water and cook, stirring constantly, until the mixture bubbles and thickens, about one minute. Add the chicken and cook until heated through. Serve over rice and garnish with cashews.Spicy cashew chicken stir-fry


This spicy cashew chicken stir-fry serves four. If you don’t eat it in one meal the leftovers are delicious for lunch!Spicy cashew chicken stir-fry

Hopefully you enjoyed a wonderful Thanksgiving Day with family and friends. Are you wondering what to do with that leftover turkey? I love having leftover turkey, which is one of the benefits of hosting a Thanksgiving. I love to make turkey soup and turkey sandwiches. Another favorite recipe to use up that leftover turkey is this wonderful turkey curry.turkey curry This has got to be one of the best recipes for using up leftover turkey or chicken. It is so flavorful, serve it with rice and garnish with yogurt, raisins and cashews. It is the ost delicious way to use up leftover turkey!leftover turkey


Turkey Curry



4 generous servings

1 large onion,  cut into chunks
1 red pepper, cored, seeded and cut into chunks
2 tsp olive oil
3 cloves garlic, peeled
1 inch piece of fresh ginger, peeled
1 jalapeno pepper, seeded and quartered
1 Tbsp curry powder
1 tsp ground coriander
1 cup chicken broth
¼ cup coconut milk
1 ripe banana, peeled and sliced
2 cups cooked turkey or chicken meat, cut into ½ inch dice
1 cup peas
¼ cup chopped fresh cilantro
1 ½ Tbsp fresh lime juice
¼ tsp salt
¼ tsp ground black pepper




Place the onions and red pepper in a food processor and pulse until just chopped. Heat the oil in a Dutch oven over medium heat. Add the onion pepper mixture and cook stirring, until soft, about 5-7 minutes.

leftover turkey


Meanwhile drop the garlic, ginger and jalapeño into the food processor and process until finely chopped. Add the garlic mixture to the onions along with the curry powder and coriander; cook, stirring until fragrant, about 2 minutes. Add the chicken stock, coconut milk and banana.leftover turkey

Bring the mixture to a simmer, reduce the heat to low and cover. Continue to cook, stirring occasionally, until the bananas are very soft, about 10 minutes.

Mash the bananas to incorporate hem into the sauce. Add the turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes.leftover turkey


Season with salt and pepper and serve.leftover turkey

Don’t be alarmed over the length of this recipe it comes together very quickly and in no time at all you will be enjoying this delicious turkey curry.

I enjoy a good chicken salad anytime of year. This simple curried chicken salad comes together easily once you’ve poached your chicken. I’ve also made it using leftover chicken or even a rotisserie chicken from the grocery store. The raisins are simmered in wine, which is a delicious touch; the wine thins the mayonnaise into more of a light curry sauce. You can make this salad ahead of time, it should be refrigerated at least an hour before serving.Curried Chicken Salad


Curried Chicken Salad




3 pounds boneless chicken breasts poached until tender and cooled to room temperature.

3 ribs of celery, chopped

2 Granny Smith apples, cored and cut into chunks

¾ cup golden raisins

1 cup dry white wine

2 Tbsp. fresh lime juice

2 Tbsp. ground ginger

2-3 Tbsp. curry powder

1 ½ cups mayonnaise

Salt to taste




Cut the  poached chicken breasts into one-inch chunks. Toss the chicken, celery and apples together in a large bowl.


Place the raisins and wine in a small saucepan. Heat to boiling over medium high heat. Reduce the heart and simmer for 3-4 minutes. Add the raisins and liquid to the chicken and toss to combine.


Add the lime juice, ginger and curry powder to the chicken salad and toss again. Bind the salad with the mayonnaise and season to taste with salt.


Transfer the salad to a serving bowl and garnish with apple slices. Refrigerate at least one hour before serving. Serves 6-8 people.


This salad is also delicious served in a croissant as a sandwich.Curried Chicken Salad


What is your favorite way to serve chicken salad? I love a good chicken and grape salad but I think this curried chicken salad is my favorite.Curried Chicken Salad


You can also decorate the salad with curry colored summer flowers such as marigolds or zinnias.



During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!Chicken Bruschetta


You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.Chicken Bruschetta


Chicken Bruschetta





12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper




24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts




3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt




First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.


Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.


Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.


On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.


I found that by placing everything in the oven at the same time was perfect.


To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.Chicken Bruschetta


This Chicken Bruschetta serves four.Chicken Bruschetta


An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!Bruschetta


This original recipe was adapted from Clean Eating.

It hasn’t exactly been feeling much like spring around here. The weather has been cool and cloudy with lots of rain. However one of these days it will be time to get the grill our an fired up! I love chicken wraps and this recipe is one of my favorites. This recipe originally came from Healthy Cooking, which was a division of Taste of Home.


I love Taste of Home recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect grilling recipe, fast and fresh. The dressing serves as both a marinade and as a topping for these wraps.


The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!


Coleslaw Chicken Wraps




1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)



Marinate the chicken in 1 cup of the dressing for one hour.chicken wraps


Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.chicken wraps


Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.chicken wraps


Divide among the tortillas; top with chicken and sprinkle with almonds.chicken wraps


Roll up tightly and secure with toothpicks if you like.chicken wraps


There is nothing easier for a get together than a delicious chicken wrap. Perfect for the next time you decided to do some grilling!

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