Diane’s Spinach Chicken

April 23, 2013

4 oz chicken breast
Optional amount of spinach
2-4 oz of Swiss cheese, shredded
Desired sauce (I chose a mix of ginger dipping sauce and vinaigrette dressing)
Cooking spray
Desired seasonings

Preheat oven to 375.
Pound and tenderize the chicken to flatten.
Spray foil and lay chicken out flat.
Place spinach in center of chicken pieces, cover with cheese.
Sprinkle with desired spices and a little of sauce.
Roll up chicken around filling, then drizzle with more sauce and spices.
Wrap tight in foil.
Bake for 20 minutes of until cooked through.


BB Lemon Chicken

April 23, 2013

4 oz chicken breast
2 Tbsp lemon juice
2 Tbsp chopped scallions
Cooking spray
2 cups spinach
Salt and pepper

Preheat oven to 375. Lightly mist foil with spray, pile spinach in center, sprinkle with scallions. Place chicken in center and drizzle lemon juice over all. Wrap tightly. Cook for 20 mins or until cooked through.

BB Chicken Dijon

April 23, 2013

4 oz chicken breast
2 Tbsp Dijon mustard
Cooking spray
2 cups asparagus
Salt and pepper

Preheat oven to 375. Lightly mist a large piece of foil with cooking spray, place chicken in center, brush with mustard, wrap tightly in pouch. Cook for 20 mins or until cooked through. Steam asparagus to serve as side.

4 oz skinless, boneless chicken breast
2 cloves garlic
1 tsp chopped rosemary
Cooking spray
2 cups Brussels sprouts
Salt and pepper to taste
Seasoning of choice

Preheat oven to 375. Lightly mist foil with cooking spray. Assemble chicken, garlic, rosemary, salt, pepper in center, wrap tight into a pouch. Cook for 20 mins or until cooked through.

Boil Brussels sprouts in boiling water until tender. Season as desired.

My own combinations based on tasting P.F. Chang’s, seeing other recipes online, and tasting my own flavors 🙂


  • 1 (per person) Finely diced chicken breast
  • 2-3 large lettuce leaves per person
  • 1 Tbsp Coconut oil
  • 1 minced garlic clove
  • 2/3 finely chopped green onion
  • 8 oz of your choice of crispy vegetable (water chestnuts are a good option)
  • Crispy rice noodles (optional)


  • 1 tsp Ginger sauce
  • 3 Tbsp Hoisin sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Rice Wine Vinegar
  • Optional Chili Paste


  1. Heat oil in nonstick skillet over medium heat.
  2. Stir-fry chicken and garlic to just browned.
  3. Stir in the onions and water chestnuts and stir fry a bit longer (optional depending upon crispness you desire).
  4. Mix together sauce.
  5. Stir into the frying mixture, toss to coat completely. If slightly runny, allow to thicken by simmering for a couple of minutes.
  6. Spoon into lettuce leaves.
  7. Top with rice noodles.
  8. Wrap and eat!


This is an old family favorite from my father’s side of the family. My grandmother (We call her Mommom) loves to cook and has some of the most scrumptious dishes. The original is a family secret, but this version is my ‘healthified’ version, so you guys are welcome to try it! ❤


  • 1 boneless skinless chicken breast per person
  • Real Sherry Wine (not cooking Sherry, doesn’t taste the same)
  • Coconut Oil
  • Italian flavored bread crumbs (or another less-carb less-wheat less-sugar breading that you prefer)
  • Egg whites (1 per person is generally enough)
  • Almond or Coconut milk (I prefer Coconut)


  1. Prepare chicken by fileting very thinly, and/or pounding the chicken with a meat tenderizer.
  2. Warm a large fryer pan or ‘wok’ over heat, melting your coconut oil in it to coat pan.
  3. While pan warms, dip chicken filets into a mixture of the egg whites and milk (to your own tastes, I generally only put a tablespoon or so of milk in, and whisk till mixed) to coat, then coat filet with bread crumbs (or other mixture) before laying it into the oiled pan.
  4. Brown the filets on both sides, until just cooked through, then move filet to a warming dish, until the rest of the filets have been done the same.
  5. Once all filets are finished browning, return them to pan (least cooked ones on bottom) and pour Sherry Wine overtop, ready to cover with a lid immediately (much smoke). Turn down heat and let that simmer off the Sherry Wine until dry-ish.
  6. Rearrange the filets so that more done ones get moved to the top, Repeat #5 once more, and the filets should be a nice deep brown color, with some small areas blackened.
  7. Serve atop your favorite rice-type dish (Generally I use cooked Brown Rice).


Another great recipe I happened across!


2 chicken breast fillets, skinless
75-100 g polenta grains
1 medium egg, beaten
½ tsp seasoning/herbs of choice
(we used a chilli mix called ‘Spirits of Fire’)
freshly ground black pepper (optional)


preheat oven: 200°C, 180°C, 400°F, Gas 6

1. Lightly oil a baking tray big enough to spread the chicken nuggets on in a single layer.
2. Cut the chicken breasts into nuggets or strips. We made the nuggets approximately 5cm (2″) square, and we made the strips about 1″ wide and as long as you want.

Note that the nuggets and strips will require slightly different baking times depending on the thickness of the chicken used and the sizes used. If you are making both at the same time it is better to bake the nuggets and strips on separate baking trays, so that they can have different lengths of cooking time.

3. Put the beaten egg into a bowl, drop the chicken pieces into it and ensure that all the chicken gets well coated in egg.
4. On a large plate, or in a bowl, put the polenta grains and the seasoning and mix well together.
5. Remove the pieces of egg coated chicken one at a time and place in the bowl of polenta. Ensure that the chicken gets a good solid coating of polenta before removing it and placing on the baking tray. Repeat with the remaining chicken.
6. Put the tray of chicken nuggets or strips into the oven for approximately 20-25 minutes. The cooking time will depend on the size of the chicken pieces, and should therefore be adjusted accordingly.

At the end of the cooking time, check that the chicken is cooked completely through to the centre of the pieces, the easiest way is to poke with a skewer to check for juices running out. If the juices are slightly coloured then it requires a little more cooking time. Clear juices, or no juice will indicate that the chicken is cooked through. The chicken pieces should also be golden in colour and crispy.

7. Serve either hot, or cold.