n a bowl. Many Vietnamese Chicken recipes usually require a short
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
hite wine) into marinade. Place chicken in a zip lock bag
ll marinade ingredients together, except chicken, to a food processor and
ed-high heat. Add the chicken and cook until no longer
Combine all ingredients besides the chicken in a mixing bowl. Whisk
Marinate chicken breast halves in lemon pepper
Combine chicken, olive oil, garlic, red pepper
Layer squash, bell pepper and chicken in 4- to 5-quart
ogether in a bag. Add chicken parts in a bag and
ogether in slowcooker, making sure chicken pieces are covered.
Cook
arge bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese
If a recipe calls for ground cardamom, it is best to start with
aking sheets.
Starting with chicken, divide cubes among parchment sheets
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
50\u00b0F.
Put the chicken breasts between two layers of
teaspoons oil. Rinse the chicken and pat dry. In a
ven over medium heat. Dust chicken in flour, shaking off excess