tag:blogger.com,1999:blog-24437746337429301252024-02-19T08:08:40.231-08:00Boneless Chicken RecipesLooking for delicious new recipes for boneless chicken breasts? Add these easy boneless chicken recipes to your healthy meal plans. They are tasty, nutritious ..Anonymoushttp://www.blogger.com/profile/10090299070981855996noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2443774633742930125.post-44558522370725753172014-07-05T07:45:00.000-07:002014-07-05T07:45:00.249-07:00Easy chicken casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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Quantity 4 Person (s)<br />Preparation 15 min<br />Cooking 45 min<br />Cost of Cheap recipe<br />Level of difficulty Easy <br />
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<h3 style="text-align: left;">
ingredients easy chicken casserole</h3>
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for Chicken and vegetables<br /><br /> 4 <b>pieces of chicken (breast or thigh choice</b>) about 2-3 pounds (1 to 1.5 kg)<br /> 3 c. tablespoons flour (45 ml)<br /> 1/2 c. Tea paprika (2 ml)<br /> 2 c. to oil (30 mL)<br /> 4 c. tablespoons butter (60 ml)<br /> 3 large stalks celery, cut into pieces about 1 inch (2.5 cm)<br /> 2 cups (500 mL) carrots, cut into pieces 1 inch (2.5 cm)<br /> 2 medium onions, chopped<br /> 4 large potatoes, peeled, cut into large cubes<br /> 1/2 cup dry white wine (125 ml)<br /> 1 cup chicken broth (250 ml)<br /> 2 c. cost of parsley, chopped (30 ml)<br /> salt<br /> pepper<br /></div>
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<b>preparation</b> for easy chicken casserole and vegetables</h3>
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1- Preheat the oven gas mark 6 (180 ° C).<br /> </div>
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2- Mix flour, paprika, salt and pepper in a bowl and coat with the mixture chicken pieces. Shake gently to remove excess flour.</div>
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<br />3- In a heavy saucepan, heat oil and 2 Tbsp. tablespoons (30 ml) butter, then let brown the chicken pieces on all sides.</div>
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<br />4- Then remove the chicken pieces from the pan used to cook the chicken pieces and sauté over medium heat celery and carrots chopped, minced onions and potatoes cut into cubes for 3-4 minutes, stirring frequently with a wooden spoon.<br /> </div>
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5- Then pour the white wine and chicken broth to skillet and bring to a boil. Immediately remove pan from heat. Then pour the sauce into a baking dish, then place the pieces of chicken reserved.</div>
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<br />6- Bake for 45 minutes until chicken and vegetables are tender. Serve the <b>chicken casserole</b> and sprinkled with fresh parsley vegetables. </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-39700951343764801352014-07-05T05:31:00.000-07:002014-07-05T05:31:00.058-07:00Tostadas with avocado, beets and chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeim_g3wVy0max5I6NDJD69uzJDDsRyfp95sQLlROSzqEc-Gq-b5SB0JDl-DCqpmS3zRDKit6nBV2dRUHB-PS-r0BB3sMUb8rFmgT237lgorki4oo4gfa5yNRFfe2SV2M37x_Mv3XtJvk/s1600/boneless+chicken+recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="boneless chicken recipes " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeim_g3wVy0max5I6NDJD69uzJDDsRyfp95sQLlROSzqEc-Gq-b5SB0JDl-DCqpmS3zRDKit6nBV2dRUHB-PS-r0BB3sMUb8rFmgT237lgorki4oo4gfa5yNRFfe2SV2M37x_Mv3XtJvk/s1600/boneless+chicken+recipes.jpg" height="280" title="boneless chicken recipes " width="400" /></a></div>
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<h3 style="text-align: left;">
Ingredients boneless chicken recipes </h3>
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<br /> 250 g (1/2 lb) <b>semi-boneless chicken breast without skin</b><br /> 2 avocados, means<br /> 15 ml (1 tbsp.) Lime juice<br /> (1/2 tsp.) 2.5 ml cumin, ground<br /> 1 jalapeño pepper, minced<br /> 375 ml (1 1/2 cup) beets, peeled and grated<br /> 8 shells corn tostadas<br /> 1 or 2 red onions, sliced into 8 slices of 0.7 cm (1/4 inch) thick<br /> 8 cilantro sprigs, for garnish<br /><br /><br /><br /><b>Preparation</b><br /><br /> Place <i>chicken breasts</i> in a small saucepan and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from water and cool. Shred the meat and set aside. (You can also use <b>leftover chicken</b> for this recipe.)</div>
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<br /> Cut the avocado in half and keep the cores. Remove the pulp with a spoon and puree with a fork. Stir in lime juice, cumin, jalapeno and cores to make a guacamole about 500 ml (2 cups). Book. Grate the beets for 375 ml (1 1/2 cup) and set aside.</div>
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<br /> To assemble tostadas, spread 45 ml (3 tbsp. Tablespoons) of guacamole on each tostada leaving an edge of 1.25 cm (1/2 inch). Add 30 ml (2 tbsp. Tablespoons) each chicken and beetroot. Top each tostada with two slices of red onion and cilantro.<br /><br /><b>Comment</b><br /><br /> Preparation time: 20 min<br /> Cooking time: 20 min<br /> Makes: 4 servings<br /><br /><br /> </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-80890049386747666112014-07-02T05:10:00.000-07:002014-07-02T05:10:00.070-07:00Grilled teriyaki chicken with citrus<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Grilled teriyaki chicken with citrus</td></tr>
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<b>Ingredients boneless chicken recipes</b><br /><br /> ¼ t. (50 mL) teriyaki basting sauce and icing (a bottle of 12 oz/341 mL)<br /> ¼ t. (50 mL) frozen orange juice concentrate, thawed<br /> 2 c. tsp (10 mL) orange zest, grated<br /> ½ lb (250 g) of breast fillets uncooked chicken<br /> 1 t. (250 mL) snow peas<br /> 1 t. (250 mL) sliced fresh mushrooms<br /> 1 medium zucchini, sliced ½ inch (1.25 cm) (2 t./500 mL)<br /> ½ medium red pepper, cut into 1 inch (2.5 cm) (¾ t./175 mL)<br /><br /><br /><br /><b>preparation</b><br /><br /> In a small bowl, combine teriyaki sauce glaze, concentrated orange juice and orange zest. Reserve 2 tablespoons of this mixture. Add chicken to remaining mixture; <span class="short_text" id="result_box" lang="en"><span class="hps">coat.</span> <span class="hps">cover up</span></span> stir and refrigerate 30 minutes.<br />
<br /> Meanwhile, turn on the gas grill or charcoal. Place the grill basket ("wok" BBQ) on the grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.<br /><br />
Close the grill lid and grill over medium heat for 6 to 8 minutes, stirring occasionally basket or chicken until it is golden brown.<br />
<br /> Add remaining ingredients grilling basket. Close the grill lid and grill 6 to 8 minutes, stirring occasionally basket or chicken, until vegetables are crisp-tender and chicken is no longer pink in the center.<br />
<br /> Add 2 tablespoons reserved marinade; toss to coat vegetables and chicken. Close the grill lid and grill 2 to 3 minutes or until everything is cooked through.<br /><br /><b>comment</b><br /><br /> Preparation: 25 min<br /> Cooking 55 min<br /> Makes: 2 servings<br /><br /> * One jumped on the grill adds a smoky flavor that complements the sweet citrus marinade. For different citrus flavors, try using lime zest or lemon zest instead of orange zest. Serve with Complete this meal for the preparation of hot cooked rice.</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-15353546912154314392014-06-30T11:02:00.000-07:002014-07-02T05:23:25.207-07:00Pad Thai Chicken Richard Patten<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI95TZTMtKGaZZqsO6DofznDTeWydDVfB2mGACL0DwddmGoofBR6Szyton07ZYFy_oZtMK31WawGzMiKzxS7gjkoRtgqAbjl0sVOPcJrGGujdHpVs-hy0u0iAmDp_Rp0nYdo_ZloMLaIQq/s1600/Pad+Thai+Chicken+Richard+Patten.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI95TZTMtKGaZZqsO6DofznDTeWydDVfB2mGACL0DwddmGoofBR6Szyton07ZYFy_oZtMK31WawGzMiKzxS7gjkoRtgqAbjl0sVOPcJrGGujdHpVs-hy0u0iAmDp_Rp0nYdo_ZloMLaIQq/s1600/Pad+Thai+Chicken+Richard+Patten.jpg" height="400" width="255" /></a></div>
<h3 style="text-align: left;">
Ingredients Boneless Chicken recipes</h3>
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4 <b>chest </b>(s) <b>boneless chicken</b> (s) <b>skinless</b>, <b>sliced </b>(e) (s)<br />
1 packet noodles Thai rice<br />
1/4 cup tamarind paste<br />
1/4 cup water, lukewarm<br />
4 ounces tofu, fried (e) (s)<br />
6 c. tablespoons peanuts, toasted (e) (s)<br />
3 c. tablespoons fish sauce<br />
2 c. tablespoons sugar<br />
2 c. tablespoons lime juice<br />
1/2 cup vegetable oil<br />
1 c. Garlic tea, minced (e) (s)<br />
2 egg (s)<br />
1 cup bean sprouts<br />
2 onion (s) Green (s), cut (e) (s) sticks<br />
1/2 c. chili tea (s) chili, roasted (e) (s)<br />
Pepper (s) Red (s), cut (e) (s) into strips<br />
cilantro, fresh, fresh (s)<br />
lime, cut (e) (s) in the quarter<br />
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<h3 style="text-align: left;">
preparation</h3>
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Soak the noodles in cold water for at least 1 hour. Mix the tamarind paste and ¼ cup (60 mL) warm water in a small bowl and let soak for at least 15 minutes.</div>
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Cut chicken into strips ¼ inch. <span class="" id="result_box" lang="en"><span class="hps"></span> <span class="hps">Set aside.</span> <span class="hps">Cut</span> <span class="hps">fried</span> <span class="hps">tofu</span> <span class="hps">into cubes of about</span> </span> ¾ inch. Set aside. Using a food processor or blender, coarsely chop the peanuts. Set aside.</div>
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Resume tamarind paste in water and make a puree. Transfer the puree in a sieve over a bowl. Using a spoon, forcing the liquid to flow into the bowl. Drain the screen. You get about 5 c. tablespoons tamarind juice. Add fish sauce, sugar and lime juice. Beat vigorously and set aside. Discard the solids are in the sieve.</div>
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Heat oil in a wok (or large skillet) until it begins to smoke. Add garlic and cook, stirring for about 30 seconds. Add chicken and fry for 1 minute. Add tofu and stir-fry for another minute. Break the eggs into the wok and let them fry without breaking for 1-2 minutes.</div>
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During cooking eggs, drain the pasta and pour into the wok by folding quickly. Fry for 1 minute upwards. Add tamarind juice, etc.. obtained in step 6 and continue jumping stirring all the ingredients for 1-2 minutes. The pulp will be reduced to half its original volume and have softened al dente.</div>
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Add about 2/3 of ground peanuts and stir. Add 2/3 of the bean sprouts and the whole amount of green onions. Sauté for 30 seconds and remove from heat.</div>
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Transfer the pasta to a serving dish and garnish with roasted red pepper. Cover with remaining ground peanuts, bean sprouts, some strips of red pepper and fresh coriander leaves. Add some lime quarters and serve immediately.<br />
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<b>comment</b><br />
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Cooking time: 30 min<br />
Preparation: 1 hour<br />
Makes 4 servings</div>
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* Nutritional of this boneless chicken recipes</h3>
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Pad Thai Chicken Richard Patten<br />
Per serving of 470 g</div>
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C<b>ontent of this Boneless chicken recipes</b></h3>
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calories 790<br />
Protein 74 g<br />
46 g fat<br />
6 g saturated fat<br />
21 g carbohydrates<br />
3 g fiber<br />
12 g sugar<br />
235 mg cholesterol<br />
1,230 mg sodium<br />
Per serving of 470 g<br />
daily Value<br />
potassium 32<br />
calcium 35<br />
iron 20<br />
Vitamin A 15<br />
Vitamin C 70<br />
95 Vitamin B6<br />
Vitamin B12 67<br />
folate 33<br />
magnesium 68<br />
zinc 40 </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-76971135414862122002014-06-30T05:08:00.001-07:002014-06-30T05:08:20.852-07:00Chicken and pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Chicken and pasta</td></tr>
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<h3 style="text-align: left;">
Ingredients boneless chicken recipes</h3>
<br /> 1 1/2 cup orzo (more or less)<br /> 1 cup coarsely chopped fresh spinach<br /> 4 <b>boneless skinless chicken</b>, cut in half horizontally<br /> The seasoned flour (salt, pepper)<br /> 1 onion, chopped<br /> 1/2 cup white wine<br /> Juice and zest of 2 lemons about<br /> Two c. tablespoons capers<br /> Parmigiano Reggiano<br /><br /><br /><br /><b>preparation</b><br /><br /> We cook the orzo according to the instructions on the <span class="" id="result_box" lang="en"><span class="hps">box.</span> <span class="hps">It</span> </span><span class="short_text" id="result_box" lang="en"><span class="hps">drained </span></span><span class="" id="result_box" lang="en"><span class="hps">well</span></span>, it is put back in the chadron and we add the chopped spinach Spinach will fall with the warm pasta.<br />
<br /> A drizzle of olive oil and watered juice of half a lemon. Stirring well, and we reserve the pasta. The breast in the flour is going to do much color in a little oil and butter. We finish baking, add the lemon juice, to taste the capers and zest.<br /><br />
Allowed reduce sauce. It remains only to place the chicken on orzo with spinach, pour all of the lemon sauce and sprinkle generously with Parmesan.<br /><br /><b>comment</b><br /><br /> * Transcribed by Oliveoil<br /> * Photo Oliveoil </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-39049966937820412442014-06-30T04:58:00.002-07:002014-06-30T04:58:33.199-07:00Moroccan Grilled Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Morrocan Grilled Chicken</td></tr>
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<h3 style="text-align: left;">
Ingredients Boneless Chicken recipes</h3>
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<br /> 4 chicken breasts Exceldor<br /> 750 g new potatoes<br /> 450 g of roasted peppers, cut into small pieces<br /> 200 g pitted black olives, drained<br /> 2 c. tablespoons olive oil<br /> 4 cloves garlic, crushed<br /> 2 oranges, cut<br /> 1 pinch dried thyme<br /> 150ml chicken stock<br /><br /><br /><br /><b>preparation</b><br /><br /> Preheat oven to 400 ° F (200 ° C) In a large pot, brown the <b>chicken breasts</b> Exceldor and potatoes in oil with thyme and garlic. - About 3 minutes.</div>
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<br /> Pour chicken broth Exceldor and continue cooking for 15 minutes over medium heat. Place <i>chicken Exceldor and potatoes</i> in a gratin dish. Bake for 15 minutes.<br /> </div>
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Add peppers, orange segments and olives and let roast for 5 minutes. Check the chicken is cooking thermometer (77 ° C / 170 ° F) or by pricking the flesh (the juices should be clear).<br /><br /><b>comment</b><br /><br /> Makes: 4 servings<br /> Preparation: 10 minutes<br /> Cooking time: 40 minutes<br /><br /></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-77981217821658442142014-06-29T10:52:00.002-07:002014-06-29T10:52:38.544-07:00Santa fe chicken 3<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvOkgP3bwhXRcDWSPe0enUbsTEkRZig8e0yjxs3VBc5cH8RXJx9rZPPMIREd599rlsmTB4VJcp4EfU2Y1XjnFSTbUshJmD5_jdSX_xD-qy6S9FDiPsWaU6c71xaXsxtrZNgr0IYgLu9Ai/s1600/Santa+fe+chicken+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Santa fe chicken 3 boneless chicken recipes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvOkgP3bwhXRcDWSPe0enUbsTEkRZig8e0yjxs3VBc5cH8RXJx9rZPPMIREd599rlsmTB4VJcp4EfU2Y1XjnFSTbUshJmD5_jdSX_xD-qy6S9FDiPsWaU6c71xaXsxtrZNgr0IYgLu9Ai/s1600/Santa+fe+chicken+3.jpg" height="295" title="Santa fe chicken 3" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients Boneless chicken recipes</h3>
<br /> 1 1/2 cups instant white rice, uncooked<br /> 1 can (540 ml or 19 oz) black beans, rinsed<br /> 1 yellow pepper, chopped<br /> 1 can (284 ml or 10 oz) cream of chicken soup concentrated<br /> 1 soup can full of water<br /> 1/4 cup cilantro, chopped<br /> 4 small <a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank"><i><b>boneless skinless chicken </b></i></a>(1 lb or 450 g)<br /> 1/2 cup salsa<br /> 1 cup grated cheese Kraft Tex Mex<br />
<h4 style="text-align: left;">
what to do</h4>
PREHEAT oven to 400 ° F.<br /><br />
<h3 style="text-align: left;">
preparation</h3>
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<br /> COMBINE rice, beans and peppers in a dish of 13 inches x 9 inches. Mix soup, water and coriander; pour over rice.<br /> SPOON chicken mixture and top with salsa.<br /> BAKE 35 minutes or until chicken is cooked through (170 ° F). Cover with cheese. Cook 10 minutes longer or until cheese is melted.<br /><br /><b>comment</b><br /><br /> Preparation 10 min<br /> ready in 55 min<br /> Makes: 4 servings<br /><br /> * kraft kitchens tips SUBSTITUTE You don't have fresh cilantro? Instead, use 1 teaspoon of coriander.<br /></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-22914044122637921262014-06-28T10:45:00.000-07:002014-06-29T10:45:28.210-07:00Chicken quickly Spicy Moroccan<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHDA6titvSG2v-v_ipJhB6JydmcL5hnC9gqwhRTK7f133ArotIBopapFVLUcTzNXb6cW-cqOlFWyA2P83oZjxJ27d07zOc9LkKpeUJ9kTe-n6AZQYs5G7MMPhgBSwi_xegocqtR2FGkMW/s1600/Chicken+quickly+Spicy+Moroccan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken quickly Spicy Moroccan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHDA6titvSG2v-v_ipJhB6JydmcL5hnC9gqwhRTK7f133ArotIBopapFVLUcTzNXb6cW-cqOlFWyA2P83oZjxJ27d07zOc9LkKpeUJ9kTe-n6AZQYs5G7MMPhgBSwi_xegocqtR2FGkMW/s1600/Chicken+quickly+Spicy+Moroccan.jpg" height="263" title="Chicken quickly Spicy Moroccan" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneless Chicken quickly Spicy Moroccan</td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<h3 style="text-align: left;">
Ingredients boneless chicken recipes</h3>
<div style="text-align: left;">
<br /> 2 c. tsp (10 mL) butter<br /> 1 onion, chopped<br /> 1 c. tsp (5 mL) paprika<br /> 1 c. tsp (5 mL) ground cumin<br /> 1 c. tsp (5 ml) dried mint<br /> 1/4 c. tsp (1 ml) ground cinnamon<br /> salt<br /> pepper<br /> 1 lb (500 g) <b>boneless skinless chicken, cut into strips</b> 1/3 cup (75 ml) chopped apricots and / or raisins<br /> 2 cups (500 ml) milk<br /> 2 c. tablespoons (30 mL) cornstarch<br /> 2 oranges, peeled and pieces<br /><br /><br /></div>
<h3 style="text-align: left;">
preparation boneless chicken recipes</h3>
<div style="text-align: left;">
<br /> In a large nonstick skillet, melt butter over <span class="short_text" id="result_box" lang="en"><span class="hps">medium</span><span class="atn">-</span><span class="">high.</span> <span class="hps">use </span></span>onion with paprika, cumin, mint, cinnamon, salt and pepper until tender.</div>
<div style="text-align: left;">
<br /> Add chicken and sauté for 3 minutes. Add dried fruit. Mix a small amount of milk to cornstarch until smooth, then add the remaining milk.<br /> </div>
<div style="text-align: left;">
Pour into the pan. Simmer, stirring until the chicken is no longer pink inside, 4 to 5 minutes. Orange garnish.<br /><br /><b>comment</b><br /><br /> Preparation time: 15 min<br /> cooking: 20 min<br /> Makes: 4 servings<br /><br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-76240183434543736432014-06-26T10:33:00.000-07:002014-06-29T10:34:15.334-07:00Green curry chicken on rice with lemongrass<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGDnu5R_BiZuvGuCR0xeISjgKhLrSWCfotiLNj3km8209MqfUkrGLswgXShcld3Yvz2RGvHXemwLJ7JD0bICL_3PA1CJ4-Np31By6tK6OFJOPF0_kBjswCTj5AZCmuTgxZwHSRxHGu6u0/s1600/Green+curry+chicken+on+rice+with+lemongrass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green curry chicken on rice with lemongrass" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGDnu5R_BiZuvGuCR0xeISjgKhLrSWCfotiLNj3km8209MqfUkrGLswgXShcld3Yvz2RGvHXemwLJ7JD0bICL_3PA1CJ4-Np31By6tK6OFJOPF0_kBjswCTj5AZCmuTgxZwHSRxHGu6u0/s1600/Green+curry+chicken+on+rice+with+lemongrass.jpg" height="255" title="Green curry chicken on rice with lemongrass" width="400" /></a></div>
<h3 style="text-align: left;">
ingredients Boneless Chicken Recipes</h3>
<div style="text-align: left;">
500 ml (2 cups) coconut milk<br /> 250 ml (1 cup) chicken broth<br /> 30 ml (2 tbsp.) Of green curry paste<br /> 3 kaffir lime leaves, cut into strips<br /> 200 g (7 oz) chopped pumpkin<br /> 4 chicken breast fillets, cut into cubes<br /> 120 g (4 oz) bamboo shoots, drained<br /> 120 g (4 oz) chopped beans kilometer<br /> 200 g (7 oz) chopped choy sum<br /> 15 ml (1 tbsp.) Fish sauce<br /> 15 ml (1 tbsp.) Grated palm sugar<br /> 60 ml (¼ cup) Thai basil leaves, torn<br /></div>
<h3 style="text-align: left;">
Rice with lemongrass</h3>
<div style="text-align: left;">
<br /> 375 ml (1 ½ cup) jasmine rice<br /> 2 stalks lemongrass, crushed<br /><br /><br /></div>
<h3 style="text-align: left;">
preparation</h3>
<div style="text-align: left;">
<br /> Mix the coconut milk, broth, curry paste and lime leaves in slow cooker set to <span class="short_text" id="result_box" lang="en"><span class="hps">high.</span> <span class="hps">cook</span></span> intensity until the sauce begins to <span class="short_text" id="result_box" lang="en"><span class="hps">thicken.</span> <span class="hps">Add on</span></span> pumpkin and cook for 20 minutes or until it begins to soften.<br /> Add <a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank"><b>Boneless chicken</b></a> and bamboo shoots and cook for 1 h. add beans, choy sum, fish sauce and sugar <span class="short_text" id="result_box" lang="en"><span class="hps">palm</span><span>.</span> <span class="hps">cook</span></span> until vegetables are tender, about 1 hour more. Add the basil leaves.<br /></div>
<h3 style="text-align: left;">
Rice with lemongrass</h3>
<div style="text-align: left;">
<br /> To make the rice with lemongrass, put the rice, lemon and 1 liter (4 cups) of water in a <span class="short_text" id="result_box" lang="en"><span class="hps">saucepan.</span> <span class="hps">wear</span></span> to a boil and cook over high heat until steam holes are formed on the surface <span class="short_text" id="result_box" lang="en"><span class="hps">rice</span><span class="">.</span> <span class="hps">cut back</span></span> the heat, cover and simmer for 10 minutes or until the liquid has been absorbed and rice <span class="short_text" id="result_box" lang="en"><span class="hps">tender.</span> <span class="hps">tap out</span></span> l<span class="short_text" id="result_box" lang="en"><span class="hps">emongrass.</span> <span class="hps">pour it up</span></span> the curry on rice bowls.<br /><br /><b>comment</b><br /><br /> Preparation time: 35 min<br /> Cooking time: 240 min<br /> Makes: 6 servings </div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-32836944410423159332014-06-16T09:30:00.000-07:002014-06-16T09:30:02.383-07:00Chicken stir Orange on Nest Egg Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://boneless-chicken-recipes.blogspot.com/2014/06/chicken-stir-fry-with-rice-noodles.html" target="_blank"><img alt="Chicken stir Orange on Nest Egg Noodles" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq2njjDc93UW6M9g2h0R5_8LkfbuC3k76KKdz4mfRstiIqF7H9gUE8NWaX4fmrqCLh81zThCMyDHyz1gLu1b4XAn9ELPz9jDNRiuAV1QKZwMCx4KXXtPYhlQbf2Xfrci2_OOfGH9Ur1hY/s1600/Chicken+stir+Orange+on+Nest+Egg+Noodles.jpg" height="295" title="Chicken stir Orange on Nest Egg Noodles" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<br />
2 <b>half boneless chicken breasts, skinless</b><br />
(1/2 tsp.) 2.5 ml of sage, dried<br />
(1/2 tsp.) 2.5 ml of thyme, dried<br />
(1/2 tsp.) 2.5 ml of salt<br />
1 ml (1/4 tsp.) Pepper<br />
10 ml canola oil (2 tsp.)<br />
2 large green onions, chopped<br />
2 cloves garlic, minced<br />
1 red pepper, sliced<br />
250 ml (1 cup) sliced mushrooms<br />
500 ml (2 cups) peas<br />
125 ml (1/2 cup) chicken broth<br />
5 ml (1 tsp.) Orange peel, grated<br />
30 ml (2 tbsp.) Orange juice<br />
375 g (1/2 package) egg noodles, uncooked<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Slice the <b>chicken breasts </b>into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.<br />
<br />
In a large skillet with non-stick coating, heat oil over medium-high heat. <b>Cook the chicken</b> for 8 minutes or until the meat thermometer reads 74 ° C (165 ° F). Remove from heat, place on a plate and keep warm.<br />
<br />
Return to skillet and cook the onions, garlic, red pepper and mushrooms for 5 minutes or until they are tender. Add the peas, broth and orange peel. Bring to a boil, cover and cook for 1 minute or until peas are tender. Place chicken in the pan and heat through. Brush with orange juice.<br />
<br />
During cooking stir fry, prepare <b>noodles </b>according to package directions. Serve stir-fry on a bed of noodles.<br />
<h3 style="text-align: left;">
Comment</h3>
Portion (s): 4<br />
Preparation time: 10 minutes<br />
Cooking time: 25 min<br />
<br />
* The thighs <b><a href="http://boneless-chicken-recipes.blogspot.com/2014/05/fried-chicken-sweet-and-sour-sauce.html" target="_blank">boneless chicken</a></b> are also well suited to this recipe. You can also vary the seasonings. For example, a combination of basil, Italian seasoning, savory or rosemary. Optionally, a small amount (about 2.5 ml / ½ tsp.) cornstarch can be added to the stir fry to thicken sauce. The orange gives it jumped a lovely flavor. Able to match the thyme and sage fruit with other ingredients in a brilliant way.</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-50899872619531507312014-06-15T08:49:00.000-07:002014-06-15T08:49:00.409-07:00chicken stir fry with rice noodles<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<img alt="chicken stir fry with rice noodles" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RezGc5vyrgkHxbBuNsmYhSBrVDZqDm-0G4J65ASPNk8arufHAq379W8vPARM6aJUBMaLGUlVjcX0zbR6raRf9WlUZ2Z6odxM8MnnUPzge1rhr_4Ff7Pr82N8gtgqjxGBhQQ9IAiZbfbp/s1600/chicken+stir+fry+with+rice+noodles.jpg" height="150" title="chicken stir fry with rice noodles" width="400" /></div>
<h3 style="text-align: left;">
Ingredients</h3>
15 oz rice noodles (like tagliatelle)<br />
1 lb <b>Boneless chicken breast</b><br />
Sesame oil, or peanuts, or sunflower<br />
4 cloves garlic, peeled and finely chopped<br />
1 lb broccoli, cut on the lengthwise<br />
4 c. Coffee soy sauce<br />
4 eggs, beaten<br />
Sea salt<br />
Pepper<br />
Lime wedges<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Cook noodles according to package directions.<br />
Meanwhile, cut the chicken into the splitting horizontally, but keeping the pieces together. Flatten with a rolling pin and cut into strips diagonally.<br />
<br />
Heat a wok and add a little oil. Season chicken with salt and pepper and sauté about 3 minutes, until chicken is browned (not all at slightly under-cooked).<br />
<br />
Add garlic and sauté 30 seconds. Add broccoli and sauté a few minutes until tender. Book. Wipe the vacuum and add a little oil wok. Add the eggs. Season and sauté, stirring. When the eggs are cooked, add the pasta and mix well. Add noodles and stir, breaking eggs to fully integrate. Add chicken, soy sauce and broccoli and sauté over medium-high heat. Serve immediately with lime wedges squeezed over the noodles.<br />
<h3 style="text-align: left;">
Comment</h3>
Preparation: 10 min<br />
Cooking: 10 min<br />
Servings: 4<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-68119164068874531902014-06-14T08:40:00.000-07:002014-06-14T08:40:00.451-07:00 Chicken coriander and mango salsa on flatbread<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ58Ydi4lUA9lEbrP3aLSZkDvko2r_fluJ_0F4pLH1e2H3VuhLL6lJZOblU9osiGglKkIjE5Sy5M_L6PWZzj38JuIU2uL6Fx3MfiHc7fs45d8tulFHmd4oE0kSvPbNv1MHS7L6Q4C6r4QR/s1600/Chicken+coriander+and+mango+salsa+on+flatbread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt=" Chicken coriander, mango salsa on flatbread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ58Ydi4lUA9lEbrP3aLSZkDvko2r_fluJ_0F4pLH1e2H3VuhLL6lJZOblU9osiGglKkIjE5Sy5M_L6PWZzj38JuIU2uL6Fx3MfiHc7fs45d8tulFHmd4oE0kSvPbNv1MHS7L6Q4C6r4QR/s1600/Chicken+coriander+and+mango+salsa+on+flatbread.jpg" height="295" title=" Chicken coriander and mango salsa on flatbread" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Chicken coriander and mango salsa on flatbread</td></tr>
</tbody></table>
<h3 style="text-align: left;">
<span lang="EN-US">Ingredients</span></h3>
<div class="MsoNormal">
1 large
fresh diced mango</div>
<div class="MsoNormal">
<span lang="EN-US">1 avocado,
peeled and pitted, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 green
onions, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 lime
zest, grated<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 freshly
squeezed lime<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b>4 boneless
chicken breasts, skinned and cubed</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">60 ml (1/4
cup) fresh coriander pesto (see below comments)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4 flat
breads (naan or pita Lebanese deviation)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tomato,
seeded, finely diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"> </span> </div>
<h3 style="text-align: left;">
<span lang="EN-US">Preparation</span></h3>
<div class="MsoNormal">
<span lang="EN-US">In a bowl,
combine the mango, avocado, green onions, lime zest and lime juice. Salt and
pepper to taste. Book.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">In a
nonstick skillet over medium-high heat, place the <a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank">Boneless chicken cubes</a>. Use a little
olive oil to prevent sticking poultry needed. Pepper to taste and cook for
about 10-15 minutes, or until, that the chicken is cooked.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">When
cooked, add the coriander pesto over the chicken and mix for chicken cubes are
well coated.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Divide the
chicken cubes on flat bread and garnish mixture mango. </span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">put down</span><span lang="EN-US"> cubes of fresh tomatoes and pepper.<o:p></o:p></span></div>
<h3 style="text-align: left;">
<span lang="EN-US">Comment</span></h3>
<div class="MsoNormal">
<span lang="EN-US">Preparation:
20 minutes <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cooking
time: 20 minutes <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Makes: 4
servings </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">* For coriander pesto, use 4 flower stalks of garlic and a bunch of
fresh cilantro washed well (remove roots lez only). Grind everything in a food
processor and gently pour a little olive oil extra virgin while mixing until
the texture becomes creamy pesto and homogeneous. Use a little water, if
necessary. You can freeze the pesto in small dishes. Adpanne weeknights! It can
be used on a fish fillet, salad in a lens, to garnish a pizza, etc..<o:p></o:p></span></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-28736933999976122322014-06-13T08:30:00.000-07:002014-06-13T08:30:01.666-07:00Stuffed with fresh herbs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://boneless-chicken-recipes.blogspot.com/2014/06/boneless-chicken-thai-recipes.html" target="_blank"><img alt="Stuffed with fresh herbs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6zncTKuh5naKVjO5cIugKTrTEwg5eH47lTafUn5WjP48p8_Ita3AjJdLFU7-pt4ekTtnScxnHBE-wEXNBBZwwPG_h_PzkQtdf-y9-TnecNmaAdlyMNJ-QdMFHU7nvBRPBJJ8ZJvy3dPP/s1600/Stuffed+with+fresh+herbs.jpg" height="295" title="Stuffed with fresh herbs" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
Farce<br />
250 g (½ lb) breast or thigh <b>boneless chicken</b><br />
30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style<br />
1 shallot dry, finely chopped<br />
5 ml (1 tsp.) Chopped fresh parsley<br />
<h2 style="text-align: left;">
<a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank">Boneless Chicken recipes</a></h2>
1 carrot, cut into julienne<br />
1 zucchini, cut into julienne<br />
12 green beans<br />
6 <b>chicken breasts</b> or 12 <b>chicken thighs, boneless</b> (about 750g / 1 ½ lb)<br />
15 ml (1 tbsp. Tablespoons) butter or vegetable oil<br />
125 ml (½ cup) white wine<br />
250 ml (1 cup) cream 35% or 15%, country style<br />
15 ml (1 tbsp. Tablespoons) chopped fresh parsley<br />
15 ml (1 tbsp. Tablespoons) chopped fresh tarragon<br />
15 ml (1 tbsp. Tablespoons) chopped fresh basil<br />
1 clove garlic, finely chopped and degermed<br />
<h3 style="text-align: left;">
Preparation</h3>
<h4 style="text-align: left;">
Preparing the stuffing</h4>
To prepare the stuffing, chop the <a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank">chicken breast</a> with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.<br />
<h4 style="text-align: left;">
Preparation of chicken</h4>
Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse<br />
<br />
Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.<br />
<br />
Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.<br />
<br />
Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.<br />
<br />
Slice the rolls in two and serve with cream sauce, braised chicory and<i> Brussels sprouts</i>, if desired.<br />
<h3 style="text-align: left;">
Comment</h3>
Preparation: 20 minutes<br />
Cooking time: 30 min<br />
Makes: 6 servings</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-62234579235566240322014-06-12T08:08:00.000-07:002014-06-12T08:08:00.487-07:00Sweet and Sour Chicken 2<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank"><img alt="Sweet and Sour Chicken " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mi9oR62eJHtSudTke1GLldciTQFiVeuDAqGoi6a7M6r0dbDCCIKINHiHsjajHXsiXSlP0LJI4qqlGdoZzbsQNFrWkZvi9293-iyI_RBqqZy-XOLxj1IzSFHCQbM7l40kvdDfPYUl2s7U/s1600/Sweet+and+Sour+Chicken.jpg" height="295" title="Sweet and Sour Chicken 2" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<h2 style="text-align: left;">
Marinade</h2>
2 c. tablespoons cornstarch 30 mL CANADA<br />
1/4 cup soy sauce 50 mL<br />
1 clove garlic, minced<br />
1 egg yolk<br />
1 lb.<b><a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank"> boneless skinless chicken </a></b>*, cut into 1 inch (2.5 cm) 500 g<br />
<h2 style="text-align: left;">
Sauce</h2>
1 can (14 oz/398 mL) <b>pineapple chunks</b>, undrained<br />
1/2 cup ketchup HEINZ 125 mL<br />
1/3 cup each corn syrup and <a href="https://www.youtube.com/watch?v=ngregOtmnd4" target="_blank">vinegar </a>75 mL<br />
2 c. tablespoons cornstarch 30 mL CANADA<br />
3/4 c. teaspoon salt 4 mL<br />
2 green peppers, cut into squares<br />
2 tomatoes, cut into small wedges<br />
1/3 cup cornstarch 75 mL CANADA<br />
1/4 cup corn oil 50 mL MAZOLA<br />
<br />
<br />
<h3 style="text-align: left;">
Preparation </h3>
<h2 style="text-align: left;">
Marinade</h2>
Mix cornstarch with soy sauce, garlic and egg yolk; stir in chicken. Marinate 30 minutes.<br />
<h2 style="text-align: left;">
Sauce</h2>
Drain pineapple juice into a large saucepan. Stir in ketchup, corn syrup, vinegar, 2 tbsp. tablespoons (30 mL) cornstarch and salt; bring to a boil, stirring constantly. Boil 1 min. Add green peppers; simmer 3 min. Add tomatoes and pineapple chunks; keep warm.<br />
<br />
Sprinkle 1/3 cup (75 mL) cornstarch on the undrained <b>chicken</b>; toss to coat. In a large skillet, heat corn oil over medium-high heat. Add the chicken; jump until cooked and golden, about 10 min. Drain and add to the sauce and heat through. Makes 4 servings.<br />
<h3 style="text-align: left;">
Comment</h3>
Preparation time: 30 min<br />
Cooking time: 10 min<br />
Serving: about 495 calories<br />
29 g protein<br />
13 g fat<br />
69 g carbohydrates<br />
4 g dietary fiber.<br />
<br />
Excellent source of vitamin C, niacin, vitamin B6 and magnesium; contains dietary fiber in moderation</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-59024697123609916962014-06-11T07:49:00.000-07:002014-06-11T07:49:00.272-07:00Grilled chicken chili and lime<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NwjCoX9IQT9ivt_2EhtuSdxG-_iXlOu_QMf6gSIweBrv-EkEP_8_tHINeoU1C031hjSDin5uDN1YD35_uky_JMgWLSqhq5KwO0V_uMY6Ffnj9x6Eog-dv822QciNdoPZtz7HjSLcLGSZ/s1600/Grilled+chicken+chili+and+lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NwjCoX9IQT9ivt_2EhtuSdxG-_iXlOu_QMf6gSIweBrv-EkEP_8_tHINeoU1C031hjSDin5uDN1YD35_uky_JMgWLSqhq5KwO0V_uMY6Ffnj9x6Eog-dv822QciNdoPZtz7HjSLcLGSZ/s1600/Grilled+chicken+chili+and+lime.jpg" height="295" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
2 c. tsp (10 mL)<b> lime zest,</b> grated</div>
<div style="text-align: left;">
¼ t. (50 mL) lime juice</div>
<div style="text-align: left;">
¼ t. (50 mL) olive oil or vegetable oil</div>
<div style="text-align: left;">
2 c. tablespoons (30 mL) chopped fresh coriander</div>
<div style="text-align: left;">
½ c. tsp (2 mL) sugar</div>
<div style="text-align: left;">
½ c. tsp (2 mL) salt</div>
<div style="text-align: left;">
1 small jalapeno pepper, seeded and finely chopped</div>
<div style="text-align: left;">
1 clove garlic, finely chopped</div>
<div style="text-align: left;">
4 <b>chicken breasts, boneless, skinless</b> (1 ¼ lb/625 g)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<h3 style="text-align: left;">
Preparation</h3>
To prepare the marinade, combine all ingredients except <b>chicken </b>in a glass dish or shallow plastic bag or in a resealable plastic food.<br />Place each <b>chicken breast</b>, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.<br />Add <b><a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank">Boneless chicken</a></b> to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.<br />Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).<br /><h3 style="text-align: left;">
Comment</h3>
Preparation: 20 min<br />Cooking time: 50 min<br />Makes: 4 servings<br /><br /><br />
<div style="text-align: left;">
* The secret of this juicy and flavorful chicken is in the marinade with<b> lime and chili.</b><br /></div>
<div style="text-align: left;">
* If you don't like the taste of coriander marinade, use chopped fresh parsley.<br />For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.</div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-87115324262757538552014-06-09T11:41:00.000-07:002014-06-09T11:41:00.034-07:00Chicken Bruschetta Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir815IVYUij_3ZuFJ0d6_p6a5wI-7puLXut7uX58dYc9JiyQcTkd3SkeyJa1WAizScJhvIdWpQGC5geIvydhWERU7JUTDkrXpME5fDFh1eg-2SCcmcMbxBqqLS92smqEa5ncGSjKv4j1LA/s1600/Chicken+Bruschetta+Cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken Bruschetta Cheese" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir815IVYUij_3ZuFJ0d6_p6a5wI-7puLXut7uX58dYc9JiyQcTkd3SkeyJa1WAizScJhvIdWpQGC5geIvydhWERU7JUTDkrXpME5fDFh1eg-2SCcmcMbxBqqLS92smqEa5ncGSjKv4j1LA/s1600/Chicken+Bruschetta+Cheese.jpg" height="312" title="Chicken Bruschetta Cheese" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Bruschetta Cheese</td></tr>
</tbody></table>
Ingredients</h3>
<br />
Fettuccine Alfredo pasta 1 package Knorr ® Sidekicks ®, prepared according to the directions on the package.<br />
1 tablespoon vegetable oil table<br />
4 semi-<b>boneless chicken breasts</b>, <b>skinned </b>(about 625g)<br />
1 cup tomatoes, chopped<br />
2 tablespoons fresh basil leaves, sliced<br />
1/2 cup fresh mozzarella cheese, grated<br />
1/2 cup provolone cheese, grated<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Heat oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until cooked through, about 6 minutes.<br />
<br />
In a small bowl, combine tomatoes and basil; book.<br />
<br />
Stir in half each of the cheese pasta Fettuccine Alfredo Knorr Sidekicks ® prepared. Place in a serving dish with a spoon, then top with chicken. Sprinkle with remaining cheese and tomato mixture.<br />
<h3 style="text-align: left;">
Comment</h3>
Serves: 4<br />
Preparation: 10 minutes<br />
Cooking: 10 minutes</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-1638124746303205832014-06-08T11:26:00.000-07:002014-06-08T11:26:00.730-07:00Bisquick Chicken with sage, apples and cranberries<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4R8-sLrRXpLRMLYD7nhotA88UlTU6mbrVUpz5hqUN1uq8H6Qpc1mirT6GyDgU4KRa99QyIodTmRUa43hp9HJeTCDCemq326KgplOlD3S0UYc129sP1hUAai0eHtDzV7b5g3rx1-9k40j/s1600/Bisquick+Chicken+with+sage,+apples+and+cranberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4R8-sLrRXpLRMLYD7nhotA88UlTU6mbrVUpz5hqUN1uq8H6Qpc1mirT6GyDgU4KRa99QyIodTmRUa43hp9HJeTCDCemq326KgplOlD3S0UYc129sP1hUAai0eHtDzV7b5g3rx1-9k40j/s1600/Bisquick+Chicken+with+sage,+apples+and+cranberries.jpg" height="236" width="320" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<br />
2/3 t. (150 mL) grape jelly<br />
2 c. tbsp (25 mL) butter or margarine<br />
1 large red cooking apple, unpeeled, cut into 2 inch (5 cm)<br />
1 rib celery medium<br />
1/2 t. (125 mL) fresh or frozen cranberries (chopped)<br />
3/4 t. (175 mL) mixture Bisquick<br />
1/2 c. tsp (2 mL) ground sage<br />
3/4 c. tsp (3 mL) chopped fresh thyme leaves<br />
2 c. tbsp (25 mL) water<br />
4 <b>chicken breasts, boneless, skinless</b> (about 1 1/4 lb or 625 g)<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Preheat oven to 350 ° F (180 ° C). In a saucepan 1 1/2 quart (1.5 L), melt jelly and butter over medium heat, stirring occasionally. Stir in chopped apple, celery and cranberries, remove from heat.<br />
In a shallow dish, mix Bisquick mix *, sage and thyme Pour water in another shallow dish. Dip chicken in water, then coat with Bisquick mixture *. Spray non-stick cooking a large skillet, heat over medium-high heat. Cook the <b>chicken breasts </b>in skillet 6 to 8 minutes, turning once, until coating is golden brown.<br />
Place <i>chicken </i>in a rectangular pan 9 x 13 inch (23 x 33 cm) ungreased. Place the cranberry mixture over the chicken with a spoon. Bake 40-45 minutes or until<b> juice of chicken</b> is no longer pink when the thickest part is cut in the center (170 ° F/77 ° C).<br />
<h3 style="text-align: left;">
Comment</h3>
4 Servings<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-40571326507727707272014-06-07T11:51:00.000-07:002014-06-07T15:40:59.085-07:00Boneless Chicken Thai Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkv_2EKcnzB23Wx6Ryj0qtDNpg9IilpfTASKpYShD0pO8YF0UHeZP_mye3gXCdCjU96aE-eQQGVqgtz7nMbVZPa0otmLBv95wqEtENpzQDLSx7kFGxPbZeWkCIDXAGGj8mt3QbsXgwxRf/s1600/Boneless+Chicken+Thai+Recipes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Boneless Chicken Thai Recipes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkv_2EKcnzB23Wx6Ryj0qtDNpg9IilpfTASKpYShD0pO8YF0UHeZP_mye3gXCdCjU96aE-eQQGVqgtz7nMbVZPa0otmLBv95wqEtENpzQDLSx7kFGxPbZeWkCIDXAGGj8mt3QbsXgwxRf/s1600/Boneless+Chicken+Thai+Recipes.jpg" height="295" title="Boneless Chicken Thai Recipes" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneless Chicken Thai Recipes</td></tr>
</tbody></table>
<h3 style="text-align: left;">
Ingredients</h3>
1 1/2 lb <b><a href="http://boneless-chicken-recipes.blogspot.com/" target="_blank">boneless chicken</a> cut into pieces</b><br />
1 jar Thai sweet chili sauce (spicy and sweet)<br />
1 package Knorr Thai noodles sweet<br />
Fried noodle taste<br />
To taste vegetables of your choice, sliced or chopped<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Cut the <b>chicken into pieces</b>. Add the sauce (in a little book, about a third) and mix. reserve. cut selected vegetables (fresh) or take an Asian blend frozen.<br />
In a wok with a little olive oil over medium heat, cook the chicken in the sauce until it loses its color dew. add vegetables. Add the reserved Thai sauce (you can keep a little to add on fried noodles). A little lower heat and simmer, stirring occasionally.<br />
Meanwhile, boil Asian noodles according to directions on package. Serve chicken mixture and vegetables. Add fried noodles (if desired) on top of the mixture and pour a little sauce thaï. Serve Knorr noodles on the side.<br />
<h3 style="text-align: left;">
Comment</h3>
Preparation: 20 minutes<br />
Cooking time: 20 minutes<br />
Makes: 4 servings * You can cook the vegetables separately in olive oil. We also can not cut the chicken and cook boneless breasts trimmed whole<br />
<br />
Read too : <a href="http://boneless-chicken-recipes.blogspot.com/2014/06/chicken-bruschetta-cheese.html" target="_blank">Chicken Bruschetta Cheese</a><br />
<a href="http://boneless-chicken-recipes.blogspot.com/2014/05/fried-chicken-breast-cream-sauce-and.html" target="_blank">Fried chicken breast, cream sauce and tarragon</a><br />
<a href="http://boneless-chicken-recipes.blogspot.com/2014/05/chicken-salad-sandwich-and-arugula.html" target="_blank">Chicken salad sandwich and arugula</a><br />
<br /></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-38556058295208666942014-06-07T11:19:00.003-07:002014-06-08T07:33:43.213-07:00Chicken fillet with cider<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uHmJKGr5DAdGGoBtbIctHROFb_ZzTqO32IdYW9VWGeRbVM53FUOBgNzAPU1UOSSImQezjRRtV1HNI6zKAPSuqLbhRkUWkEnXEGZb_AaMVMOAh3wGBD_FNS0rFqbzkV4s4kqz_gQsGH-i/s1600/Chicken+fillet+with+cider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken fillet with cider" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uHmJKGr5DAdGGoBtbIctHROFb_ZzTqO32IdYW9VWGeRbVM53FUOBgNzAPU1UOSSImQezjRRtV1HNI6zKAPSuqLbhRkUWkEnXEGZb_AaMVMOAh3wGBD_FNS0rFqbzkV4s4kqz_gQsGH-i/s1600/Chicken+fillet+with+cider.jpg" height="150" title="Chicken fillet with cider" width="400" /></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<br />
4 <b>Boneless chicken breasts</b> cut into chunks<br />
2 onions, finely chopped<br />
1 1/2 cup cider<br />
Salt and pepper<br />
1/4 c. chopped thyme<br />
2 knobs of butter<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Heat a skillet over medium heat. Place butter and sauté the onion a few minutes.<br />
Add the chicken pieces to the pan and gradually add the <b>cider</b>. Cook until chicken is golden brown.<br />
Season with thyme, salt and pepper.<br />
<h3 style="text-align: left;">
Comment</h3>
Makes: 4 servings<br />
Prep Time: 5 minutes<br />
Cooking time: 20 min</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-78928452734357024272014-06-07T11:11:00.000-07:002014-06-07T11:11:36.154-07:00Papillotes chicken and grilled vegetables to the Greek<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVGjGrxzUs4-oZM4nSbcRXYUpW-Z9ZQPDd__b3zdKlGwQcFl8Y1rXLNIykIruCHh70D0fFFeN2gYJx2zN74vCGQoCuL7qctMMiiYcHyLmLI4sEQ3O6miyO_7ehyphenhyphenT3wwRQQuEdsadsfKe6/s1600/Papillotes+chicken+and+grilled+vegetables+to+the+Greek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Papillotes chicken and grilled vegetables to the Greek" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVGjGrxzUs4-oZM4nSbcRXYUpW-Z9ZQPDd__b3zdKlGwQcFl8Y1rXLNIykIruCHh70D0fFFeN2gYJx2zN74vCGQoCuL7qctMMiiYcHyLmLI4sEQ3O6miyO_7ehyphenhyphenT3wwRQQuEdsadsfKe6/s1600/Papillotes+chicken+and+grilled+vegetables+to+the+Greek.jpg" height="265" title="Papillotes chicken and grilled vegetables to the Greek" width="400" /></a></div>
Ingredients</h3>
4 small<b> boneless skinless chicken</b> (1lb or 450 g)<br />
1 lb (450 g) new potatoes red, sliced 1/4 inch thick<br />
1 red pepper, cut into 1/2 inch<br />
1 small zucchini, cut into 1/2 inch<br />
2 cloves garlic, finely chopped<br />
1/4 cup dressing with olive oil extra virgin Greek Feta Kraft<br />
1 c. in of fresh chopped oregano soup<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
Preheat barbecue to medium-high heat.<br />
Place 1 <b>chicken breast</b> in the center of 4 large sheets of heavy-duty foil; garnish vegetables, garlic and vinaigrette. Fold the leaves to curl 4.<br />
Broil 30 to 35 minutes or until chicken is cooked through (170 º F). Practice slits in the foil to allow steam to escape before opening the parcels. Sprinkle with oregano.<br />
<h3 style="text-align: left;">
Comment</h3>
If chicken breasts sold at your grocery store weigh more than 1/4 lb (115 g), they will take longer to cook. Make sure you cook them long enough so that they are no longer pink in center and juices run clear.<br />
<br />
Preparation: 15 minutes<br />
Cooking time: 30-35<br />
Serving Size: 4.1 papillote (280 g).<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-74302162519812307032014-05-23T15:36:00.000-07:002014-05-23T15:36:00.547-07:00Chicken and broccoli with rice walnut sofa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2hzy36xmSzPR_jfj9Eve4c4QF8BY0S_GIqXcb0pYhWv5uIAa8uAa2XOI2niab0CCWBKz_unu8Rw0PityUYxLjG7i3X0IJwQDcAxvCTBlgOtXW1luI-BlotiXKM4hmCWux6NTRkygT6eg/s1600/Chicken+and+broccoli+with+rice+walnut+sofa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2hzy36xmSzPR_jfj9Eve4c4QF8BY0S_GIqXcb0pYhWv5uIAa8uAa2XOI2niab0CCWBKz_unu8Rw0PityUYxLjG7i3X0IJwQDcAxvCTBlgOtXW1luI-BlotiXKM4hmCWux6NTRkygT6eg/s1600/Chicken+and+broccoli+with+rice+walnut+sofa.jpg" height="290" width="400" /></a></div>
<h3 style="text-align: left;">
ingredients</h3>
• 454 g (1 lb) semi- <a href="http://boneless-chicken-recipes.blogspot.com/">boneless chicken</a> breast without skin<br />
• 30 ml (2 tbsp. ) Butter<br />
• 15 ml (1 tbsp. ) Lemon juice , fresh<br />
• 45 ml (3 tbsp. ) Of whole wheat flour<br />
• 500 ml (2 cups) milk 1 % M.G.<br />
• 5 ml (1 tsp. ) Tarragon , dried<br />
• 0.6 ml ( 1/8 tsp. ) Nutmeg<br />
• 1.25 ml ( 1/4 tsp. ) Salt<br />
• 2.5 (1/2 tsp. ) Ml black pepper , freshly ground<br />
• 250 ml (1 cup ) shredded part-skim mozzarella<br />
• 1 L (4 cups) of broccoli<br />
• 250 ml (1 cup) brown short grain rice<br />
• 15 ml (1 tbsp. ) Sesame seeds<br />
• 60 ml (1/ 4 cup) chopped pecans<br />
• (1/2 tsp. ) 2.5 ml of paprika<br />
<br />
<br />
<h3 style="text-align: left;">
preparation</h3>
1. Cut into small cubes 1 " <b>the boneless skinless chicken </b>. Melt margarine over medium heat in a frying pan with nonstick finish . Sauté the chicken until browned. Reset chicken from the pan , sprinkle with fresh lemon juice and set aside.<br />
<br />
2 Whisk the flour into the pan juices; cook and stir for 2 minutes to brown the flour. Add milk slowly , whisking constantly until the mixture is smooth and thickened ( ie d. , Coats the back of a spoon ) . Remove from heat ; stir in tarragon, nutmeg, salt , pepper and half the grated cheese.<br />
<br />
3 . Cut the ends of the stems of fresh broccoli. Blanch quickly in boiling unsalted water until tender but crisp.<br />
<br />
4. Preparing round brown rice according to package directions in unsalted water. Pecans and sesame seeds can be added to the top of the cooking time .<br />
<br />
5 Coat a baking dish with 2.5 L ( 10 cups ) Rectangular oil spray . . Cover bottom of dish with rice cooked with nuts , then place the stems of broccoli, cooked chicken, sauce and remaining grated cheese. Sprinkle with paprika.<br />
<br />
6 . Bake uncovered in a preheated oven at 180 º C (350 º F) for 45 to 60 minutes until it is bubbly and cheese is browned.<br />
<br />
<h3 style="text-align: left;">
comment</h3>
Preparation time: 20 min<br />
Cooking time: 75 min<br />
Makes: 6 servings<br />
<br />
* <b>This modern pot definitely takes his place at the table. Rice , pecans and sesame seeds are excellent partners broccoli, cheese and chicken.</b><br />
<br />
<h3 style="text-align: left;">
* Nutritional</h3>
Boneless Chicken and broccoli with rice walnut sofa<br />
Per serving of 275 g<br />
content<br />
calories 380<br />
Protein 30 g<br />
Fat 13 g<br />
6 g saturated fat<br />
38 g carbohydrates<br />
5 g fiber<br />
Sugar 5 g<br />
70 mg cholesterol<br />
Sodium 310 mg<br />
Per serving of 275 g<br />
daily Value<br />
potassium 16<br />
calcium 25<br />
iron 10<br />
Vitamin A 35<br />
Vitamin C 80<br />
Vitamin B6 32<br />
Vitamin B12 40<br />
folate 21<br />
25 mag<br />
zinc 23</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-13349458113399933082014-05-22T15:19:00.000-07:002014-07-02T05:49:33.560-07:00Chicken salad sandwich and arugula<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9A_VLgId8MuGTyqA-4lZF15nFJgVoXNp8G_U4fEXJd4Ck0eWj1mzWrbL4aG5WOAkpNq-FREc-SBasY7sthy7WXPEX4m1r-sN786RylKMx5RCDaCQs9hjF7uSyovYPniS9zGG2dJWMwlN/s1600/Chicken+salad+sandwich+and+arugula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken salad sandwich and arugula" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9A_VLgId8MuGTyqA-4lZF15nFJgVoXNp8G_U4fEXJd4Ck0eWj1mzWrbL4aG5WOAkpNq-FREc-SBasY7sthy7WXPEX4m1r-sN786RylKMx5RCDaCQs9hjF7uSyovYPniS9zGG2dJWMwlN/s1600/Chicken+salad+sandwich+and+arugula.jpg" height="261" title="Chicken salad sandwich and arugula" width="400" /></a></div>
<h3 style="text-align: left;">
• Chicken Salad</h3>
• 1 <b><i><u>boneless chicken breasts Exceldor</u></i></b> , poached and diced<br />
• 2 tbsp. ( 30 mL) finely chopped fresh chives<br />
• 1 stalk celery chopped<br />
• 1 green onion, finely chopped<br />
• 2 tbsp. ( 30 mL) Greek yogurt<br />
• 1 tsp ( 5 mL) Dijon mustard<br />
• Salt and pepper<br />
<h3 style="text-align: left;">
• trim</h3>
• Some arugula<br />
• A few slices of thinly sliced radishes<br />
• A few slices of toasted bread<br />
<br />
<br />
<h3 style="text-align: left;">
Chicken Salad</h3>
1. CHICKEN SALAD<br />
2 . In a bowl, mix all ingredients .<br />
3 . Season with salt and pepper. Book .<br />
4. Spread croutons with salad poulet.Surmonter rocket and slices of radish .<br />
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comment</h3>
Makes: 4-6 servings<br />
Preparation time: 30 min<br />
Cooking time: 25 min<br />
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* Other ideas for designing your chicken salad ?<br />
Mayonnaise, diced chicken , sundried tomatoes , basil and walnuts rôties.Pâte curry or miso, lime juice, Greek yogurt , celery, green onions , cashews rôties.Avocat , corn , red peppers, juice lime , chili sauce , cilantro , mayonnaise</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-29675043119690562802014-05-21T03:30:00.000-07:002014-05-21T03:30:02.360-07:00Fried chicken breast, cream sauce and tarragon<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMHtuxPpbDb1rLgma912xZYZn9ELibDSwHumdzTA3cysP7UftraJGNBCHIN3JQKMGv-2NKhQSX9apKE-ZUTnVBQOM4g9HukUaAfL69-NkN8BdPPiGoVVdrvEZq-YgE1tpS8S9Mn1NPvVb/s1600/boneless+chicken+recipes+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried chicken breast, cream sauce and tarragon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMHtuxPpbDb1rLgma912xZYZn9ELibDSwHumdzTA3cysP7UftraJGNBCHIN3JQKMGv-2NKhQSX9apKE-ZUTnVBQOM4g9HukUaAfL69-NkN8BdPPiGoVVdrvEZq-YgE1tpS8S9Mn1NPvVb/s1600/boneless+chicken+recipes+2014.jpg" height="320" title="Fried chicken breast, cream sauce and tarragon" width="280" /></a></div>
<h3 style="text-align: left;">
ingredients</h3>
• 6 <b>boneless chicken breasts </b>(about 2 lb / 1 kg total)<br />
• 2 tbsp. tablespoons (30 mL) butter<br />
• 2 tbsp. tablespoons (30 ml ) olive oil<br />
• 3 French shallots, chopped<br />
• 3/4 cup (180 ml) raw apple juice (me, kind of tradition )<br />
• 1 1/2 cups (375 ml ) <b>chicken broth</b><br />
• 2 tbsp. tablespoons (30 mL) Dijon mustard<br />
• 3/4 cup (180 ml) 35% cream or 15% thick<br />
• 2 tbsp. tablespoons (30 mL) tarragon or fresh thyme , finely chopped<br />
• salt and pepper to taste<br />
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preparation</h3>
1. Salt and pepper the <b>chicken breasts</b>. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the <b>chicken breasts</b> and cook for 5 minutes or until browned ( the return to the halfway ) . Put the chicken aside in a baking dish . Cook the remaining chicken in the same way (if necessary, add the remaining butter and oil ) . Bake in preheated oven at 350 ° F. (180 ° C ) for about 10 minutes or until chicken is no longer pink color inside.<br />
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2 . Meanwhile, grease the pan. Add shallots and cook over medium heat , stirring, for 2 minutes or until they have softened . Pour the vermouth , scraping the bottom of the pan to loosen particles . Cook for 3 minutes or until the liquid has almost completely evaporated. Add apple juice and reduce by 3 to 4 minutes . Add chicken broth , bring to boil and simmer for 5 to 7 minutes or until the liquid has reduced by about half.<br />
stir in the mustard and cream and simmer for 4 minutes or until the sauce has thickened. Add the tarragon and mix. Serve the chicken topped with the cream sauce .<br />
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comment</h3>
Preparation : 30 minutes<br />
Cooking time: 30 minutes<br />
Servings: 6<br />
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<b>Note</b>: I served with mashed potatoes , rice and asparagus.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-79739385044200799272014-05-20T14:59:00.000-07:002014-05-20T14:59:00.274-07:00Boneless chicken Recipes: Parmesan crusted chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiVfq60eG7Jtjtimn7J1d8Z2ExhetYqSTWGYiZowo-bMK6FIbv70_2fCQJk0gwptSN_TEuPKFRZ0sI1ga-5foETuBUISEzr3PZXy91KDKFbQWEDyctyX249jGWeBkGh6FTKocnE-ICAcm/s1600/Boneless+chicken+Recipes+Parmesan+crusted+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Boneless chicken Recipes, Parmesan crusted chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiVfq60eG7Jtjtimn7J1d8Z2ExhetYqSTWGYiZowo-bMK6FIbv70_2fCQJk0gwptSN_TEuPKFRZ0sI1ga-5foETuBUISEzr3PZXy91KDKFbQWEDyctyX249jGWeBkGh6FTKocnE-ICAcm/s1600/Boneless+chicken+Recipes+Parmesan+crusted+chicken.jpg" height="320" title="Boneless chicken Recipes: Parmesan crusted chicken" width="291" /></a></div>
<h3 style="text-align: left;">
ingredients </h3>
• 1/2 cup Hellmann's Real Mayonnaise<br />
• 1/4 cup grated Parmesan cheese<br />
• halves 4 boneless, skinless chicken (about 1-1/4 lb/625 g)<br />
• 4 teaspoons dry bread crumbs seasoned with Italian<br />
• * My adding Dijon mustard to taste about 2 large tablespoons<br />
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preparation </h3>
1. Preheat oven to 425 ° F (220 ° C).<br />
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2. In a medium bowl, combine Hellmann's Real Mayonnaise ® and cheese. Arrange chicken on a baking sheet. Top evenly with mayonnaise mixture, then sprinkle with bread crumbs.<br />
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3. Bake for 20 minutes or until chicken is cooked through.<br />
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comment </h3>
Makes: 4 servings<br />
Preparation time: 8 minutes<br />
Cooking time: 20 minutes<br />
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<b>* Note</b>: The only change is to be added to the mixture of Dijon mustard.<br />
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More Boneless chicken Recipes in <a href="http://boneless-chicken-recipes.blogspot.com/">http://boneless-chicken-recipes.blogspot.com/</a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2443774633742930125.post-55346854355130829492014-05-19T14:38:00.000-07:002014-07-02T05:24:13.319-07:00Boneless Chicken Recipes: Poulet et brocoli Alfredo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0p_fKTI9eVJfUeEfiKE-GLqfCycV-xVZSk51PUNFycEtwJFSNkJzRJQFp55ViSU_X5kbe5kwHUwOQZSFupftEfHHcFOmtYTeBpfDCHSiA_a9EV8R270B67TY0Sf2416zSnYZdIdKwGDh/s1600/Bonless+Chicken+Recipes+Poulet+et+brocoli+Alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bonless Chicken Recipes: Poulet et brocoli Alfredo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0p_fKTI9eVJfUeEfiKE-GLqfCycV-xVZSk51PUNFycEtwJFSNkJzRJQFp55ViSU_X5kbe5kwHUwOQZSFupftEfHHcFOmtYTeBpfDCHSiA_a9EV8R270B67TY0Sf2416zSnYZdIdKwGDh/s1600/Bonless+Chicken+Recipes+Poulet+et+brocoli+Alfredo.jpg" height="175" title="Bonless Chicken Recipes: Poulet et brocoli Alfredo" width="400" /></a></div>
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Ingredients </h3>
• 10 oz (300 g) uncooked fettucine, broken in two<br />
• 3 cups (750 mL) broccoli florets<br />
• 2 tbsp. in s. (30 mL) butter or margarine<br />
• 4 (about 1 lb/500 g) <a href="http://boneless-chicken-recipes.blogspot.com/">boneless, skinless chicken</a>, cut into cubes<br />
• 1 can (500 mL) sauce easy to use cream of mushroom cooking CAMPBELL'S ®<br />
• 1/4 cup (60 mL) light parmesan, grated<br />
• 1/4 c. to t. (1 mL) ground black pepper<br />
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Preparation </h3>
1. Cook pasta according to the instructions given on the directions, omitting salt. Add broccoli 4 minutes before the end of cooking. Drain and set aside.<br />
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2. Heat the butter over medium-high heat in a large skillet. Cook chicken until well browned, stirring often.<br />
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3. Stir cooking sauce, cheese, pepper and fettuccine mixture and heat through, stirring often.<br />
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Comment </h3>
Serving Size: 6<br />
Preparation time: 5 min<br />
Cooking time: 25 min<br />
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* Nutritional Information (Per Serving)</h3>
360 Calories<br />
8g Fat<br />
3.5g saturated<br />
0.3g trans<br />
60mg Cholesterol<br />
400mg Sodium<br />
Carbohydrates 44g<br />
3g Dietary Fiber<br />
29g Protein<br />
10% Daily Value Calcium<br />
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* Council</h3>
The creamy texture of the mushroom sauce makes this dish fried easy to mix and prepare. Serve immediately to enjoy the creamy texture at its best! </div>
Unknownnoreply@blogger.com