Parmesan chicken piccata, Chicken green bean casserole, Tortilla chicken tenders


There are many ways to prepare chicken, so here are a few more to try!

Parmesan chicken piccata

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4

2 TBS flour

2 TBS finely grated fresh Parmesan cheese

1 tsp. salt

cracked pepper

For the sauce:

light spray of cooking oil

1 TBS olive oil

2 tsp. butter (or oil)

2 TBS minced garlic

1-¼ C chicken broth

½ C milk

C fresh grated Parmesan cheese

2 TBS capers (plus 2 TBS extra to garnish)

1 tsp. cornstarch mixed with 1 TBS water

2-3 TBS lemon juice – juice of 1 lemon (adjust to your taste)

2 TBS fresh parsley

Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-high heat. In a shallow bowl, combine flour and parmesan cheese. Season chicken with salt and pepper; dredge in flour mixture; shake off excess and set aside.

Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on thickness of your chicken). Transfer onto a warm plate. Add garlic to oil in pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add broth and milk. Bring sauce to a boil; season with salt and pepper to your taste; add in parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If sauce is too runny for your liking, add cornstarch/water mixture into center of pan and mix through fast to combine into sauce. It will begin to thicken immediately).

Pour in lemon juice, allow to simmer for a further minute to combine. Add chicken back into pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with sauce. Top with extra capers to garnish, lemon slices and parsley. Serves 4.


Chicken green bean casserole

10-3/4 oz. cream of mushroom soup

2 C milk

1 C white rice, uncooked (do not use instant rice)

2 C chicken, cooked and cut into bite sized pieces

1 lb. frozen green beans, slightly thawed

4 oz. mushrooms, drained

2 TBS pimentos, chopped

1 C shredded cheddar cheese

1(2.8-oz. container French fried onion rings

Preheat oven to 350 degrees and prepare a large casserole dish or 9×13-in. pan by coating with nonstick cooking spray. In a large sauce pan, combine milk, cream soup, and rice. Bring mixture to a boil. Reduce heat and add chicken, green beans, mushrooms, and pimentos.

Stir to combine.

Remove from heat and pour into prepared casserole dish. Spread shredded cheese on top of mixture. Sprinkle onion rings on top of cheese. Bake casserole uncovered for about 20 minutes.


Tortilla chicken tenders

1-¼ lb. (8) boneless, skinless chicken breast tenders

1 tsp. kosher salt

freshly ground black pepper, to taste

2 TBS all-purpose flour

1 large egg, lightly beaten

3-1/2 oz. crushed tortilla chips

1 tsp. garlic powder

1 tsp. cumin

olive oil spray

1/2 lime, cut into 4 wedges

chopped fresh cilantro, for garnish

1/2 C jarred salsa, for garnish

Preheat oven to 400 degrees. Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate. Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture. Lightly spray sheet pan with olive oil, place tenders on pan and spray top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.

To serve: Place 2 tenders on each plate, sprinkle with cilantro. Serve with 1 lime wedge and salsa for dipping.


Thought – Everyone has a hidden talent they don’t know about until the tequila is poured.

If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens –

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