Chicken tortillas: Take two small wholemeal flour tortillas, place one in a large frying pan and top it with
sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a small handful of shredded cheese.
Top with
sliced cooked chicken.
Slice the cooked chicken into bite - size pieces.
Not exact matches
At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of
cooked chicken and I also add toasted sunflower and pumpkin seeds.
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)
In a slow
cooker, first layer int eh onion
slices, then the
chicken.
1 (12 oz) package al fresco Buffalo Style & Blue Cheese
Chicken Sausage, fully
cooked,
sliced into 1/2» pieces
Note that while this recipe follows the meal prep components of our
Cook Once, Eat All Week Series (where we've pre-made the shredded
chicken), you could absolutely make this dish with pan-friend or grilled
slices of
chicken.
FOR THE FILLING 4 cups
chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed
cooked chicken (the meat from around a 3 pound
chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
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.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if
cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2
chicken breasts -1 cup of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Once browned and fully
cooked, remove
chicken to cutting board to cool before
slicing in strips.
She
cooked up some
chicken with a caribbean jerk rub, then topped the rice with the juicy
chicken, along with
sliced red peppers, shredded carrots and chopped scallions.
To serve the miso
chicken,
slice the
cooked breasts on the diagonal.
cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few
slices of red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...
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.
Add
sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until
chicken is
cooked through and mushrooms are softened.
-LSB-...] capers, olives, a handful of
cooked quinoa,
sliced baked tofu (from a package is fine),
sliced warm Chickpea Cutlets (or any
chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, -LSB-...]
Shredded meat from 2
cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly
sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
Then 3 hours before
cooking the
chicken add the juice and the
slices of lemon.)
Optional: cherry tomatoes, seeded and quartered; diced avocado;
sliced green onions,
cooked chicken
Stir in
cooked beans, tomatoes, and grilled
chicken slices and warm through for a minute or two.
Simply take a juicy, grilled
chicken breast, two strips of thick
cooked bacon, and a
slice of mozzarella or provolone and slide between two 1/2» planks of watermelon cut right from the sweetest, ripest «heart» of the melon.
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.
You'll start my
cooking sliced chicken with spices (cumin, chili powder), and
cooking sliced bell peppers and canned green chiles:
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
To the same pan (but without
chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the
chicken (
sliced into small strips) and half the bacon (already
cooked and drained of fat).
The only differences are that I
slice the potatoes instead of making them into cubes, I add
cooked bacon peices, and I use only
chicken broth and add a palm full of bolluion.
Add cilantro and
sliced al fresco All Natural
Chicken Sausage.;
cook 3 minutes or until thoroughly heated.
- 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.
Fry the fennel in the bacon grease and then combine with all the rest of the ingredients excluding the
chicken breasts but including the two
slices of
cooked bacon
Here are some of my favorite additions: toasted pine nuts, capers, olives, a handful of
cooked quinoa,
sliced baked tofu (from a package is fine),
sliced warm Chickpea Cutlets (or any
chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash.
Slicing the
chicken breasts in half horizontally and pounding them flat means they
cook more quickly and stay extra tender, so that's a win - win.
We
cook the sandwich open faced and then place the cheese
slice on top of the
chicken before serving.
Ingredients: -3 peppers -1 / 2 can cream of
chicken (original recipe called for cream of mushroom, but I already had an open can of cream of
chicken from the
chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa,
cooked -1 tsp paprika -1 tsp cayenne pepper -
slices of pepper jack cheese, quartered
We used a rotisserie
chicken from the grocery store and
sliced that up (minus the skin) instead of
cooking the
chicken ourselves.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups
chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups
cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless
chicken breasts
Left - over steamed spinach, a
sliced bell pepper,
cooked brown rice, some shredded
chicken.
Chicken Recipe with Kancha Lonka Recipe & Image:
Cooking From The HeartTime: 45 Minutes Ingredients:
Chicken 600 gm (medium pieces with bone) Green chilli 20 +4 pieces (I used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (
sliced) Garlic 8 - 10 fat cloves Ginger 1 inch piece 7.
4 x
chicken mini fillets, minced 2 x sundried tomatoes 2 tsp red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring onions, finely chopped about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa,
cooked
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.
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
For example, in Mexico they add
sliced avocado to
chicken soup after it is
cooked.
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)
Ingredients - 2 tablespoons of
cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless
chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
While
chicken is
cooking, combine salad greens,
sliced onion and chopped herbs.
3 to 4 cups shredded
cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly
sliced 1 green bell pepper, finely
sliced in short strips 1 long red chilli, finely
sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
Restaurants were the savior, yet again: I found the above - mentioned La Zi Ji spicy
chicken again, along with beef
slices cooked with some nice - looking, apparently dried red peppers.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds
chicken, cut up 10 ounces
cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste