Garlic Sauce Chicken ~ Dieter’s Delight



Garlic Sauce Chicken


OK, you have to be a garlic lover to like this one, but I promise it rocks!


6 skinless boneless chicken breasts
3 tablespoons rice vinegar
1 1/2 cups fat free chicken broth
1 cup whole peeled garlic
  • Preheat oven to 400 degrees.
  • Brown chicken in a nonstick skillet.
  • Remove chicken and add rice vinegar and chicken broth to pan. Cook over high heat for 2 minutes.
  • Put the garlic cloves into a 11 x 13 baking dish. Place the chicken on top and pour sauce on chicken.
  • Bake for 30 minutes.
  • Mash the garlic into the sauce and pour over chicken.
Serves 6
Calories – 171
Fat – 3 grams


This one is so simple and does not taste like diet food!
Guess Who’s Coming To Dinner – Joanne of Eats Well With Others

So I have to admit. I’m a little nervous. This is my first time.

Cue awkward silence.


But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.

So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.

Anyway, that’s enough about me. Let’s get on to our feature presentation!

Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.

This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.

Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.

Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.

Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!

Grilled Hoisin Chicken Breasts
Serves 4

1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts

1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.

2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.

Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance

2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil

1. Preheat your oven to 400.

2. Arrange the vegetables in a 9×13 casserole dish. In a mixing bowl, stir together all of the other ingredients. Pour over the vegetables and mix until everything is coated. Cover with foil and place in the oven. Bake for 25 minutes. Remove from the oven and toss everything. Turn down the oven to 350 and cook, uncovered, for another 25 minutes. Remove from the oven, toss again, and cook for another 25 minutes or until potatoes are cooked through.
San Antonio Chicken~ Simple Saturday with girlichef
This is a delicious Tex-Mex dish from my Gloria’s books The Foods and Flavors of San Antonio…with a few modifications. It’s very simple…yet packed with flavor…give it a try!San Antonio Chicken

From Foods & Flavors of San Antonio by Gloria Chadwick-slightly adapted

2 skinless, boneless chicken breasts I actually used 3

1 1.25 oz. pkg. taco seasoning (or 1/4 c. of your own blend)

3 Tbs. water

2-3 Tbs. vegetable oil

1 medium onion, chopped coarsely

1 green bell pepper, coarsely chopped

1 c. frozen corn, thawed I used 1 can Mexican-style corn

1 2 oz. jar pimientos I omitted this

1 15 oz. can black beans, drained & rinsed

3 c. cooked white rice, hot

1 c. picante sauce I used 1/2 c.

Place chicken in saucepan and cover with water. Let simmer slowly until cooked through. Let cool in broth (I think it makes the chicken more flavorful) until cook enough to handle. Then chop or pull apart and toss with taco seasoning and water. Set aside.

Heat the oil in a 12″ skillet over medium-high heat. Add onion, green bell pepper and corn. Saute until tender.

Add pimientos, black beans, reserved chicken .

Stir it up well. Allow all to heat through. Stir in picante sauce.

Gloria also mixes in the rice, but I decided I wanted to serve it over the rice. Garnish w/ your favorite toppings. I used sour cream, cilantro and shredded “Mexican Style” cheese & crumbled queso fresco. I also toasted up a flour tortilla to eat with it. DELICIOSO!*originally posted at girlichef
Guess who’s Coming to Dinner – Chris from Nibble Me This

Have you heard?

Welcome to OuR KrAzy kItChEn has a new weekly bit on Thursday’s called Guess Who’s Coming To Dinner. Well, I say weekly. It kind of depends on how well or crappy I do with this post. If I tank, I might take the whole series down with me. Wow….the pressure!

So my name is Chris and I run a little blog called Nibble Me This that I started this year. I focus mainly on live fire cooking which means smoking, bbq, grilling, fire roasting, fire baking, and yes, even cold smoking. My weapon of choice is the Big Green Egg but don’t fret, most of my dishes can easily be recreated on a grill or even your stove top. This dish is a good example of that.

Chickamauga Chicken

Chickamauga is the name of a tribe of Native Americans, a creek, a city, and a Civil War battle that occurred near Chattanooga, TN. I’d love to tell you a fascinating story that explains how this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.

Chickamauga Chicken

4 each Tortillas corn, sliced as described (2 yellow, 2 blue if possible)
3 ounce Ranch dressing
1 ounce Bbq sauce
4 slices lemon
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon smoked Paprika
1/2 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (do a blend, sharp cheddar, pepper jack, colby, etc)
2 ounce Black olives sliced
2 each Green onion julienne sliced

Cut a tortilla in half and place halves on top of each other. Then slice into 1/4″ slices sideways into strips (your final pieces should be 1/4″ thick by 2-3″).Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4″ deep. Fry the tortilla pieces in batches until all are golden brown. Set aside on a paper towel on a plate. Season each batch with a little salt or some of the chicken rub.Mix ranch dressing & bbq sauce together to make the ‘Mauga Sauce (Trevor’s name for it) and set aside, preferably in a squirt bottle.Rub both sides of chicken breasts with a lemon slice and then season with dry spices.NOTE: Follow EITHER the live fire instructions OR range/oven instructions. If you do BOTH, I promise you won’t be happy with the dish.

Live Fire Instructions: Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f).

Range Top Instructions: Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point.

Top with cooked tortilla strips, green onion, black olives, and cheese.

Live Fire Instructions: Place back in cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.

Oven Instructions: Place under broiler for about a minute until cheese melts.

Drizzle with the ‘Mauga Sauce (bbq sauce/ranch) and serve.

So here’s how it went tonight.

TIP: Get a bunch of squirt bottles from your dollar store. They’re great for stuff like the ‘Mauga sauce and make your sauces look better than just spooning the sauce on.

TIP: Use a raised rack over newspaper to let your tortilla strips drain instead of letting them sit in soggy paper towels on a plate. They’ll be crisper.

TIP: If you’re a little squeamish about touching the raw chicken when applying the rub, use food gloves. They help reduce the squeaminicity of raw chicken.

Here’s one of the advantages of live fire cooking, try to get chicken looking like THIS in a saute pan.

Building the stacks, layer by layer…

Oooey gooey mega goodness.

Topped with ‘mauga sauce and served with Spanish Rice (recipe over at my blog) and avocado slices.

BBQ Chicken wraps ~Simple Saturday
Aren’t wraps one of the greatest, simplest inventions!? Pick your wrapper…pick your fillers…roll ’em all up and voile! Wraps are simple and satisfying and this wrap in particular is a favorite with the kiddos. Pick your favorite baked beans, your favorite BBQ sauce and you’re almost in business! This is a method, rather than a recipe…the one that I used this time. Amounts are subject to what you need and add or subtract ingredients to your tastes or what is in your cupboards. I actually really like this with some corn & shredded cheese thrown in too…but alas, we were out this time, so I went without.

BBQ Chicken Wraps
Chicken Breasts
BBQ Sauce
Baked Beans
Whole Wheat Tortillas
Romaine Lettuce
Ranch dressing

  • Preheat your broiler and sauce up your chicken. Broil until cooked through. Set aside for at least 5 minutes, then cut into slices or chunks.
  • Heat your beans through in microwave or on stove top.
  • I wash one head of romaine and then cut it into shreds and toss with Ranch Dressing.
  • Heat your tortillas to make them pliable…either in the microwave or over an open flame (which is the way we like them).
  • Pile in the lettuce, beans and chicken and wrap!
  • Then enjoy and think of your next combo.

Chicken Fried Chicken with Peppered gravy, Family Favorite Mashed Potatoes and Sugared Carrots ~ Simply Delicious Sunday

2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.
Turkey Taco Cups – Healthy Helpings


I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Supper Saturday – Chicken Cordon Bleu Pockets

Welcome to Simple Supper Saturday!

This will be my last Simple Suppers post. I’ll be hosting Monday Munchies from here on out instead. Taking over on Saturdays from now on will be my great foodie friendgirlichef – yes, you read that right! If you aren’t already a reader of girlichef please run over and take a look at her awesome foodie blog. I can’t wait for her contributions here at the Krazy Kitchen!

On to my final Simple Supper Saturday post – Last week I made baked Italian chicken. Since I’ve been on a puff pastry kick lately I decided to use a portion of the leftover chicken the next night for a new recipe experiment – Chicken cordon bleu pockets …

Roll puff pastry, cut into rectangles. Place a thin slice of ham across the rectangle, add a thin slice of Swiss cheese, about 4 slices of chicken, top with another slice of Swiss …

Wrap ham over the top, wrap pastry over, tuck and seal edges …

Bake at 350 for about 20 minutes until golden brown …

These would be great served with a creamy white wine sauce or just grab and go as I served them. They were wonderful served cold for lunch the next day too! A mini version of these would also make a great appetizer. These pockets have definitely been added to our family favorites!

I can’t wait to see your simple suppers this week!

Healthy Helpings – Smothered Chicken with Pierogies

Smothered Chicken with Pierogies
4 servings – 7 WWpoints each serving

1 dozen Mrs T’s Frozen Potato & Cheddar Cheese pierogies (I used a box of the mini sized, I think this makes it easier to serve if you want to give equal portions of pierogies to each person. There are 28 small ones compared to 12 big ones!)
1 can (10 3/4 oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I used 8 oz fresh and sauteed)
1 c frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray 2 qt casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain and place in casserole dish.

In large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 min or until heated through. Pour over pierogies. Bake 15 minutes.

(My great nephew joined us for dinner unexpectedly the night I prepared this, and he gave it two thumbs up… he didn’t think he liked mushrooms, but in this dish he said they were good!)