Clean Eating Garlic Parmesan Chicken

January 12, 2017 at 11:19 pm (Chicken, Entrees, Fast)




Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins

Serves: 2

This recipe is full of flavor and SO easy for weeknight cooking!
Recipe type: Dinner
Cuisine: American


2 large defrosted chicken breasts
2 tsp chopped garlic (fresh or jarred)
¼ cup extra virgin olive oil
½ cup whole wheat panko crumbs
½ cup fresh grated parmesan cheese
Black pepper to taste



-Preheat oven to 400 degrees.
-Dredge each chicken breast in extra virgin olive oil.
-Make thin slices into the top of each chicken breast and stuff with garlic.
-Mix panko and parmesan together in a shallow dish.
-Dip each chicken breast into the panko/parmesan mixture then place them into a baking dish (be sure to grease it if it’s not nonstick).
-Top with a sprinkle of black pepper.
-Bake for 30 minutes then check for doneness, cook in additional 5 minute increments until there is no pink.
-For an extra crispy top, give the cooked chicken about 2 minutes in the broiler!

Serve with a side of steamed veggies for a quick and easy meal!


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Korean Grilled Chicken Breasts in Lettuce Wraps (Skinnytaste)

January 12, 2017 at 10:27 pm (Chicken, Entrees, Marinades, Vegetables)



By: Gina Homolka of

3 Smart Points 180 calories
TOTAL TIME: 20 minutes

This is the BEST grilled chicken recipe! Not just because I’m obsessed with Korean food, it’s just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It’s also quick and easy to make, perfect for weeknight grilling.

1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 thinly sliced scallions, white and green parts

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.


For Lettuce Wraps:

12 outer lettuce leaves such as baby romaine or green leaf
1 1/2 cups cooked brown rice
6 tbsp gochujong
2 tbsp sliced scallions, green parts on angle
1 teaspoon sesame seeds

To make wraps layer 2 tbsp rice over each leaf, top with sliced chicken, gochujong, scallions and sesame seeds.
NUTRITION INFORMATION (excluding lettuce wrap)

Yield: 4 servings, Serving Size: 4 oz

Amount Per Serving:
Smart Points: 3
Points +: 3
Calories: 180
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 666mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 6g
Protein: 25g


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Lasagna Soup (Crock Pot) Skinnytaste

January 12, 2017 at 9:49 pm (Chicken, Crock Pot, Entrees, Italian, Soups/Stews)



Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg • Cholest: 8.5 mg


For the soup:

cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:

6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free


Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

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Baked Pesto Chicken

January 12, 2017 at 4:52 pm (Chicken, Entrees, Italian, Vegetables)






1 LB Boneless, Skinless, Chicken Tenders
3.5 OZ Basil Pesto
3 Roma Tomatoes, sliced
8 OZ Fresh Mozzarella, sliced
Dash of Salt
Dash of Black pepper
Dash of Parmesan cheese, shredded
Dash of Italian seasoning

Preheat oven to 400°F.
Lightly coat a baking dish with pam.
Place chicken tenders in dish.
Spoon basil pesto on each chicken tender.
Spread to coat top of tenders.
Place tomato slices on top.
Sprinkle with salt and pepper.
Place slices of mozzarella on top of tomatoes.
Sprinkle with Italian seasoning and parmesan cheese.
Bake for 40 minutes.
Remove from oven.

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Creamy Parmesan Garlic Mushroom Chicken

January 12, 2017 at 4:28 pm (Chicken, Entrees, Sauces, Vegetables)



By: Alyssa from


Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Serves: 4
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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Quick and Easy Crunchy Parmesan Garlic Chicken

May 11, 2014 at 8:09 pm (Chicken, Entrees)


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Garlic Roasted Chicken Leg Quarters

November 2, 2011 at 1:30 pm (Chicken, Entrees)

It all started with a Google search: “Chicken Leg Quarters Recipe”.  Chicken leg quarters were dirt cheap that particular week, and I was looking for some new-to-me ideas.  I was in the middle of measuring ingredients when I realized that it had some more ‘exotic’ ingredients.  Well, ‘exotic’ for my picky family’s scrutinizing tastes.  (I am referring to the chili powder and cumin, which are probably spices that everyday normal people use.)

I even thought about abandoning my efforts, but I had some ingredients already mixed in the bowl.  My family would just have to suck it up for this one.  

Shockingly enough, it was a huge hit.  The pickiest of them all DEVOURED this chicken and asked for seconds.  Go figure.  It is now a favorite of ours.  Very tasty, not overwhelming on flavor.  It was just right.



  • 4 cloves garlic, finely minced
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • dash freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 chicken leg quarters
  • 1/2 cup chicken broth (part dry white wine, if desired)


Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4.

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Chicken Jambalaya

August 10, 2011 at 10:54 pm (Chicken, Entrees, Fish/Seafood, Pork)

My first attempt at Jambalaya.  The problem…I had 4 pounds of smoked sausage in my fridge (thank you Publix sale and coupons), and I needed to find a new way to make it.  I’d mentioned it in the past to my hubby, on nights that I worked, “well, there’s that summer sausage in the fridge if you need something to make for you and the kids.”  And there it sat when I returned home.  Sigh.  No bites, I suppose.  I came up with Jambalaya thanks to an ingredient search on  I was a bit of a skeptic at first…wasn’t exactly sure if the family would revolt about ‘weird’ food being set before them, but oh well.  It sounded like a winner, and momma rolled with it.

It was deamed a success.  Hubby loved it (test #1), kids ate it without throwing up at the table (test #2…odd sounding, yet I speak from past experience), and it used up ingredients that I already had on hand.  Well, except for the shrimp.  I skipped that and just added more chicken.  Who knew I had all the makings on hand for something like this? 

We definitely had to multiply the recipe to make enough though…a serving for 2 wasn’t going to cut it.

Prep Time:  10 Min    //  Cook Time:  25 Min  //  Ready In:  35 Min

Servings  2


  •                     1 small onion, chopped
  •                     1 garlic clove, minced
  •                     1 tablespoon butter or margarine
  •                     1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  •                     1/2 cup chicken broth
  •                     1/2 cup canned diced tomatoes, with juices
  •                     1/4 cup chopped green pepper
  •                     1 bay leaf
  •                     1/8 teaspoon dried thyme
  •                     1 dash cayenne pepper
  •                     1/4 cup uncooked long grain rice
  •                     1/2 cup cubed cooked chicken breast meat
  •                     1/4 pound medium shrimp, peeled and deveined


  1. In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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Coq au Vin (The Pioneer Woman…again)

August 10, 2011 at 10:37 pm (Chicken, Entrees, Oven bakes & Casseroles, Soups/Stews)

This was my first time attempting something ambitious sounding like Coq au Vin.  Something about it sounded delightful, and I had been searching for recipes involving whole chicken.  Although, by the time I actually made this recipe, I used chicken leg quarters instead.  Turned out great though!  I used cooking wine, and was happy with the taste.  (Going against my adopted rule of “cook only with what you would drink”.)  The resulting taste was super rich and deep.  Perfect for a fall or winter evening, casual and fancy all at the same time.  And not a bank-breaker.  I probably made the first batch for $8 between sale prices and coupons.  Probably could’ve been cheaper if I’d been patient enough to wait for all the ingredients to go on sale.

Recipe: Coq au Vin

Prep Time: 25 Minutes | Cook Time: 1 Hour | Difficulty: Intermediate | Servings: 6



  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Posted by Ree on August 10 2009



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White Chicken Enchiladas (The Pioneer Woman)

August 10, 2011 at 10:21 pm (Chicken, Entrees, Mexican)

These are amazing.  I simply copy and pasted this from because I wanted to keep a copy of it on my blog for my own references.  This is simply worth every long minute of your efforts…

Recipe: White Chicken Enchiladas

Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6



  • 2-1/2 cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 Tablespoons Canola Oil
  • 12 whole Corn Tortillas
  • 1 whole Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • 1/2 cup Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-1/2 cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.

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