days.)
For the grilled chicken - Spray the grill grate with
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.
ut the blender.
Put chicken breasts in a medium bowl
ep warm and pour over chicken and enchiladas.
To prepare
ide and let dry.
Chicken: Combine salt, pepper, olive oil
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.
s ready.
Put the chicken into a shallow dish with
Place the chicken cutlets into an airtight storage
Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
Smash cooked tomatoes with back of wooden spoon.
Chop chicken, if using.
Drain pasta.
Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
Serve warm.
Coat Chicken with olive oil and season
Rinse spinach leaves, discarding stems; pat dry.
Combine spinach, strawberries, and kiwi in large bowl.
Add almonds, feta, and onion.
Toss lightly.
Top with grilled chicken breasts.
Add dressing and toss lightly again.
rill or grill pan. Season chicken with salt and pepper to
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.
to each piece of chicken. Cover the chicken and refrigerate for at
ix in peanut oil. Add chicken and turn to coat. Cover
Slice thawed chicken breasts into 1/2\" strips
ooking, drizzle oil over the chicken (on a plate or in
Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
Add pasta and broccoli; toss lightly.
Add parmesan cheese; toss to coat.
Serve hot.
Dice tomato(es) and combine in bowl with salt, olive oil, basil & garlic, let flavors combine for 5 minutes (the salt will draw out the juice from the tomatoes).
Add diced grilled chicken and stir to combine.
Top with freshly ground black pepper (optional) or for a spicier twist add a few shakes of dried Red Pepper Flakes.
Refrigerate until ready to eat (the diced chicken will absorb some of the liquid from the tomatoes giving it TONS of great flavor).