p of stock around the chicken. Sprinkle with the remaining tarragon
a large bowl. Add chicken and turn to coat.
otatoes in boiling salted water for 10 mins, until just tender
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
n a shallow dish. Dip chicken into mixture; coat in breadcrumbs
Bring 4 cups water to a boil in large skillet. Add chicken. Reduce heat to low; simmer, covered, for 10 mins, or until chicken is cooked through. Cool chicken in poaching liquid for 10 mins. Drain, then shred chicken finely.
Meanwhile, preheat the broiler. Brush bread on both sides with combined oil and garlic. Toast on both sides under broiler.
For the dressing, whisk all ingredients in a small bowl. Season.
Combine chicken and dressing in large bowl; divide among toasts.
Combine chicken, parsley, oil and garlic in
Place 5 cups water, onion, thyme, bay leaf and peppercorns in a large saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.
Add the chicken and simmer for 5-10 mins until cooked through. Remove from the heat. Cover and cool chicken in the liquid.
For the dressing, whisk all the ingredients in a small bowl. Season to taste.
Shred the chicken. Place in a bowl with the artichokes, chickpeas, pepper, arugula, onion and olives. Drizzle with dressing just before serving.
Combine the chicken, lemon juice, oil, oregano and garlic in a large bowl and season. Cover and refrigerate for 30 mins.
Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season.
Cook the chicken on a heated, oiled grill pan (or on the grill) until cooked through. Slice the chicken thickly.
Combine the lettuce, tomato, cucumber, onion, olives and feta in large bowl. Divide the salad among plates. Top with chicken and drizzle with dressing.
uart chicken stock to
Heat oil in a large skillet on high heat. Cook chicken for 4-5 mins, each side, until browned and cooked through. Cool and slice thinly.
Toss chicken with remaining ingredients, except almonds, in a large bowl.
For the dressing, place all ingredients in a food processor or blender. Process until smooth. Season to taste. Drizzle dressing over salad just before serving. Sprinkle with almonds.
For the dressing, whisk all ingredients in a small bowl.
Cook the noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water, then drain again.
Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin orange and avocado; sprinkle with sesame seeds. Drizzle with dressing.
ven to 350\u00b0F. Place chicken on a rack in a
Melt butter in a large skillet on medium-high heat. Cook chicken until well browned and tender.
For the dressing, whisk all ingredients in a medium bowl. Season.
Place chicken in large bowl with fennel, olives, onion, orange, arugula and dressing. Toss gently to combine.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
For the dressing, whisk ingredients in a small bowl.
Combine chicken, lychees, onions, bean sprouts, mint and cilantro in large bowl. Drizzle dressing over salad; toss gently to combine.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Boil chicken breasts. Take meat off the bones.
Mix with broth. Add chicken soup. Cook cornbread recipe for cornbread. Add 1 egg, cornmeal and buttermilk; mix together. Cook at 350\u00b0 until done.
Mix with 2 pieces of toasted bread, 4 eggs, poultry seasoning, sage, onion, salt and pepper to taste.
Cook on high for 30 minutes, then cook in crock-pot on low for 4 to 5 hours.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Crumble all bread in 4 1/2-quart bowl.
Soften with broth from chicken.
Add pepper, onions, beaten eggs and melted margarine. Mix well.
Add chicken, stir well. Bake in large Corning Ware dish (about 10 x 15-inch) at 350\u00b0 until light brown.
Can be put in 2 casserole dishes and freeze one for later use.