6-41: Chicken Breasts with Tomato Salsa

I like dishes that are easy enough to prepare on a weekday night. 6-14: Chicken Breasts with Tomato Salsa teaches you to make a simple salsa to put on top of some tasty chicken breasts. 🍗

I really enjoy dishes like this for dinner: simple and flavorful ingredients which combine to make a nutritious, Simply Delicious meal. 

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6-46: Chicken Breasts Veronique

Simply Delicious is introducing me to so many new culinary terms. 6-46: Chicken Breasts Veronique was a new one for me. 🍇 The definition of “Veronique” is explained below:

Chicken and grapes isn’t the most obvious combination, not in 🇺🇸 American-style cuisine anyway. This dish is definitely influenced by 🇫🇷  French cuisine. I’ve eaten chicken and grapes before in Middle-Eastern styled recipes as well.

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6-17: Chicken Breast with Cheesy Filling

There was apparently a week in April 1992 (can’t say that without thinking of this) when my mom was on a tear through this book–7-14: Easy-to-Make Pork Casserole is from two days earlier, and there’s a few more coming up from that same time period.  6-17: Chicken Breast with Cheesy Filling seems like something my mom would have been all about–she loves chicken breasts and blue cheese.

6-17 Chicken Breast with Cheesy FillingStuffed chicken breasts aren’t new territory for Simply Delicious6-4: Easy Stuffed Chicken Breasts and 6-25: Salmon-Filled Chicken Breasts are two variations on the concept that I’ve already covered.
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6-43: Cheesy Chicken Cutlets

Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.

6-43 Cheesy Chicken CutletsI’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags.  I’ll leave it there–you do the math if you want to. 🐣

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6-40: Peppercorn Chicken Breasts

Here’s one I’ve made in the past–there’s even my Sharpie notations to prove it. I remember making 6-40: Peppercorn Chicken Breasts for my mom, since she’s not a red meat eater and I was making another recipe from this book for everyone else that was heavy on meat. I’ll cover that one eventually, and update this to reflect that. 😉

My notations claim that it’s easy. It is, when you use the right ingredients. If you don’t, it gets a bit tougher…

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12-7: Fettuccini with Creamy Chicken

Here’s a recipe I’ve actually made before–it’s been a while since we’ve seen one of those. When I was about 8 or 9, my mom decided that she, my dad, and I were going to take turns making dinner each week. One of the recipes I actually planned for and made (before this grand plan inevitably fell apart) was this one: Fettuccini with Creamy Chicken.

I probably was drawn to this one because my favorite meal as a kid was fettuccini Alfredo, and this one seems relatively similar (to an 9-year old). I also remember being fascinated with the fact that I got to use alcohol in something.

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6-4: Easy Stuffed Chicken Breasts

In 3-13: Velvety Carrot Soup, I talked about how I love old cookbooks for their colorful attempts at trying to make boring recipes sound exciting. Another cookbook “trope” is putting words like easy, simple or quick in the title of a recipe that would otherwise sound…well, not those things.

6-4 Easy Stuffed Chicken Breasts
Sometimes they live up to their titles, and sometimes not. A prime example of the former would be 6-4: Easy Stuffed Chicken Breasts. To be honest, stuffing chicken breasts doesn’t even sound that hard to begin with, so I suppose it didn’t even need that qualifier.

Unless it sounded hard to you–if that’s the case, ignore that last sentence. 🙂 It’s really not that hard, is what I’m saying.

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