Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

This is… heaven on a plate. Truly, if you eat it, you will probably die from a heart attack. But it is totally worth it. It’s creamy, buttery, delectable, tender, saucy, soft, and just the perfect combo of flavors- fresh and indescribably delicious!!! Definitely try this one out, even if you are a health nut! It is well worth the calories.

I have a fun ditty about this recipe that includes my parental units… so on the nights that my mom and dad are gone, my siblings and I often have some sort of quick meal planned. It happened one night that they had been gone for the past few nights, and… how do I put this? We had no clue what we were going to eat. With several all-devouring boys and hungry girls to feed, we wanted only the best. I jotted down the ingredients for the best recipe we knew, and my brother took me with him to the grocery store. We made a strategical strike and were out of the store quickly. As it happened, we got a call from my other brother saying that our parents were still home, and they couldn’t be allowed to see the groceries; they would know what we were up to. We figured that if we must, we could pull over, but as we drove down the final stretch of road towards our house a few minutes later, a familiar looking car passed. And it had two familiar looking people in it. Knowing we were out of the woods, we hurried home and got cracking. My siblings and I made ourselves a delicious meal and dubbed the evening “The Night of Rebellion.” There have only been a few of those since then. :) But all have included tarragon chicken. And we make references to it all the time.

Tarragon Chicken Recipe:

Rice, cooked accordingly for ~6 servings

6 lbs. chicken breasts, raw, cubed

2 tsp. salt

1 1/2 tsp. pepper

3 Tbsp + 3 tsp. olive oil

4 egg whites

1 stick (1/2 cup) butter

2 Tbsp. vinegar

4 cups (1 quart) whipping cream

2 Tbsp. dried tarragon leaves

salt and pepper to taste

3-4 diced tomatoes

additional cornstarch


  1. Combine raw chicken, salt, pepper, cornstarch, olive oil and egg whites in a large bowl until the chicken is thoroughly coated.
  2. In a large pan, melt the butter. Pour the chicken into the pan and saute the chicken until golden.
  3. Once it is finished, add the vinegar, whipping cream, tarragon, salt, and pepper. Cook over medium heat until thickened to a saucy consistency. You may have to add more cornstarch. If you do so, add only a little at a time.
  4. Stir in the diced tomatoes (or use the tomatoes as a garnish, if you like.) Top the rice with some of the sauce, and serve!
  5. Enjoy this heavenly decadence.

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

For you spinach and artichoke lovers, this is your recipe! I, surprisingly, am one of said spinach and artichoke lovers. It’s just such a good, classic combo! And besides, of all meats, chicken is my favorite. Naturally, when I stumbled across this recipe on Pinterest, I knew that I must try it. Besides, it has very nice presentation and I just felt happy making it. It was also surprisingly easy, so don’t be afraid to try this one!

Well, what can I say? The chicken was perfectly cooked, very tender. The stuffing was excellent too! I was a little hesitant about how it might turn out, but I really was wonderful! It was very creamy and soft, and the spinach artichoke flavor was perfect! My only recommendation is not to forget the salt and pepper like I did. It just needed that extra little oomph. :) But it was fabulous and you should try it!

Spinach Artichoke Stuffed Chicken Recipe (by little bits of real food & real talk):

2 light swiss laughing cow wedges

1/4 cup steamed spinach with water ringed out (I used 1 cup of frozen and it came down to 1/4 cup after warming and ringing dry)

1 artichoke heart, chopped (from a can)

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

2 chicken breasts (about 6 oz. each)

more salt & pepper for chicken


1. Preheat oven to 350 degrees.

2. In a small bowl combine cheese wedges, spinach, artichoke, garlic powder, salt & pepper. Mix with a fork until well combined.

3. Lay your chicken breast down on a cutting board and slice it in half so you have two thin halves. Lay all 4 pieces between 2 sheets of plastic wrap. Take the flat side of a meat tenderizer and pound the chicken until very thin. Sprinkle salt and pepper on both sides of the chicken.

4. Spread about 1-2 tablespoons of the spinach artichoke mixture on the chicken and spread it to coat the chicken. Roll each piece of chicken and hold in place with tooth picks.

5. Place rolls on a baking sheet lined with tin foil and bake for 20-22 minutes.

6. Enjoy!

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste


1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

I was so sure that I would never branch out with this blog. I thought to myself when I started it, “I will only bake things sweet for this.” Well, I’ve discovered that I like a little more variety and experience to add to my culinary practices! That being said, you can expect a bit more of a variety from me this year- desserts, breakfasts, dinners, appetizers, breads, sided dishes, anything. And yes, I mean to keep up with this blog all year! :) I’m hoping to post about once a week, so as not to abandon you all! I was scrolling through my drafted posts, and I was absolutely appalled. There is a recipe that has been in my drafts for two years… Oops. I figured I should get a little better about keeping up with this thing! And summer is a great time to kick back into gear.

Well, I’m now a junior in high school. It is a bit weird to me… I’m halfway done? I feel like I’ve only just started high school, and yet, I also feel like I’ve been going there for a century. It felt long during the year, but now I’m just sitting here thinking “I want to be a freshman…” But, joking aside, I am so excited for Junior year! And SENIOR YEAR! I arranged my schedule such that I’ll have all my favorite teachers senior year, which I am very excited about! Even though I know the courses will be hard, I know I’ll have a blast in all my classes senior year. But not to forget about Junior year. Just a little nervous about taking physics. The rest I should be able to handle. Also, I’ll be taking a class on Shakespeare, and another class on Bioethics, which should prove interesting. The funny thing is, freshman year, my friends thought it was humorous how I planned to spend freshman and sophomore year doing all the required classes, leaving no room for electives. But now the tables have turned, because almost half my schedule can now be filled with electives, where my friends are now wishing that they’d gotten phys ed and computer apps over with (smug smile). My schedule came with its own complications, though. I made my schedule, turned it in, changed it, turned it in again, changed it again, turned it in for the third time, and was told that I should consider changing it one more time. Like I said. It came with a few complications. :)

Now that I have finished writing that novel, I suppose I should mention the recipe. I highly recommend it, as usual! The chicken is crisp and saucy, sweet, and tangy. It goes nicely over rice, and it a pretty good stand alone meal, though fruit and/or veggies go well with it too. Putting some sugar snap peas or snow peas in can even be good in this recipe. It’s pretty versatile, and pleasing to the taste buds. :) It’s not difficult or too time consuming, either, as many Chinese chicken recipes can be… it took me 25 minutes to make, and it’s a new family favorite! Overall, you can’t go wrong with this one.

Note: This recipe takes 25 minutes to make and yields 4 servings.

Orange Chicken Recipe (by Gimme Some Oven):

For the chicken

2 lbs chicken breasts, cut into bite sized pieces

salt and pepper (to taste)

2 tbsp. olive oil

For the sauce

1 tsp. garlic powder

1/2 cup orange juice

1/2 cup honey

1/3 cup soy sauce

1/4 cup vinegar

3 tbsp. cornstarch

1/2 tsp. ground ginger

1/2 tsp. pepper

zest from one orange

a pinch or crushed red pepper flakes

4 servings rice, prepared as directed on the box

For the Toppings (optional but recommended)

Green onions, chopped

Orange zest

Sesame seeds


1. Set out a frying pan and heat the olive oil over medium-high heat. Add all the chicken, and add salt and pepper generously. Saute chicken until it is browned and cooked thoroughly.

2. For the sauce, whisk all the ingredients together until thoroughly blended. When the chicken is done, pour the sauce into the frying pan and stir continuously until the sauce thickens, about 1-2 minutes.

3. Serve over rice and top with chopped green onions, orange zest, and sesame seed as desired.

4.  Eat well and prosper!