August 8th, 2017

Easy Chicken Fajitas

8 medium tortillas, flour, fat-free, regular or whole wheat
2 tsp olive oil
1 pound(s) marinated chicken breast strips*
1 pound(s) frozen mixed vegetables, fajita-style
1/2 cup(s) fat-free sour cream
1/2 cup(s) salsa

Preheat oven to 300F.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and saute until cooked through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil and transfer to oven to keep warm.

In same skillet over medium-high heat, saute frozen vegetables until tender-crisp, about 3 minutes. Serve chicken and vegetables with warm tortillas, sour cream and salsa.

* You can purchase chicken already marinated with fajita seasoning or use the quick and easy recipe below.

Easy fajita chicken

Cut boneless, skinless chicken breast or thighs into strips. In a large mixing bowl, pour 2 tablespoons of Worcestershire sauce, 2 tsp. Mrs. Dash Extra Spicy Seasoning, 2 tsp. garlic powder and 1 tsp. black pepper.

Coat chicken strips in sauce until completely covered; place in plastic storage baggie; pour leftover sauce in baggie and refrigerate for at least 4 hours.

August 8th, 2017

Easy Breaded Chicken

4 skinless, boneless chicken breasts
1 cup Italian salad dressing
1-1/2 cups Italian style dry bread crumbs
1/2 cup grated Parmesan cheese
1-2 cloves minced garlic


  1. Marinate chicken in salad dressing for 1/2-2 hours (optional, otherwise dip chicken in dressing)
  2. Preheat oven to 350 degrees.
  3. Mix bread crumbs, Parmesan cheese and garlic.
  4. Coat chicken breasts with bread crumbs.
  5. Place in lightly greased baking dish. Bake about 30 minutes or until chicken is done.

Note: I like to cut the chicken into smaller pieces and make chicken nuggets. They freeze well for quick lunches and my kids love them.

August 8th, 2017

Country Captain Chicken with Rice (Slow Cooker)

2 cups shiitake mushroom(s), sliced
1 cup onions, chopped
1/2 cups celery, chopped
1 medium garlic clove, minced
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 Tbsp all-purpose flour
1/4 cups fat-free chicken broth
1 1/2 tsp curry powder
1 tsp table salt
1/4 tsp black pepper
1/4 tsp paprika
3 cups canned crushed tomatoes
1/4 cups golden raisins
2 cups cooked brown rice

Add mushrooms, onion, celery and garlic in a large skillet coated with cooking spray and saute until vegetables are tender-about 5 minutes. Place vegetables in slow cooker and add chicken.

In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add the seasonings, crushed tomatoes and raisins, and stir in. Cover and cook on low for 5 hours.

To serve, spoon 1/2 cup rice onto each of 4 plates. Top each with chicken and sauce and serve.

August 8th, 2017

Coconut-Crusted Chicken

1/2 cup flour
2 cups sweetened coconut flakes
4 boneless, skinless chicken breast halves
salt and freshly ground pepper
2 eggs, well beaten


  1. Preheat oven to 375.
  2. Spread flour and coconut flakes in separate plates.
  3. Season a chicken breast with salt and pepper, then dredge in flour, shaking off excess. Dip both sides in egg, then place in coconut and pat flakes lightly onto breast so that it is well coated.
  4. Place on a lightly greased cooking sheet and repeat with remaining breasts.
  5. Bake 15-20 minutes until coconut is golden and breasts are firm.

August 8th, 2017

Chicken with Snow Peas

Chicken breasts (enough for whoever is eating)
Italian salad dressing (1/2 – 1 tsp per chicken breast)
lemon juice (1 tsp per chicken breast)
snow peas or sugar snap peas (lots!)
lemon pepper to taste
garlic, diced, to taste


  1. Heat oven to 350 degrees.
  2. Place chicken breasts in foil and add lemon juice, lemon pepper and Italian salad dressing.
  3. Cover with foil tightly (to keep juices in) and cook 10-15 minutes.
  4. Add peas and sprinkle lots of garlic on top.
  5. Cover again and cook about 30 minutes or until both chicken and peas are done (the peas take surprisingly long to cook).

As they say, snow peas for the wicked!

August 8th, 2017

Teriyaki Chicken

6 boneless skinless chicken breasts
1 bottle Teriyaki sauce
1/2-1 cup brown sugar
1 can pineapple chunks, drained


  1. Place all ingredients except pineapple in crockpot, cook on low all day.
  2. Turn to high and remove lid for last hour and add pineapple chunks. Serve over rice.

August 8th, 2017

Chicken & Rice

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked minute rice
1/4 teaspoon pepper
4 skinless boneless chicken breasts


  1. In a baking dish, mix soup, water, rice and pepper.
  2. Place chicken on rice mixture.
  3. Sprinkle with additional pepper.
  4. Cover. Bake at 375 for 45 minutes or until well done.

August 8th, 2017

Chicken Piccata

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill


  1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
  2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
  3. Add angel-hair pasta, and stir into the sauce.

August 8th, 2017

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk


  1. Place one slice of ham, and one slice of cheese on each chicken breast.
  2. Roll up and fasten with a toothpick.
  3. Place chicken, seam side down, in crockpot, layering if necessary.
  4. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours.

August 8th, 2017

Balsamic Chicken

4 chicken breasts, cut into pieces
2 eggs (beaten)
1 1/2 cup of flour
4 garlic cloves, diced
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 TBSP oil


  1. Coat chicken in eggs, then coat with flour.
  2. Put oil in pan and sprinkle with garlic. Add chicken.
  3. Cook chicken on both sides.
  4. In a bowl, mix soy, balsamic, and sugar well.
  5. Pour on top of chicken and let cook for 3-5 minutes. Sauce should caramelize.

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