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.
b>chicken breast
ep warm and pour over chicken and enchiladas.
To prepare
salt and pepper. Add in chicken breasts and allow to marinade
Preheat oven to 350 degrees and preheat grill to high heat.
Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper.
Grill the chicken for 4 minutes per side (or until it is no longer pink inside). Transfer to a baking dish.
Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan.
Bake for 5 minutes.
Use lettuce, tomato, carrot and cucumber to make side salad.
Mix together honey, mustard and barbecue sauce. Cut some score marks across the chicken breasts then brush combined sauces over chicken.
Brush marinade over chicken whilst barbecuing the chicken.
Barbecue all vegetables.
Arrange vegetables on plate and then put the chicken on top.
Serve with lemon and salad.
Butterfly the chicken breast all the way, resulting
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
ide and let dry.
Chicken: Combine salt, pepper, olive oil
Coat Chicken with olive oil and season
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.
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