i always taste and tell

Category Archives: chicken

I have one thing to say about this recipe.  YUM!  and the leftovers for this recipe?  YUM times TWO!

This is a little bit fancier than my past recipes, but I left my boyfriend in charge of stuffing the chicken and he passed with flying colors — if he can do it, YOU CAN!!



2 chicken breasts
Pepperoni (Aprrox. 20 large pepperoni slices or whole bag of regular sliced pepperoni)
1/2 cup flour
1/2 cup bread crumbs (I used italian seasoning)
1/2 bag shredded mozzarella cheese
1 egg
6 tablespoons of vegetable oil


Preheat the oven to 350 degrees.

Cut Both Chicken breasts in half.  I cut mine diagonally.  In each piece of chicken cut a pocket, be careful not to go all the way through other wise your stuffings will fall out.

Sidenote: make sure to trim all your chicken of the fat before you start – we had to go back after this and get rid of that junk!

Now you are ready to stuff your chicken, I layered it a few pieces of pepperoni, some shredded cheese, one slice of pepperoni, more cheese and one last piece of pepperoni to keep it all in.  I basically stuffed in as much as I could fit!

In three bowls, put one with flour,  one with bread crumbs, and one with egg mixed with a little bit of water.

Coat each breast in flour, then egg, and then bread crumbs.  Coat each in that order.  I used my hands and kept each pocket pinched shut as I dipped them into each bowl.  You may need to add more or less depending on how much you coat your chicken with.

Heat your Oil in a frying pan on high heat –  you can figure out if it is hot enough by throwing a pinch of bread crumbs into the oil.  It will pop and jump quite a bit.  Don’t put the chicken in before the oil is hot enough, or it will get greasy and not fry well.

Go ahead and put all your chicken in at the same time, and fry one said and then flip to the other side.  It shouldn’t take more than a minute or two for each side.

Finally you are ready to place not a baking sheet and cook for 25 minutes!  It wasn’t that bad …. right?

Enjoy your finished product! — these leftovers are almost better than the first time! I served it with a caesar salad and it was a perfect dinner.


Making buffalo chicken pizza is a favorite of mine.  This recipe is exactly that but rolled all up into a loaf of goodness!

The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!


2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing


Preheat the oven to 425 degrees

Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.

Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing.  I love condiments so I really just eye-balled it on how much I was in the mood for.

Top with chopped chicken and your shredded cheeses.

Now you are ready to start rollin! (with my homies)

Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf.  Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings.  But it went completely fine, it was just a bit messy!

Then just pop it in the oven for 30 minutes and you are ready to get your grub on!

This is boyfriend AND roommate approved! 😀

Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!



1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula


Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper.  Fry it up in a pan.  I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.

Once your chicken is cooked, set aside.

In a pan spray generously with cooking spray.  Lay your tortilla down.  DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!

On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans.  Sprinkle some garlic salt on top and shake as much hot sauce as you like to it!  I add a lot so it’s nice and juicy, but it’s never too spicy!

Now you can turn on the heat!


On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.

After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!

ImageAfter a few minutes you can flip it over to brown the other side of the tortilla.
If the tortilla isn’t a little crispy, it will be much harder to flip over

Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!

NOTES:  I also do this with ground beef with taco seasoning – either are delicious!

I just made this a few nights back for a little dinner party of four.  It seemed to be a huge hit, and we ate it all up!



4-6 large chicken breasts (how many ever will cover the size of your pan)
2 tablespoons olive oil
red pepper flakes
2 garlic cloves – crushed or you could use dried minced garlic.  whatever you have, will work
italian seasoning
1 bag shredded mozzarella cheese
1 cup shredded parmesan cheese
1 5 oz package of garlic croutons
2 cups marinara sauce


Preheat your oven to 350

in a large baking pan, cover the bottom with your olive oil and a very healthy sprinkling of crushed red pepper flakes.  I put a lot, and it added a nice kick.

layer your chicken breast in one layer on top of that.


Next, cover the chicken with your marinara sauce – I just used about 3/4th’s of the jar.
Then cover the marinara with a healthy sprinkling of your italian seasoning.  Fresh Basil would be delicious too – but I didn’t feel like getting any.
Cover that with half of your mozzarella and parmesan cheese.

Then you cover that with your package of croutons, and finally top with the rest of your cheese and you are ready to pop it in the oven!

bake for 35-45 minutes.  It depends on how thick your chicken breasts are.


I served it with a ceasar salad and a delicious meal was had by all!

These Chicken Pockets are a favorite at my apartment!  I have made them a few times for my boyfriend dan, and he loves it so much!  The next day he actually looks forward to me going to work, so he can get to the leftovers before me!

This recipe and super easy and delicious, but what I like about it most is it makes me feel just a *little* bit fancy.  It seems fancy and looks fancy, but I don’t have to work hard at it.



2 chicken breasts
pack of shredded cheese
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
salt and pepper to season
1 can of crescent rolls
1 can cream of chicken soup
1 cup of milk to make the soup with


First you need to dice up your chicken into little cubes, throw it into a pan with garlic powder, onion powder, and salt and pepper to taste.  I always add more or less of these seasonings as I see fit.

Next, make the soup according to directions on the can – using milk instead of water.

Once those two things are done you are ready to start making your little “pockets” of chicken.

Roll out the crescent roll dough and separate each crescent, fill each crescent with a scoop of chicken and a big pinch of cheese.  Place all rolls in a 9×13 sprayed glass pan.  Finally, pour the cream of chicken soup on top of the pockets.  I had extra cheese and chicken so I just threw that in the pan as well.  Top with a little bit of cheese just for good measure!


Then you just bake it at 350 for 30 minutes!  The last few minutes I take it out and separate all the pockets to ensure the edges of the crescent rolls gets cooked all the way, but that’s totally up to you!