63 breast ingredients Recipes

boneless skinless chicken breasts, extra virgin olive oil, diced leeks, white and light green parts only (about 1 large), salt, all-purpose flour, reduced-sodium chicken broth, low-fat milk, dry sherry (see ingredient note), dried thyme, fresh ground pepper, frozen chopped broccoli, thawed or 1 lb broccoli floret, chopped, grated parmesan cheese, divided, reduced-fat mayonnaise, dijon mustard

pasta rustica, min | 30 min prep, penne pasta, bacon , cut into 1/2 inch pieces, boneless chicken breast, cut into bite size pieces, flour (enough to coat chicken), spanish onion, peeled and thinly sliced, garlic clove, peeled and minced, virgin olive oil, salt and pepper, parmesan cheese, fresh parsley, chopped

homemade coconut milk (see ingredients or directions below), water, grated flesh of 1 whole coconut, homemade coconut milk, thai red curry paste, boneless chicken breast, very thinly sliced (it may help to put the chicken in the freezer for about 10 minutes to firm it up before slicing), cooking onion, large dice, tomato , cut into eights, sweet potato, large dice, hot pepper, sliced into thin rings, mango , cut into a medium dice, grated fresh ginger, minced garlic cloves, ground cayenne pepper, raisins, water, cooked white rice

cajun chicken pasta, prep : 20 mins, cook: 20 mins, ready in: 40 mins serves 2, linguine pasta, skinless, boneless chicken breast halves, butter, red bell pepper, sliced, green bell pepper, sliced, fresh mushrooms, sliced, green onion, chopped, heavy cream, dried basil, lemon pepper, salt, garlic powder, ground black pepper, grated parmesan cheese, cooking instructions, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.

bone-in chicken breast halves, skin removed, onion, chopped, chopped green chilies, lime juice, chili powder, garlic cloves, minced, tostada shells, fat-free refried beans, ingredients : shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole

boneless skinless chicken breasts, cut into bite size pieces, soy vay island teriyaki sauce (all natural ingredients), pineapple chunks, broccoli, cut, baby carrots, sliced mushrooms, celery, cut snow peas, steamed brown rice

marinade, sesame oil, white vinegar ( do not use rice wine vinegar! ), granulated sugar, ingredients for salad, heads of iceburg lettuce , torn or cut into bite size pieces! ( if you are going to take this to a picnic where the lettuce might not be kept cold, use cabbage, cut like cole slaw.), toasted almonds ( toast in oven at 350 degrees for about 12 minutes! ), bundle of green onions or scallions (or more!), chopped, toasted sesame seeds, skinned and boneless chicken breasts ( about 6-8 breasts ), chinese wonton skins / wrappers (if you can tsp find these, you can use egg roll skins), salt and pepper, oil to fry the won ton wrappers in.. i use canola or peanut .

jalapeno popper chicken casserole, this is a great recipe packed with tons of flavor. it could be made in to a lighter version by changing up some of the ingredients such as the butter and whole milk. i went for it and made the tubby version..so worth the extra calories., ingredients (6 servings), olive oil, onion, diced, jalapeno peppers, diced (seeds and ribs removed), garlic, minced, coarse salt and fresh black pepper, boneless chicken breasts, cut into bite size pieces, fresh tomatoes, diced (seeds removed), corn kernels, sauce, butter, plus more for greasing the pan, flour, whole milk, cream cheese, sharp white cheddar, shredded, crushed tortilla chips, plus more for serving, cooked couscous , rice or quinoa, for serving, sour cream , for serving

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

dough, flour, oil, yeast, sugar, salt, water, chicken stuffing, chicken breast (cut into small cubes ), green pepper (finely diced ), red pepper (finely diced ), onion (finely diced ), poultry magic seasoning blend, salt (to taste), fry the chicken in a hot pan , then add the red and green pepper, onion, salt and poultry seasoning and simmer for 10 minutes. spread it on half the cut dough circle, fold the other half and seal the edges. place in the baking pan, beat an egg and polish it., meat stuffing, minced meat, onion (finely diced ), tomato (finely diced ), butter, mesopotamia spices (refer to my pot kabab recipe for the ingredients), salt (to taste), boil the meat in a pan to cook , then add the butter, onion, tomato, spices and salt and simmer for 10 minutes. spread it on half the cut dough circle, fold the other half and seal the edges. place in the baking pan, beat an egg and polish it.

fresh cayenne peppers (fresh ), boneless chicken breast, artichoke hearts, quartered (will hardly use this much, plan to prepare something else with this ingredient), parmesan cheese, grated, turkey bacon, olive oil, vegetable oil, flour, beef bouillon cubes, water, rice, butter or 2 tsp margarine

boneless chicken breast, onion medium chop, celery medium chop, carrots medium chop, garlic (palm crushed and peeled), sachet (4 parsley stems, pinch thyme, pinch crushed black pepper, 1 bay leaf), salt tt, water to cover ingredients, eggs, extra virgin olive oil, salt, cp bread flour

knorrs hollandaise sauce mix, unsalted butter, milk, lemon juice, pepper (depending on the brand of hollandaise sauce, ingredients or measurement might be different), fresh mushrooms, sliced, chopped onions, lasagna noodles, cooked, boneless chicken breasts, cooked and thinly sliced, salt and pepper, dried basil (i don tsp measure this, i just sprinkle it to taste), dried oregano (i don tsp measure this, i just sprinkle to taste), shredded mozzarella cheese, grated parmesan cheese, fresh asparagus , cooked tender crisp,canned works well too,but it more mushy than fresh.

extra virgin olive oil, divided, five-spice powder (see ingredient note), kosher salt, divided, fresh ground pepper , plus more to taste, boneless skinless chicken breast, oranges, greens (asian blend, roamine etc), red bell pepper , cut into thin strips, red onion, very thinly sliced, cider vinegar, dijon mustard

boneless skinless chicken breasts, red beans, drained and rinsed, tomato sauce, chopped green bell pepper, barbecue sauce, cornbread mix, ingredients for cornbread mix

olive oil, boneless skinless chicken breasts, cut into bite-size pieces, taco seasoning, black beans, rinsed and drained, mexican-style corn, drained, diced chilies, drained, diced tomatoes, drained, salsa, cornbread mix , plus ingredients to prepare, shredded cheddar cheese, chopped red bell pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.