days.)
For the grilled chicken - Spray the grill grate with
To grill, skin chicken breasts and rub in pepper
Combine all ingredients except chicken and mix well; allow flavors to blend 30 minutes.
Serve with grilled chicken.
Heat 4 tablespoons butter.
Add tomatoes, beans, cilantro leaves, jalapeno and garlic.
Saute 3 to 5 minutes.
Pour off all but 1 tablespoon of fat.
Add grilled chicken and wine; simmer. Add chicken stock and simmer until reduced by 1/4.
Salt and pepper.
Bring large pot of water to boiling.
Drop pasta (fettucini) in and cook 3 minutes.
Drain.
Top with sauce. Serves 2 to 4.
Start by placing one piece of toast on a cutting board. Spread with mayonnaise and layer with grilled chicken, then avocado, then tomato. Top with a second piece of toast, spread with mayonnaise, layer with lettuce, bacon and top with a fried egg. Season with salt and pepper and top with final piece of toast. Cut and serve.
ll marinade ingredients together, except chicken, to a food processor and
Combine all ingredients except the chicken.
Reserve up to one half of the marinade for use at the end of the recipe.
Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below.
Grill the chicken and baste with the marinade (not the reserved marinade.).
Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges.
n a bowl. Many Vietnamese Chicken recipes usually require a short
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
To make the grilled chicken skewers: Soak 8 (or more
ep warm and pour over chicken and enchiladas.
To prepare
he marinade ingredients. Add the chicken pieces, cover tightly with plastic
o 375 degrees.
Season Chicken on both sides with Creole
he meaty sides of the chicken breasts.
Combine 1/3
ouple minutes.
Add the chicken breast strips, cook until warm
Melt
butter and combine with other ingredients.
Place chicken
pieces
in
a
Dutch oven and cover with the mixture. Bake
slowly
at 150\u00b0 for approximately 2 hours.
This step of slow oven cooking works for any grilled chicken recipe to make the chicken
extremely
tender.
Place
chicken pieces on the grill for
10
to
15
minutes
or until brown.
My husband's family owned
a chicken business and when the family gathered for dinner, this was the recipe they cooked most often.
Dressing:
Beat together egg and vinegar Put in a small pot and simmer, stirring well.
Continue to simmer, add sugar and onion and cook for 5 minutes.
Stir occasionally.
Chill in fridge for 1 hour.
Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
Combine the rest of the ingredients in a large salad bowl.
Toss all ingredients together with dressing and serve on large plates.
Top with grilled chicken breast slices and freshly ground black pepper.
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
s ready.
Put the chicken into a shallow dish with
Place the chicken cutlets into an airtight storage