Chicken meatballs transform everyday chicken into bite-sized joys—tender, herby, and ready to party on your plate. These little wonders play well with many partners: toss with pasta and marinara for a cozy classic, tuck into a warm pita with tzatziki and crunchy salad for a Mediterranean vibe, or pile over rice with steamed greens for an Asian-inspired bowl. They even brighten homemade vegetable soup—moist and marvelous compared with dry shredded chicken. Packed with protein and pleasantly filling, chicken meatballs make mealtimes fun and satisfying.
Ingredients
1 16-ounce package of Ground Chicken
½ cup Panko Breadcrumbs
1 egg
1/3 cup of grated Parmesan and Romano cheese
2 garlic cloves, minced or pressed
2 tablespoons of fresh parsley, minced
1 teaspoon sea salt
¼ teaspoon of black pepper
¼ teaspoon oregano
¼ teaspoon thyme
½ teaspoon garlic powder
1 tablespoon olive oil
Process
Preheat oven to 400°F.
Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, beat egg with a tablespoon of water; add the breadcrumbs. Mix until breadcrumbs become moistened.
Combine cheese, garlic cloves, parsley, salt, black pepper, oregano, thyme, garlic powder, and olive oil with the breadcrumb mixture until evenly blended.
Combine ground chicken gently with a fork or clean hand; mix until just combined. Avoid overmixing to prevent the chicken from becoming tough.
Form 1” balls with a cookie scoop and place on the prepared baking sheet.
Bake meatballs for 20 minutes in a preheated oven, or until internal temperature reaches 165°F using an instant-read thermometer.
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves
Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com
1 clove of garlic, sliced in half; press or grate one half
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado, halved, pitted, and mashed
1 teaspoon of fresh lemon juice
1 teaspoon dried oregano
¼ cup roughly chopped fresh basil
1 pinch flaked sea salt
Process
Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.
Delicious ham and cheese crepes served with a fresh mixed salad
Ham and Cheese Crêpes deliver a timeless blend of savory comfort and elegant simplicity. Thin, delicate crêpes cradle slices of savory ham and melted cheese, creating a warm, satisfying bite that balances tenderness and a slight crisp at the edges. These crepes are versatile: served for a leisurely brunch with a crisp green salad, paired with Dijon mustard or a drizzle of creamy béchamel for extra richness, or enjoyed as a quick weekday meal with a side of pickles or lightly dressed arugula. Garnish options like chopped chives, a grind of black pepper, or a scattering of fresh herbs bring freshness and visual appeal. For a gourmet touch, use aged Gruyère or Comté for nuttier notes, or choose a mild Swiss or cheddar for a family-friendly version. All recipes from Kitchen Moxy can be found at www.kitchenmoxy.com
Ingredients
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
10 slices thinly sliced ham
8 ounces shredded Gruyère cheese
Process
Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Assemble crêpes one at a time, spread mustard over one half, then top with 1 slice of ham, some sautéed onion, and Gruyère cheese.
Fold the crêpe over the filling, press gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.
Savory-filled crepes turn any party into a deliciously playful event. Thin, tender crepes become tasty little parcels that hide creamy, flavorful fillings—think bright crab or seasoned chicken—ready to surprise and delight guests. Each bite offers a fun mix of textures: silky seafood or savory poultry, smooth binding sauce, and the gentle chew of the crepe, creating an indulgent yet light mouthful.
These crepes are perfect for entertaining because they’re elegant without being fussy. Arrange them on a platter for guests to graze. Dress them up with zesty citrus drizzles, a dot of crème fraîche, or a glossy beurre Blanc, and top with microgreens for a pop of color and flair. Pair with crisp white wines like Sauvignon Blanc, a delicate Chardonnay, or a lively sparkling wine to brighten the flavors.
Whether you aim for chic sophistication or relaxed charm, savory-filled crepes make a memorable, crowd-pleasing addition to any celebration.
Ingredients
Use 1 pound crab meat (drained) or 2 cooked, shredded chicken breasts.
Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
Sauté onions, mushrooms, and bell pepper in 4 tablespoons of butter until soft.
Add the crab, or chicken if using, and stir over low heat. Add the cooking sherry, turn the heat up to medium-high, and bring to a boil.
Boil until the sherry has evaporated, about 2 – 3 minutes. Drain any remaining butter from the pan.
Beat egg yolks in a bowl. Set aside.
In a medium saucepan, melt 4 tablespoons butter. Stir in flour, then add milk all at once over medium heat. Stir constantly until mixture thickens. Season with salt and pepper to taste.
Beat about 1/4 cup of the hot flour mixture into the egg yolks to temper them, then stir the yolk mixture back into the remaining flour mixture. Reduce the heat and cook for one minute, stirring constantly until slightly thickened.
Add ½ cup of Swiss cheese, stirring until melted.
Stir about 2/3 of the sauce into the crab or chicken filling until combined; set the remaining sauce aside.
Place a generous scoop of crab or chicken filling on each crepe, then roll the crepe closed.
Arrange crepes in a baking dish. Pour remaining sauce evenly over them and sprinkle with the remaining cheese before baking.
Bake for 20 minutes until hot.
Variations
Smoked salmon and dill
Sautéed mushrooms and goat cheese
Notes
Crêpes can be prepared ahead for a party. Freeze unbaked crêpes on a tray. When needed, thaw them in the refrigerator and then bake as directed.
Chicken saltimbocca dances between rustic charm and joyful indulgence. Imagine feather-thin chicken cutlets cloaked in salty prosciutto and studded with bright sage, sizzling in butter or olive oil until edges crisp and aromas pop. A cheeky splash of dry white wine or a spritz of lemon lifts pan juices into a glossy, lively sauce that winks at your taste buds without stealing the show. Each bite delivers contrast: the prosciutto’s savory-sweet snap, the sage’s herbal pep, and chicken so tender it practically sighs. Textures play together—crisp, juicy, and silky—making every forkful a little celebration of simple, spirited cooking.
Ingredients
Serves 4
2 boneless, skinless large chicken breasts, butterflied and pounded to ¼-inch thickness
Salt and freshly ground black pepper
4 fresh sage leaves
4 thin slices of prosciutto
¼ cup all-purpose flour for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
½ cup chicken stock (low sodium)
Optional: parsley, fresh lemon juice, or cream for finishing the sauce
Process
To prepare the chicken, slice chicken breasts horizontally into thin cutlets. Pound between wax paper to a uniform thickness and pat dry. Season both sides with salt and pepper.
Place a slice of prosciutto on the cutlet, then a sage leaf, and secure with a wooden toothpick. Dredge the plain side in flour, shaking off excess.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Place the chicken, prosciutto, and sage, side down, and sear for 2–3 minutes, until golden. Turn the chicken and cook 2–3 more minutes, until the internal temperature reaches 165°F (74°C). Remove from the skillet and keep warm.
Deglaze the pan with white wine, scraping up browned bits. Add chicken stock and simmer until reduced, about 5 minutes. Remove from heat and swirl in remaining butter (and optional lemon juice or cream) to create a silky sauce.
Return chicken to the pan briefly to coat with sauce. Serve immediately with the prosciutto and sage side up, and remove the toothpick. Spoon sauce over the top. Garnish with parsley.
Notes
Use thin chicken cutlets for quick, even cooking.
Fresh sage is essential for authentic flavor.
Prosciutto can be substituted with pancetta if desired.
For a richer sauce, add a splash of cream or a small amount of butter at the end.
Serve with roasted vegetables, creamy polenta, pasta, or a light salad to balance the richness.
Chicken saltimbocca can be prepped ahead by layering chicken, prosciutto, and sage, then refrigerating until ready to cook.
This dish is elegant yet quick, typically ready in 20–30 minutes, and delivers a restaurant-quality Italian flavor at home
How to Butterfly a Chicken Breast:
If the chicken breast has skin attached, loosen it with your fingers and remove.
Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Step-by-step guide to butterfly and flatten a chicken breast for cooking.
These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.
The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.
Ingredients:
1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
1 small can of tomato sauce
2 garlic cloves, grated or pressed
1 green bell pepper, finely chopped
1 medium onion, finely chopped
¼ teaspoon dried oregano
¼ teaspoon freshly ground pepper
4 skinless, large boneless chicken breasts
2 cups of fresh spinach leaves
1 egg, beaten
½ cup ricotta cheese
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Process
Preheat oven to 350° F.
Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.
Notes:
The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.
How to Butterfly a Chicken Breast:
If the chicken breast has skin attached, loosen it with your fingers and remove.
Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.
The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.
Ingredients
5 tablespoons olive oil
1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
1 pound of portabella mushrooms – cleaned & quartered
4 large garlic cloves
2 cloves sliced thin
2 cloves minced (set aside)
1 medium shallot, thinly diced
1-1/2 teaspoons of fresh minced rosemary
½ cup dry Marsala wine
3 tablespoons of balsamic vinegar
1 cup of minced green, yellow, and red peppers
1 package of frozen or fresh Tortellini or pasta of your choice
2 tablespoons of butter, melted
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, grated or minced
Process
Bring a large pot of salted water to a boil for the pasta.
In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
Add the balsamic vinegar and cook, stirring for 30 seconds.
Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
Prepare pasta according to directions
After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.
Salmon burgers with fresh toppings, served with sweet potato fries
Salmon burgers turn dinnertime into a tasty adventure, blending flaky salmon with bright lemon zest, fresh herbs, garlic, and a hint of Dijon for a lively flavor kick. These patties come together in no time and sizzle on the stovetop, grill, or in the oven, delivering juicy, savory bites that beat ho-hum meals. Skip heavy toppings and celebrate simplicity: crisp lettuce, a juicy tomato slice, and a scoop of yogurt-dill sauce create the perfect balance. Packed with omega-3s and lean protein, they’re a clever, feel-good choice for busy evenings or casual gatherings. Make them ahead and reheat briefly under the broiler or in a skillet to revive that fresh-off-the-grill charm whenever you need a quick, delightful meal.
Makes 4 burgers
Ingredients
Salmon Burgers
1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon or 1 14.75 ounce can of wild salmon *See notes below regarding canned salmon
1/4 cup minced red onion
1/4 cup finely chopped bell pepper
1 tablespoon of Dijon mustard
1 tablespoon of lemon zest
1 tablespoon of fresh lemon juice
1/4 tsp cayenne pepper
2 garlic cloves, pressed or minced
2 tablespoons of fresh dill, chopped
1 medium egg (beaten)
1 cup panko breadcrumbs
Salt and pepper to taste
1 tablespoon of Olive oil or Avocado Oil if pan frying
Process
Preheat oven to 400°F (200°C).
Combine onion, lemon juice, lemon zest, and seasonings in a bowl.
Combine salmon, beaten egg, and 1/4 cup breadcrumbs. If the mixture is too loose to shape, add 1 tablespoon more of breadcrumbs. The mixture should be soft and hold together, but not stiff or sticky.
Gather about 1/2 cup of the salmon mixture and shape it into a loose ball. Roll the ball in the remaining 3/4 cup of breadcrumbs to coat it. Place the coated patty on a plate and repeat with the remaining mixture.
Line a baking sheet with parchment paper. This prevents the burgers from sticking and makes cleanup a breeze. Lightly grease the parchment paper with cooking spray or olive oil.
Place the patties on the prepared baking sheet, leaving some space between each burger.
Bake for 12-15 minutes, or until the burgers are cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moister burger.
Dill Sauce
1/2 cup plain non-fat Greek yogurt
1 clove garlic, crushed
2 tbsp chopped dill
2 tbsp lemon juice
salt and pepper to taste
Process
Mix all ingredients in a small bowl and set aside.
Note: Drain cans of salmon thoroughly so patties bind and brown perfectly. You don’t have to worry about the fish bones: The canning process makes them soft and edible. The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers.
Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.
Ingredients
Dressing
2 cloves of garlic, minced or pressed
1/3 cup extra virgin olive oil
2 tablespoons of fresh-squeezed lemon juice
1 tablespoon Dijon mustard
1-1/2 teaspoons Worcestershire Sauce
Put dressing ingredients in a small food processor or blender and blend. Set aside.
Marinade
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Mix the marinade ingredients together in a bowl or a sealed bag.
Marinade chicken breasts for 20 – 30 minutes.
Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).
Salad Ingredients
Use the listed options or add your own; all choices are optional.
Romaine Lettuce torn into bite-size pieces
2 hard-boiled eggs
Crumbled Feta or Goat Cheese
Black olives, sliced
Thinly sliced scallions
1 can baby corn on the cob, drained
Roasted red pepper, sliced
Garlic croutons
1/3 cup Freshly grated Parmesan cheese
Process
Put lettuce and other salad ingredients in a large salad bowl.
Add sliced grilled chicken.
Mix with the olive oil and garlic dressing
Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
A bowl of steaming clams served in a garlic herb butter sauce with toasted bread on the side
Steam clams and mussels for friends and watch the party come alive! These briny treasures cook fast in a fizzy splash of dry white wine, butter, garlic, and fresh herbs, filling the kitchen with irresistible aromas. When the shells pop open, ladle that fragrant broth over pasta or dunk crusty bread to sop up every savory drop. The dry wine brightens flavors as the alcohol cooks away, leaving concentrated, mouthwatering depth. It’s an easy, crowd-pleasing dish that looks impressive without effort and turns any summer gathering into a warm, festive feast.
Ingredients
1/2 cup of butter
5 cloves garlic, minced or grated
2 cups of dry white wine (such as a Chardonnay)
1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
¼ cup fresh chopped parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed
Process
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
Place clams in the wine mixture. Cover, and steam until all the clams have opened; discard any that do not open. Serve in soup bowls and ladle broth generously over them.
Kitchen Moxy 