YUMMYFOODY04

Ingredients 3 chicken breasts, trimmed and cut into 3 strips each 1⁄4 cup butter 1 cup flour ½ cup Panko breadcrumbs 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon pepper 2 teaspoons paprika chopped parsley for garnish Marinara Sauce, for dipping Instructions Place chicken breast strips in a bowl of milk. Let it soak for 20-30 min. Preheat oven to 400 degrees. Cut butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots. Add flour, breadcrumbs, garlic powder, salt, pepper and paprika in a large ziploc bag. Shake excess milk off of chicken, and add half of chicken stripes at a time to ziploc and shake to coat. Arrange coated chicken strips on the baking sheet, leaving a space between each strip. Bake 10 to 12 minutes, flip chicken with a pair of tongs, and bake for another 10 to 12 minutes. You want it to be cooke

Ingredients 1 large head of Broccoli, cut into florets 3 Tablespoons vegetable oil 6 boneless chicken thighs, skinless 2 cloves garlic, peeled and finely chopped 3 green/spring onions, trimmed and sliced 1 inch piece of ginger, peeled and chopped 2 Tablespoons Hoisin Sauce 3 Tablespoons light soy sauce, (extra to taste) 6 Tablespoons honey, approximately 6 Tablespoons hot water Instructions Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside. Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside. Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then. Put the chicken back in the wok. Add the soy sauce, hoisin sauce, and the hot water and bring to a boil. Drizzle with some of the honey, cover, and simmer, turning & drizzling with hon

Ingredients 1 tablespoon + 1 teaspoon vegetable oil divided use 1 cup broccoli florets 1 cup mushrooms halved 1 yellow bell pepper cored, seeded and thinly sliced 1 pound boneless skinless chicken breast cut into 1 inch pieces salt and pepper to taste 4 cloves of garlic minced 3/4 cup chicken broth 1 1/2 teaspoons sugar 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons cornstarch Instructions   Place 1 teaspoon of oil in a [url:1]large pan[/url] and heat over medium high heat. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat. Add the chicken to the pan in a single layer and season with salt and pepper to taste. Cook for 3-4 minutes per side, or until chicken is browned and cook

Ingredients  1 cup buttermilk 1 tablespoon olive oil 5 garlic cloves , minced 1/2 cup fresh parsley , minced 1/2 teaspoon salt 1/2 teaspoon black pepper freshly ground 6 chicken drumsticks Instructions Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours. After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), u

v INGREDIENTS 12 oz skinless boneless chicken breast/thigh, cut into small pieces oil, for deep-frying 1 tablespoon oil 2 cloves garlic, minced 4 tablespoons bottled Thai sweet chili sauce 1 teaspoon lime juice 1 pinch salt 1/2 teaspoon white sesame 1/2 tablespoon chopped cilantro leaves Frying Batter: 1 egg white 1/2 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/2 cup water, ice cold 1 tablespoon cooking oil 1 pinch salt INSTRUCTIONS Mix all the ingredients for the Batter until well combine. Add the chicken into the batter. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow b

Ingredients 4 (16-ounces) boneless skinless chicken breasts salt and fresh ground pepper , to taste 1 stick (1/2-cup) butter* 6 cloves garlic , minced 1 tablespoon fresh rosemary leaves 1/2 cup Shredded Reduced Fat 4-Cheese Italian  Instructions Preheat oven to 375F. Lightly grease a baking dish with a pat of butter. Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside. Add butter to a skillet and melt over medium heat. Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Stir in the rosemary and remove from heat. Pour the prepared garlic butter over the chicken breasts. Bake for 30 to 32 minutes, or until chicken's internal temperature is 165F. Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted. Remove from oven and let stand a couple minutes. Transfer chick

Ingredients  5 pounds chicken wings 1 1/2 Tbs baking powder 2 Tbs vegetable oil 1/2 Tbs kosher salt Or less, see note 1/2 tsp freshly ground black pepper Ginger Soy Glaze: 1/4 cup honey 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty 1 1/2 tsps minced garlic 1 1/2 tsp minced ginger 1/4 cup water Instructions Wings instructions: Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.  Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings. Line a tray with foil, and set a wire rack inside the rimmed baking sheets. Brush rack with vegetable oil, or spray with cooking oi

Ingredients  4 Boneless Skinless Chicken Breasts cut in half 1/2 Tablespoon paprika 3 Tablespoons butter divided 4 garlic cloves 1 cup chicken broth 1/2 cup heavy cream 1/4 cup freshly grated Parmesan cheese Juice of 1 lemon Splash of dry white wine optional 1/2 teaspoon dried thyme 2 cups baby spinach Dash salt and fresh cracked pepper to taste Instructions Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.  While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute. Stir in chicken broth, spl

Ingredients 1.5 Cup Shredded/Cubes Cooked Chicken (Cook Chicken Breast and then shred or cube it) 1/3 Cup Hot Buffalo Sauce 3 Large Flour Tortillas,9 to 10 Inch 3 Leaves Iceberg Lettuce,chopped or use them as it is Cream Sauce for the slaw - Refer to the Bang Bang Shrimp Recipe for slaw sauce 1/2 Cup Coleslaw Mix or sliced cabbage and onion    Instructions In a bowl add the shredded or cubed chicken. To this add the buffalo sauce and mix to coat the chicken well with the sauce. Place the tortilla,to that add the chicken. Next add the slaw mix or sliced cabbage and onion. Next add the lettuce ,either chopped or whole leaves. Add the creamy sauce. To roll the wrap,bring the two sides of the tortilla in the middle and fold the bottom side up. To hold the wrap in place use a toothpick to hold it together. Wrap around this with a foil. Serve immediately. Read Full Recipe >>>> Click Here

INGREDIENTS 4 5-ounce (150 gram) boneless skinless chicken breasts 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, (fire roasted capsicum), chopped 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, to garnish INSTRUCTIONS Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside. Cook the onion in th

INGREDIENTS 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces) 1 cup whole wheat Italian style bread crumbs 6 tablespoons grated Parmesan cheese, divided 5 ounces fresh baby spinach 1 clove minced garlic and olive oil for sauteeing 1/2 cup part-skim ricotta cheese 1/3 cup beaten egg whites (I used something similar to Egg Beaters) 3 ounces fresh mozzarella cheese, thinly sliced 1 cup marinara sauce fresh basil for topping INSTRUCTIONS Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place

INGREDIENTS 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) INSTRUCTIONS Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more olive oil

INGREDIENTS 2 lbs boneless skinless chicken breast 1 cup canned black beans rinsed and drained 1 cup corn see note 1 can diced green chiles 1/2 red bell pepper diced 1/4 cup chopped cilantro 1 cup colby jack cheese shredded 1/2 tsp garlic powder 1/4 tsp cumin 1/4 tsp salt 1/4 tsp pepper INSTRUCTIONS   Mix the garlic powder, cumin, salt and pepper and set aside. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well. In a large casserole dish, lay the chicken breast flat in the baking dish.   Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off. Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time. Serve warm and enjoy! RECIPE NOTES: You can cut the chicken in half, chunks, or

INGREDIENTS 1 Rotisserie chicken deboned and shredded (skin on or off) 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices 4-5 large Roma tomatoes sliced or chopped 1/4 red onion thinly sliced 2 avocados peeled, pitted and diced 1/2 cup flat leaf parsley chopped* 3 tablespoons olive oil 2-3 tablespoons lemon juice (or the juice of 2 limes) Salt and pepper to taste INSTRUCTIONS Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl.  Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. This Recipe adapted from >>>> Click Here

Ingredients 4 boneless skinless chicken breasts 2 pounds baby red or gold potatoes 3 tablespoons olive oil 1 1/2 teaspoons salt or to taste 1/2 teaspoon pepper or to taste 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 2 tablespoons + 2 teaspoons dry Ranch seasoning divided 1 cup chicken broth 3 tablespoons grated parmesan cheese Instructions In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible. Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minute

INGREDIENTS 2 pounds Chicken Tenders 8 ounces Baby Carrots, sliced in half lengthwise 4 cups Broccoli Florets, sliced in half 2 cups Snow Peas 1 teaspoon Sesame Seeds, optional 1 1/2 cups Honey Garlic Sauce HONEY GARLIC SAUCE 1/2 cup Brown Sugar, packed 4 teaspoons Garlic, minced 1 tsp Fresh Ginger, grated 1/2 teaspoon Onion Powder 1/4 cup Soy Sauce 4 tablespoons Honey 2 cups Water, set aside 1/2 cup for cornstarch mixture 3 tablespoon Cornstarch INSTRUCTIONS Preheat oven to 425 degrees F. Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook. Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated. Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through. Once it has finished baking remove the p

Ingredients FOR THE SALAD: 4 hard boiled eggs, diced 12 to 16 ounces chicken breasts, chopped or shredded 2 avocados, diced 1 cup corn, (I use canned corn) 8 bacon slices, cooked to a desired crispness and chopped 1 small red onion, chopped FOR THE CREAMY LEMON DILL SALAD DRESSING: 1/3 cup mayonnaise 1/3 cup sour cream 2 tablespoons chopped fresh dill 1 1/2 tablespoons lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper Instructions Add all the Salad ingredients to a large mixing bowl; mix gently just to combine and set aside. In a mixing bowl combine all the Salad Dressing ingredients; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Add as much of the salad dressing as you prefer over the prepared Avocado Chicken Egg Salad; gently toss until well combined. Served immediately or refrigerate until ready to use.

Ingredients: Blackened Chicken: 1/2 lb chicken breast (boneless, skinless, thinly sliced) 1 tbsp olive oil (extra virgin) 1/8 tsp salt (or to taste) black pepper (to taste) 1/4 tsp smoked paprika (or regular) 1/8 tsp onion powder 1/4 tsp garlic powder 1/8 tsp ground cumin 1/8 tsp chili powder 1/8 tsp oregano 1/2 lime (juiced) Cilantro Lime Juice Dressing: 3 tbsp lime juice 2 tbsp olive oil (extra virgin) 1 tbsp cilantro (freshly chopped (or parsley)) 1/4 tsp salt (or to taste) 1/8 tsp pepper (or to taste) 1/4 tsp crushed red pepper flakes (or to taste, optional) Salad: 1 english cucumber (cut lengthwise and then into slices) 1 cup cherry tomatoes (halved) 1/4 medium red onion (sliced thin) 1 ear of corn (cooked) 1 medium avocado (pitted, peeled, diced) Instructions: Chicken: Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat

Ingredients 1 pound baby potatoes about 1-inch, washed and halved 1 pound Brussels sprouts washed and halved 4 boneless skinless chicken breasts juice of 1 lemon divided 1 tablespoon coarse ground/stone ground mustard 2 cloves garlic minced 1 teaspoon honey 4 tablespoons olive oil divided Salt Pepper Instructions Preheat the oven to 400°F and lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray. In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside. Place the potatoes and Brussels sprouts on the pan. Drizzle with the remaining 2 tablespoons of olive oil and about half of the lemon mustard mixture. Toss to coat. Season generously with salt and pepper. Spread evenly on the pan. Season each chicken breast with salt and pepper and place them on the pan also. Drizzle the remaining lemon/mustard mixture over each chicken breast. B

You Will Need 2 cups of shredded chicken 2 cups of cooked rice 1 (15 oz.) can of black beans, drained 1 (15 oz.) can of corn, drained 2 cups of shredded Mexican cheese 1/4 cup of cream cheese 1/2 cup of chunky salsa 1 Tsp. of cumin 1 Tsp. garlic powder 1 Tsp. onion powder Other supplies needed: Non-stick spray 8×8 baking dish Mixing bowl Directions Preheat oven to 350° In the mixing bowl combine all of the ingredients except only use 1 cup of cheese. Save the other cup for adding to the top. Prepare your baking dish with non-stick spray Add the mixture to the baking dish Put the remaining 1 cup of cheese on top Cover with foil and cook for 25 minutes Remove the foil and cook for an additional 5 minutes or until the cheese on top is melted This Recipe adapted from >>>> Click Here