Sentences with phrase «with the chicken mixture then»

Fill generously with the chicken mixture then top with the pies.

Not exact matches

Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2 cups of chicken stock but then never tell us where to add it (I assumed with the milk / egg mixture?)

Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.

Place the chicken breasts in the prepared baking dish, covering with all the yogurt mixture, and then topping with the grated cheese.

Dip the chicken pieces in the egg, and then add to the bag with the flour mixture and shake well to coat evenly.

Dip your chicken in a mixture of buttermilk spiked with baking powder and baking soda and then in a bowl of cornstarch mixed with cornmeal before frying.

Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.

- 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.

I mixed the seasonings with cracker crumbs, and then rolled chicken pieces in the crumb mixture.

Season the chicken with salt and pepper (and plenty of it), then coat them with the pecan cornmeal mixture.

Remove chicken from buttermilk and place, piece by piece in egg and then cover with panko mixture.

With only five ingredients these suckers come together in under 20 minutes, a quick chill in the fridge lets the cream cheese, chicken and hot sauce mixture solidify and then each roll is ready to be sliced and inhaled — and they will be inhaled.

Fill each tortilla with about 1/3 cup of the chicken mixture, roll it into a cigar shape, then place in a casserole dish coated with non-stick spray.

Chicken Piccata is chicken breasts, dipped in egg then flour mixture, browned and served with a lemon and caperChicken Piccata is chicken breasts, dipped in egg then flour mixture, browned and served with a lemon and caperchicken breasts, dipped in egg then flour mixture, browned and served with a lemon and caper sauce.

Then I dipped the strips in a buffalo - buttermilk mixture before I coated the chicken with the quinoa mixture.

Working with one piece at a time, dredge the chicken in the flour, then in the egg, then in the breadcrumb mixture.

Place some of the buffalo chicken mixture on a soft slider bun, then top with a generous portion of blue cheese celery slaw.

Transfer about half of the pasta and chicken mixture to the prepared casserole dish in an even layer, scatter with about half of the cooked bacon, top with the remaining chicken and pasta mixture, then the remaining bacon.

Rub the chicken drumsticks with the mixture, leave them in the oil for 10 minutes, then transfer them on a plate and rub them with barbecue sauce.

Step 9Carefully dip one chicken roll into the egg wash, then coat completely with the pork rind mixture, pressing firmly so the «breading» adheres.

Fluff with a fork and then add the chicken sausage and peppers mixture.

I would proudly cut chicken breast in strips, coated them with a batter mixture of eggs, flour and white sesame seeds then lightly fried them in vegetable oil.

Working with one tender at a time, dredge chicken in flour mixture, then dip in buttermilk and then toss with bread crumbs, making sure chicken is coated, and then place on prepared baking sheet.

Then simply spread the mustard mixture over the chicken and coat with the bread crumb mixture and pop in the oven to bake.

Spread the chicken mixture onto bread, cut crusts off and then into fingers or triangles with a sharp serrated knife (being careful not to squash the bread as you cut).

The filo was brushed with butter and the chicken was topped with a mixture of mayonnaise, sun - dried tomatoes, basil, prosciutto, garlic and parmesan, and then the filo was wrapped around to make a neat packet.

The chicken mixture is flavored with herbs and garlic and then stuffed with cheese and spinach and topped with marinara sauce and cheese.

Rub chicken breasts with olive oil and then generously coat with spice mixture.

But then I went for it with the cheese — Monterey Jack for to bring in the stretchy, gooey factor, but with a mild flavor so that the boldness of the blue cheese really stands out against the spicy chicken mixture.

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

Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast's pocket.

Crispy on the outside, juicy and tender on the inside with a thick golden brown yogurt crust... The chicken is first marinated in yogurt to tenderise it, then added in a yogurt based batter, dredged in a semolina - flour mixture, along with spices and herbs and then oven baked to golden and crispy perfection..

Cut up 3 - 5 whole chicken breasts into bite size chunk, sprinkle them with salt and pepper and then, dip them first into the cornstarch and coat them well, then into the egg mixture.

The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly - floured thin veal or chicken cutlets, which are then coated with a parsley - parmesan cheese - egg mixture and sauteed until goldenChicken Francaise dish, which uses lightly - floured thin veal or chicken cutlets, which are then coated with a parsley - parmesan cheese - egg mixture and sauteed until goldenchicken cutlets, which are then coated with a parsley - parmesan cheese - egg mixture and sauteed until golden brown.

Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with grated cheese.

Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

I prebaked the quartered biscuits first for 8 min then tossed them with the chicken mixture and baked 15 min before adding cheese.

Then the chicken and vegetables are grilled and brushed with a yogurt / olive oil mixture for serving.

Top it with a tablespoon of onion and pepper mixture, then a piece of chicken Milanese, another tablespoon of onion and pepper mixture and lastly another strip of queso freso, fold in half.

The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture.

Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl.

Drizzle another several tablespoons enchilada sauce over everything and then cover with tortillas, chicken mixture, onions, and nondairy cheese again.

Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken.

You'll start with a typical dredge, first dipping the chicken pieces in seasoned flour, then in a buttermilk mixture.

Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.

Using assembly line method, dip each tortilla in heated tomato sauce first, then fill with 2 tablespoons chicken mixture.

Season chicken with salt and pepper, dip into yogurt mixture, then into cornflake mixture pressing cornflakes into chicken as needed.

Add chicken into a baking dish and cover with the cream cheese mixture then put the mozzarella and cheddar cheese in pieces on the top.

Coat each chicken nugget first in flour mixture, then dip in egg - olive oil mixture and finally, evenly coat with the Rice Chex crumbs.