Fontina Stuffed Chicken with Artichoke Hearts

Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce. Ingredients: 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts 1/2 cup Buttermilk Salt and Pepper for seasoning 1-2 cup Panko Bread Crumbs 2-3 thick block slices of Fontina Cheese 2 tbsp Butter…

Curried Chicken Salad

One of my favorite sandwich recipes, and a great way to use up leftover chicken. Recipe makes two servings. Ingredients: 1 pre-cooked diced Chicken breast 1 sliced Scallion 2 tbsp Mayonnaise 1 tsp Curry Powder dash of Salt 1/4 cup dried Cranberries Directions: Combine the above ingredients together, and serve cold on a bed of…

Chicken Tortilla Soup

A chicken tortilla soup that uses ground up corn tortillas as a thickening agent leaving you with a slightly velvety soup full of a range of flavors typically associated with tex-mex cuisine: lime juice, jalapeño, tomatoes, garlic, and chili powder.  Be sure to use corn tortillas if you are looking to make a gluten free…

Chicken Parmesan

I have not made this dish in years, but chicken parmesan was a childhood favorite of mine.  I decided to place a bed of spinach at the bottom of my parmesan – changing things up a bit, and making up for some of the less healthy aspects of this dish.  It turned out terrifically.  The…