Sentences with phrase «shredded skinless chicken»

Not exact matches

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempechicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.

Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

1 recipe pizza dough prepared basil pesto (purchased or make your own) seedless red grapes, halved shredded boneless skinless rotisserie chicken fresh mozzarella, thinly sliced freshly grated Parmesan or Romano cheese freshly ground black pepper green onions, thinly sliced

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional

2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed

Shredded Buffalo Chicken: 1 lb boneless skinless chicken breasts 4 tablespoons butter 1/2 -2 / 3 cup Frank's Red Hot Cayenne PeppeChicken: 1 lb boneless skinless chicken breasts 4 tablespoons butter 1/2 -2 / 3 cup Frank's Red Hot Cayenne Peppechicken breasts 4 tablespoons butter 1/2 -2 / 3 cup Frank's Red Hot Cayenne Pepper Sauce

Shred some cooked boneless skinless chicken breasts, and toss them with some homemade buffalo sauce.

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

1 — 12 ounce box jumbo shells 1 tablespoon extra virgin olive oil 1 pound boneless, skinless chicken breast., diced 1 large onion, diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4 cup unsweetened almond milk 1 1/2 cups shredded Parmesan cheese 2 cups marinara sauce, homemade or store - bought

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded coconutChicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded coconutchicken breasts - cut into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded coconut flakes

Chicken Quesadillas Servings: 4 Ingredients: 4 Boneless, Skinless Chicken Breasts, Cooked 8 Tortilla Shells 1/3 Cup Ranch Dressing 1 Cup Cheddar Cheese, Shredded 1 Teaspoon Garlic Powder 1/4 Teaspoon Curry»» [read more] «``

ground red pepper 2 c. shredded skinless, boneless rotisserie chicken breast 4 (8 - inch) fat - free flour tortillas 1 1/3 c. packaged angel hair slaw

boneless, skinless chicken breasts, cooked and shredded 10 flour tortillas 1 1/2 c. Colby / Monterrey Jack blend, shredded, divided 2 c. green enchilada sauce (recipe below) 1 c. fat - free half & half

boneless skinless chicken breasts 1/2 to 1 c. of your favorite Caesar dressing 1/2 c. shredded Parmesan cheese 1/4 c. fresh chopped parsley or 2 t. dried parsley 1/2 t. ground pepper 2 c. shredded romaine lettuce 4 - 6 rolls

ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cCHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cchicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cCHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cchicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro

boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro for serving

Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinChicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinchicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.

Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving

ingredients GRILLED CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly sliced)

boneless, skinless chicken breasts, cooked and shredded 1 c. red enchilada sauce 1/3 c. buffalo wing sauce 1 c. Mexican blend cheese, shredded 3 oz.

ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (toCHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (tochicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (tochicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)

Chicken with Rice Soup Servings: 4 Ingredients: 3 Boneless, Skinless Chicken Breasts, Cooked & Shredded 4 Cups Chicken Broth 1 Cup Water 2 Celery Stalks, Chopped 2 Carrots, Peeled &»» [read more] «``

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

can diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves

INGREDIENTS 2 boneless, skinless chicken breasts 1 small onion, diced 3 cups chicken broth 5 ounces light cream cheese 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or chicken broth + 3 tablespoons flour optional garnish: shredded cheese, tortilla chip strips, avocados, cilantro

4 whole wheat tortillas Monterey Jack cheese with jalapeño peppers, shredded skinless, boneless rotisserie chicken breast, chopped firm ripe peaches, thinly sliced fresh cilantro, chopped chives, chopped

Ingredients: 1/2 pound uncooked whole - wheat penne 1/2 pound broccoli rabe, trimmed and cut into 3 - inch pieces 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons sliced fresh garlic 1/2 teaspoon crushed red pepper 2 cups skinless, boneless, shredded rotisserie chicken 1/2 preserved lemon, rinsed, pulp removed, and rind thinly sliced or 1 teaspoon grated fresh lemon zest 1/8 teaspoon salt 1/3 cup grated fresh Parmesan cheese Parmesan cheese (for shaving)

Ingredients: Fresh orange juice, white wine vinegar, honey, fresh garlic, crushed red pepper, kosher salt, shredded boneless skinless rotisserie chicken breast, Bibb lettuce leaves, julienne - cut daikon radish, julienne - cut English cucumber, dry - roasted peanuts, lime wedges

I purchase boneless, skinless breasts and either boil and shred them for salads, chop them into tenders for healthy chicken Alfredo, bake them or throw them in the crockpot.

Ingredients: 1 1/4 cup uncooked quinoa, rinsed and drained 2 cups low - sodium chicken broth (or water) 1 1/2 tablespoons extra virgin olive oil 1 large shallot, minced 5 garlic cloves, minced 1/2 pound asparagus spears, woody ends removed, cut into 1 - inch pieces Kosher salt Fresh ground pepper 1 tablespoon, chopped fresh thyme 1 teaspoon dried oregano 2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts using this method.)

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.

I put four boneless skinless chicken breasts in the crock pot, let it cook on low for 7 hours, and then I shredded the chicken with a fork.

Add 1 precooked shredded skinless boneless chicken breast to soup; cook 3 minutes more.

3 cups shredded skinless (about 15 ounces, boneless rotisserie chicken breast or pre-cooked and shredded chicken breast)

500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower