Author : chef ssentongo Geoffrey



My tomatoes chicken is the perfect answer on those crazy days when supper has to be on the table, in 30 minutes.


* 4 boneless chicken breasts

* 1 tsp salt and pepper

* 2 tbsp oil

* 1 medium tomato chopped

* 1/4 cup creamy Caesar salad dressing

* 1/2 cup crumbled feta cheese


~ Sprinkle children with salt,and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on each side. Turn chicken; add tomatoes on skillet and cook, covered, until tender, add salad dressing top with feta cheese.


When I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it’s especially good served over pasta or rice.


* 2 boneless chicken breasts

* 1 cup chicken broth or water

* 5 fresh tomatoes chopped

* 1/2 cup tomato sauce

* 1 green pepper

* chopped green onions

* 3 garlic cloves

* 1/2 tsp ground mustard

* 1/4 tsp people

* 1/8 tsp onion powder

* 2 tbsp all-purpose flour

* parmesan cheese

* Hot cooked pasta


~ place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sa, green pepper, onion, garlic and seasonings; pour over chicken. cover and cook on low until chicken is tender. Remove chicken and keep warm.

Pour cooking juices into a small saucepan. Combine flour and cold water until smooth, stir into juices. Bring to a boil, cook and stir for 1 minutes or until thickened. Serve with chicken and pasta top with parmesan chee


Whenever I’m in a crunch, this recipe comes to the rescue. The Verde sauce gives classic baked chicken a big pick-me-up.


* 3/4 tsp ground coriander

* 1 tsp salt and pepper

* 1/4 tsp ground cumin

* 4 boneless chicken thighs

* 1/3 cup reduced fat sour cream

* 2 tbsp salsa verde

* 2 tbsp minced fresh cilantro, divided

* 1 medium lime


~ preheat broiler. Mix seasonings, Sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. From heat 6-8 minutes on each side.

~ meanwhile, in a small bowl, mix sour cream, salsa and 1 tbsp cilantro. Cut lime in half squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.


When I have some leftover veggies, I dress the salsa up a little with some diced green onion and bell peppers.


* 1 can mandarin oranges

* 1/2 cup chopped pecans

* 1/4 cup finely chopped red onion

* 2 tbsp chopped fresh cilantro

* 1 pound boneless chicken breast

Cut into cubes

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 garlic minced

* 2-2/3 cups cook rice


~ Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

~Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium high heat. Add chicken, cook and stir 4 minutes. Add garlic, cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered 4-6 minutes or until chicken it’s done, and top with salsa and serve with rice or any.


We eat a lot of chicken at our homes, and figuring out different ways to prepare and serve it gets challenging.


* 2 tbsp ground mustard

* 2 tbsp maple syrup

* 1 tsp minced thyme

* 1 tsp salt and pepper

* 6 boneless chicken thighs


~ in a small bowl, mix the first 5 ingredients. Grill chicken on an oiled rack, covered, over medium heat 4-5 minutes on each side or until its done. Brush frequently with mustard mixture during the last 4 minutes of cooking.


If I don’t have any toasted shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates.


* shredded lettuce

* 1 medium tomato cut into wedges

* 1/2 cup salad dressing

* 1/4 cup slice olives

* 2 tbsp taco sauce

* 4 tostada shells

* 2 cooked chicken cut into strips

* 1/2 cup shredded cheese


~ in a large bowl, combine the first five ingredients. Arrange lettuce minute over tostada shells. Top with chicken and cheese.


I tried a breakfast pizza at our buffet and wanted to adapt it for home. I’m pleased with the results. It’s a fun alternative to the more typical egg bakes.


* 1can thick-sliced mushrooms

* 1/4 cup finely chopped onion

* 4 eggs beaten

* 1/4 cup grated parmesan cheese

* 1 tsp salt and pepper

* 1 tsp oregano

* pizza crust

* 1/2 cup pizza sauce

* 1 red bell pepper chopped

* 1/2 cup grated mozzarella cheese 🧀


~ preheat oven to 300°c. In a large skillet, cook mushrooms over medium heat until dry, stirring occasionally. Add onion stir for 3 minutes, add bell pepper remove. Discard the drippings.

In a small bowl, whiskey the eggs, parmesan and seasonings until blended. In a large hot skillet pour in egg mixture; cook and stir until eggs are almost set. Place crust on an u greased baking tray. Spread with tomato sauce. Top with mushrooms mixture,Sprinkle with cheese and bake 6-8 minutes or until cheese is melted and eggs are cooked through.

If you have enjoyed this recipes, please share, drop your comments, let me know your thoughts.

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