60 ring chicken breasts Recipes

boneless skinless chicken breasts, cream of mushroom soup, swiss cheese, french s french fried onions (or more to cover )

chicken breasts, cooked and shredded, fresh finely chopped broccoli, chopped onion, italian parsley, chopped, turkey bacon, cooked and crumbled, shredded cheese (casserole mix), light mayonnaise, dijon mustard, lemon juice, crescent roll dough , packages, egg

chicken breasts, washed and dried, olive oil, coriander seed, salt, pepper, olive oil , if needed, stalks celery, sliced 1/2 inch thick, carrots, sliced 1/2 inch thick, red pepper , sliced into rings then cut in half, garlic cloves, minced, portabella mushrooms or 8 oz shiitake mushrooms, sliced, onion, sliced into rings, white wine (i used sauvignon blanc), red pepper flakes, brown sugar, bay leaf, fresh rosemary, chopped, dried thyme, fresh lemon juice, fresh basil leaves, sliced, crushed tomatoes

chicken breast, skinless, cubed, olive oil (or mix butter and oil to make 1/8 cup), fresh garlic, chopped, chicken broth, white wine, red onion, cut in thin rings and quartered, yellow bell pepper, cut in strips, artichoke hearts , in marinade, capers, grape tomatoes, cut in 1/2, black olives, baby spinach leaves (fresh ), dry white wine, angel hair pasta, parmesan cheese or romano cheese

boneless skinless chicken breast, cut into chunks, onion, sliced into wedges, pineapple rings, cubed, mango, cubed, celery ribs, chopped into 1 inch wedges, soy sauce, ketchup, peach juice or 1/4 cup left over pineapple juice, minced garlic, oil, brown sugar

boneless skinless chicken breasts , chopped into bite-sized pieces, olive oil or 1 tbsp vegetable oil, onion, peeled and sliced into rings about 1/3 inch thick, garlic cloves, peeled , smashed and diced, sliced mushrooms, tomato soup, zucchini, sliced into 1/3 inch rounds, dried basil, salt

mayonnaise, dijon mustard, fresh parsley, snipped, onion chopped, chopped cooked chicken breast, bacon, crispy cooked, chopped, shredded swiss cheese, divided use, refrigerated crescent rolls, tomatoes, thinly sliced, red or yellow bell pepper, shredded lettuce .

mayonnaise, minced fresh parsley, dijon mustard, chopped onion, cubed cooked chicken breast (1/2-inch cubes ), bacon strips, cooked and crumbled, shredded swiss cheese, divided, tubes (8 oz each) refrigerated crescent rolls, tomatoes, shredded lettuce

fresh asparagus spears, trimmed, boneless skinless chicken breast halves (6 oz each), garlic salt, pepper, sweet red pepper rings (1/2 inch thick ), olive oil

cooked chicken breast halves, chopped, celery, finely chopped, hard-boiled eggs, chopped, scallions, finely chopped (green onions), canned pineapple rings, finely chopped, good quality mayonnaise, mild prepared mustard, to taste (less (or more ), lemon pepper, salt and pepper, toasted slivered almonds (optional)

cream cheese, softened (we use light), dried dill or 1 tsp fresh dill, chopped, garlic clove, pressed, salt, fresh ground black pepper, refrigerated crescent dinner rolls, chicken breast (left over roasted chicken, or canned chicken), cheese (we use mozzarella, but jack, cheddar or mixed is great too), cannellini beans, drained, cucumber, roma tomatoes (grape tomatoes are good too), head fresh lettuce, avocado

boneless skinless chicken breasts (4 to 6 pieces), chicken stock, extra light oilve oil, garlic cloves, slivered, onions, cut in rings, separated, lemons, fresh and cut in wheels, cherries, pitted, ground coriander, allspice, ground black pepper, ground ginger, ground turmeric, cinnamon, cumin

chicken breasts, cooked and shredded, italian style cheese, sliced mushrooms, minced garlic, barbecue sauce (we love head s country bbq), crescent roll dough

chicken breasts, pineapple (the ring kind is best ), salsa (spicy is especially good), onion (thinly sliced ), red wine vinegar, black pepper

chicken breasts, onions, french s french fried onions, fiber 1 cereal, egg beaters egg substitute, fajita seasoning mix, garlic powder

fat-free mayonnaise, parsley, minced, dijon mustard, onions, finely chopped, chicken breasts (cooked and cubed in 1/2 inch cubes ), bacon, cooked and crumbled, reduced-fat swiss cheese, divided (shredded ), refrigerated reduced-fat crescent rolls, tomatoes, lettuce, shredded

chicken breasts, chopped up into 1 inch strips, kidney beans, drained and rinsed under warm water (i prefer goya), whole canned tomatoes, canned corn niblets (i prefer green giant), yellow onion , chopped into 1 inch ring segments, chili powder (or if you want to give it a real kick, 3 tbsp and the seeds of 1 whole red chili peppe)

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.