esealable plastic bag. Add the chicken, coat with the marinade, squeeze
medium pot, add the tomatillo mix and stir under medium
For tomatillo salsa, heat medium pan over
nd then gradually add the chicken broth. Stir over a low
Dice chicken; marinate in Garlic Herb Marinade for 35 to 45 minutes.
Dice all vegetables.
Saute, stir-fry chicken and marinade in skillet until cooked.
Add vegetables and stir.
Pour in precooked rice.
Stir.
Add 1/3 jar Tomatillo Chutney.
Stir in until mixed.
Garnish with almonds and squeeze lime juice over. Serve.
ll marinade ingredients together, except chicken, to a food processor and
omatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and
killet with lid.
Add chicken breasts. Return broth to a
In medium-sized saucepan, boil chicken broth, 1/2 cup of
ver medium-high heat. Add chicken pieces and cook, turning to
move excess fat from chicken cavity. Rinse the chicken inside and out.
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
Heat oven to 400 degrees. In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper.
Add chicken and turn to coat. Let stand for 10 minutes.
Pour chicken and marinade into a large baking pan.
Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear.
For this recipe, boneless chicken breasts can also be substituted. Cut the baking time to 30-35 minutes.
In a blender, place 2 cups of raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth.
In a small saucepan, stir together the cornstarch, salt and pepper. Gradually stir in the raspberry mixture until smooth.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish.
Spoon sauce over chicken.
Bake at 400\u00b0 for 25 to 35 minutes or until chicken is tender.
Yields 4 to 6 servings.
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
ven to 425F degrees. Cut chicken wings in half at joint
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.