Georgia Nelson prepares a family favorite, Stuffed Chicken Thighs. 

What’s for dinner? If the answer to that familiar family question is “chicken again,” it doesn’t have to bring a sigh of despair from family members.

While chicken is a family favorite, serving it over and over again the same way can stir up cravings for a new way to enjoy the all-time favorite. Chicken done right — it’s tender, juicy and delicious.

Used in sandwiches, soups, salads, casseroles and variety of ethnic dishes, there is always a place at the dinner table for chicken. Adding a little pizzazz to everyday chicken dishes will have members of the family asking for second helpings.

Georgia Nelson, a contributor to The Daily Iberian/Cajun Sugar Co-op Cajun/Creole Cookbook proved it’s easy to spice up plain, baked chicken with a few go-to ingredients from the pantry and a little culinary imagination. Nelson’s recipe for stuffed, deboned chicken thighs filled with string beans and a blend of four different cheeses, was selected among the top four recipes in the meats and fowl division of the 2011 Cajun/Creole Cookbook Cookoff Competition.

Served with a side order of mashed potatoes or potatoes au gratin and a fresh green salad, the meal is complete — all with little preparation time, she said.

“The thighs can also be stuffed with asparagus and wrapped in bacon before baking,” said Nelson, a resident of Grand Marais.

“I’m always on the lookout for different chicken recipes. Chicken has always been one of my family’s favorites. We eat a lot of chicken for a lot of different reasons.”

Besides being nutritious, Nelson said chicken is versatile, inexpensive and quick to prepare.

According to the U.S. Department of Agriculture recommended food requirements, 1 ounce of cooked chicken counts as 1 ounce in the MyPyramid.gov meat, poultry, fish, dry beans, eggs and nuts group. It is recommended chicken be served without the skin to reduce fat and cholesterol.

By using a few simple ingredients found in the pantry, ordinary baked chicken can be turned into a spectacular meal that will win the approval of family and friends. Parmesan Crusted Chicken, Spinach and Almond-Topped Chicken, Asian Crusted Chicken and Tuscan Glazed Chicken can be prepared in just four easy steps and on the table in 30 minutes or less. Visit www.Hellmann’s.com for the Parmesan Crusted and Spinach and Almond-Topped Chicken recipes and more easy meal ideas.

Mandy G. Armento, LSU AgCenter associate extension agent/nutritionist, said putting the slow cooker to use is another great way to have a meal prepared when you return from work.

“Salsa chicken prepared in a slow cooker is easy to put together and takes 6 to 8 hours of cooking time. Try Festive Chicken Roll Ups for something healthy and a little different,” she said.

Armentor said it is important to take all of the necessary precautions when handling poultry to avoid contamination.

“It is important to always wash hands before and after handling all chicken and poultry products,” she said.

March is National Nutrition Month and the USDA Food Safety and Inspection Service is improving the way consumers receive nutritional information about poultry and meat products.

According to a news release by Elisabeth Hagen, Under Secretary for Food Safety, as of March 1, ground or chopped poultry and meat products are required to have nutritional facts panels on its packages like the ones seen on most other foods at the grocery store.

For other popular cuts of poultry or raw meats, including chicken wings and pork tenderloin, the same nutrition information may appear on package labels or on easily accessible materials near the meat counter.

In addition to the nutritional facts panel, a ground or chopped product that includes on its label a lean percentage statement will have to include a percentage of its fat content.