Italian Chicken

Posted by Jennifer (the student) on March 6, 2013


This very simple recipe is so good, it never last for long in my house.


  • 6 chicken breast, boneless and skinless
  • 1 cup grated Parmesan
  • 1 ½ TBSP dried parsley
  • 1 TBSP oregano
  • 1 ½ tsp paprika
  • 1 tsp pepper
  • ½ cup butter, melted


  1. -Preheat oven to 350 degrees.
  2. -Line a baking dish with foil, otherwise clean up is a nightmare.
  3. -In a shallow bowl, combine cheese and seasonings.
  4. -In another shallow bowl, pour in melted butter.
  5. -Dip each piece of chicken into the butter and then into the seasoned cheese and cot well.
  6. -Arrange on foil lined baking dish. Bake for 30 to 45 minutes.
  7. -Enjoy!

*I usually use Trader Joe’s Pecorine and Romano Parmesan Blend Grated Cheese but any type of Parmesan (fresh or pre-grated) will work.

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Healthy Uses for Your Leftover Chicken


Posted by Jennifer (the RD) on January 11, 2012

Have you ever made a whole chicken, or even bought a rotisserie chicken at the grocery store, without thinking of what you could possibly pair it with?  I know I do.  Those that know me well know that I usually “wing it” when it comes to meal preparation.  Above is half of a shredded chicken in a pan getting ready to simmer (added a cup of water, 1/2 cup cilantro,and 1 tsp. of chicken soup base and simmered for about 20 minutes, uncovered).  I have made use of this starter chicken in various ways.

Here are some ideas for using your leftover chicken:

  • add it to a green salad
  • use it for chicken soft tacos
  • make some chicken enchiladas
  • I like to use the above chicken in a chicken torta
  • add it to a pasta or noodle dish (I add it to asian noodle dishes quite often)
  • make some chicken soup (recipe to follow)
  • many other uses…..

Does anyone else have any unique ideas?

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Chicken Chile Verde

Posted by Jennifer (the RD) on August 15, 2012

This is a recipe that my mom used to make us when she was strapped for time. It is both quick, low fat, and super easy! She said she got from the back of a Las Palmas can years ago when my sister and I were kids.


3 cups cubed cooked chicken

1 28 oz. can Las Palmas Green Chile Enchilada sauce

1 15 oz. can black beans, drained and rinsed

1 ¼ cups frozen corn (I like the roasted corn from Trader Joe’s)

1 cup chopped onion

2 garlic cloves, minced

Combine all ingredients in a dutch oven or a large saucepan, bring to a boil.  Reduce heat, and simmer, uncovered 30-40 minutes.

Makes 10 one cup servings.   I think this can be served with rice or tortillas.

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