il. Season the chicken with salt and pepper and fry until golden brown
Put chicken in a large pot with 8 C of water.
nch of salt, peppercorns, onion and chicken. Cook over a medium heat
In a large skillet, melt the butter with olive oil.
Add garlic, basil, parsley, salt, and seasoning.
Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.
eason chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and
he chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water
Prepare rice noodles according to the package. Drain and rinse under cold
own sugar, 2T soy sauce and rice wine vinegar.
PREPARE WRAP
br>Add chicken and shrimp.
Sprinkle with oregano, salt, black pepper and cayenne. Saute
In a large skillet or wok, melt margarine.
Place sliced chicken breast in, cooking on medium-high heat; cook until tender. Lower heat to medium and place soy sauce, garlic and shrimp in with chicken and stir gently.
Turn shrimp once; then add white wine and remaining ingredients, cooking only 4 to 5 minutes.
When shrimp is pink, serve over warmed rice with butter wine sauce. Serves 2 to 3 people.
In a large saute pan, add oil; heat it.
Dice (strip into quarters) chicken, and flour pieces.
Add to oil and brown.
Remove chicken and place aside.
Flour shrimp; add to hot oil.
Brown both sides.
Remove shrimp and put aside with chicken.
Combine flour and oil in a large pot
ttomed skillet with a tight-fitting lid. Drizzle with oil and maple
Boil Oriental noodles and vegetables in a pot.
Cut chicken breasts in small strips.
Saute chicken and shrimp in margarine in a skillet.
Cook on medium or until chicken strips are done. After meat has simmered, mix it with Oriental noodles and vegetables or pour on top of rice and add soy sauce.
ablespoons butter.
Add chicken and shrimp.
Sprinkle with salt and pepper. Cook, stirring
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
minute. Add onions and garlic and cook for one minute,
Chicken and Shrimp:
In a saute pan
mbine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set
eat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian