My 8 year old son loves to cook (and I am solidly behind teaching him anything that frees up extra time on my end) so I’ve been searching for recipes that he can make on his own. One of his favorite recipes to eat is a peanut crusted chicken so we made an easier alternative to that using crushed cheese crackers.

This recipe was super simple (my 8 year old made it on his own with minimal supervision) and it made a really tasty dinner that everyone in the family approved of. This would be great for lunch or heated for leftovers the next day.

Ingredients

• 1 pound of boneless, skinless chicken breast, sliced into strips
• 2 cups of cheese crackers
• 3/4 cup of italian flavored breadcrumbs
• 2 egg whites
• Wheat germ (optional)

Preparation

Serve with your dipping sauce of choice.

When I see a prepared product at the grocery store, I will pick it up and see if we like it.  Most of the time, the prepared foods are too sweet or too salty for our taste.  I like to keep a few cans of veggies in the pantry and frozen vegetables in the freezer so I can make a meal in a hurry.  It saves so much time not having to cut up the fresh veggies or run to the store for something to complete the recipe.  I picked up a package of frozen stir-vegetables that were really fresh tasting and had a terrific combination of vegetables.

There was a sauce packet inside and I decided to try it with some leftover chicken. I was pleasantly surprised that it was not too sweet or too salty.  Unfortunately, it had a very mild Chinese flavor.  The next time I used the sauce, I added garlic, ginger, onion, and soy sauce and it was really flavorful.  I will definitely being adding the stir-fry vegetables to my freezer for very quick dinners.

Chicken Stir-Fry

Ingredients

3-4 Chicken boneless chicken breasts or equivalent leftover chicken, cut into 1/2-inch pieces
2 tablespoons cooking oil
1 teaspoon powdered ginger or a couple of thin slices of fresh ginger
1/2 teaspoon garlic clove, minced
1 tablespoon soy sauce
1/2 onion, cut into slices
4 lb package frozen Stir-Fry Chinese Vegetables

Preparation:
In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Cook chicken until pink is done, about 3-5 minutes.  Remove chicken and set aside.
If you are using leftover chicken, cook the chicken until it is hot about 2-3 minutes

Add remaining oil and add the garlic, onion, ginger, and soy sauce.  Stir-fry until onion are translucent.

Add 1/2 of the contents of the package and cook for 5 minutes.  Stir occasionally.

Add contents of the sauce pouch and stir.  Add chicken back to the wok.

Cover and cook 3-4 minutes or until hot.  Stirring occasionally.  Serve over rice.

Tip:
Peanut, canola or other vegetable oils are good for stir-frying.
Have everything cut up and measured out because the meat and vegetables cook very quickly.
Cook the meat first and remove it from the wok so it does not become overcooked.
Adjust the amount of meat and vegetables to satisfy your family.
Use vegetables that you and your family enjoy like mushrooms, bell peppers, and water chestnuts.

Using green and red bell peppers make the stir-fry very colorful.

Enjoy!

I am a real fan of spicy food and this Slow Cooker Spicy Creole Chicken and Rice is easy to make and you can make it as hot and spicy or as mild as you want. This dish is spicy and you may want to use less peppers to make it milder. I served it over rice with a vegetable.

You can use any brand of rice that your family enjoys. We really like Jasmine rice that is grown in Thailand. Jasmine rice is long grain rice with a lightly scented fragrance and a slightly nutty flavor. It is very white and fluffy when it is cooked because it is not as starchy as other rice. It is available in most grocery stores and Asian markets. One cup jasmine rice equals about three cups of cooked rice.

Slow Cooker Spicy Creole Chicken and Rice

Ingredients
4 skinless, boneless chicken breast halves
salt, pepper, and garlic powder
Creole-style seasoning to taste (seasoning recipe below)
1 (14.5 ounce) can tomatoes with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 medium onion, diced
1/2 jalapeno pepper, canned or fresh seeded and diced
1 (14.5 ounce) can chicken broth

Preparation
Sprinkle salt, pepper, and garlic power all over the chicken.

Place the chicken breasts in the bottom of the slow cooker. Sprinkle about 2/3 of the Creole seasoning over the top of the chicken breasts. (You can use less or more seasoning depending on how spicy you want the dish.)

In a medium bowl, add tomatoes, celery, bell pepper, garlic, onion, and jalapeno pepper.
Mix together and add to the slow cooker like a Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker.

Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Creole Seasoning

Ingredients
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
1/2 teaspoon black pepper
1 teasspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon salt

Procedure
Combine all ingredients in a small bowl.  Mix until blended. Store in an airtight container.

Tips:
Adjust the peppers and cayenne pepper to make in the Creole seasoning to make the sauce milder.

You can double the recipe and use the seasoning in many different dishes where you want a spicy taste of Creole like a rub for grilled pork chops, Creole potatoes, baked chicken, catfish, red snapper, hamburgers. Store leftover Creole seasoning in an air-tight container to use later.

Be sure and rinse your rice until the water runs clear before you cook it. Rinsing the rice  reduces the starch and it is not as sticky.

Enjoy!

It’s easy to get in a rut when it comes to family dinners and I’m as guilty as the next mom of rotating through the same handful of recipes over and over again. My kids rarely complain when breakfast for dinner makes it into the rotation several nights a week but they definitely speak up when they see the same casserole more than once. As a work at home mom, I’m generally worn out by the end of the day and don’t have a lot of extra energy to spent hunting down new recipes – hence, the dinner rut.

When I heard about a new website from Kroger grocery stores that is attempting to solve the dinner dilemma called Give Every Night New Flavor, I was more than willing to give it a try.

There are tons of recipe sites out there but what really sets this site apart is it let’s you pick the type of cuisine you are in the mood for, the number of servings you need, and — my personal favorite — how much time you have to devote to cooking dinner. We’ve all had those nights where you really just don’t have more than 15 minutes to throw together something edible enough that your family won’t complain. That’s just life. Wouldn’t it be great to have a few fast meal options up your sleeve for nights like that?

You caught me on a good night so I chose the “30 minutes or more” to prepare dinner since we’re still recovering from an exciting day of hunting for Easter eggs at a local event and every one of us is nursing some degree of sunburn.

My kids aren’t huge chicken fans (believe it or not, they actually prefer fish) but they love anything with lemon and garlic on it so I had to try the Lemon-Garlic Chicken recipe. A quick stop at our local Ralph’s grocery store on the way home from our Easter hunt this morning and I had all the ingredients I needed. One of the things that has really impressed me is that none of the recipes on the Give Ever Night New Flavor website have an excess of ingredients. While I love taking the time to prepare detailed recipes (ok, so I really just enjoy eating them) it’s time consuming and expensive to make sure I have all the ingredients on hand. Quick and simple recipes make my life easier and those are usually the ones that my kids enjoy the most.

The website even includes some great store coupons that you can load onto your store loyalty card as you are planning your grocery trip. I didn’t see any coupons for ingredients in the Lemon-Garlic Chicken recipe but there was a great one for eggs. We used up most of our eggs during our melted crayon Easter Egg decorating so I definitely needed to stock up on some more.

Lemon-Garlic Chicken Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup Italian-style bread crumbs
• 1/2 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 1/4 cup lemon juice
• 2 tablespoons Pure Wesson® Canola Oil
• PAM® Original No-Stick Cooking Spray

Directions

Preheat oven to 375°F.

Spray shallow baking pan with cooking spray.

Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. I mixed in some Panko bread crumbs I had on hand as well to give the chicken some extra texture.

Combine lemon juice and oil in another recloseable food storage bag. Add chicken to bag with lemon juice mixture; toss to coat.

Place each breast in bag with crumb mixture; shake to coat. Remember Shake ‘n Bake? It’s like that. I love that idea. It’s such a simple way to prepare chicken. Next time I think I’ll put my kids to work doing this part.

Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.

Spray tops of chicken with cooking spray. This gives the chicken a nice toasted top and has the added benefit of making it look more appealing to my kids. Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).

And the verdict is . . .

Yummy (although their image looks much nicer than mine. That’s what you get after a long day in the sun and hungry kids who are demanding dinner)! My 7 year old dumped a bunch of extra lemon juice on it, but he does that with pretty much everything I cook.  This was really easy to make and incorporated some of my family’s favorite flavors so I’ll definitely be making it again.

I served this with rice (made from frozen) and veggies. If you’ve never tried using frozen rice, you are absolutely missing out. You pay a bit more for the convenience but buying pre-cooked frozen rice saves me so much time and I’m a bit hit or miss when it comes to cooking rice anyway.

Check out Give Ever Night New Flavor if you need some ideas for getting out of your own dinner rut.

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias, however all opinions are my own.

Last week family came to visit and we had a fabulous time. After they left, I had a refrigerator full of leftovers. It was interesting to come up with a variety of ways to turn the leftovers into different meals.

One night we had stuffed chickens, carrots, and all of the other side dishes. I had enough chicken left to make two large potpies. We ate one of the potpies for dinner tonight and froze the second one to have later. I love it when I can “cook for the freezer,” because that means there are dishes in the freezer that I can pop in the oven or microwave and have a delicious meal in minutes without cooking.

This recipe is great anytime you have leftover chicken or turkey. Dark meat is a little moister, but all I had left was white meat and it worked out fine.

I keep the aluminum pans with the paper lids that you can buy at your grocery store on hand to freeze dishes for the freezer. The pans stack easily and you can write on the lids what is in it, the date, and how to cook it when you remove it from the freezer. That way anyone can grab a dish and turn on the oven and cook the dish.

Chicken or Turkey Potpie

Ingredients

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups of chicken broth or leftover gravy
4 cups cooked chicken or turkey  cut into bite-size pieces
2 cups canned green peas, drained
2 cups canned carrots, drained
2 cups potatoes (about 3-5 potatoes, depending on size) cooked
Piecrust for top of 2 pies

Preparation

Peel and cut potatoes into bite-sized pieces. Cover potatoes with water. Put the lid on and boil the potatoes until the potatoes are done and can be cut easily with a fork.

When the potatoes are done, remove from the heat, drain the water off, and set aside.

While the potatoes are cooking, melt the butter in a saucepan over medium heat.

Turn the stove burner to low or medium heat. When butter is melted add the flour, salt, and pepper stirring continuously with a whisk like an Oxo Good Grips 11-Inch Balloon Whisk.

Continue to stir with a whisk while you add the broth or gravy.  The total amount of broth and/or gravy should be 4 cups.

Cook over low for 5 minutes.  Set aside and cool.

Add the meat, peas, carrots, and potatoes. Taste for seasoning.

Divide the mixture into 2 baking dishes or 10 small individual baking dishes.

Spread the dough over the potpies and cut the dough to fit over the top of the mixture. Seal the edges well so the juice does not escape when you are baking the potpie.

Freeze any of the potpies without additional cooking. When frozen, if you have not used the aluminum pans with a lid, then wrap, seal, and label the potpies. Return the potpies to the freezer until you are ready to use them.

To serve immediately, cut 2 or 3 small slits in the piecrust. Bake at 425 for 35 minutes for a large pie and for small pies cook 25 minutes or until the crust is golden brown.

To serve from the freezer, unwrap the frozen potpie that you are going to use and cut 2 or 3 small slits in the top. Bake in a preheated 375 over for 50 minutes for a large potpie or 40 minutes for a small potpie. Piecrust should be golden brown.

Enjoy!

I used to think that buying a whole pre-cooked chicken at the grocery store was a great deal. The last couple of times I bought one it seemed so small. I think it was about 3 pounds, if that. It did not even feed my family of six one meal much less expect to have leftovers from it. I went to the grocery and found that buying a whole chicken and cooking it at home was actually less expensive. I was a little scared at first of roasting my own chicken, but it is similar to roasting a turkey and I have done that often. So I went online and found some information and recipes about roasting chickens. The whole process was a lot easier than I thought it would be. I usually get my chickens for $0.99 a pound unless I can find them on sale for less, of course. I try to get the biggest chicken I can so we can have leftovers. If you think you are too busy to roast a chicken during the week, consider making it on the weekend and then using the leftovers for meals that week. If you are wondering how to roast your own chicken, here’s how to get started.

Roasting Tools

You will need a roasting pan to cook your chicken in. You also want to look for a roasting rack., some pans already come with one of these. The rack allows the chicken to cook more evenly since the air circulates freely around the whole chicken. It also allows the chicken to sit freely away from its droppings, which will give you a crispier chicken. You can find roasting pans for pretty cheap at Goodwill stores. I found mine at Wal-Mart in the clearance section for $10. It’s been something I have used quite a bit. If you don’t have a rack, you can make a bed for your chicken with celery pieces, cut up lemons, and garlic. To allow for easy clean-up you can also line your pan with aluminum foil.

You will also need an instant read thermometer. This will help you make certain that the chicken is cooked to the proper temperature and under cooked, but also not overcooked either.

Preparing Your Chicken

Once you get your chicken home from the store there are several things you need to do before roasting. First, make sure your chicken is completely thawed out. Next, remove the neck and giblets. Then, wash the chicken with cold water. Pat dry with paper towels and then rub spices on the chicken to season it. I personally like to place a small amount of olive oil on the chicken and then rub it with seasoning salt. After you complete these steps, you are ready to place your prepared chicken in your roasting pan.

Cooking Methods

There are two ways to roast a chicken. The first method is the regular method. With this method, you preheat your oven to 350 degrees F and then cook your prepared chicken for 20 minutes per pound plus 15 additional minutes. This method is the easiest, but sometimes does not give the appearance you want. The second method is the high heat method. This method leaves a crispy, darker skin. It is also my favorite way to roast a chicken. In this method, you preheat your oven to 450 degrees F. Cook your prepared chicken for 10-15 minutes then lower the heat to 350 degrees F and cook for 20 minutes per pound. Be sure to use your meat thermometer to check for doneness. Place the thermometer in the inner thigh; if it reads 165 degrees F, then your chicken is cooked.

Whole Chicken Recipes

There are a lot of really great whole chicken recipes to try.  These usually have different spices to rub your chicken with before cooking.  Here are a few I like:

Spicy Rapid Roast Chicken

Simple Whole Roasted Chicken

Chicken Leftovers

One of the main reasons I make a whole chicken is for the leftovers.  You can use leftovers in soups, casseroles, and other recipes that use chicken.  Don’t forget to save the carcass of the chicken.  You can make your own homemade chicken broth to use in other recipes later.  You can also make gravy out of the droppings.  So, don’t let any otf those things go to waste either.  Here’s a great tutorial on making homemade chicken broth.

The chicken and shrimp pasta dish is an Americanized version of a stir-fry. The flavor of the stir-fry has a flavorful Chinese sauce, but instead of serving the mixture over rice, it is served over pasta. Kids really like it because it has pasta, and you can sneak in the vegetables that we try to get our kids to eat.

You can use any pasta that you have in the pantry. I made this one with Riccioli pasta, which is the spiral pasta. Keep the pasta dishes interesting by using the different shapes and types of pasta.

The recipe works very well in a wok. If you try to cook it in a skillet, the cooking times may have to be adjusted. A skillet is thicker and will take longer to heat up and may take longer to cook.

A wok is made out of thin metal and it is very versatile.You can use a wok for frying, simmering, braising, deep-frying, and steaming with a rack sitting in the bottom.  A wok does not have to be seasoned like a skillet to use it. Woks come in different sizes. The larger woks are used for rice and the smaller woks are used for meats and vegetables.

Ingredients

8 ounces dry Riccioli pasta, uncooked
1 can chicken broth 14oz
1/2 cup water
4 tablespoons soy sauce
3 teaspoons cornstarch
1 teaspoon ground ginger
1/2 cup onions
2 cloves garlic, minced or 1 teaspoon minced garlic
3 cups Asian stir-fry frozen vegetables
8 ounces boneless skinless chicken breast, cut into bite-size pieces (1/2 chicken breast)
8 ounces medium shrimp, thaw if frozen, peeled, deveined
1 1/2 tablespoon olive oil

Preparation

Cook pasta according to package directions.

In a small bowl add the soy sauce, cornstarch and ginger. Mix together until well blended. Set aside.

Put 1/2 tablespoon of oil in a wok or skillet. Heat oil on medium heat. When hot add onions and garlic. Cook 1 to 2 minutes stirring frequently until the garlic is golden brown. Remove onions and garlic from wok and set aside.

Put 1/2 tablespoon of oil in a wok or skillet. When hot add Asian stir-fry vegetables to the wok; cook 2 minutes, stirring frequently. Cook until vegetables are crisp-tender. Remove vegetables from wok and set aside.

Put 1/2 tablespoon of oil in a wok or skillet.  When hot add chicken to the wok. Stir frequently. Cook 3-5 minutes, or until chicken pieces are no longer pink in the center.

Add the shrimp and cook until shrimp turns pink on both side.

Stir broth mixture to make sure the cornstarch has not settled onto the bottom. Pour the broth mixture into the wok. Add vegetables. Stirring constantly, cook 1-2 minutes, or until broth mixture is thickened. Cook until sauce is thickened and the vegetables are thoroughly heated.

Drain pasta and top with the chicken and shrimp mixture.

Tip: Instead of the Asian stir-fry frozen vegetables, you can purchase many of the vegetables in the produce department of your grocery store.

Enjoy!

We really like Chicken Parmesan and as you know, I love a recipe that uses leftovers and turns the leftovers into a new dish. This dish will quickly become a family favorite.A whole chicken breast may be too large for some in your family. I take a chicken breast and cut it in half lengthwise when the chicken breasts are large. For young children, you may want to cut the chicken breast in half to get to the size that will work well for your child.

For variety, experiment using different flavors of pasta sauces and serving it with various pasta shapes.  Kids love the different shapes.

If you have frozen the marinara sauce from our homemade recipe of marinara sauce, taste the sauce after defrosting it in the microwave. It may need to be refreshed with a small amount of spices that were used in the sauce. Around ¼ teaspoon of the spices will freshen up the sauce if needed.

To complete the meal, serve with fresh steamed green beans and warm chewy Italian bread.

Ingredients

1 egg
1/3 cup Progresso® plain bread crumbs
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
3-4 boneless skinless chicken breasts
2 cups leftover homemade marinara sauce or 1 jar (26 oz) favorite marinara sauce
1/2 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
8 ounces uncooked pasta (spaghetti or penne)
Cooking spray or cooking oil

Preparation

Lightly spray the slow cooker with cooking spray or 1/2 teaspoon of cooking oil.

In small shallow bowl, whip the egg until blended.

In a separate shallow bowl, mix breadcrumbs, Italian seasoning, garlic powder, salt and pepper.

Dip the chicken into the egg.  Then dip the chicken into the breadcrumb mixture.  Coat the chicken evenly on both sides with the breadcrumb mixture.  Place in the bottom of the slow cooker. Spread marinara sauce evenly over chicken.

Cover; cook on Low heat setting 5 to 6 hours.

Sprinkle the Mozzarella and Parmesan cheese over the top of the marinara sauce in the slow cooker. Cover and cook on the low heat setting for 10-15 minutes longer to melt the cheese.

Cook the pasta as directed on package. Drain the pasta into a colander.

To serve the Chicken Parmesan, put the pasta onto a plate and add the chicken and marinara sauce over the top.

Tip
Adjust the marinara sauce to suit you and your family. Some people like a lot sauce and others want less.

If you family likes more cheese you can add more without changing the recipe. There is a three cheese shredded cheese available in the grocery store that could be substituted for the Mozzarella and Parmesan cheese.

Mix up the pasta that you use. One time use spaghetti, next time use penne, or another favorite. It keeps the pasta dishes from becoming boring.

One of my favorite comfort foods is Oven Fried Chicken and Country Gravy. But to be truthful, I really do not like cleaning the stove top that has spattered grease all over. Several years ago I started doing the Oven Fried Chicken and it is easy and really tastes fantastic. You only have to turn the chicken once while it is in the oven.

My family prefers white meat, so I buy chicken breasts and wings for the Oven Fried Chicken instead of purchasing a chicken to cut up. If you have leftovers, you can always make chicken salad sandwiches, chicken pasta dishes, soups, and other reasonably priced meals.

The Country Gravy is a recipe that has been handed down for generations. It is easy to make and it is so much better than the prepared gravy. In this time of spiraling prices, it is very economical to make homemade gravy.

Oven Fried Chicken

Ingredients
2 1/2 to 3-pound chicken, cut up – 6 Pieces
1/4 cup shortening
1/4 cup butter or margarine
1 cup all-purpose flour
2  teaspoon paprika
1 tsp garlic power
2  teaspoon salt
1/2  teaspoon pepper

Preparation
Heat oven to 425 degrees.
Wash chicken and pat dry with a paper towel. Set aside.
Place shortening and butter in a 16x9x2 baking pan like a Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear . Put the pan in the oven to melt the shortening and butter.
Mix flour, salt, paprika garlic powder, salt and pepper in a small board or on a cutting board. Coat chicken pieces thoroughly with flour mixture.
Place chicken, skin side down, in melted shortening and butter.
Place in over and cook uncovered for 30 minutes. Turn chicken and cook 30 minutes longer or until thickest pieces are fork-tender.
Remove from baking pan.

Country Gravy

Ingredients
1/4 cup shortening and butter mixture from baking pan
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Procedure
Take a medium bowl and pour the amount of milk you want in the bowl, about 4 cups. The milk should be the amount of gravy you want for your family. Set aside.
Set a medium skillet on the stove top burner. Turn the skillet on medium to heat the skillet so the roux (pronounced roo) will not stick.
Scrape the baking pan where the chicken was cooked. Take 1/4 cup of the shortening and butter mixture left from the cooked chicken pan and add it to the skillet.
Add the flour, salt, and pepper to the skillet and stir until it is mixed thoroughly. You can use a whisk, fork, or egg turner to thoroughly mix the roux. Let it cook for 2-3 minutes over low to medium heat until roux is lightly browned.
Gradually add the milk into the skillet stirring constantly. Make sure there are no lumps. Do not let the milk boil.
Continue cooking until the gravy is thickened.  The gravy will thicken a little bit after it is removed from the heat.
Remove from heat and serve.

Tip
If the gravy becomes too thick, you may thin it with a little more milk. If it is to thin, mix some flour and water together and add it slowly to the gravy.

The gravy will have a slight pink color because of the paprika. If you want a white country gravy, set aside some of the flour mixture for coating the chicken before you add the paprika.

Chicken that has the skin on will be just like the chicken that you fried on the stove. The skin will be crispy and wonderfully browned. If you want to use skinless chicken, it will not be as crispy on the outside, but it will taste fantastic.

Chicken is a weeknight staple around our house but there’s only so many times that I can make BBQ chicken before my kids start to threaten to become vegetarian. Change things up a bit with this flavorful and protein packed dinner that looks like it took you a lot more time than it really did.

Serve this easy main dish with a colorful side salad for a meal impressive enough to serve to dinner guests but simple enough to please your kids.  The best part – you probably already have most of the ingredients on hand and if you don’t, most of them keep long term so you have them available when you need a quick and easy weeknight dinner.

Ingredients

• 4-6 Chicken Breasts (pounded thin)
• 1 Can of Chickpeas
• 1 Can of Petite Diced Tomatoes
• Feta Cheese
• Greek Seasoning
• Olive Oil

Preparation

Trim the fat off your chicken and pound it out slightly so that it requires less cooking time. My kids are always much more likely to eat pounded chicken breast because they like the outside pieces with the seasoning on them and pounded chicken is a bit more tender and easier for them to chew. Sprinkle the chicken with greek seasoning on both sides and salt, if desired.

Heat a frying pan to medium heat and pour a small amount of olive oil in it, just enough to coat the pan. Pan fry each chicken breast for 1-2 minutes on each side. You aren’t trying to cook the chicken all the way through, just give it a nice crispy outside.

In a casserole pan, lay the chicken down, trying not to overlap it as much as possible. Pour the can of petite diced tomatoes (undrained) over the top. Drain the can of chickpeas then pour that over the top of the chicken as well.

Bake chicken at 375° for 15-20 minutes or until cooked through. You can cover it with foil if the chickpeas begin to dry out. When the chicken is done, remove it from the oven and let it sit for a few minutes. Crumble feta cheese over the top and serve.