Category Archives: boneless skinless chicken breasts

Cajun Baked Chicken

Cajun Baked Chicken


4 boneless skinless chicken breasts

3/4 C Panko bread crumbs

1 1/4 C Kroger Roasted Garlic Bread Crumbs

2 Tbsp melted butter

2 tsp Cajun seasoning

Preheat oven to 350 degrees.  Spray cooking spray on a nonstick baking sheet.  Mix dry ingredients in a shallow dish.  Dip each piece of chicken in melted butter and then coat thoroughly with crumb mixture.  Bake uncovered for 1 hour.


Music to Cook By . . . 


Until next time, Happy Cooking!  :)


“Be like the flower, turn your face to the sun.”

 Author: Kahlil Gibran


Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging.  During my most-recent “blog break”, I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

adapted from Kalyn’s Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers 
1 Tbsp extra virgin olive oil
1/2 Tbsp butter 
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock     
1 1/2 Tbsp  lemon juice 
1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown


Ok.  Confession time.  Last week, there was one night that I didn’t cook dinner.  We ate…I’m so ashamed….pizza.  Not even a good delivery pizza.  Not that we ate frozen pizza.  That’s the bottom rung on the ladder, if you ask me.  But I didn’t make a fresh pizza, either.  It was that so-called “fresh pizza” they sell in the supermarket deli.  If you haven’t tried it, trust me; it isn’t that fresh.  It just isn’t frozen.  

But I made up for it another night, and that’s my blog post for today.  I am always ready to try new recipes for chicken, and this one turned out to be a keeper.

adapted from

1 lb. boneless chicken breasts
All-Purpose Flour
Vegetable oil
4 Tbsp lemon juice
1 c. chicken stock
parsley, dry, minced

Dredge chicken in flour, shaking off excess flour.  Fry in hot oil until golden brown.  Remove from pan.  Drain oil from pan, leaving only 1 tsp of oil in pan.  Add lemon juice, chicken stock, parsley, and salt and pepper to taste.  Scrape bottom of pan to loosen chicken fragments.  Add chicken and stir gently.  Cover; simmer for 15 minutes.  Serve over white rice.

Until next time, Happy Cooking!  : )

“Love is a game that two can play and both win.” - Eva Gabor