Tag Archives: Chicken

Take Out Remake – One Pan Sweet & Sour Chicken


Here’s another Chinese “Take Out Remake”. You might remember my last remake post, General Tso’s Chicken (https://simple2something.wordpress.com/2013/09/18/take-out-remake-general-tsos-chicken/). That is my husband’s favorite Chinese take out dish, and this one is mine. Usually Sweet & Sour Chicken is battered and fried, but I’ve taken a healthier spin on the dish and made it super simple by making everything in one pan. Easy, delicious and less dishes to clean! Yay!


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Chicken Capri


It’s my dad’s birthday today (Happy Birthday Daddy), and for the last 6 or so years I have made him a home cooked birthday dinner. We usually have Chicken Capri, it’s his favorite dish from a local restaurant and I love it too. I’ve adapted the recipe to make it as low carb as possible. I think changing it has added more flavor and everyone loved it tonight, as usual! It’s easy to make and smothered in a white wine and cheese sauce….Mmmmmm….here’s the recipe.

What you need;
4 chicken breast (yes, there are 5 in the picture, the sauce could easily accomodate 6 chicken breast for a larger crowd)
1 can cream of chicken soup
1/2 cup grated parmesan cheese
1/3 cup dry or semi dry white wine
1/2 cup provel cheese (if you don’t live around St. Louis you won’t have provel cheese so use an Italian blend)
1 lemon
Salt & Pepper

How to make;
Cut lemon in half, juice one half into a bowl, rub the other half on both sides of each chicken breast. Season chicken with salt and pepper. Pour 1/2 cup of parmesan cheese in a shallow dish and dip each chicken breast in the parmesan cheese until lightly coated. Brown chicken on both sides (do not cook thru).


While chicken is browning, mix the wine, cream of chicken soup and left over parmesan cheese from dipping the chicken with the lemon juice from earlier. You must use the parmesan cheese in this dish, it has touched raw chicken and must be cooked in this dish or thrown away. I usually add a few more shakes of parmesan for good measure 🙂 season the sauce with a little pepper. Once the chicken is browned, put it in a casserole dish, cover with sauce, top with provel cheese, cover with foil and bake at 350 for 25 minutes.


After 25 minutes, remove foil and let bake another 5-10 minutes until the cheese and sauce are bubbly. I traditionally serve with broccoli and a salad but if you aren’t low carb, make some kind of bread to soak up all of that delicious sauce!


This picture doesn’t do this dish any justice, a perfectly cooked and seasoned, juicy and moist chicken breast smothered in a cheesy white wine sauce topped with more cheese……is your mouth watering? 🙂

Chicken Sopa Stuffed Peppers


I’ve said it before, you can stuff a pepper with just about anything! I love green peppers and they are great for stuffing with whatever your heart desires. My inspiration for these stuffed peppers came from a dish that my Mother In-Law makes called Chicken Sopa. It’s a Mexican layered casserole dish with a similar filling that I use in my peppers but it also has corn tortilla’s which unfortunately don’t fit well with our low carb lifestyle. You can take any dish you love and turn it into a stuffed pepper, the possibilities are endless!

What you need;

  • 3 green bell peppers
  • 2 cooked & shredded chicken breasts
  • 1 can cream of chicken soup
  • 1/2 cup of salsa
  • 2 tbls diced red onion
  • 2 tbls diced green chilies
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 cup of shredded cheddar cheese (divided in half)

How to make;

Wash and dry the peppers, cut them in half long ways and remove the seeds and stem. Season with salt and pepper and put in a baking dish. I like my peppers with a little crunch when they come out of the oven, I don’t want them to be soggy. Depending on how you like them will determine your next step. If you like your peppers soft them put them in the oven now for 10 minutes while you mix your filling, if you like them with a little crunch then don’t pre-bake them (I don’t pre-bake mine). Mix all of the other ingredients for the filling, leaving 1/2 cup of shredded cheese to top the peppers with.

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Once you have them filled, top with the remaining cheese and cover with foil.

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Bake at 400 for 40 minutes then remove foil and bake an additional 5-10 minutes until the cheese is bubbly. Top with scallions and sour cream, serve with a salad and ENJOY!

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Cilantro Lime Chicken Salad


This isn’t your typical chicken salad. Tangy and slightly smoky from the cumin. Serve with celery for scooping or stuffed inside a tomato or avocado. If you aren’t low carb, then serve with crackers or on any bread.

What you need;

  • 2 cooked and shredded chicken breasts
  • Juice of 1/2 a lime
  • 2 tbls mayo
  • 1 tbls dijon mustard
  • 1 tbls fresh chopped cilantro
  • 1/2 tsp cumin

How to make;

Mix all ingredients together and chill for at least an hour so the flavors can combine.

Don’t have fresh chicken? Try a can of chicken (drained). Omit the cumin if you don’t like it. This recipe is tangy from the lime, if you aren’t a lime fan, then you probably won’t like it…..fair warning.

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