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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Recipe Spinach Chicken Casserole with Cream Cheese and Mozzarella

 





Recipe - BBQ Chicken Tostadas




Ingredients

8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
3 cups cooked and shredded chicken
1½ cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)


Instructions

Get full recipe >> BBQ Chicken Tostadas @ cupcakesandkalechips.com

Recipe - Honey Garlic Chicken Stir Fry



Ingredients

1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

Instructions 
  1. Heat 1 teaspoon of oil in a large pan over medium heat. 
  2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. 
  5. Add the remaining tablespoon of oil.
  6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  7. Next step visit >> Honey Garlic Chicken Stir Fry @ dinneratthezoo.com

Recipes - Creamy Herb Chicken



Ingredients

For The Chicken:
4 chicken breasts (pounded ½-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
½ teaspoon each of dried thyme and dried rosemary*
salt and pepper, to season

For The Sauce:
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
½ teaspoon each of dried thyme and dried rosemary
1 cup milk (or half and half)*
Salt and freshly ground black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth

Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. 
Yes, heavy cream can be substituted!

Instructions
  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. Next step visit >> Creamy Herb Chicken @ cafedelites.com
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