9 chicken stick with italian Recipes

seasoned bread crumbs, freshly grated parmesan, dried thyme, dried basil, dried oregano, salt, garlic powder, ground red pepper, boneless chicken breast halves, cut into 1/2-inch strips, melted butter, marinara sauce or honey mustard, for dipping

seasoned bread crumbs, freshly grated parmesan cheese, dried thyme, dried basil, dried oregano, salt, garlic powder, ground red pepper, boneless chicken breast halves, cut into 1/2-inch strips, melted butter, marinara sauce or honey mustard, for dipping

pam no-stick grilling cooking spray, extra virgin olive oil, lemon juice, dried italian seasoning (i sometimes use a middle eastern spice mix called bhaharat that i received in a b swap ), garlic salt, ground black pepper, boneless skinless chicken breasts

stewed boneless beef cubes, extra virgin olive oil (i used a non-stick pan and omitted the oil), pearl barley, carrots, peeled and cut in slices of 3/4 inch, celery ribs, cut in slices of 3/4 inch, white mushrooms, cut in quarters, onion, minced, garlic cloves, chopped, dijon mustard, red wine, chicken stock, italian parsley, chopped, salt and pepper

pride breaded chicken breast strips, wooden skewers, fresh herb sauce, garlic cloves, fresh basil leaves, stems removed, mint sprigs, stems removed, fresh flat-leaf parsley leaves (about 1 bunch), grated parmesan cheese, salt, freshly ground pepper, warm water, olive oil, red wine vinegar, black beans, sun-dried tomato a-oli, light mayonnaise, sun-dried tomatoes in oil, drained, milk, garlic clove, chopped fresh rosemary, lemon zest, salt, freshly ground pepper, alfredo-artichoke dip, extra-small artichoke hearts, drained and finely chopped, refrigerated light alfredo sauce, milk, grated parmesan cheese, chopped fresh oregano, minced garlic, pepper

fresh spinach, unsalted butter, garlic clove, minced, salt and freshly ground pepper, drained oil-packed sun-dried tomatoes , thinly sliced lengthwise, boneless chicken breast halves, with skin, pounded to a 1/4-inch thickness, four 2 1/2 -by-1/2-inch sticks of italian fontina cheese, all-purpose flour, olive oil, chicken stock or canned low-sodium broth, fresh lemon juice

butter (8 tbsp - 1 stick melted ), olive oil, red pepper flakes (add more to tastes if you like it spicy), onion (chopped finely), parsley (fresh italian flat , leafed if possible, finely chopped), garlic (finely chopped ), roasting chickens (quartered ), salt, lemon (quartered for garnish )