nion lightly fry.
Add curry powder and stir together quickly
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
n a bowl. Many Vietnamese Chicken recipes usually require a short
Jamaican Curry Powder:.
Toast the cumin,
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
Pre-heat over to 450\u00b0F.
Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water.
Measure flour, chile powder and pepper into bowl or plastic bag.
Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken.
Place on cookie sheet sprayed with cooking spray first.
After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray.
Cook 20 minutes at 450\u00b0F.
Marinate the chicken breasts in the italian dressing
Boil chicken in water until chicken is throughly cooked through. This
Cut chicken into 8 pieces, or more
egrees F.
Arrange the chicken breasts in a single layer
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ogether in a bag. Add chicken parts in a bag and
Wash the chicken legs and remove the skin.
Toast the almonds to light brown.
Combine 2 tablespoons juice from the pineapple with the mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small slivers and mix with remaining ingredients (except pineapple). Add flavored mayonnaise and blend well.
Refrigerate at least 1 hour.
If desired, serve on lettuce leaf, garnished with pineapple and green grapes. Serves 4.
>Cook and Shred Chicken:
Cover the chicken with water in
or a garnish. Cut the chicken into thin slices that will
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
he reserved drippings, add the chicken broth, wine, 1/4 cup
little. This is the best size for me, I like