Marinate the Chicken:

• In a ziplock bag or bowl, combine the chicken with all marinade ingredients.
• Let it marinate for at least 20 minutes (or overnight for best results).

Cook the Chicken and Rice:

• Preheat the oven to 180°C/350°F.
• Remove chicken from the marinade, reserving the leftover marinade.
• Heat ½ tbsp olive oil in a deep, heavy-bottomed skillet over medium-high heat.
• Sear the chicken, skin-side down, until golden brown. Flip and cook the other side until golden. Remove and set aside.
• Wipe the skillet to remove burnt bits, then heat 1 tbsp olive oil over medium-high heat.
• Sauté the onion until translucent. Stir in the rice, reserved marinade, broth, water, oregano, salt, and black pepper.
• Bring to a simmer for 30 seconds, then place the chicken on top.
• Cover with a lid (or foil) and bake for 35 minutes.
• Remove the lid and bake for an additional 10 minutes, until the liquid is fully absorbed and rice is tender.
• Let the dish rest for 5–10 minutes before serving.
• Garnish with chopped parsley, oregano, and fresh lemon zest.

• Preheat the grill to medium-high heat.
• Lay out four large pieces of foil and lightly coat with cooking spray.
• Place a chicken breast in the center of each piece and season with chili powder, salt, and pepper.
• Evenly distribute black beans, corn, bell peppers, and salsa over the chicken.
• Fold the foil tightly to create sealed packets.
• Grill vegetable side down for 10 minutes, then flip and cook for another 10-12 minutes, until the chicken reaches 165°F.
• Carefully open packets, sprinkle cheese on top, and return to the grill to melt.
• Garnish with desired toppings and serve.

Step 1: Preheat & Prep

• Preheat your oven to 400°F (200°C).
• In a small bowl, mix oregano, basil, garlic powder, onion salt, paprika, salt, and pepper. Set aside.

Step 2: Prepare the Chicken

• Place each chicken breast flat on a cutting board. Using a sharp knife, carefully cut a deep pocket into the side of each breast—but don’t slice all the way through!
• Pat the chicken dry with paper towels, then season both inside and out with your prepared spice mix. Drizzle 2 teaspoons of olive oil over the chicken and rub it in for extra flavor.

Step 3: Make the Filling

• In the same bowl where you mixed the seasoning, toss the asparagus with 2 teaspoons of olive oil, minced garlic, and red pepper flakes (if using).
• Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese. Secure the opening with 2-3 toothpicks to hold everything in place.

Step 4: Sear for Flavor

• Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken 3-4 minutes per side until beautifully golden.
• Now, pour in lemon juice, butter, and minced garlic around the chicken to create that irresistible sauce.

Step 5: Bake to Perfection

• Cover and transfer the skillet to the oven. Bake for 12-15 minutes, then remove the cover and bake for another 5 minutes until the chicken reaches an internal temperature of 155°F (70°C).

Step 6: Serve & Enjoy

• Remove the toothpicks, drizzle the lemon butter sauce over the chicken, and serve immediately. This pairs perfectly with a side of roasted veggies or a simple salad.

• Prep the Chicken:

  Season the chicken generously with salt and pepper, then toss it in flour until well coated.
• Sear the Chicken:

  Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden. If needed, work in batches to avoid overcrowding. Set the chicken aside on a plate.
• Sauté the Veggies:

  Add the remaining olive oil (if needed) along with the butter. Toss in the mushrooms and onions, letting them cook until they release their juices and start to brown—about 6-8 minutes.
• Add the Flavor Boosters:

  Stir in the dry mustard, Worcestershire sauce, and garlic. Let it all cook for about a minute, just until fragrant.
• Make the Sauce:

  Pour in the chicken broth, scraping up all those tasty browned bits from the bottom of the pan (that’s where the magic is!). Return the chicken to the pan and let it simmer gently for a few minutes, stirring occasionally.
• Finish It Off:

  Reduce the heat to low, then stir in the sour cream until the sauce is velvety and smooth. Give it a taste, adjust the seasoning with more salt and pepper if needed, and you’re done!
• Serve & Enjoy:

  Spoon this creamy goodness over egg noodles or mashed potatoes and dig in.

Cook the Noodles

• Bring a large pot of water to a boil. Cook egg noodles until just al dente (or even 1-2 minutes less). Drain, rinse with cold water, and set aside.

  Pro Tip: The noodles will continue cooking in the oven, so don’t overdo it!

Make the Sauce

• Preheat your oven to 350°F (175°C).
• In a large saucepan, melt butter over medium heat.
• Stir in the flour, salt, pepper, garlic powder, and dried basil. Cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the chicken broth, about 1 cup at a time, stirring until smooth and thickened (this takes about 5-10 minutes). Remove from heat.

Mix the Cheesy Layer

• In a large bowl, mix together:

  ✅ Cottage cheese

  ✅ Beaten egg

  ✅ 1 cup mozzarella cheese

  ✅ ½ cup parmesan cheese

Combine Everything

• Add the chopped chicken, cooked noodles, and cheese mixture into the saucepan with the creamy sauce.
• Stir until everything is well coated. Give it a taste—add more salt, pepper, or basil if needed!

Bake to Perfection

• Transfer the mixture to a 9x13-inch baking dish (or keep it in an oven-safe pan).
• Sprinkle the remaining mozzarella and parmesan cheese on top.
• Bake uncovered for 30-40 minutes, until the top is golden brown and bubbly.

Let it rest for 10-15 minutes before serving (this helps everything set).

• Preheat the oven to 350°F and grease a 2.5-quart baking dish (or 9×9-inch pan).
• In a large bowl, mix together cream of chicken soup, sour cream, and green onion.
• Stir in the shredded chicken until well combined.
• Spread the mixture evenly in the prepared baking dish.
• In the same bowl, mix crushed Ritz crackers with melted butter.
• Sprinkle the buttery cracker topping evenly over the casserole.
• Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
• Serve warm with your favorite side dish!

Prep & Sear the Chicken:

• Slice each chicken breast in half lengthwise to create thinner pieces. Place them in a freezer bag (or between plastic wrap) and pound to about ½-inch thick using a meat mallet.
• Season both sides with lemon pepper seasoning (add a pinch of salt if needed).
• In a shallow dish, combine flour, Parmesan, and garlic powder. Dredge each piece of chicken in the mixture, shaking off any excess.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and crispy. Remove from the pan and set aside—but don’t clean the pan! Those browned bits are flavor gold.

Make the Sauce:

• Lower the heat to medium and pour in the white wine and garlic. Let it simmer for about 4 minutes, scraping up any flavorful bits from the bottom of the pan.
• Stir in the chicken broth, bouillon cube, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes, allowing the flavors to deepen.
• Reduce heat to low and slowly add the heavy cream, stirring continuously.
• Stir in the lemon juice, then gradually add the Parmesan cheese, stirring until smooth.
• Add the chicken back to the skillet, letting it soak up the sauce for a few minutes.

  Pro Tip: For an ultra-luxurious sauce, swirl in 2 tablespoons of cold butter at the end!

To Serve with Pasta:

• While the chicken warms up in the sauce, cook ¾ lb. spaghetti in salted boiling water. Drain.
• Remove the chicken from the skillet and place it on serving plates. Toss the pasta in the sauce until fully coated (or serve with buttered noodles if preferred).
• Garnish with fresh parsley and lemon slices, then dig in!

• Make the Creamy Base

  In a small saucepan over medium heat, melt the butter. Add flour and stir to create a smooth paste—let it cook for a minute. Slowly whisk in the milk, stirring until it turns thick and silky. Gradually add the stock, along with the onion powder, garlic powder, thyme, and salt. Keep whisking for 2–3 minutes until it thickens beautifully. Remove from heat and let it rest for 10 minutes.
• Preheat & Sear the Chicken

  Preheat your oven to 200°C (180°C fan-forced).Meanwhile, heat olive oil in a large ovenproof dish over high heat. Place the chicken skin-side down and let it sizzle for about 3 minutes until golden. Flip it over for another 2 minutes, then transfer to a plate
• Build the Flavor

  Carefully drain excess fat from the dish, but don’t wipe it clean—you want all that goodness! Toss in the garlic and onion, stirring for 2 minutes until fragrant. Pour in the white wine and let it bubble for 3 minutes while you stir, making sure to scrape up any delicious bits stuck to the pan.
• Bring It All Together

  Stir in your homemade condensed chicken soup, water, stock, mustard, and sugar until everything is well blended. Now, add the carrots, potatoes, rosemary, and thyme—give it all a good mix.
• Bake to Perfection

  Nestle the chicken back into the pan, making sure it’s surrounded by all those delicious flavors. Cover and transfer to the oven for 30 minutes. Then, remove the lid and let it bake uncovered for another 20 minutes until the chicken is dark golden and cooked through.
• Serve & Enjoy

  Let the dish rest for 5 minutes before serving. Sprinkle with extra thyme for a touch of freshness, then dig in!

• Season the Chicken: In a large bowl, toss the chicken with salt, pepper, olive oil, garlic powder, and Italian seasoning. Make sure every piece is well coated—this step locks in all the flavor!
• Grill to Perfection: Heat your grill (or stovetop grill pan) to medium-high. Cook the chicken for 6-8 minutes per side, until beautifully charred and cooked through.
• Melt That Mozzarella: Just before removing the chicken from the grill, top each piece with a slice of mozzarella. Close the lid for about a minute, letting that cheese turn into a glorious, melty blanket.
• Fresh Tomato Topping: While the chicken is grilling, mix cherry tomatoes, lemon juice, and basil in a small bowl. This fresh topping adds brightness to every bite!
• Assemble & Serve: Place the grilled chicken on a plate, spread about 3 tablespoons of pesto on each piece, then spoon over the tomato-basil mixture. Finish with a sprinkle of cracked black pepper. Serve immediately and enjoy!