Not exact matches
I pour dr
pepper all
over a frozen
chicken breast and I had different seasonings..
Add chopped
chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use chopped
chicken breast, as well), red
pepper flakes, and salt
over all of the ingredients in the skillet, and cook on medium heat until
chicken is cooked through and no longer pink, about 5 minutes.
While the
peppers are cooking, cook the
chicken breasts in a nonstick skillet sprayed with a little nonstick spray
over medium high heat until cooked through — about 7 minutes.
Lemon -
Pepper over Garlicky Spinach One large, or two small
chicken breast (s)(about 12 oz) lemon -
pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt &
pepper
Over medium - high heat, cook
chicken breasts in a large skillet for approximately 5 minutes per side and sprinkle with
pepper to taste
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red
pepper 1 cup
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven
over medium heat.
Rub
chicken breasts all
over with olive oil and generously season with salt and
pepper.
If you use ground
chicken (preferably thighs
over breast) you will have to increase the amount of garlic, ginger, salt and
pepper since
chicken has a milder flavor compared to beef.
Beef: Bacon, Onion & Cheese Stuffed Burgers Baked Stuffed Tomatoes with Beef & Mozzarella Balsamic Roast Beef Beef and Bean Burritos Beef and Eggplant Ragu
over Spaghetti Squash Beef Au Jus Sandwiches Beefed Up Biscuits Beef Goulash Beef Minestrone Soup Beef, Mushroom & Barley Stew Beef Stew Blue Cheese & Spinach Meatloaf Muffins Braciole Braised Short Ribs Caprese Sliders with Pesto Mayonnaise Cheddar Sliders with Cajun Caramelized Onions Cheeseburger Meatloaf Muffins Chili Con Carne Chinese Beef with Noodles Cocktail Meatballs Corned Beef & Cabbage Crockpot Chili Crockpot French Dip Sandwiches Crockpot London Broil Crockpot Pot Roast with Veggies Crockpot Roast with Cranberries & Sweet Potatoes Crockpot Shredded Beef Tacos Easy Brisket Four Cheese Ravioli with Meatballs and Marinara Grilled Filet Mignon with Sauteed Mushrooms Grilled Sirloin Steak with Balsamic Onions Hearty Beef and Chorizo Chili Horseradish Burgers with Havarti Horseradish Crusted Beef Tenderloin Instant Pot Beef Stew Italian Flank Steak with Roasted Vegetables Leftover Beef Pot Pie Lomo Saltado London Broil with Balsamic Marinade Love Loaf (aka Pioneer Woman's Favorite Meatloaf) Low Carb Stuffed
Peppers Melissa's Bolognese Sauce Mexican Beef
over Polenta Nana's Lasagna Papas Rellenas Picadillo Red Wine & Garlic Marinated London Broil Ropa Vieja Salisbury Steaks with Mushroom Gravy Spicy Mexican Burgers Steak Fajitas Stuffed Cabbage Soup Stuffed Zucchini Boats Sunday Best Roast Beef with Pan Gravy Swedish Meatballs with Egg Noodles Sweet and Sour Braised Beef Brisket Whole30 Picadillo with Sauteed Almonds
Chicken: Alfredo Stuffed Shells with
Chicken & Artichokes Arroz con Pollo Baked
Chicken Thighs with Red Potatoes Baked Chipotle
Chicken Chimichangas Baked Creamy
Chicken Taquitos Baked Mustard Lime
Chicken Baked Quinoa with
Chicken Sausage & Spinach Balsamic Glazed
Chicken BBQ
Chicken Enchiladas Basic Roasted
Chicken Beer and Onion Braised
Chicken Cheater's
Chicken Enchilada Casserole Cheesy
Chicken Stuffed Shells
Chicken & Sausage Gumbo
Chicken & Shrimp Stir Fry
Chicken, Asparagus & Goat Cheese Quesadilla
Chicken Bruschetta
Chicken Cacciatore
Chicken Chili with Black Beans and Corn
Chicken Francese
Chicken Lazone
Chicken Marsala
Chicken Pasta Pesto Bake
Chicken Piccata
Chicken Souvlaki
Chicken with Gruyere & Sage
Chicken with Mustard - Cream Sauce
Chicken with Olives Chili & Garlic
Chicken Thighs with Spicy Roasted Kale Chili - Lime
Chicken Kebabs Chili Roasted
Chicken and Sweet Potatoes Citrus, Garlic and Chipotle Marinated
Chicken Copycat Chick - Fil - A Sandwich Coq Au Vin Creamy Corned
Chicken and Zucchini Creamy Crockpot Salsa
Chicken Crispy Buttermilk
Chicken Crispy Coconut
Chicken Fingers Crispy Roast
Chicken with Turnips, Artichokes and Sun Dried Tomatoes Crockpot Balsamic
Chicken Breasts Crockpot
Chicken with Wine & Mushrooms Crockpot Italian
Chicken Crockpot Salsa Verde
Chicken Enchiladas Cuban
Chicken Soup (Sopa de Pollo) Easy
Chicken Enchiladas with Homemade Sauce Easy
Chicken Pot Pie Garlic - Roasted
Chicken Breasts Gnocchi Florentine with Sausage Greek Cinnamon Stewed
Chicken Grilled Balsamic
Chicken with Peaches and Onions Grilled Buttermilk
Chicken Grilled Rosemary
Chicken on Mixed Greens Grilled Sweet Chili
Chicken Leftover Crack Dip Mac - n - Cheese Lemon
Chicken Lemon Garlic
Chicken in the Crockpot «Mambo Italiano»
Chicken Parmigiana Maple Roasted
Chicken & Sweet Potatoes Mock Shake n Bake
Chicken Mom's
Chicken Soup Orange
Chicken with Green Beans Oven Fried Panko
Chicken Paella Mixta Pasta with
Chicken Sausage & Artichoke Hearts Penne with
Chicken, Fresh Mozzarella & Spinach Pesto Pasta Salad with Grilled
Chicken Pressure Cooker Salsa
Chicken Burrito Bowls Roast
Chicken with Butternut Squash Roasted
Chicken with Yams, Fennel & Lemon Skillet BBQ
Chicken Pasta Skillet Sausage & Potatoes Slow Cooker
Chicken Tikka Masala Slow Cooker
Chicken Tortilla Soup Spaghetti Squash with
Chicken Sausage in Light Tomato Cream Sauce Stuffed
Chicken Breasts Whole Roasted
Chicken
Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres
chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
chicken stock 2 x 200g
chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black
pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan
over medium heat.
Add asparagus (ends trimmed, cut in half), chopped
chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use chopped
chicken breast, as well) to the same skillet, sprinkle red
pepper flakes and salt
over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the
chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.
Start by sautéing 1-1/2 lbs
chicken breasts that have been seasoned with garlic salt and
pepper in a large skillet
over medium - high heat until cooked through.
Sprinkle salt,
pepper, and garlic powder to taste all
over the
chicken breasts.