See, I promise I eat healthy most of the time. Baked chicken on a bed of spinach, pears, broccoli, and tomatoes, sprinkled with feta cheese. Of course, there was apple crisp for dessert…does that ruin it?

(Taken with Instagram)

Culinary Delight #9: Chicken in Basil Cream Sauce

Sooo good but sooo rich! I think next time I will bake the chicken so that it’s healthier. No need to fry it in all that butter…the sauce is what matters anyways. 🙂 I served it over angel hair pasta with sliced tomatoes.


1/4 cup milk

1/4 cup dry bread crumbs

2-4 chicken breasts

3 tbsp butter

1/2 cup chicken broth

1 cup heavy cream

1 can (4 oz) Pimento, diced

1/4 cup fresh Basil, minced

1/2 cup grated Parmesan

Pepper to taste


Heat the skillet over medium-high heat. Place the milk and bread crumbs in separate, shallow bowls. Dip and coat the chicken in the milk bowl, then in the bread crumbs bowl.

Add the chicken to the skillet with half of the butter. Flip the chicken to cook the other side and add the rest of the butter. When the chicken is fully cooked, remove and keep warm.

Add the broth to the skillet and bring to a boil over medium heat to remove fond. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce the heat and add the parmesan cheese, basil, adn pepper. Cook until heated through.

Serve the chicken with the sauce poured over and enjoy. Would be good with rice or pasta!!

Culinary Delight #7: Pan-Roasted Apple Garlic Chicken

I’m proud of this one because it’s a tasty and easy diversion from my usual unhealthy comfort foods. I’m also proud because I kinda sorta came up with it myself! It was originally going to be lemon-garlic chicken, but I thought the lemon was too strong. I had apple chicken served at my wedding, and it was just amazing, so I started substituting in this recipe to get a similar effect. FYI, this picture was taken when I used lemons, and it doesn’t do it justice.. it’s way juicier and more golden 🙂

1/4 cup olive oil

1 apple, half thinly sliced, the other half cut into chunks

1/4 cup apple juice

1 tbsp lemon juice

4 cloves minced garlic

Salt and pepper to taste

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts

Preheat the oven to 450 degrees and lightly coat a casserole dish with olive oil. Arrange apple slices in a single layer on the bottom of the dish.

In a large bowl, combine the oil, apple juice, lemon juice, garlic, salt, and pepper. Add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the apple slices.

Add the potatoes to the same olive-oil mixture and toss to coat. Arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Arrange apple chunks around the chicken and potatoes. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish. Place the beans and potatoes back in the oven for 10 more minutes or until the potatoes are tender. Place the chicken back in the dish, cool, and serve!