To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a very healthy dish, it has just enough butter to make the chicken super juicy and delicious without breaking your diet. This dish is full of delicious flavors, it's simplicity makes it perfect for any night of the week, but the flavors will be up to the standards of any special occasion! Enjoy

Serves 4
  • 4 chicken breasts
  • 4 tablespoons of unsalted butter, soften
  • 2 minced garlic cloves
  • 1 Green Onion finely chopped
  • 2 tablespoons of chopped Cilantro
  • 1-2 Chipotle peppers in Adobo sauce
  • 1 tablespoon of the Chipotle adobo sauce
  • Salt to taste
  • Black Pepper to taste
  • 1 teaspoons of ground Cumin
  • 2 teaspoons dry Cilantro
  • 2 teaspoons Garlic powder
  • 1 tablespoons of Chicken flavor Bouillon
  • Aluminum foil or parchment paper to wrap the chicken pieces.

Combine the soften butter with the minced garlic,  fresh cilantro,  green onions, plus 1 tablespoon of the Chipotle Adobo Sauce and 2 minced chipotle peppers. Season this butter mixture with salt and black pepper to taste. (I added 2/3 teaspoon of salt and 1/2 teaspoon of ground black pepper.) Mix together and set aside for a minute. (Add more minced Chipotle peppers if you like it really spicy!)

In a bowl, combine 2 teaspoons of garlic powder, 1 teaspoon of ground cumin, 2 teaspoons of dry cilantro, ½ teaspoon salt, ½ teaspoon ground black pepper and 1 tablespoon of chicken flavor Bouillon, mix well and set aside for a minute.

With a knife, make a deep cut on the side of each chicken breast, you want to make a deep opening without cutting all the way through the chicken, just go deep enough to create a pocket on the side of the chicken breast without slicing the chicken breast in half.

Transfer the chicken breast to the Garlic and Cumin mixture, and rub this seasoning all over the chicken, make sure to also get this seasoning inside the opening we made on each chicken breast. Rub this mixture really well onto the chicken breast to make sure all the flavors impregnate the chicken.

After the chicken is well seasoned with the dry ingredients, grab ½ tablespoon of the chipotle butter, and fill the chicken pocket with it.  Grab another ½ tablespoon of the butter, and rub it all over the rest of the chicken breast.

Place each chicken breast on a piece of aluminum foil or parchment paper and close the aluminum foil into a pocket to seal the chicken breast inside.

Steam in a steamer for about 25-30 minutes or until cooked. Or baked at 375ºF for 30 minutes or until cooked.

To serve: Remove the chicken breast from the foil, and drizzle the chicken breast with all the liquid left in the foil.  Serve with steamed vegetables and rice!


To watch this Video-Recipe click HERE!!

Hi everyone! today's recipe is another easy and very versatile dish! This one will make a great Spicy chicken Sandwich, a Delicious Salad  or it will also be just as good to serve with some rice or pasta and some greens or beans!I hope you enjoy this one!

Serves 4-5

  • 1 package of Thin Sliced Chicken Breast  (1½lbs. - 7 chicken fillets)
  • 2/3 cup of flour
  • 2 large eggs
  • 1¼ cups Saltine Cracker Crumbs (replace with Panko Breadcrumbs, but the crackers will add more flavor)
  • 2 tablespoons Smoked Paprika
  • 1 tablespoons granulated Garlic
  • ½ tablespoons of ground Black Pepper
  • 2 teaspoons crushed Red Pepper (more if you like it really spicy)
  • 1 teaspoon Curry Powder
  • Salt to taste
  • Vegetable oil for frying or cooking spray for baking

If you are baking the fillets:  Preheat the oven to 400ºF

In a bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, ½ tablespoon of black pepper, 2 teaspoons of crushed red pepper (more if you like it really spicy), 1 teaspoons of curry powder and salt to taste, mix well and set aside for minute. ( I added ½ tablespoon of salt)

Season the Flour with 1 tablespoon of the Paprika mixture, mix well and set aside.
Season the Cracker Crumbs with 2 tablespoons of the Paprika mixture, mix well, taste the flavor and set aside for a minute.

Place the eggs in a bowl, season them with ½ tablespoon of the Paprika mixture, beat well and set aside for a minute.

Coat the chicken with the flour Mixture. Make sure every chicken fillet is well coated with the flour and then dip the fillets in the egg mixture. Again, make  sure every fillet is well soaked with the egg mixture, shake the fillets, to get rid of the excess egg, and finally coat them with the cracker mixture.

Using a fork or your clean hands, press down the cracker crumbs onto the chicken fillets,to get a nice thick crust on them.  Keep on repeating this steps until you are done. (First coat the fillets with the flour, then dip them in the egg, then cover them with the cracker crumbs.)

You can either Bake this fillets or Pan Fry them, so heat up the oil to fry them or spray them with cooking spray and bake them at 400ºF for about 8-10 minutes or until cooked.

That's it,, enjoy!

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe was sent to me by one of my lovely Subscriber, "Okeegan", Thank you my dear Okeegan, I really appreciate your delicious recipe, I loved it! This salad is super easy to make and it has become one of my favorite salads of all times, I felt in love with its simplicity and all the flavors it has, so hopefully you will love it as much as I do!

Makes 2 "main dishes" or 4 side dishes

  • 100 grams of bread,  (I used 2 pita bread for the Salad and 2 more for garnish)
  • 3 green onions
  • 1 medium cucumber
  • 1 yellow bell pepper
  • 100 grams of cherry tomatoes
  • 1 minced garlic clove
  • 1 tablespoon of fresh mint finely chopped
  • 1 tablespoon of fresh parsley also chopped
  • 1 tablespoon of fresh cilantro finely chopped
  • 3 tablespoons of lemon juice
  • 2 tablespoons of orange juice
  • 2 tablespoons of extra virgin olive oil
  • 6 tablespoons of chicken broth (or 1 pinch of chicken bouillon seasoning)
  • salt and black pepper to taste
  • 1/4 teaspoon of granulated sugar
  • + Parsley for Garnish
Preheat oven to 400ºF.

Brush the bread with olive oil. Cut the bread into bite-size pieces and bake at 400ºF for 8 minutes or until golden brown. (The recipe said to brush the bread with Lemon juice, but I wanted it to get nice and brown, so I brushed it with olive oil instead.)

To make the dressing: Combine the garlic, with the parsley, cilantro and mint, season with salt and black pepper to taste, I added ½ teaspoon of each; also add in ¼ teaspoon of granulated sugar, mix well, and add in the extra virgin olive oil, orange juice, chicken broth and 1 tablespoon of the lemon juice, mix well until well combined and set aside until ready to use.

Wash all the vegetables before using them.

Cut the onions into rings and place them in a large bowl.  Cut the cucumber lengthwise in half, remove the seeds. then cut it into small pieces, place them in the same bowl with he onions.

Remove the stem, veins and seeds from the bell pepper and also cut into small pieces about the same size as the cucumber pieces, place in the same bowl with the cucumbers.

Cut the cherry tomatoes in half,  place them in the bowl with the rest of the vegetables, toss everything together. Add half the dressing over the vegetables. Toss the salad once again, taste the flavor and add any salt and pepper if needed.

Top the salad with the bread pieces, and add 2 more tablespoons of the dressing over the bread and  1 more tablespoons of the remaining lemon juice, give everything one last toss and serve. (I recommend you add the bread pieces just before serving the salad, to prevent them from getting too soggy!)

Garnish with more bread pieces, and fresh parsley. Add more dressing or lemon juice if needed. Enjoy!

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