This recipe is suitable for vegetarians but if you want, you can add some bacon or
chicken strips for extra protein when roasting the mushrooms.
Serve warm along with
the chicken strips for a nutritious meal
Try drizzling it on fried
chicken strips for an exciting and unexpected taste combination.
It is wonderful wrapped like a burrito to take for lunches (simply warm in microwave) and you can add grilled
chicken strips for the meat lovers.
Not exact matches
I didn't feel like whipping up crackers but was hurting
for some
chicken strips.
Add the
chicken strips and marinate in the fridge
for 1 hour.
Lay the
chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same
for the other side (you could also probably stir the
chicken pieces and dip / cheese mixture in a bowl until coated, but I brushed
for even coverage).
After the
chicken has cooled
for 5 minutes, slice up each breast into thin
strips and place on top of the cheese.
Marinade
strips of
chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry
for these quick and easy burgers
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo
Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo
Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal
Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by
For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia
Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo
Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
For our reduced - fat clone, we'll re-create the same taste of the barbecue sauce, but we'll
strip the skin from the
chicken wings and bake the wings to cut the fat way down.
Cook
chicken for about 5 - 6 minutes until cooked through, cut into
strips or large chunks.
Seriously though, when I saw the recipe
for coconut
chicken strips I went a little crazy.
Refrigerate leftover
chicken in a covered container
for up to 3 days, then cut the
chicken into
strips and roll up with the salsa in whole wheat tortillas or large lettuce leaves.
I used white meat
chicken sliced into thin
strips in place of the saugage
for a more diet - conscious version and I had no complaints.
Transfer the
chicken to a cooling rack, rest
for five minutes, then slice into
strips.
Arrange the strawberries in a
strip, leave a little space
for the
chicken, and then arrange the bell pepper, avocado, blueberries, and cabbage in consecutive
strips.
When I lived in Houston, I loved to stop at El Rey Taquería
for a big bowl of their tortilla soup, which was packed with
chicken, shredded cheese, corn, avocado, and crispy tortilla
strips, and also called caldo tlalpeño.
Dipped in salsa and breaded in crumbled tortilla chips, these
chicken strips are perfect
for entertaining.
These peppers can be used to brighten up a salad, cut into
strips and dipped into hummus, sauted and added to sandwiches and main dishes, or stir fried with other vegetables and a protein source like
chicken for a healthy meal.
I do whole
chicken in the slow cooker with skin on
for moisture and flavor, then
strip the skin off, save the skinless meat
for other dishes, season the skin with whatever I'm in the mood
for, lay it out on a lightly spray - oiled cookie sheet, and broil it
for a few minutes until crispy.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or
chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime
for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla
strips TT kosher salt TT pepper, freshly ground
Marinate the
chicken and beef
strips in this mixture
for 12 hours.
For lunch and dinner, Starbird cooks small batches of
chicken throughout the day to serve
chicken sandwiches,
strips and tacos.
Marinate the
chicken strips in this mixture
for 12 hours, covered, in the refrigerator.
Imagine game night without the need
for discard bowls to collect
stripped drumettes and flats, picture a salad piled high with nuggets of sweet - hot sauced
chicken (because you just can't with boring salads anymore) that are easily pierced with a fork.
Tyson ® Crispy
Chicken Strips and a batch of my Homemade Honey Mustard Sauce are an easy weeknight dinner solution and make a great appetizer
for tailgating or football parties!
Toss the noodles with crunchy vegetables and
strips of spicy
chicken in a wok
for a few quick minutes and you've got yourself a «mein» dish that's as easy as it is healthy.
Add the
chicken strips and simmer
for 2 to 3 minutes until the meat is heated through.
Please check the nutrition facts on your package
for information on the
Chicken - Free
Strips you have purchased.
Saute
for another 10 minutes or until
chicken strips are cooked through.
Keep these nutty
chicken satay
strips in the fridge
for a healthy choice when you're peckish.
Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs
chicken breast (I used boneless, but it originally called
for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into
strips ** 8 ounces whole mushrooms **
Serve as a side salad
for two or alternatively, add grilled
chicken strips, salmon, grilled steak, tofu to make this salad a main dish.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into
strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup
chicken broth ** 1 tbsp dry parsley or cilantro
for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Marinate the
chicken breast
strips with salt, pepper, curry powder, chili powder and coconut milk
for 2 hours or overnight
1) Cut the
chicken breast into thin
strips, marinade them with 2 tablespoons of soya sauce, and let it rest
for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small
strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in
strips of fried egg,
chicken, stir well and then serve.
of boneless
chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin
strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (
for wrapping)
1 Pound Cooked
Chicken Breast Meat, Cut Into
Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional
For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
4 Tablespoons olive oil, divided 4 cups
chicken stock 1 cup arborio rice 4
strips thick - cut bacon 1/2 cup vodka 1/2 cup white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup parsley, chopped fine Salt & Ground pepper 3/4 cup freshly grated parmesan Olive oil
for garnish
This recipe
for Gluten Free Cornflake
Chicken Tenders is strips of chicken dipped in a mustard egg mixture then rolled in a seasoned cornflake crumb mixture and baked to a crispy perf
Chicken Tenders is
strips of
chicken dipped in a mustard egg mixture then rolled in a seasoned cornflake crumb mixture and baked to a crispy perf
chicken dipped in a mustard egg mixture then rolled in a seasoned cornflake crumb mixture and baked to a crispy perfection.
It's so easy to prepare it that it would be a shame not to do these baked cornflake crusted
chicken strips at home
for whenever you are craving
for some.
If you prefer beef, just substitute 1 1/2 to 2 pounds of
strip steak
for the
chicken breasts.
Bake in preheated oven
for 10 - 15 minutes (time will depend on how thick your
chicken strips are), flipping halfway through, until golden brown and the juices run clear.
Add
chicken strips to the hot oil and fry
for 3 - 4 minutes or until cooked through and coating is dark golden brown.
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole
chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick
strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread,
for serving.
Ingredients Extra virgin olive oil,
for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin
strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
For an even more kid - friendly option, cut the
chicken breast into
strips before preparing the
chicken, and you have some tasty
chicken strips on your hands that your kids will automatically like even more.
Allow the
chicken to rest
for a few minutes before slicing into
strips.
It's a tight battle
for who's the star of the show — Beyond Meat's grilled flavor
chicken - free
strips or my home - made vegan Caesar dressing.