HOUSTON -- You can take one package of chicken breasts and get three tasty dinners out of it that your family will love, said Nora Kapche, Houston's Coupon Contessa.

Saving Cents
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Oct. 7, 2009

She bought a $4 family pack of six boneless, skinless chicken breasts and made soft chicken tacos, tortilla-crusted chicken and a crock pot gumbo.

"I sliced each breast in half (horizontally)," said Kapche, so that she ended up with 12 thinner chicken breasts.

She used about six and a half breasts for the tortilla-crusted chicken, about three and a half for the tacos and the remaining two for the gumbo.

"Basically I just used the leftover chicken that I had. After grilling it for the fajita tacos I decided to go ahead and make another dish with it and I used whatever I had left," said Kapche.

Each recipe not only saves money, but also time.?? The recipes and links are below.?

Chicken and Sausage Gumbo


12 cups water or broth

3 Breasts - Shredded Chicken

2 tablespoons vegetable oil

?pound okra, sliced (optional)

?cup vegetable oil

?cup all-purpose flour

?link sausage, sliced then cut in half

1 (28 ounce) can Italian-style whole peeled tomatoes - chopped (optional)

1 green bell pepper, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

?Yellow Onion, chopped

3 Green Onions, chopped

1 bay leaf

2 teaspoons salt

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon ground black pepper

1 teaspoon file powder


Cook Chicken to 165 degrees F.? Shred into small bite size pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.

Stir flour and remaining ? cup oil in saute pan. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.

Add 2 cups broth to flour and oil in saute pan.

Transfer to crock pot, add chicken, sausage, tomatoes with their juices, bell pepper, celery, yellow onions, carrots, green onions,?garlic, bay leaf, salt, thyme, basil, and pepper. Cover and simmer on high at least 3 hours.

Spoon off any fat from surface of gumbo. Add?okra and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving).

Prepare rice as directed.? Add ? cup to gumbo and reserved he rest to place in bowl as garnish.? Ladle gumbo over the rice and serve.

Chicken Fajita Tacos

Grill marinated chicken breasts on stove top grill.? (Way too hot outside!) Cook to an internal temperature of 165 degrees Fahrenheit. Slice chicken breasts on the diagonal and place into flour tortillas. Add assorted toppings and enjoy. Serve with rice and beans or fresh veggies.

Tortilla Crusted Oven-Baked Chicken

Ingredients 4 Chicken Breasts

?Bag of Tortilla Chips - Yellow or White Corn

1 Cup Flour

2 Eggs

Garlic Powder

Onion Powder



1 Fresh Lime

Sauce:? Salsa, Sour Cream or Fresh Pico de Gallo Directions:

Take the four chicken breasts and cut each one in half. Use a mallet (flat side) to slightly pound each piece. Do not flatten too much. By doing this, you ensure that the chicken will cook evenly throughout. ?Lightly sprinkle each piece of chicken with salt, pepper, garlic and onion powder. Put tortilla chips in a bag and crush. ?

Kids love doing this. ?I take a rolling pen and give it one last rollover so all pieces are the same size. ?In three separate bowls place:

Flour seasoned with salt, pepper, garlic and onion powder. In the second bowl put in two eggs - beaten.? In the third bowl place the crushed tortilla chips.

Dip each piece of chicken into the flour, making sure to cover the chicken completely. Then dip both sides into the egg mixture. Finally, dip into the crushed tortilla chips covering the chicken completely. Repeat with each piece.? Place chicken on a baking sheet and place in the oven at 350 degrees Fahrenheit for 30 to 45 minutes. Check the internal temperature of the biggest piece of chicken in the middle of the pan. Make sure it is above 165 degrees F. Cut lime and squeeze one slice over each chicken breast while they are still on the baking sheet.

Serve hot with (optional) sauce.

Top chicken with fresh pico de gallo or combine salsa with sour cream - mix well (by hand) and place on top of chicken breast.

For more, read Nora's blogs:

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