ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Separate chicken from bones and chop or
Fry chicken in a pan coated with
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
arlic and stir.
Add chicken to heat it up (if
large saute pan heat chicken and beans with BBQ sauce
resh.
Meat Prep: Cut chicken into bite sized pieces.
Cut the chicken into small pieces, this goes quickly if the meat is half frozen.
Place the taco seasoning and cilantro into a plastic bag.
Place the chicken into the bag about 1 cup at a time, coating the meat with the seasoning.
Spray a 9x13 pan with cooking spray, then place the chicken pieces into the pan.
Bake uncovered for 10 min's, stir, then bake another 10 min's.
Serve in your favourite Quesadilla recipe.
rying pan and fry the chicken until golden brown. Season with
Saute chicken in a little olive oil until no longer pink inside.
Add peppers, onion and fajita seasoning to chicken and saute until veggies are tender.
Spray both sides of flatbread with cooking spray.
On one rounded half of the flatbread, spread the quesadilla mixture.
Fold over.
Cook each side for 2-3 minutes in a saute pan.
Remove from pan and serve with sour cream, salsa or ranch dressing.
prinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles
Preheat a sandwich press or nonstick frying pan over medium heat. Lightly coat 1 side of 4 tortillas with oil. Place tortillas, oiled-side down, on a flat surface. Coat with oyster sauce. Top with chicken, carrot, cilantro, spring onions and cheese. Top with remaining tortillas. Lightly coat top with oil.
Cook for 2-3 mins, or until tortillas are crisp and golden and cheese is melted. Cut into wedges and serve immediately.
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
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.