Sentences with phrase «slice chicken on»

Slice chicken on the bias and add that to the salad, as well.

When it browns completely on the bottom, remove it from the grill, flip it over and place the sauce, mozzarella cheese, peppers, purple onion and sliced chicken on top

Plate couscous and place cooked, sliced chicken on top.

Not exact matches

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Boneless chicken breasts topped with gooey Swiss cheese on a bed of thinly sliced onions thanks to your crock - pot.

When the chicken breasts are done, place a thin slice of gruyere on each breast and transfer to a platter.

I made a new weight watchers recipe for pecan crusted chicken and sliced it and put it on top.

A perfectly seasoned whole chicken sits on top of thick slices of country bread all nestled in a cast iron skillet.

Slow - Cooker French Onion Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken chicken recipe.

Guests can dip thinly sliced chicken and corn on the cob into hot broth to quickly cook.

Stuff each chicken breast with about 2 slices of Prosciutto, 5 asparagus stalks, and a tablespoon on fresh parmesan cheese.

I've also been known to sprinkle some on chicken and sliced peppers and onions in lieu of making a separate fajita seasoning.

To serve the miso chicken, slice the cooked breasts on the diagonal.

Marinate the chicken, chop some sweet potatoes, slice some oranges and arrange them on a sheet pan.

Remove and arrange sweet potatoes, chicken thighs, and sliced oranges on sheet pan.

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

On four slices of bread layer red leaf lettuce, chicken salad and tomato.

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

All I did was toss the chicken and marsala wine in the bottom of a lined slow cooker and then sprinkled on some minced garlic, spices, and mushroom slices.

It's unusually versatile: Slather it on a slice of bread and top with turkey, dunk your kids chicken nuggets in it (eating them yourself, obviously), dip some veggies in it (you're so healthy!)

After the chicken has cooled for 5 minutes, slice up each breast into thin strips and place on top of the cheese.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

I places fresh sliced mushrooms on top of the chicken....

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

-- Lay the chicken on a bed of large chunks of sliced onion, this raises it just slightly so the air can circulate underneath and the skin doesn't stick to the bottom.

Spread a generous amount of dijon mustard on top of each chicken piece, layer a slice of deli ham, and then top with a slice of swiss and grill until cheese is melted.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Years ago I used to eat at a Thai restaurant which offered crispy chicken pad thai, which consisted of regular pad Thai with a crunchy, sliced fried chicken cutlet on top.

Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

Slice chicken breasts in half (they fit better on the rolls that way).

Place half the arugula on the bottom piece of bread and then layer in order: the sun - dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken.

We cook the sandwich open faced and then place the cheese slice on top of the chicken before serving.

Remove chicken from Crockpot and place on a serving plate to rest 10 minutes before slicing.

Grace - Marie started off sautéing the cubed chicken thighs and sliced rounds of chorizo until they were lightly caramelized, then set aside on a pan until ready to add to the final paella.

I made a curried chicken salad but poached chicken makes delicious enchiladas or serve it sliced with some mayo or special sauce on the side.

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

At its most basic, I simply cooked the oatmeal in some chicken broth with a slice of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame oil on top, and added a sprinkling of chopped scallions.

After you grill a couple portobello caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it).

Serve your chicken salad alone, on a bed of greens, or for a real sandwich - like meal, in between two slices of coconut flour biscuits or almond flour bread.

Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth - based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top.

55 grams of couscous was 5 points, I sauteed the zucchini and mushrooms in 1 teaspoon of oil for a point, and just did a quick Pam fry on the sliced chicken to warm it up.

1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)

Put a slice of tomato on the chicken, then a slice of zucchini, repeat it.

Get sliced mozzarella cheese from your deli section and be sure to pound the chicken breasts very thin using plastic wrap to cover each one before you get medieval on it.

The Mango Chicken Jalapeño Sausage can be prepared in a number of ways and added to a variety of dishes, including: whole, accompanied with fresh vegetables, sliced to give kick to a kabob or out of the casings as a new twist on gourmet tacos or even chili.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon KoshCHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)

ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (toCHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (tochicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (toCHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (tochicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (tochicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)

Meanwhile, in the same pan used for the leek and mushrooms, cook the chicken slices on a high heat (add a little oil if necessary).