br>Add tomatoes, zucchini, garlic, corn, and salt and pepper to
Slice each chicken breast in half crosswise. Cut each slice in half diagonally. Sprinkle with Cajun seasoning. Spray with no stick cooking spray.
Preheat the grill to medium-high. Spray corn with no stick cooking spray. Grill corn for 8 mins, turning frequently, until tender. Grill chicken for 2-3 mins each side, until cooked through.
Remove kernels from corn. Mix with tomato, cucumber, oil and lemon juice in large bowl. Season. Serve chicken with corn salsa and cilantro.
Line a baking tray with parchment paper. Whisk egg whites
shallow dish. Season. Add chicken and press to coat.
Coat chicken in seasoning mix. Heat oil in a frying pan over medium heat. Cook chicken for 3-4 mins per side, until cooked through.
Meanwhile, for the salsa, combine salsa ingredients in a bowl. Serve chicken with salsa, potatoes and sour cream.
o 350\u00b0F.
Remove chicken skin, if desired.
Lightly
Boil chicken in the water with cardamoms and salt, until soft
rap; gently pound the chicken with a mallet until about 1/
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
ven to 350.
Rinse chicken, remove excess fat from around
Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
r ceramic dish. Rub chicken with cumin mixture. Cover with plastic wrap. Refrigerate
cayenne and flour.
Dust chicken with flour mixture.
Heat oil
Steam or microwave corn cobs for 10 mins until tender. Using a sharp knife, remove kernels by cutting downwards from cob. Toss with avocado, spring onion, cilantro, and lime juice. Season to taste.
Heat oil in a skillet or, if using an outdoor grill, preheat and brush chicken with oil. Cook chicken for 2-3 mins each side, until cooked through.
Serve chicken with lime slices, avocado and corn salsa and pita bread.
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
epper; process until finely chopped. With motor running, slowly add oil
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Coat chicken in sesame seeds. Set aside.
Heat oil in a frying pan over medium heat. Add potatoes and cook for 3 mins, or until golden brown and cooked through. Set aside. Add corn, red pepper and onions. Season and toss to combine. Add chicken and saute for 3-4 mins, or until golden. Mix with potatoes and set aside.
Whisk together sour cream and lemon juice. Add 1 tbsp cilantro. Distribute salad between serving plates. Top with chicken, sour cream and remaining cilantro. Serve immediately.