Barbecue chicken breast, broccoli, and corn, it doesn’t get simpler than that! Today was crazy and dinner was, honestly, an afterthought. Everything in the fridge was old and everything in the freezer was, well, frozen. I was tired and I had a headache, yet for some reason, my kids still expected me to feed them! The nerve!
Simple Grilled Barbecue Chicken Breast
Salt, pepper, seasonings
As I was defrosting a couple of frozen chicken breasts in the microwave, I was heating up my trusty George Foreman grill. I dry rubbed some seasonings on the breast, grilled them, then covered them in barbecue sauce. Next was a bag of frozen broccoli florets in the microwave, as I opened a can of corn and heated it on the stove.
It was far from fancy, but Simple Grilled Barbecue Chicken was a hit!
Awhile back, I made Popcorn Chicken Parmesan, which is a quick and easy dish, but yesterday I had more time on my hands, so I made Fried Chicken Parmesan. My recipe is based off Aaron McCargo, Jr. (aka Big Daddy on Food Network). Big Daddy’s chicken parmesan, while incredibly delicious, is some work. It involves pounding the chicken breast until it is thin, breading, and frying. However, if you have the time, the results are so worth it.
1 cup thin spaghetti
1 Jar spaghetti sauce
Deli sliced mozzarella cheese
¼ cup milk
Salt, pepper, seasonings
Cook pasta according to package directions. Heat vegetable oil in a frying pan. Mix eggs and milk in a shallow bowl. Mix flour, salt, pepper, and seasonings (or you can use a packaged chicken breader, such as “House of Autry”) in another shallow bowl. Place chicken breast in a heavy duty zip lock bag and pound it flat. Dredge the chicken through the egg mixture, shaking off any excess, then through the flour mixture. Place chicken in heated oil, frying approximately 5 minutes on each side, or until golden brown. While you are frying the chicken, heat the spaghetti sauce in small pan. Place hot chicken on top of cooked pasta, cover with a slice of mozzarella cheese, and top with the heated spaghetti. Serve with a vegetable and garlic bread.
Chicken Parmesan is a ton of work to prepare, but the taste is so good!
Mexican Monday, Taco Tuesday, Fajita Friday…yep, we like Mexican food in my house! This week I made Grilled Quesadillas, and my husband, who does not normally eat Mexican food, thought they were great. This easy recipe is a great way to use leftover chicken breast.
4 soft tortillas
1 cup cooked shredded chicken breast
½ cup salsa
¼ cup taco sauce
½ cup shredded cheese
Mix the cooked chicken, salsa, and taco sauce together in a bowl. Fill half of a tortilla with the chicken mixture, top with shredded cheese, and fold over. Place the folded tortilla on the grill (I used my George Foreman Grill), cooking about 2-3 minutes on each side.
Grilled Quesadillas are quick, easy, and delicious! If you like Mexican, this is a yummy at-home alternative to Taco Bell.
What about you?
Share your favorite Mexican dishes! My daughter would like for me to make chimichangas, so I would love a great recipe to try.
Years ago I joined Kraft Foods’ First Taste program to have the opportunity to try new products and, of course, to get coupons. A few months ago, I got a coupon to try Kraft Fresh Take Cheese & Breadcrumb Mix for free, and I am just now getting around to using it. Why did I wait so long?!? I loved this product! Just see how great my chicken looked!!!
I used the “Italian Parmesan” kit and it was not only easy to use, but it made a great crunchy coating for my chicken breast. Check out this YouTube video on Kraft Fresh Take.
Quick and easy, I can throw together Chicken Alfredo anytime. One day I would love to master making my own Alfredo sauce, but for now, I have found a great version in a jar, Light Asiago Romano Alfredo, by Classico. I do not usually buy anything labeled “light”, but this had Asiago in it, so I decided to give it a try…so glad that I did. I have always made Chicken Alfredo with fettuccini noodles, but recently decided to make it with rotini instead and I love it even more. I am embarrassed to admit it, but when I cooked fettuccini, my noodles never came out quite right. The pasta would always stick together in certain spots and it was always either overcooked and mushy, or undercooked and rubbery. I did not have that problem with my rotini…it was perfect pasta.
Easy Chicken Alfredo
Baked or grilled chicken, shredded or diced
1 jar Light Asiago Romano Alfredo Sauce
½ cup milk
¼ cup grated parmesan cheese
Cook pasta according to directions. Empty jar of Alfredo sauce into a saucepan, then stir in milk. Place cooked chicken on top of pasta, pour sauce on top, and top with grated cheese. Couldn’t be any easier!
I’ve always liked Chicken Alfredo, but this sauce made it even better. I am looking for an easy, yet delicious, homemade Alfredo sauce recipe, have one to share?
Who needs a recipe when you have frozen chicken breasts, barbecue sauce, Minute Ready to Serve Brown & Wild Rice, and frozen broccoli? The night before, I had decided to defrost chicken breasts, but did not know what I was going to make. My husband had recently bought a new George Foreman Grill, so I decided to grill some chicken.
I pounded the defrosted chicken breasts flat, sprinkled on some salt and pepper, dredged them through a bowl of barbecue sauce and tossed on the grill. What a mess that was! I then remembered why I stopped using my old grill, some things make a huge mess on the George Foreman Grill. I spent almost as much time cleaning the grill in between pieces of meat, as I did cooking. Despite my frustration with the mess, the end result was great!
While the chicken cooked, I steamed the bag of frozen broccoli in the microwave, followed by microwaving the rice for 65 seconds, not the 60 seconds on the package…it tastes better that way. I threw in a little butter and salt on both the broccoli and rice, and, “Dinner’s Ready!”
No complaints from anyone. It was a simple tasty dinner that was made on one of our busy nights, not too much work on my part.