Chicken Broccoli Parmigiano

Chicken Broccoli Parmigiano


4 6 oz. Chicken Breast

1/2  cup olive oil

1 tsp. salt

1 tsp. garlic powder

Dash Cayenne pepper

¾  cup white wine

Sauté chicken in olive oil for approximately 5 minutes per side over high heat. Slightly browned.

Add spices after 1st side is cooked.

When chicken browned on both sides: add white wine and cook for 2 minutes longer.

Broccoli and cheese blend


14 broccoli florets

* Steamed or boiled until soft. Approx.8 minutes. Mix ingredients below while broccoli is still warm in a large bowl.

2 c of shredded mozzarella

1.5 cup Parmesan cheese

1/2 tsp. salt

1 tbsp. garlic powder

1 dash of Cayenne pepper

1 Casserole dish

Mix well with hands until consistency of mashed potatoes.


In a casserole dish, place the cooked chicken over the top, and add the broccoli blend evenly. Cook in a preheated oven for approx. 25 minutes, until top is slightly browned on top.

This is a twist on your regular chicken parmigiano without the red sauce . There is no cream added to make it saucy and runny. The broccoli gave the dish texture. If your child is not a fan of broccoli, it is still a favorite among kids and adults alike.

Enjoy my new parmigiano with chicken and broccoli.

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Pineapple, Jalapeno and Red Pepper Dover Sole

dover sole

2 6 oz Dover Sole filets
2 tablespoons sunflower oil
1/2 red bell pepper, sliced thin
1 garlic clove, sliced thin
¼ cup of dry vermouth
1 tablespoon pineapple jalapeno sauce
Salt to taste

It’s always good to keep fish in your freezer. There are many variations to make it and it’s an easy thing to make for dinner after a long day. You can take it out of the freezer in the morning and have it ready by the end of the day to prepare and cook.

Preheat a flat skillet pan over medium heat and add in oil.

When oil is hot, add in the pepper. Then after about a minute add in garlic.

Cook for another minute then add fish and season with salt. Over high heat sear the fish on either side, about 2-3 minutes on either side.

Reduce heat and deglaze pan with dry vermouth and add pineapple jalapeno sauce. Stir with peppers and vermouth and serve.