Chicken Teriyaki with Vegetables

I saw a baked chicken/pineapple teriyaki recipe and wanted to try it.  But, I didn't have any canned pineapple and didn't want to bake.  However, I did have chicken plus some vegetables I wanted to get rid of.  I do not like garlic (and so garlic is not in the recipe).  And, I like molasses better than the brown sugar (which was called for in the baked teriyaki recipe).  It has much more taste than brown sugar. Here's the recipe:

In a large skillet, place 

1 c “baby” carrots 

½ c chopped broccoli 

1 c asparagus, cut into approximately 3” lengths

 Spray with 

cooking oil 

Saute. Then add 

1 diced chicken breast (about 2/3 lb) 

salt and pepper to taste 

Cook until chicken is browned and vegetables are soft. Sprinkle 

2 T flour 

over chicken mixture and let brown.  Add 

¼ c juice (I used Sunny-D.) 

2 T wine (I used what was open.) 

¼ t ground ginger 

1 T soy sauce 

1 T molasses 

½ c water, or more 

Cook until sauce is thickened and chicken is at 165F or above. Serve over cooked rice.

Chicken stuffed with Cottage Cheese and Vegetables 

3/19/2026 

 I often pull something out of the freezer without looking and try to figure out what to make with it. This time I pulled a chicken breast out of the freezer. I’m sharing this recipe since the chicken turned out so moist and tender and delicious. 

Preheat oven to 350F. 

Cut 1 chicken breast in half, separating top of breast from bottom of breast. To make cutting easier, place breast on a small plate and use the raised edge of the plate to cut the breast evenly. 

Combine: 

¼ c cottage cheese 

2 T chopped vegetables, for example: chopped raw carrots and broccoli 

½ t Italian seasoning 

½ t salt and a dash of pepper 

and place on top of lower part of breast. Place upper part of breast on top and secure with toothpicks. 

Cover with 

3 T French salad dressing 

2 T bread crumbs 

Place on parchment-lined sheet. Bake 30 min at 350F or until internal temperature reaches 165F.