Stuffed Chicken Breasts

Stuffed Chicken | Domesticated Academic

You’ll love this because it grills up beautifully, has a great creaminess thanks to the cream cheese and makes almost NO dishes!!! Chicken is so versatile and so boring all at the same time. Some days, I look at it and go….blah…..which is what I did this time when I opened the fridge to find a package of breasts. Then, I knew I wouldn’t want to eat BLAH chicken and I started searching. I pulled out a haphazard set of ingredients and then put them all back. Twice. Then, I saw the thing in life that makes everything better. Butter? Cream cheese.

Stuffed Chicken | Domesticated Academic

Paired with some salty olives and the fresh bite of green onion, this made me very happy. I paired it with a simple spinach salad on a beautiful spring evening and thoroughly enjoyed this meal and again the next day for leftovers.

You’ll need:

10 min. prep + cook time

  • 3 boneless chicken breasts (I filet them to make them flat & thinner)
  • 3 tablespoons light cream cheese, softened
  • 2 tablespoons kalamata olives, chopped (any olive will do)
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • toothpicks
  1. Pre-heat grill
  2. Mix cream cheese, olives, onions, and garlic powder in a small bowl.
  3. Schmear the mix evenly along each chicken breast.
  4. Roll each breast up and seal closed with toothpicks.
  5. Sprinkle with salt & pepper if you wish.
  6. Lay each breast in a piece of tinfoil big enough to roll into a small ‘package’ to put on the grill.
  7. Grill the breasts on medium heat for 15-20 minutes or until the chicken is cooked through.
  8. *Optional: remove each breast from the foil and place on the grill to get some pretty grill marks. WARNING: your filling may fall out. (I would not want you to lose any of the cream cheese goodness).

Chicken Parm Meatball | Domesticated Academic

Chicken Parm Meatballs

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Chicken


Chobani Mango & Avocado Chicken Salad

Mango Avocado Chicken Salad | Domesticated Academic

You’ll love this because it cuts some of the fatty mayo out (you can cut it altogether if you’d like), you can alter it to suit your tastes (plain cho is great too), and it turns leftover chicken into a snazzy lunch or brunch dish in about 5 minutes. No joke folks. I made this post shower/pre-bus to campus one day after working out, working on a website, and realizing I had about 30 min. to get to my first meeting of the day and 10 to hit the bus stop. I added siracha to mine because I add it to everything and a good pinch of salt and pepper. The slight sweet taste of the mango with the spice of the siracha was a perfect mid-day pick me up. Or maybe it was the dense protein. I’ll go with the mango and siracha.

Mango Avocado Chicken Salad | Domesticated Academic

Chobani for the win–again! They sent me some big old tubs of yogurt for submitting my cranberry oatmeal chocolate chip cookie recipe and I stared at them for 1.2 minutes before I opened the pineapple and ate it shamelessly from the ‘big tub.’ Like a pig. The ‘good fat’ from the avocado pairs nicely with the protein packed cho and chicken, it might even make you feel a little more tropical for a few minutes while you’re eating it. Maybe not. I don’t know.

I did label this as “healthy” because I did try to cut out the majority of the mayo but I do like some in it for the flavor. You can burn me on a stake some other time if you don’t agree and keep your comments to yourself. I’m quickly finding out how catty and bitchy some of you can be and you know what: keep clicking if you don’t like it ladies! This has never been marketed as a “health” blog or massive “nutrition database” and it probably never will be. It’s just not my thing. If you’d like to know every calorie, ounce of carbs, or sugar content, find someone else’s blog.

Yes, Chobani nicely sent me some yogurt, but these opinions are my own, no other compensation. Ironically, Chobani is located near my home town and I know some of the great folks who work at that plant. Small world eh?

You’ll need:

10 min.

  • 2 cups chopped cooked chicken 
  • 1/2-1 cup mango chobani (plain is fine, i’m going tropical here)
  • 1 whole avocado, pitted & cubed
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1/4 cup mayo (or more cho)
  • salt & pepper

I give a range because some of you may like ‘wetter’ chicken salad than I do. I like mine pretty wet and sloppy–just like I like my……… 😉 use your judgment when mixing.

Mix all ingredients in a bowl.

Serve with more fresh avocado or with an additional dollap of chobani, more cilantro, or chips.

Maple Soy Salmon | Domesticated Academic

Maple Soy Marinated Salmon

Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

Cranberry Oatmeal Chocolate Chip Cookies

Chicken Tortilla Stoup

It’s getting cold where I live and I want something that’s warm, comforting, and spicy! This ‘stoup’ as I like to call it is hearty enough for a one pot meal and the taco seasoning adds a nice spice that warms your belly from the inside out. This one pot wonder is phenomenal and a step up from the goulash I was served as a child. Little did I know when I was eight that adding some taco seasoning could make dinner even better.  This recipe stems from a place on my campus that serves amazing soups and salads and I wanted to replicate it at home. Team this up with some cheese, sour cream, more crispy chips, or just a giant spoon.

Didn’t Rachael Ray use this term? Did she trademark or copyright it?  Oh well! I’m using it!! This is a rib sticker. The tortilla’s dissolve into the tomatoes and stock, making this into a hearty stoup (soup + stew). Get it? Got it? Good! Let’s make some! This thickened up into a hearty, divine, rib sticking meal. You can omit the pasta if you’re counting carbs or have other health concerns, however, the pasta added a nice touch. You can see that I used ribbed elbows in mine simply because they were on sale. I had no other motives when I made this batch.

You’ll need:

serves 4 (generously)

  • 1/2 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 bell pepper finely chopped
  • 1 packet taco seasoning of your choice
  • 2 standard cans of diced italian (or mexican) tomatoes
  • 2 c. chicken stock
  • 1 c. pasta of choice (uncooked)
  • 3 small corn tortillas chopped into small pieces
  • 2 c. shredded chicken
  • 1 c. corn (frozen is fine)
  • 1 /2 tsp. cumin
  • 1/2 tsp. red/cayenne pepper (optional)
  1. Sweat onions, garlic, and bell pepper in sauce pan about 4 minutes or until soft.
  2. Add tomatoes, chicken stock, and taco seasoning.
  3. Bring to a boil.
  4. Add chopped up tortillas and dry pasta.
  5. Cook until pasta is done. You will HAVE to watch your liquid levels during the cooking of the pasta. If it gets low, add a bit more stock.
  6. Taste–depending on what taco seasoning you use, you may want to omit the cayenne papper.
  7. Once pasta is done add cumin, chicken, and corn.
  8. Combine everything and simmer for 5 minutes to combine flavors.
  9. Serve piping hot with crisp tortilla’s, cilantro, shredded cheese, sour cream, or whatever makes you happy!

Chicken Parm Meatballs

These little fella’s are hiding their big secret inside, the cheese melts, gets hot, and you burn your tongue. But, it’s totally worth it. Trust me. Totally worth it. I found ground chicken on sale (amazing) but ground turkey or any other ground protein of choice would work well. If I had a big freezer, I would have bought some more ground chicken just to freeze, a lb. was less than $2, a big win in my grocery shopping week but not as big as when Ben & Jerry’s goes on sale. Then, there is celebration everywhere.

My new issue of Everyday Food came and these caught my eye immediately. And then I saw “2 cups oil” and my eye connected to my brain and I thought–hells to the NO. I’m not dumping these amazing things in oil.  So, I stood in my kitchen and thought about my options. Less oil-NO. No breadcrumbs-NO. Baked, not fried and then baked- YES.

You’ll need:

  • 1 lb. ground chicken
  • 2 c. breadcrumbs (panko preferred)
  • 1/2 c. milk
  • 2 mozzarella cheese sticks cut into about 10 pieces
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • cooked pasta of choice
  • marinara of choice
  1. Pre heat oven to 350 degrees F.
  2. In a mixing bowl combine chicken, 1/2 c. breadcrumbs (italian is fine for the meatballs), salt, pepper, and milk.
  3. Mix just until combined.
  4. Place panko (italian is also fine here) breadcrumbs in a shallow dish.
  5. Divide chicken mixture into 9-10 balls, depending on size.
  6. Form balls with piece of cheese in the middle.
  7. Roll in bread crumbs and place on a baking sheet.
  8. Bake for 25-30 minutes until cooked through.
  9. Serve hot with pasta and marinara or as sandwiches.

Oven Fried Cornflake Chicken

Fake me out frying. The awesome crunch you get from the corn flakes is amazing, and the buttermilk coating soaks into the chicken, making it super moist. You can use white meat to make this even healthier but I prefer brown for the taste, juiciness, and it can tolerate being in the oven for a few extra minutes without drying out. I use bone in chicken but you do what you want. The buttermilk coating and crumb coat keep it moist so feel free to peel the skin off for your heart. Some chicken skin is oh-so-good once in a while though isn’t it?? 😉

I love some good fried chicken but my waist and my heart don’t. I also don’t like to deep fry at home because I lack the proper tools and a good stove to do it. I did make some good apple fritters, but that was probably the first thing I had fried in over a year. My grad school butt thanks me too! This chicken is equally satisfying with the crunch and the spice of the mustard, cayenne, and worcestershire is a nice kick. Feel free to add hot sauce or anything that makes your skirt fly up.

You’ll need:

several hours for soaking + 40 min. cook time

  • 3/4 c. non/low fat buttermilk
  • 1 tbs mustard
  • 2 tsp worcestershire sauce
  • 6 boneless, skinless (or skin on) chicken thighs (bone in is also fine, double cooking time)
  • 2 1/2 c. corn flakes or some kind of bran flake (your choice)
  • 1/2 c. italian or panko bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp cayenne/red pepper
  1. Whisk the buttermilk, mustard, and worcestershire sauce in a bowl.
  2. Soak the chicken in the bowl or all together in a plastic bag for at least one hour and up to 24 hours.
  3. Preheat oven to 375 degrees F.
  4. Line a baking sheet with aluminum foil. I use a cooling rack to set the chicken on as well but you don’t have to.
  5. Finely process the cereal or smash in a plastic bag into fine crumbs. Add bread crumbs, salt, and cayenne to mix.
  6. Remove chicken from buttermilk and strain thoroughly
  7. Coat the chicken shake-n-bake style or put the crumbs into a shallow dish and coat.
  8. Bake for 25-30 min. for skinless, 40-45 for bone-in chicken.

Chicken Enchilada Bake

Cheesy, gooey, runny, warm you all the way through food.  Yes folks, fall is here and I’m likely to put on at least 7 pounds over the next few weeks.  This recipe hails from my sister, who is also an amazing cook.  I love enchilada’s and have had them 100 ways only to return to my love of the enchilada bake. Layering up the tortillas, chicken, sauce, and cheese make this so much easier to put together, to cook, and serve to a group. The leftovers are awesome, like mac & cheese, sometimes better the next day! I like mine extra runny so feel free to adjust the amount of enchilada sauce to your liking, but I use a big can for an 8×8 pan. I’m just a pig like that.

I’m lazy. There, now you know something about me.  I’m also busy, work full time, and would like to enjoy a meal without spending two hours on it.  I have no idea how people with kids do it.  You all have my vote in the next election!

I roasted off a chicken in the crock pot over the weekend with the intention of making these or a giant vat of homemade chicken soup. Since I didn’t feel very soupy, I opted for the enchiladas and my stomach sure was pleased of my decision.

You’ll need:

makes an 8×8 pan: double for 9×13 pan

  • 2 c. shredded chicken
  • 9-10 small sized corn tortillas
  • 1-2 c. shredded cheese of choice
  • 1 regular can of cream of chicken soup
  • 1 large can of enchilada sauce (I like El Paso medium red sauce)
  • non-stick spray
  1. Preheat oven to 350 F.
  2. Spray bottom of 8×8 pan w/ nonstick spray-glass or aluminium is fine
  3. Mix shredded chicken with cream of chicken soup. It looks gross but it’s amazing.
  4. Lay down tortillas.  I use two whole and break one in half to fill in the gaps.  Have fun with it!
  5. Spoon out half of the chicken mixture and spread across tortillas.
  6. Pour 1/3 of the enchilada sauce over the mix.
  7. Sprinkle with cheese
  8. Repeat one more time: tortillas, chicken, sauce, & cheese.
  9. Finish with a layer of tortillas, sauce, and cheese.
  10. Cover in foil.
  11. Bake for approximately 30 minutes until everything is melted and hot all the way through.

Sticky Baked Garlic Chicken Wings

Football food!!!!  Garlic, soy, ginger, some heat, and voila! perfect football food! These can be made the night before and reheated the next day and they also taste good at ‘room’ temperature, room being an actual room or at a tailgate. PIC and I both try to contribute to cooking on weekends so we have a few nice meals and leftovers for the following week for lunches. I worked really hard to make these a bit healthier than their deep fried brothers and sisters and maintain some crunch and crisp skin.  You can always omit the flour dusting to cut about 7 more carbs ;), but you do what you want.  I did not want to wok fry these or subject them to any oil outside of their own natural fat.  I got lucky and found chicken drummies on sale at my local grocery store so I scooped up a few packages before the little old ladies swooped in like vultures…..

I found a recipe that I liked, but didn’t want to fry the wings and thought it might be nice to coat them with a light flour dusting to help add some more crunch and texture onto the finished product. It was a football weekend but our team was away so these were great since I could mind the oven without missing the game. Truth be told, the hardest part of this recipe is just waiting.  The sauce comes together in just a few minutes and flouring up the wings is more fun than work 🙂

You’ll need:

5 min. prep  + cook time

  • 15-20 pcs chicken wings
  • 1/2 cup flour
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 1 tsp ginger paste or ground
  • 1/4 cup regular soy sauce (I use less sodium soy)
  • 1/2 tsp cayenne pepper
  1. Preheat oven to 400 F.
  2. Line a baking sheet with foil.
  3. Use a wire rack to put wings on in baking sheet.
  4. Mix flour, garlic powder, and pepper together and put in a plastic bag
  5. Put chicken wings in bag and shake to coat
  6. Lay wings out on wire rack/baking sheet  in a single layer.
  7. Bake wings at 400 degrees F for 40 min.
  8. While wings cook, combine brown sugar, garlic, ginger, soy, and cayenne pepper in a small saucepan.
  9. Simmer until sauce begins to thicken, about 10 min.
  10. Set aside.
  11. Remove chicken wings, and put in a bowl.
  12. Coat with sauce.
  13. Put wings back on baking sheet.
  14. Cook for 10 more min. to cook the sauce onto the wings.
  15. Dig in!