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Loaded Chicken

Chicken and Dumplings

Chicken Marsala

Chicken Margarita

White Chicken Chili

Mexican-Spiced Chicken

Bacon Mushroom Smothered Chicken

Loaded Chicken



4 Boneless and Skinless Chicken Breasts

Cumin to taste (1 ½ to 2 ½ tsp)

1 ½ tsp Oregano

Salt and Pepper to taste

Garlic Salt to taste (2 tsp)

Sweet Baby Rays BBQ Sauce (I use either the Chipotle or Sweet-n-spicy)


Chicken Topping

Olive Oil Spray

Sliced mushrooms - 8.5 oz can well drained

½ Sweet Onion – sliced

Rotel Tomatoes – 14 oz can well drained (Mild or Hot will work)

Salt and Pepper to taste

Garlic Salt to taste

Oregano to taste

Cumin to taste

Lime Juice – 1 tsp 

Brown Sugar Bacon – 8 pieces cooked but not too crispy

Shredded Mozzarella and Cheddar Cheese – 2 cup Kraft package



Chicken Preparation

Chicken Topping Preparation – Prepare while grilling the Chicken

Assemble the Masterpiece

Chicken and Dumplings

My kids consider this their favorite meal.  Of course, no one makes this better than Grandma Howard so I just do the best I can and hope that I can make them as good as she does some day.                                              


4 - 6 large chicken breasts


2 tsp baking powder

4 tsp salt, divided

¼ cup shortening

¼ tsp pepper

2 eggs, beaten

4 Cups flour

1 cup plus 2 ½ tbs broth


Serve with peas and boiled potatoes.

Chicken Marsala


This recipe is perfect with garlic and cheese mashed potatoes, yeast rolls, and green beans.

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 tsp oregano

1 tsp thyme

1 tsp marjoram

1 tsp onion powder

1/2 tsp Chipotle chili pepper or cayenne pepper


  • Combine these ingredients and mix well.


4 Boneless and Skinless Chicken Breasts

  • Place chicken between two pieces of plastic wrap and pound until thin
  • Sprinkle the seasonings above over both sides of the chicken breasts


1 tbsp olive oil

3/4 Cup flour

5 tbsp butter

2 1/2 cups mushrooms, sliced

1 cup marsala wine

1 cup chicken broth

1 1/2 tsp salt

1 tsp pepper


  • Place flour in pie plate or similar shallow dish
  • Heat the olive oil in a large sauté pan over med-high heat
  • While oil is heating, dredge chicken in flour, shake off excess and set aside
  • When oil is very hot, add 2 tbsp butter
  • Add chicken breast to pan and cook for 3 - 4 minutes on each side or until golden brown
  • Remove the chicken from the pan and set aside
  • Add 2 tbsp of butter to sauté pan
  • Add mushrooms to the pan and cook (stirring frequently) until mushrooms are golden brown
  • Stir in the marsala wine and bring to a boil for 5 minutes
  • Stir in chicken broth
  • Add the salt and pepper and cook for 3 - 4 minutes (sauce should begin to thicken a bit)
  • Place chicken back in the pan and reduce heat to med
  • Cook chicken for about 4 minutes on each side
  • Add 1 tbsp butter and mix well
  • Place chicken on plate and spoon mushroom and sauce over the chicken


Margarita Chicken

In a mixing bowl, combine all ingredients except chicken and mix well

Place marinade and chicken in large freezer bag and seal tight

Marinate in refrigerator for 2 hours

30 minutes prior to cooking, sit chicken at room temperature

Cook over medium heat on grill or at 350 degrees in oven until done (approximately 6 minutes each side on grill or 40 minutes in oven)

White Chicken Chili

Mexican-Spiced Chicken

  • 4 Chicken breast on the bone and with skin
  • 5 cloves of garlic - minced
  • 1/2 C Olive oil
  • 1/4 apple cider vinegar
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 - 1/2 tsp chipotle chili pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 1/2 tsp crushed oregano
  • 1/2 tsp sugar
  • Juice from one lemon for use while grilling


Mexican Spiced Chicken shown here with Fire Roasted Tomato Mexican Rice 

The Process:

  • Combine garlic, olive oil, vinegar, and spices in a bowl and mix well.

  • Pour all but about 1/4 cup of marinade in a plastic freezer bag and add chicken

  • Marinate for 1-3 hours

  • When ready to cook, heat grill to med-high heat

  • Place chicken on grill skin-side down and cook for 5 or so minutes

  • Turn chicken over and turn grill down to med (this is the only time you will have to turn the chicken)

  • Cook the chicken for another 10 or so minutes (the chicken should reach an internal temp of 160° at a minimum)

  • Throughout the cooking process, pour a little bit of lemon juice on the chicken skin

  • While the chicken is cooking, you can heat up the marinade you set aside to drizzle over the chicken when you serve it

Bacon Mushroom Smothered Chicken

  • 4 boneless chicken breast
  • 1 cup Italian dressing
  • 1 tsp ground cumin
  • 8 slices of bacon, chopped
  • 1 -8 oz. pkg mushrooms, sliced
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated

Honey Mustard

  • 1 cup Hellmann's Mayonnaise
  • 1 Tbsp Grey Poupon Dijon Mustard
  • 1/3 cup honey



This is my mother's recipe and based on one of her favorite restaurant entrees.

The Process:

  • Flatten chicken with a meat mallet (about 1/4 inch thick)

  • Mix Italian dressing and cumin

  • Place chicken and dressing mix in a plastic freezer bag and marinate for 30-60 minutes

  • Grease grill with non-stick grill spray or vegetable oil

  • Grill chicken over medium heat until juices run clear

  • While the chicken is grilling, fry the bacon until just done

  • add the mushrooms to the bacon and sauté until tender

  • Remove the chicken from the grill and place in a glass baking dish

  • Cover chicken with bacon/mushroom mixture and the cheddar and jack cheeses

  • Bake at 350 degrees until the cheese is melted

  • Serve with Honey Mustard sauce

Honey Mustard Sauce

  • Mix mayonnaise and mustard

  • Add honey and mix well