In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
he chicken, smooth side down, into the skillet and cook for 4
Place chicken breast on grill and season
he oil will be ready for frying after you mix up
n the middle of the oven. Preheat to 375\u00b0F Put
Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potatoes, and salt.
Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme if desired.
Cut the roasted chicken into quarters.
In a warmed saucepan, add the sugar and stir until it melts.
Add the wine, chicken stock, vinegar, peppercorns and blueberries.
Increase the heat to medium high and reduce the sauce by half.
Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
Season with salt to taste.
Arrange quartered chicken on serving plates and top with sauce.
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
Preheat oven to 400\u00b0F. Place chicken, breast down, in a large
For the roasted cauliflower, preheat the oven to 425\u00b0F. Cut the
basic recipe to making gravy for any type of oven-roasted meat.
boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic
Preheat the oven to 400\u00b0F. Put the
For the chicken:
Loosen the skin from
Preheat the oven to 400\u00b0F. Place sprouts, potatoes and onion in roasting pan. Drizzle with melted butter and 1 tbsp of the oil and season. Toss to coat.
Mix garlic, paprika, salt and remaining 2 tbsp of the oil in a small bowl. Place chicken on top of vegetables. Brush chicken on both sides with oil mixture. Turn, skin side up.
Roast for 1 hour 15 mins, or until chicken is cooked through and potatoes are tender. Remove from oven. Cut chicken into portions and serve with roasted vegetables, potatoes and pan juices.
For the Roasted Garlic Glaze:
Preheat the oven to 325 degrees F.
Preheat oven to 425\u00b0F.
Heat oil in a large ovenproof Dutch oven. Season chicken then sear, skin-side down, for 3-4 mins, until crispy. Set aside. Add potatoes and cook for 5 mins, or until starting to brown.
Return chicken to pan along with zucchini, squash and thyme. Toss to coat then roast for 25-30 mins, until chicken and vegetables are golden and cooked through.
Serve drizzled with cooking juices and crusty bread on the side.
ook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss
Preheat the oven to 500\u00b0F.
mixing bowl, combine the chicken stock, sour cream and salsa