Ingredients 8 skin-on, bone-in chicken thighs (about 6 ounces each) 2 teaspoons toasted sesame oil 1/4 teaspoon five-spice powder Kosher salt and freshly ground pepper 1/4 cup hoisin sauce 1 tablespoon packed light or dark brown sugar 3 cloves garlic 2 small bunches broccolini (baby […]
Ingredients: 2.5 – 3lbs of chicken 2 celery stalks 2 medium carrots 8 cups water 2.5 tsp salt .5 tsp black pepper 2 cups flour .5 tsp baking soda 3 tablespoons vegetable shortening 3/4 cup buttermilk Directions: Place chicken, celery, and carrots in a Dutch […]
3 bacon slices
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium onion)
1 cup 1/4-inch-thick diagonally cut carrots (about 2 medium carrots)
1 cup 1/4-inch-thick diagonally cut celery (about 3 stalks)
1 tablespoon garlic cloves, minced (about 3 garlic cloves)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 (6-oz.) boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 cup uncooked quick-cooking barley
1 (8-oz.) package baby spinach
2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.
Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.
Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.
Source – http://www.southernliving.com/recipes/quick-chicken-and-barley-stew-recipe
Ingredients 5 bacon slices, chopped 1 cup chopped onion 1 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz.) package presliced cremini mushrooms 4 garlic cloves, minced 4 cups unsalted chicken stock 1 cup water 4 cups lightly […]
Ingredients 8 ounces baby spinach leaves, divided 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces) 1 large yellow onion, sliced 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2″ bite size pieces) 6 garlic cloves, sliced 1 pound […]
- 1 3/4 pound boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch powder
- 14.5 ounce fire roasted diced tomatoes
- 12 crunchy taco shells
- 1 cup grated cheddar
- 1/4 cup diced cilantro
- 1/4 cup hot sauce or taco sauce
- Place chicken, taco seasoning, ranch powder, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 5-8 hours or until meat is easily shred with a fork.
- Preheat oven to 350 degrees. Arrange taco shells in a 9×13 baking dish. Depending on the shells, you may need to use two pans.
- Spoon meat into taco shells and top with cheese.
- Bake for 10 minutes.
- Remove from oven and sprinkle with diced cilantro and drizzle with hot sauce or taco sauce.
Ingredients 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter 1/4 cup water 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley […]
Ingredients: 1 LB Boneless, Skinless, Chicken Tenders 3.5 OZ Basil Pesto 3 Roma Tomatoes, sliced 8 OZ Fresh Mozzarella, sliced Dash of Salt Dash of Black pepper Dash of Parmesan cheese, shredded Dash of Italian seasoning Directions: Preheat oven to 400°F. Lightly coat a baking […]
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat. Lightly oil the grill grate.
Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.