CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
o taste.
Prepare the chicken:
Preheat oven to 400
Slice Boar's Head Teriyaki(TM) Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
inutes.
Mix in the chicken, egg, salt, pepper, dill and
its. Stir in the shredded chicken, rice, spice blend and 1
Saute the chicken pieces in olive and sesame
Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
Preheat oven to 400 degrees.
Mix dry ingredients in a gallon size Ziploc or large bowl.
Melt butter and spread in bottom of 9x13 pan.
Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
Place on pan and cook for 20 minutes.
Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.
There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. To use with flour, add 1 ounce of the mix to 1 cup of flour for coating chicken.
Coat chicken in flour mixture & deep fry until golden brown & crispy!
ll marinade ingredients together, except chicken, to a food processor and
Combine brown sugar, parsley, garlic salt, chicken bouillon, tomato soup mix, cayenne pepper, rosemary, sage, paprika, onion salt, oregano, ginger, marjoram, and black pepper in a blender; pulse until ingredients are pulverized, 3 to 4 minutes.
Chicken Stock:.
Wash chicken well.
Place in large
precooked rotisserie style chicken).
Rub the chicken with the salt,
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, carrots, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
an or wok, add the chicken breast fillets and fry over
nd mix.
Take the chicken with the skin on it
nd red pepper flakes. Place chicken breasts in the bottom of
tarts to burn.
Turn chicken over (now skin side should
Make Chicken Stock from the chicken backs and wings. Firm
Put chicken on chopping board and slice