ntil smooth.
For the chicken parm:
Preheat the oven to
o taste.
Prepare the chicken:
Preheat oven to 400
prinkle smashed garlic.
layer chicken breasts.
top with tomatoes
ntil blended. Stir in the chicken, beans, and chilies.
Place
o combine. Add the ground chicken and mix to combine.
killet over medium heat, cook chicken until no longer pink and
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
nough to lay out the chicken in with foil.
Give
ff heat.
Meanwhile, season chicken with thyme, salt and pepper
Blend all dry ingredients in a bowl
Rub chicken with olive oil
Roll in Dry ingredients
Bake 35 min in pan
Put sauce on top and Mozzarella
Bake for another 10 to 15 min at 425
nother.
Next, pound your chicken so it's a bit
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
Boil or fry chicken until done.
PREHEAT 375\
nches long.
Unwrap the chicken and drain any extra blood
and Italian seasoning.
Place chicken in a resealable plastic bag
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
edium high heat, combine the chicken breasts, chicken broth, salt and pepper