Tag Archives: Chicken

BBQ Chicken

School is out and summer is right around the corner!  Now who doesn’t love a good summer barbecue?  These are my favorite social events of the summer.  Barbecues bring friends and family together to listen to good music and eat amazing food.  Unfortunately, the weather does not always cooperate with your party plans, especially living in the Midwest.  Just the other day it was a steamy 80 degrees out, and in a matter of minutes, the sky was hailing!  So if the weather decides to “rain on your parade”, then you can make this simple barbecue chicken in your kitchen, no problem!

I am excited to say that this was my first, successful chicken dish!  I always thought that raw chicken seemed a little gross and intimidating.  So I did a little research on how to cook the perfect chicken, and I found this awesome webpage: How to Cook Moist & Tender Chicken Breasts Every Time.  I’m telling you, this is fool proof!

However, since I was going to cook the chicken in the oven to get the barbecue sauce nice and caramelized, I tweaked the steps a little bit.

First, season the chicken to your liking.  I just salt and pepper each side to keep things simple for my first experiment.  Next, I browned the chicken breasts in a skillet for about 30 seconds-1 minute on each side.  Remove the chicken from the pan.  I decided to chop up about half a white onion and sauté it with olive oil in the skillet to give the chicken a little more flavor.  Once the onions are close to caramelization, return the chicken to the skillet.  Add water to the skillet, put the lid on, and steam the breasts for 10 minutes.

Transfer the chicken breasts to a sheet pan covered with foil.  It is best to use a pan with sides incase the sauce decides to run off the foil.

For the barbecue sauce I mixed my favorite Jack Daniel’s Barbecue Sauce, Hickory Brown Sugar, with a little honey.  I used about a cup of sauce for 4 strips of chicken.  You kind of have to eye ball it and make a little extra incase.  Then, use a grilling brush to baste one side of each strip with your sauce.  Bake at 350 degrees for about 20-25 minutes.  Continue turning each breast every 5-10 minutes or so and continue basting with the sauce.  I broiled the chicken breasts for the last 5 minutes to get a crispier skin.

The hardest part about this recipe is not drying out the chicken!  So watch it carefully and enjoy your barbecued meal!


“Soufflé” Stuffed Chicken

Having a dinner party?  Cooking a romantic dinner?  Try this easy and healthy “Soufflé” Stuffed Chicken from The South Beach Diet Cookbook, page 226.  The name alone is sure to impress any dinner guest!

Do NOT be intimidated!  This recipe has a lot of steps, but they are very easy to follow.  Trust me, I made this in my little apartment and it was a breeze.


  • 1 package (12 oz) Stouffer’s frozen spinach soufflé (NOT THAWED)
  • 4 boneless, skinless chicken breasts, pounded to 1/4″ thickness
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, sliced
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt
  • Ground black pepper


  1. Preheat oven to 350.
  2. Using serrated knife, cut the spinach soufflé crosswise into 4 equal pieces.  Top half of each whole breast with one of the pieces of soufflé.  Fold half of the chicken over the filing and fasten the ages with wooden picks.
  3. Heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for 3 minutes, or until golden.  Discard the garlic.  Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
  4. Remove the chicken breasts to an oven-proof dish.  Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees and the juices run clear.
  5. While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to a large skillet.  Heat to boiling.  Reduce the heat to low, over, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
  6. To serve, remove and discard the wooden picks.  Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken.  Garnish with chopped parsley, lemon, and a parsley sprig if you desire.

This recipe serves 4.