General Recipes

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings

This 20-minute dish is so good! Made with just a few ingredients, this Sesame Chicken will surely be a hit! Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1 clove garlic, minced

2 tbsp oil

8 ounces (250 grams) of boneless and skinless chicken breast, cut into strips

white sesame seeds, for garnishing

oil, for deep-frying

Frying Batter:

1 Egg white

1/3 c (80 ml) cold water

1 tbsp oil

1/4 c cornstarch

1/2 c (65 grams) all-purpose flour, sifted

A pinch of salt

1/2 tsp baking powder

Sauce:

2 tsp cornstarch

1/3 c (80 ml) water

4 tbsp sugar

2 tbsp soy sauce

1 tbsp Chinese rice vinegar or apple cider vinegar

Directions:

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.

In another mixing bowl, add all the ingredients to the batter. Stir everything until well incorporated.

Put the chicken into the bowl with the batter, then toss to coat.

Place a large pot and turn the heat to about 350 degrees F. Add 3-inches of oil and allow it to become hot.

Add each coated chicken slowly into the hot oil, then cook for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels to drain any excess oil.

Place a skillet on the stove and turn the heat to high. Add 2 tbsp of the oil from the pot. Stir in the garlic and cook for about a minute to remove the raw taste.

Add the sauce and stir until well blended. Simmer everything for a few minutes until the texture becomes thick.

Add the chicken into the skillet with the sauce, then toss to coat. Transfer the dish onto a clean serving plate. Sprinkle sesame seeds on top to garnish.

Serve right away with rice. Enjoy!

Sesame Chicken

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings This 20-minute dish is so good! Made with just a few ingredients,… General Recipes Sesame Chicken European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 clove garlic, minced
• 2 tbsp oil
• 8 ounces (250 grams) of boneless and skinless chicken breast, cut into strips
• white sesame seeds, for garnishing
• oil, for deep-frying
• Frying Batter:
• 1 Egg white
• 1/3 c (80 ml) cold water
• 1 tbsp oil
• 1/4 c cornstarch
• 1/2 c (65 grams) all-purpose flour, sifted
• A pinch of salt
• 1/2 tsp baking powder
• Sauce:
• 2 tsp cornstarch
• 1/3 c (80 ml) water
• 4 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp Chinese rice vinegar or apple cider vinegar

Instructions

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.

In another mixing bowl, add all the ingredients to the batter. Stir everything until well incorporated.

Put the chicken into the bowl with the batter, then toss to coat.

Place a large pot and turn the heat to about 350 degrees F. Add 3-inches of oil and allow it to become hot.

Add each coated chicken slowly into the hot oil, then cook for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels to drain any excess oil.

Place a skillet on the stove and turn the heat to high. Add 2 tbsp of the oil from the pot. Stir in the garlic and cook for about a minute to remove the raw taste.

Add the sauce and stir until well blended. Simmer everything for a few minutes until the texture becomes thick.

Add the chicken into the skillet with the sauce, then toss to coat. Transfer the dish onto a clean serving plate. Sprinkle sesame seeds on top to garnish.

Serve right away with rice. Enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 6 Servings

You only need a few ingredients for this recipe! My kids could not get enough of these Crispy Chicken Fritters. For a simple family dinner, give this recipe a try! These delicious treats are ready in just 15 minutes! Just follow these easy steps, and you are good to go. Enjoy!

Ingredients:

1/4 tsp black pepper

Additional bread crumbs

Vegetable oil

2 12.5 ounces cans of white premium chunk chicken breast

1/4 tsp onion powder

1/8 tsp dried thyme

1 Egg

1/2 tsp salt

1/4 c plain dried bread crumbs\

1 tsp Dijon mustard

1/4 tsp garlic powder

Directions:

Put the chicken into a colander and allow them to drain for a couple of minutes. Chop them into small cuts.

In a large mixing bowl, add all the spices, chicken pieces, salt, egg, and Dijon mustard. Stir everything until well incorporated.

Add 1/4 cup of breadcrumbs and stir to combine. Form the mixture into 6 chicken patties.
In a mixing bowl, add the rest of the breadcrumbs.

Add the chicken into the bowl with the breadcrumbs, then toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 1/4-inch oil and allow it to become hot.

Add the chicken fritters into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Feel free to use Panko breadcrumbs instead of breadcrumbs.

You can use regular mustard instead of Dijon mustard.

Feel free to cook these fritters in an air fryer.

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Nutrition Facts:

Calories 117.30 Fat (grams) 4.38 Sat. Fat (grams) 0.69 Carbs (grams) 3.59 Fiber (grams) 0.29 Net carbs 3.30 Sugar (grams) 0.33 Protein (grams) 14.59 Sodium (milligrams) 258.50 Cholesterol (grams) 48.00

Crispy Chicken Fritters

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 6 Servings You only need a few ingredients for this recipe! My kids could… General Recipes Crispy Chicken Fritters European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 tsp black pepper
• Additional bread crumbs
• Vegetable oil
• 2 12.5 ounces cans of white premium chunk chicken breast
• 1/4 tsp onion powder
• 1/8 tsp dried thyme
• 1 Egg
• 1/2 tsp salt
• 1/4 c plain dried bread crumbs\
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder

Instructions

Put the chicken into a colander and allow them to drain for a couple of minutes. Chop them into small cuts.

In a large mixing bowl, add all the spices, chicken pieces, salt, egg, and Dijon mustard. Stir everything until well incorporated.

Add 1/4 cup of breadcrumbs and stir to combine. Form the mixture into 6 chicken patties.
In a mixing bowl, add the rest of the breadcrumbs.

Add the chicken into the bowl with the breadcrumbs, then toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 1/4-inch oil and allow it to become hot.

Add the chicken fritters into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes

Feel free to use Panko breadcrumbs instead of breadcrumbs. You can use regular mustard instead of Dijon mustard. Feel free to cook these fritters in an air fryer. Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

The creamy sauce of this dish is my favorite! Wait until you bite your teeth in the super juicy chicken breasts. They are the best! I highly suggest serving this over pasta with some veggies on the side. In just 20 minutes, you will surely enjoy this spectacular dish! Don’t wait another minute and try this recipe now!

Ingredients:

1 c light cream or heavy cream

2 tbsp olive oil3-4 cloves garlic, minced

1/2 c parmesa

cheese, grated4 small-medium chicken breasts or 2 large halved
1 c spinach, c

opped (optional)

1 tbsp Italian seasoning or oregano

salt and pepper to taste

Directions:

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Place a large, heavy skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the seasoned chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate.

In the same skillet, add garlic and turn the heat down to low. Sauté for about 30 seconds or until aromatic.

Add the Parmesan cheese, cream, and Italian seasoning. Stir everything until well incorporated.

Add 1 cup of chopped spinach, then cook for about 3 minutes or until completely wilted.

Put the cooked chicken breasts back into the skillet, then toss until completely coated with the delicious sauce. Simmer everything for one more minute. Remove from the heat.

Serve right away. Enjoy!

Notes:

This dish is best served over pasta or vegetables.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Chicken Parmesan Casserole

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings The creamy sauce of this dish is my favorite! Wait until you… General Recipes Chicken Parmesan Casserole European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 c light cream or heavy cream
• 2 tbsp olive oil3-4 cloves garlic, minced
• 1/2 c parmesa
• cheese, grated4 small-medium chicken breasts or 2 large halved
• 1 c spinach, c
• opped (optional)
• 1 tbsp Italian seasoning or oregano
• salt and pepper to taste

Instructions

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Place a large, heavy skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the seasoned chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate.

In the same skillet, add garlic and turn the heat down to low. Sauté for about 30 seconds or until aromatic.

Add the Parmesan cheese, cream, and Italian seasoning. Stir everything until well incorporated.

Add 1 cup of chopped spinach, then cook for about 3 minutes or until completely wilted.

Put the cooked chicken breasts back into the skillet, then toss until completely coated with the delicious sauce. Simmer everything for one more minute. Remove from the heat.

Serve right away. Enjoy!

Notes

This dish is best served over pasta or vegetables. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

No need to marinate this Baked Firecracker Chicken! Just baste them with the sauce while baking! In just 30 minutes, they are ready to be devoured! Give this recipe a try now!

Ingredients:

1 lb. boneless and skinless chicken breasts

1 pinch red pepper flakes

1 tbsp apple cider vinegar

salt and pepper to taste

1/2 c hot/chili sauce (such as Frank’s Red Hot or Sriracha)

1/2 c brown sugar or honey

1 tbsp oil

1 tbsp soy sauce (gluten-free for gluten-free)

2 cloves garlic, grated

Directions:

Place a pan on the stove and turn the heat to medium. Immediately add the vinegar, soy sauce, hot sauce, chili pepper flakes, sugar, and garlic. Stir everything until well blended. Make sure to dissolve the sugar completely. Remove from the heat.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place another heat-proof skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Sprinkle salt and pepper over the chicken breasts, then toss to coat. Put them into the hot skillet, then sear each side for 3 to 5 minutes or until they turn brown. Remove the skillet from the heat.

Place the skillet in the preheated oven and bake the chicken for about 15 minutes or until done. (Make sure to baste them from time to time with the sauce.)

Remove from the oven and allow the Baked Firecracker Chicken to rest for a few minutes at room temperature to incorporate all the flavors.

Serve with the rest of the sauce. Enjoy!

Notes:

Serve this chicken over rice with some veggies on the side. Try it and thank me later!

Nutrition Facts:

Calories 244 | Fat 6g (Saturated 0.8g, Trans 0) | Cholesterol 82mg | Sodium 1011mg | Carbs 19g (Fiber 0, Sugars 17g) | Protein 26g

Baked Firecracker Chicken

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings No need to marinate this Baked Firecracker Chicken! Just baste them with… General Recipes Baked Firecracker Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 244 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. boneless and skinless chicken breasts
• 1 pinch red pepper flakes
• 1 tbsp apple cider vinegar
• salt and pepper to taste
• 1/2 c hot/chili sauce (such as Frank’s Red Hot or Sriracha)
• 1/2 c brown sugar or honey
• 1 tbsp oil
• 1 tbsp soy sauce (gluten-free for gluten-free)
• 2 cloves garlic, grated

Instructions

Place a pan on the stove and turn the heat to medium. Immediately add the vinegar, soy sauce, hot sauce, chili pepper flakes, sugar, and garlic. Stir everything until well blended. Make sure to dissolve the sugar completely. Remove from the heat.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place another heat-proof skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Sprinkle salt and pepper over the chicken breasts, then toss to coat. Put them into the hot skillet, then sear each side for 3 to 5 minutes or until they turn brown. Remove the skillet from the heat.

Place the skillet in the preheated oven and bake the chicken for about 15 minutes or until done. (Make sure to baste them from time to time with the sauce.)

Remove from the oven and allow the Baked Firecracker Chicken to rest for a few minutes at room temperature to incorporate all the flavors.

Serve with the rest of the sauce. Enjoy!

Notes

Serve this chicken over rice with some veggies on the side. Try it and thank me later!

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 4 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This French Onion Chicken Bake is loaded with scrumptious flavors. This is a must-try recipe indeed!

Ingredients:

1 c Mozzarella Cheese, shredded

1/2 c Parmesan Cheese, shredded

4 Chicken Breasts, boneless, skinless

4 Onions, peeled and sliced

1 teaspoon Thyme

2/3 c Low Sodium Beef Broth

4 tablespoons Butter

1/2 teaspoon Salt

2 tablespoons Balsamic Vinegar

1/2 teaspoon Pepper

4 cloves Garlic, minced

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a baking dish.

Place a large skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the onions into the hot skillet, then sauté for about 5 minutes or until soft.

Turn the heat down to medium, then add the thyme, garlic, and pepper. Sauté for about a minute or until aromatic.

Add the balsamic vinegar and beef broth, then stir until well blended. Simmer for about 10 minutes or until the texture of the onions resembles jam

Transfer 1/3 of the mixture into the prepared baking dish and spread it evenly.

Lay the chicken breasts over the onions in the baking dish. Season with a bit of salt.

Scatter the shredded Parmesan and mozzarella cheese over the chicken breasts.

Place the baking dish in the preheated oven and bake the French Onion Chicken Bake for about half an hour or until done.

Remove from the oven.

Serve and enjoy!

Notes:

Make sure to slice the chicken in even sizes.

Feel free to add more seasonings if you prefer.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 492 | TOTAL FAT: 26g | SATURATED FAT: 14g | TRANS FAT: 1g | UNSATURATED FAT: 9g | CHOLESTEROL: 165mg | SODIUM: 960mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 6g | PROTEIN: 49g

French Onion Chicken Bake

Rebecca Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 4 Servings I am so excited to share this recipe with you today because… General Recipes French Onion Chicken Bake European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c Mozzarella Cheese, shredded
• 1/2 c Parmesan Cheese, shredded
• 4 Chicken Breasts, boneless, skinless
• 4 Onions, peeled and sliced
• 1 teaspoon Thyme
• 2/3 c Low Sodium Beef Broth
• 4 tablespoons Butter
• 1/2 teaspoon Salt
• 2 tablespoons Balsamic Vinegar
• 1/2 teaspoon Pepper
• 4 cloves Garlic, minced

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a baking dish.

Place a large skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the onions into the hot skillet, then sauté for about 5 minutes or until soft.

Turn the heat down to medium, then add the thyme, garlic, and pepper. Sauté for about a minute or until aromatic.

Add the balsamic vinegar and beef broth, then stir until well blended. Simmer for about 10 minutes or until the texture of the onions resembles jam

Transfer 1/3 of the mixture into the prepared baking dish and spread it evenly.

Lay the chicken breasts over the onions in the baking dish. Season with a bit of salt.

Scatter the shredded Parmesan and mozzarella cheese over the chicken breasts.

Place the baking dish in the preheated oven and bake the French Onion Chicken Bake for about half an hour or until done.

Remove from the oven.

Serve and enjoy!

 

Notes

Make sure to slice the chicken in even sizes. Feel free to add more seasonings if you prefer. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings

The sauce alone of this dish is more than enough to let you know that you are in for a treat! This Skillet Chicken and Mushroom Wine Sauce is total comfort food for the whole family. Try it now!

Ingredients:

2 large shallots, sliced thin

2 garlic cloves, minced

½ c all-purpose flour

½ tsp garlic powder

1 tsp Dijon mustard

1 tbsp olive oil

4 tbsp unsalted butter, divided

3 boneless, skinless chicken breasts, cut in half horizontally into cutlets

1 ½ c chicken broth, low sodium

½ tsp salt

2 large springs of fresh thyme

1 tsp pepper

½ c heavy cream

2 tsp cornstarch dissolved in 2 tbsp water or broth

½ c dry white wine

12 oz. mushrooms, cleaned and thickly sliced

Directions:

Use paper towels to pat dry the chicken breasts. Horizontally slice it in half. Cover each with plastic wrap, then use a meat mallet to gently pound it.

Add salt, garlic powder, flour, and pepper into a medium mixing bowl. Whisk to combine.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of oil and 2 tbsp of butter, then allow them to become hot.

Toss the chicken with the flour mixture to coat. Remove any excess. Put them into the hot skillet, then cook each side for 5 minutes or until golden brown. Move them to a clean plate.

In the same skillet, add butter and allow it to melt. Add the mushrooms, then sauté for a few minutes until soft.

Add the shallots, then sauté for a few more minutes until a bit caramelized.

Add the wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated.

Add cream, chicken broth, mustard, and thyme. Stir everything until well combined. Let the mixture boil.

Stir in the slurry and simmer for a few minutes until the texture becomes thick.

Bring the chicken breasts back into the skillet, then toss to coat. Simmer for 2 more minutes. Remove and discard the thyme sprigs.

Serve and enjoy!

Nutrition Facts:

Calories: 309 kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Skillet Chicken and Mushroom Wine Sauce

Rebecca Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings The sauce alone of this dish is more than enough to let… General Recipes Skillet Chicken and Mushroom Wine Sauce European Print This

Serves: 6 Prep Time: 35 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 309 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large shallots, sliced thin
• 2 garlic cloves, minced
• ½ c all-purpose flour
• ½ tsp garlic powder
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
• 1 ½ c chicken broth, low sodium
• ½ tsp salt
• 2 large springs of fresh thyme
• 1 tsp pepper
• ½ c heavy cream
• 2 tsp cornstarch dissolved in 2 tbsp water or broth
• ½ c dry white wine
• 12 oz. mushrooms, cleaned and thickly sliced

Instructions

Use paper towels to pat dry the chicken breasts. Horizontally slice it in half. Cover each with plastic wrap, then use a meat mallet to gently pound it.

Add salt, garlic powder, flour, and pepper into a medium mixing bowl. Whisk to combine.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of oil and 2 tbsp of butter, then allow them to become hot.

Toss the chicken with the flour mixture to coat. Remove any excess. Put them into the hot skillet, then cook each side for 5 minutes or until golden brown. Move them to a clean plate.

In the same skillet, add butter and allow it to melt. Add the mushrooms, then sauté for a few minutes until soft.

Add the shallots, then sauté for a few more minutes until a bit caramelized.

Add the wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated.

Add cream, chicken broth, mustard, and thyme. Stir everything until well combined. Let the mixture boil.

Stir in the slurry and simmer for a few minutes until the texture becomes thick.

Bring the chicken breasts back into the skillet, then toss to coat. Simmer for 2 more minutes. Remove and discard the thyme sprigs.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings

All you need for this recipe are 4 basic ingredients which I’m pretty sure you already have! This Baked Caesar Chicken is packed with spectacular flavors. From the chicken to the melted cheese, lunch or dinner is going to be awesome for sure! The best thing about this is that you don’t need to worry about leftovers because I promise you that there won’t be any! This recipe can yield up to 4 servings. Make sure to double the recipe if you are serving more than that. Anyway, invite your friends over. Surprise them with this amazing dish. Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 ½ c Parmesan cheese, grated

1 c Caesar salad dressing

½ c sour cream optional

4 chicken breasts-boneless, skinless

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of an 8×11-inch baking dish.

Wrap each chicken breast with plastic, then gently pound each into an even thickness. Use a meat mallet for this step.

Season the chicken breasts with ground black pepper and grated Parmesan cheese. Lay them into the prepared baking dish.

In a mixing bowl, add sour cream and Caesar dressing. Whisk until well blended.

Add the mixture on top of each chicken breast followed by more grated Parmesan cheese.

Place the baking dish in the preheated oven and bake the chicken for about 30 minutes. Broil them for another 4 minutes or until they turn golden brown.

Remove the Baked Caesar Chicken from the oven and allow them to rest for at least 5 minutes at room temperature to incorporate all the flavors.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Baked Caesar Chicken

Rebecca Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings All you need for this recipe are 4 basic ingredients which I’m… General Recipes Baked Caesar Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ c Parmesan cheese, grated
• 1 c Caesar salad dressing
• ½ c sour cream optional
• 4 chicken breasts-boneless, skinless

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of an 8x11-inch baking dish.

Wrap each chicken breast with plastic, then gently pound each into an even thickness. Use a meat mallet for this step.

Season the chicken breasts with ground black pepper and grated Parmesan cheese. Lay them into the prepared baking dish.

In a mixing bowl, add sour cream and Caesar dressing. Whisk until well blended.

Add the mixture on top of each chicken breast followed by more grated Parmesan cheese.

Place the baking dish in the preheated oven and bake the chicken for about 30 minutes. Broil them for another 4 minutes or until they turn golden brown.

Remove the Baked Caesar Chicken from the oven and allow them to rest for at least 5 minutes at room temperature to incorporate all the flavors.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

Chicken and potatoes in one dish! This recipe is an epic one! Ready in just 30 minutes, you will be amazed by all these delicious flavors. Enjoy!

Ingredients:

1 tbsp olive oil

3 tbsp butter, divided

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

1 1/2 pounds (650 grams) of chicken breast, cut into strips

5 garlic cloves, minced

1 1/2 pounds (650 grams) of baby yellow potatoes, quartered

Crushed red chili pepper flakes, optional

1 tsp fresh oregano, chopped

Salt and fresh cracked pepper

The Marinade:

1 tbsp hot sauce (we used Sriracha)

Fresh cracked pepper

1/4 c soy sauce (or coconut amino if you’re strictly paleo)

1 tbsp olive oil

Directions:

Add soy sauce, chicken strips, olive oil, hot sauce, and pepper into a large mixing bowl. Toss to combine. Let the chicken marinate for a few minutes.

Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes to the boiling water, then cook for about 8 minutes or until tender. Drain.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and 1 tbsp butter, then allow them to become hot.

Add the potatoes into the hot skillet, then cook for 5 more minutes or until they turn golden brown. Move them to a clean plate.

Add 2 tbsp of butter to the same skillet and allow it to melt. Add the chicken strips, red chili flakes, and garlic. Cook each side of the chicken for a minute or until brown.

Add the marinade, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Stir in the freshly chopped herbs.

Put the potatoes back into the skillet, then toss to combine.

Taste, then add more salt and pepper if needed.

Sprinkle Parmesan cheese, herbs, and chili pepper over each serving to garnish.

Serve right away. Enjoy!

GARLIC BUTTER CHICKEN AND POTATOES SKILLET

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings Chicken and potatoes in one dish! This recipe is an epic one!… General Recipes GARLIC BUTTER CHICKEN AND POTATOES SKILLET European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 1/2 pounds (650 grams) of chicken breast, cut into strips
• 5 garlic cloves, minced
• 1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
• Crushed red chili pepper flakes, optional
• 1 tsp fresh oregano, chopped
• Salt and fresh cracked pepper
• The Marinade:
• 1 tbsp hot sauce (we used Sriracha)
• Fresh cracked pepper
• 1/4 c soy sauce (or coconut amino if you’re strictly paleo)
• 1 tbsp olive oil

Instructions

Add soy sauce, chicken strips, olive oil, hot sauce, and pepper into a large mixing bowl. Toss to combine. Let the chicken marinate for a few minutes.

Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes to the boiling water, then cook for about 8 minutes or until tender. Drain.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and 1 tbsp butter, then allow them to become hot.

Add the potatoes into the hot skillet, then cook for 5 more minutes or until they turn golden brown. Move them to a clean plate.

Add 2 tbsp of butter to the same skillet and allow it to melt. Add the chicken strips, red chili flakes, and garlic. Cook each side of the chicken for a minute or until brown.

Add the marinade, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Stir in the freshly chopped herbs.

Put the potatoes back into the skillet, then toss to combine.

Taste, then add more salt and pepper if needed.

Sprinkle Parmesan cheese, herbs, and chili pepper over each serving to garnish.

Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings

These are vegetarian spring rolls; would you believe it? You can eat a lot of these treats and not feel guilty at all! A must-try recipe!

Ingredients:

2 tbsp cornstarch

24 8-inch square spring roll wrappers

8 oz. bamboo shoots sliced thinly

8 c Napa cabbage, sliced thinly

2 tsp sesame oil

2 carrots, sliced thinly

1/4 c low sodium soy sauce

2 cloves garlic, minced

canola oil for frying

1/4 c canola oil, divided

2 tbsp mirin

Directions:

Add a large heavy skillet to the stove and turn the heat to medium-high. Add 1/2 of the canola oil and let it become hot.

Put the napa cabbage into the hot skillet, then cook for 8 minutes or until wilted.

Add the garlic, bamboo shoots, and carrots. Sauté for a minute or just until aromatic. Add soy sauce, sesame oil, and mirin.

Toss to combine. Remove from the heat and allow the mixture to cool.

Mix 2 tbsp of water with cornstarch.

Place the wrappers onto a flat surface, then brush the sides with the dissolved cornstarch. Fill each wrapper with 2 tbsp of the cabbage mixture. Roll it up and seal the edges.

Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and let it become hot.

Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the spring rolls.

Serve and enjoy!

Notes:

I suggest serving these spring rolls right away for the best experience.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 143 kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 0.8mg

Spring Rolls

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings These are vegetarian spring rolls; would you believe it? You can eat… General Recipes Spring Rolls European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 143 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp cornstarch
• 24 8-inch square spring roll wrappers
• 8 oz. bamboo shoots sliced thinly
• 8 c Napa cabbage, sliced thinly
• 2 tsp sesame oil
• 2 carrots, sliced thinly
• 1/4 c low sodium soy sauce
• 2 cloves garlic, minced
• canola oil for frying
• 1/4 c canola oil, divided
• 2 tbsp mirin

Instructions

Add a large heavy skillet to the stove and turn the heat to medium-high. Add 1/2 of the canola oil and let it become hot.

Put the napa cabbage into the hot skillet, then cook for 8 minutes or until wilted.

Add the garlic, bamboo shoots, and carrots. Sauté for a minute or just until aromatic. Add soy sauce, sesame oil, and mirin.

Toss to combine. Remove from the heat and allow the mixture to cool.

Mix 2 tbsp of water with cornstarch.

Place the wrappers onto a flat surface, then brush the sides with the dissolved cornstarch. Fill each wrapper with 2 tbsp of the cabbage mixture. Roll it up and seal the edges.

Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and let it become hot.

Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the spring rolls.

Serve and enjoy!

Notes

I suggest serving these spring rolls right away for the best experience. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.