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This is one of my favorite recipe for chicken.  It literally takes me 5 minutes to put together, and the chicken is soo juicy!  I never get oven baked chicken that takes like this.



1/2 cup mayonnaise
1/4 cup grated parmesan cheese
2-4 chicken breasts (depending on how much you feel like eating!)
4 tablespoons italian seasoned bread crumbs


Preheat your oven to 425 degrees.

Mix together your mayo and parmesan cheese in a small bowl.

Put your chicken in a baking dish (I usually line mine with tinfoil to make for easier clean up)

Evenly spread your mayonnaise mixture on each chicken breast, and then sprinkle with your bread crumbs.  You can add less if you like – but I say the more the merrier!  It adds such a nice flavor and crunch.


Bake for 20 minutes or until chicken is cooked thoroughly and juices run clear.

This paired with Parmesan Roasted Green Beans is such an amazingly easy and delicious dinner! Prep time is 5 minutes and you’ve got a mean dish.  I love it because I can justify buying the shredded parmesan cheese when I use it for 2 things in one meal!



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.

It is officially summer now!  And what better way to celebrate than a frozen cocktail?

I really like this recipe, because I think if you are having friends over, not only will everyone obviously love it – but it will look impressive too.

This does take a little plan ahead, but if you do that it’s so easy!

bottle of riesling
2 cups strawberries (i sliced mine a bit just to make it easier on the blender)
2 tablespoons sugar
1 tablespoon lime juice


Mix everything except for ONE CUP of your reisling together in a blender until pureed.

put into ice cube trays and freeze.
NOTE: I didn’t have enough ice cube trays so I used cupcake tins and it was just the same.

once frozen put into a blender with the remaining one cup of wine and serve!

A perfect summer slushy!

“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”
― Julia Child

Every cooking blog I go to seems to have professional photos of the dish they’ve just made, and they always look so perfect.  So then we have no choice but to feel disappointed in our end product, no matter how delicious it ends up!

Also, how do we sort out the bad from the good?  Anyone can make anything LOOK good, but who wants to try out a million recipes unless you know for sure how it’s going to end up? 

So that’s what the concept is here,

Nothin Fancy.

I am going to find the yummiest recipes I have and show you how simple they really can be, and let you know anything that might go wrong, and I promise no doctoring my pictures or calling in professional lighting to prove it tastes good.  You can figure that out yourself.