Lemon Teriyaki Chicken

Looking for a delicious dinner idea? I tried this recipe for Lemon Teriyaki Chicken earlier this week and really liked it.  I ate the last piece just a little bit ago and I have to admit, I’m a little sad that there’s no more.  Oh well, I will just have to make it again…soon!


Lemon Teriyaki Chicken


Lemon Teriyaki Chicken
from C. Coulston in Ohio (I cut this out of a magazine loooooong ago – I have no idea which magazine)

4 boneless skinless chicken breast halves (4 oz ea)
2 T all-purpose flour
3 T butter
1/4 c teriyaki sauce
2 T lemon juice
3/4 t minced garlic
1/2 t sugar

What To Do
Flatten chicken to 1/2″ thickness; coat with flour.  In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear.  Remove and keep warm.

Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits.  Return the chicken to the pan.  Bring to a boil.  Reduce heat; simmer, uncovered for 2-3 minutes or until heated through.

My Comments
I used a package of boneless skinless chicken breast tenderloins.  They are smaller so I didn’t have to flatten them out.

I highly recommend using a real lemon for the juice.


I really liked this dish.  I served the chicken with some left over stir fried vegetables and a bit of rice.  I think it made for a nice weeknight meal.

Have a great weekend!


Egg Rolls

I hope you are having a great weekend! One thing I love about weekends is that I sometimes (normally? often? usually?) have more time to play in the kitchen than during the week.  Yesterday I made egg rolls!!

It’s not hard at all and they turned out really good! You too can make egg rolls and impress your friends and family! 🙂


Egg Rolls


Egg Rolls
inspired by Lil’ Luna
makes about 10 egg rolls

1 12-oz package of broccoli cole slaw mix (contains shredded broccoli, carrots, red cabbage)
2 chicken breasts, cooked and shredded
oil (olive oil or stir fry oil and vegetable oil)
soy sauce
1 package of egg roll/spring roll wrappers (mine were 6.5″ squares – look in the produce section by the mushrooms)
a little water

What To Do
Heat some (maybe a couple tablespoons – sorry, I didn’t measure) olive oil or stir fry oil in a large pan on the stove over medium heat.  Add the cole slaw mix and cook for about 10 minutes, until soft (tender-crisp?).  You should eat some to make sure it’s how you want it – some people might like it softer/crunchier than others.  About halfway through (5 minutes), add the shredded chicken.  You might not use it all, depending on how big the chicken breasts were.  Just add as much as you want and looks like a good balance of chicken and vegetables (again, sorry, I didn’t measure).  At this point I also added some splashes of soy sauce.  Again, taste as you go.

Here’s what mine looked like at this point:

slaw and chicken mixture

After the cole slaw and chicken mixture is cooked to your liking, take it off the heat.  Now you will prepare your egg rolls!

Fill your egg roll wrappers with roughly 1/3 cup (I did measure this!) of the cole slaw/chicken mixture.

Egg Rolls

Wrap it up and continue until you’re out of filling.  Mine made 9 egg rolls but yours could make more/less depending on how much filling you put in and also how much chicken you added…and how big your wrapper is.

Wrapping Step 1 – fold in the sides first
Egg Rolls

Wrapping Step 2 – fold up the bottom and put some water along the top part,
where the white line is in the picture (I used my finger)
Egg Rolls

Wrapping Step 3 – roll away from you and the water will adhere the wrapper to itself
Egg Rolls

Now I never fry food so don’t have any fancy frying gadgets so I just heated up some vegetable oil in a small pan on medium-low heat and fried 2 egg rolls at a time.  Check them frequently, as they brown quickly.  Turn over and don’t forget the sides and ends!

Place on some paper towels when you’re done frying and repeat until you are finished.  You might need to add more oil at some point.  Be careful!!

Egg Rolls

Serve while they’re hot and crispy.  If you need to reheat them, I recommend using the oven, not the microwave.


Egg Rolls


It was super fun to try something new and have it turn out well.  I hope you give it a try some time.  It really doesn’t take long once you get going…especially if you’re not stopping to take pictures at every step! 🙂

Have a great week!

Oven-Baked Chicken Parmesan

Ah…I’ve declared today “Simple Saturday” in my world.  I’m simply going to do only one load of laundry today.  I might simply curl up on the couch and read.  If the weather forecast comes true, I’m simply going to enjoy watching more snow swirl about (and hope it’s done by the time I have to go out tonight).  I’m simply going to eat leftovers and not make something new.  I’m going to share a simple yet delicious recipe with you!


Oven-Baked Chicken Parmesan


Oven-Baked Chicken Parmesan
from the back of a Ragu pasta sauce label that I cut out in college
makes 4 servings

4 boneless, skinless chicken breasts (about 1.25 lbs)
1 egg, slightly beaten
3/4 c Italian seasoned dry bread crumbs
1 jar (26 or 28-oz) pasta sauce
1 c shredded mozzarella cheese (about 4 oz)

What To Do
Preheat oven to 400°F.  Dip chicken in egg, then bread crumbs, coating well.  In a 9×13-inch glass baking dish, arrange chicken.  Bake uncovered for 20 minutes.

Pour pasta sauce over chicken, then top with cheese.  Bake an additional 10 minutes or until chicken is no longer pink.

Serve, if desired, with hot cooked pasta.

My Comments
I haven’t made this since I was in college but was looking for something easy the other night.  I used chicken breast tenders this time, because it was cheaper.  That’s why the chicken in the picture looks so small.

I sprayed my baking dish with vegetable spray.  Nothing got stuck!

I topped the shredded mozzarella cheese with grated parmesan cheese.

I cooked up some spaghetti noodles and served the chicken on top.  YUM.


I’m so glad I still had this recipe in my collection and hope you add it to yours.  It didn’t take long to make and tasted oh so good.  With only 5 ingredients (7 with parmesan cheese and pasta) and a few steps, I simply can’t believe I’ve neglected this dish for so long.

Here’s to a simply marvelous weekend!

Honey, Lemon & Rosemary Grilled Chicken

I had my own version of “grill and chill” the other night.  First – think Dairy Queen – the DQ Grill & Chill.  Second – think Cold Front.  As in, it’s the end of July and it’s cold out.  We had record low temperatures the other night.  The night I decided to grill.  I actually had to get out my super warm super soft pajama pants that I normally wear to bed during the cold harsh winter nights.  Well, they now double as Grill & Chill pants.

Anyway, it was all worth it in the end…runny nose and all.  This chicken really hit the spot as I curled up under some blankets and watched a movie with Matt.  I also grilled some garden veggies to go with it.  Yum.


Honey Lemon Rosemary Grilled Chicken


Honey, Lemon & Rosemary Grilled Chicken
from Two Peas & Their Pod

1/2 c honey
zest of 1 lemon
2 T fresh lemon juice
2 T olive oil
1 1/2 T chopped fresh rosemary
1 clove garlic, minced
1/2 t kosher salt
1/2 t freshly ground black pepper
4 skinless, boneless chicken breasts

What To Do
In a medium bowl, whisk together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt, and pepper.

Place the chicken breasts in a large resealable bag. Pour honey-lemon-rosemary mixture into the bag and mix around until chicken breasts are well-coated. Place the bag in the refrigerator and let marinate for at least 30 minutes up to overnight.

Preheat a grill to medium-high heat and brush the grill with olive oil. Remove the chicken breasts from the bag and place on the grill. Discard the marinade.

Grill chicken until cooked through, about 5 minutes per side. Remove from grill and serve warm.

My Comments
We have a charcoal grill and if you do too, adjust and cook accordingly.

This smells great while it’s grilling – each time you lift the lid, it just smells wonderful.

Leftovers are great chopped up on salad.


Have a great day!

Basil and Mozzarella Stuffed Chicken Breast

Happy Friday!

Here’s a little something I whipped up the other night.  It was my first time and it was a little messy but it turned out delicious so I decided to share.  Sharing is caring, right?


Basil and Mozz Stuffed Chicken Breast


Basil and Mozzarella Stuffed Chicken Breast
inspired by Two Peas & Their Pod

1/4 c bread crumbs (I used homemade)
1/2 t Italian seasoning
1 egg, slightly beaten
basil leaves (about a cup – depends on how big your chicken breast is)
shredded mozzarella (um…about a 1/2 cup? I just put a bunch on)
1 skinless, boneless chicken breast

What To Do
Preheat oven (or in my case, I used our toaster oven, since it was just one piece of chicken) to 350°F.  Line baking sheet with foil and spray with non-stick spray.

Mix the bread crumbs and Italian seasoning in a shallow bowl.

Put the egg in another shallow bowl – lightly beat it with a fork.

Beat your chicken breast until it’s flat.  To do this, I put it on a big cutting board, covered it with plastic wrap, then pounded it out with a mallet.  I suppose you could use a can of veggies or a rolling pin too.  How thin? Well, mine ended up a little too thin, but I was aiming for 1/4-inch.

After it’s pounded out, remove plastic wrap and cover with basil and shredded mozzarella.

Then carefully roll it up and secure with toothpicks.

Now, roll it in the egg and then roll in in the bread crumb mixture.  There was no way I could actually do this since my chicken was too flat so I ended up enlisting Matt’s help and we poured the egg onto the chicken roll-up and then poured the bread crumbs on top.  Then I put that side down on the baking sheet and repeated with the other side.  Like I said, a little messy…

Bake for about 45 minutes until the chicken is not pink in the center and is golden brown on the outside.  Remove the toothpicks when it has cooled down a bit.

Slice and serve!

My Comments
This turned out well.  I sliced some and put it on a bed of leftover wild rice for lunch and it was delicious! I’m taking more slices today for lunch with leftover mac-n-cheese.

Next time, I’ll add some grated parmesan cheese to the bread crumb mixture.

I think maybe some oven-roasted cherry tomatoes or sun-dried tomatoes would go nicely somewhere in this recipe.


It’s fun to experiment and I didn’t have everything to make the original recipe so I decided to improvise a bit and it turned out great.   I’m so glad I was able to use some of the basil from my garden too!

Have a great weekend!