688 grilled chicken breast cheese Recipes

grilled chicken breasts, sliced into bite size pieces, farfalle pasta, butter, sweet onion, chopped, garlic cloves, minced, flour, low-fat milk, parmesan cheese, freshly grated, pepper, diced tomatoes with basil, garlic and oregano, breadcrumbs, parmesan cheese

chicken breasts , cutlets, salt, fresh ground black pepper, extra virgin olive oil, garlic cloves, chopped, crushed hot red pepper flakes, yellow onion, finely chopped, fire-roasted diced tomatoes (muir glen), fresh basil leaves, shredded, parmigiano-reggiano cheese, smoked mozzarella cheese, thinly sliced, mixed salad greens, red wine vinegar

chicken broth, divided, white wine (chardonnay), arrowroot, olive oil, lemon , zest of (about 1 tsp.), dried basil, salt, lemon , juice of, shiitake mushrooms, stems removed, chicken breasts, cracked black pepper, salt, crushed red pepper flakes, baby spinach leaves, red pepper, chopped, raisins, cashews , halves and pieces (planters), goat cheese

grilled chicken breast, spinach, tomato, onion, ranch dressing, cheese

chicken breasts, caesar salad dressing (bottled & divided ), french bread (cubed ), olive oil flavored cooking spray, romaine lettuce (torn), cucumber (sliced ), tomatoes (cut into 8 wedges), parmesan cheese (grated ), fresh ground pepper , to taste

chicken breasts, romaine lettuce, spinach, zucchini, button mushrooms, cucumber, roma tomatoes, butter, parmesan cheese

water, olive oil, salt, sugar, all-purpose flour, active dry yeast, garlic powder, butter, whipping cream, shredded parmesan cheese, garlic cloves, diced, oregano, thyme, basil, pepper, grilled chicken breast , diced can use pre-cooked grilled chicken strips, italian cheese blend, green onion, chopped

head garlic, cloves separated, fresh rosemary sprig, extra virgin olive oil, plus more for grill pan, scamorza cheese or 4 oz smoked mozzarella cheese, cut into 1/8-inch cubes, fresh ricotta cheese (1/2 cup), roasted red pepper, finely chopped (from a jar), fresh basil leaf, thinly sliced, boneless skinless chicken breast halves, coarse sea salt, fresh ground black pepper

chicken breasts, boneless skinless (pocket cut for the stuffing), fresh mozzarella cheese (if you don tsp want to use fresh mozzarella, you could use provolone or even swiss), italian dressing (1 cup to marinade, 1/2 cup to brush on during grilling), salt, pepper, fresh breadcrumbs (i used day old baguettes, rough chopped in the food processor, don tsp grind them too fine), tomatoes, cut in half (grape tomatoes are a good substitution), onion, diced fine, garlic, minced, scallions, green and white, fine diced, parmesan cheese, grated, fresh parsley, minced, fresh basil, minced, fresh rosemary, minced, olive oil, salt, pepper

chicken breast halves with skin and bones, log chilled soft fresh goat cheese (such as montrachet), cut into eighteen 1/3- to 1/2-inch-thick rounds, extra-virgin olive oil, sweet onions (such as maui ), cut into 1/2-inch-wide slices, red bell pepper , cut into 1-inch-wide strips, yellow bell pepper , cut into 1-inch-wide strips, fresh chives, finely chopped

chicken breasts, healthy choice traditional pasta sauce or 2 cups garlic lovers pasta sauce, lowfat parmesan cheese, oregano, paprika

torn romaine lettuce, grilled chicken breast strips, grape tomatoes, sliced green onions, shredded swiss cheese, thousand island dressing, real bacon bits

chicken breast fillets, ground chili powder, monterey jack cheese, corn tortillas, avocados, salsa, chopped tomato, shredded lettuce

chicken breasts, about 2 lb (skinned & boned), red wine vinaigrette, fresh oregano (or 1 tsp dried ), salt, tomatoes, red wine vinaigrette (from the marinade), salt, fresh oregano (1 tsp dry ), feta cheese, crumbles

grilled chicken breast strips, diced, sliced red bell pepper (about 1/2 medium), sliced celery (about 1 stalk ), vertically sliced red onion, frozen petite green peas, light ranch dressing, crumbled blue cheese, chopped romaine lettuce, fat-free flour tortillas

chicken breast, penne pasta, fresh baby spinach, eggplant, cut in 1 dice, yellow squash , cut lengthwise in half and sliced, tomatoes, sun-dried tomatoes, extra virgin olive oil, garlic cloves, chopped, dried oregano leaves, crumbled, black pepper, parmesan cheese, salt

chicken breast, grilled and cut in small pieces (i used frozen seasoned chicken breast and baked it), cooked penne rigate, cream cheese, butter (i used non-hydrogenated margarine)

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.