Sentences with phrase «seasoned chicken into»

Dip seasoned chicken into the egg mixture and then coat well in the flour mixture.

Drop the seasoned chicken into the bag of flour, and shake to coat.

To stuff the enchiladas, place about 1 / 4 - cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the seam - side facing down.

Not exact matches

Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine - vegetable mixture.

Slice chicken into strips and season to coat with Taco Seasoning.

Pour the chicken broth into on corner of the pan, so as not to rinse the seasonings off the potatoes.

To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta along with fresh baby spinach, roasted red peppers, Parmesan cheese and Italian seasonings.

12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour

Rotisserie Chicken marinated with Sunny Herb Seasonings (Hubby K will cut them into pieces once it cools down a bit)

Toss all the ingredients including chicken, ketchup, apple cider vinegar, lemon juice and seasons into the slow - cooker and let cook on high heat for 6 - 8 hours.

You just chuck a whole chicken into the slow cooker, add the veggies and seasoning and you're set, ready to go.

The recipe is perfect as is, but if you want variety, I found it is also delicious with carrots in place of broccoli, and using cajun or jerk seasoning to rub into the chicken breasts before browning, in place of salt and pepper.

Season chicken with salt and pepper and set into the pan.

Spoon the seasoned mashed potatoes into a 9 by 13 - inch baking dish, then layer the BBQ shredded chicken on top.

chicken 2 boneless, skinless chicken breasts, cut into chunks 1/4 teaspoon salt 1/4 teaspoon pepper 2 egg whites 2 tablespoons buffalo wing sauce 1 cup panko bread crumbs 1/3 cup seasoned fine breadcrumbs 1 tablespoon flour 1/2 teaspoon onion powder

The first is the richly fragrant and deeply flavored from - scratch chicken soup that my mom (or even my dad on occasion) would prepare on a cold day for us to have to dip into for a few days, one that contained a whole chicken and a bountiful amount of aromatic vegetables, herbs and seasoning.

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

Buffalo chicken stuffed into mini wonton wrappers, baked and dunked in blue cheese dipping sauce — the PERFECT football season finger food!

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 whole

Other than tossing some great seasoning on the wings and trimming the chicken, into the Instant Pot or pressure cooker they go with water.

Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.

I usually dust my chicken first in some flour then dip it in beaten egg then roll it into seasoned breadcrumbs (the kind you get at the supermarket) then fry it right after.

Grease an ovenproof dish and place the seasoned chicken breasts into dish.

Traditional chicken soup recipes are tasty, but I like to change things up a bit — especially if chicken soup will be called into duty more than just a few times during the flu season.

Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoseasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american HoSeasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls

Cut the chicken breast into little cubes, slightly season the chicken with salt and pepper.

Spice blends like our popular Charcoal Seasoning turn any chicken, seafood, or burgers into creations that taste like they came fresh from the grill.

Pour the seasoned chicken and vegetables into a large casserole dish.

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the seasoning mix.

Perfect for summer grilling this keto friendly Jerk Chicken is made low - carb by simply leaving out the traditional brown sugar that makes its way into the traditional seasoning.

Cut chicken into strips and season with salt and pepper.

Pour the seasoning mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.

Homemade chicken meatballs, seasoned with a bit of fennel seed, salt and pepper can be dropped into the simmering soup to cook up in about 15 minutes.

Into the pot went a little chicken broth, a lot of lime juice and cornstarch to thicken up the juices so they aren't too watery, plus lots of seasonings: chili powder, oregano, cumin, smoked...

The roasted chicken drums are seasoned with salt, pepper, paprika, thyme and oregano, then rubbed with crushed garlic, barbecue sauce and olive oil, then popped into the oven.

You simply pour the coconut aminos (plus a couple other ingredients) into the pan with the leftover butter and seasoning from the cooked chicken, whisk up the brown bits, and stir occasionally until it's thick and lovely.

I warmed our roasted seasoned vegetables with Aldi tomoto basil marinara and added two cooked Aldi Italian chicken sausage links cooked and cut into bite - sized pieces.

Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides.

Taste the broth, and season with a bit more salt and pepper as you see fit, then slice the reserved cooked carrot and toss into soup, along with some of the chopped or shredded chicken you made in the last step.

Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese

Next, dredge your pounded and seasoned chicken breast into the flour.

For the Beurre Rouge: Whisk the butter and chicken stock into the remaining cranberries and cook until reduced to a loose glaze, about 2 - 3 minutes season with salt and pepper.

Stir vegetables into chicken mixture then season with salt and pepper and transfer to prepared dish.

Place chicken breasts into a large bowl or ziplock bag and add lemon pepper seasoning and oil.

ingredients CARIBBEAN CURRY CHICKEN: 2 pounds bone - in, skinless chicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasoniCHICKEN: 2 pounds bone - in, skinless chicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasonichicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasoning 1...

Then cut one half of the onion into quarters (reserve the other half for the lentils) and separate into layers, adding them to the chicken, along with the rest of the ingredients and a seasoning of salt and pepper.

When simmered and seasoned with Creole spices and mixed into chicken, shrimp, and andouille sausage..

Mixed together in equal parts, with olive oil for richness and maple syrup for sweetness, the sauces turn into a zippy but simple seasoning for chicken or tofu.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning