Healthy Main Dish Recipes: Blackened Chicken

Aug 08, 2003 Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too moist (sheesh is that possible?). If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. :)

—JEMJEN24 

View the original article here

Chicken Waldorf Salad

Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

View the original article here

Honey Chicken

Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

View the original article here

Healthy Main Dish Recipes: Chicken and Red Wine Sauce

Jan 19, 2004 Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!

—SHEINSHINE 

View the original article here

Healthy Main Dish Recipes: Chicken and Red Wine Sauce

Jan 19, 2004 Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!

—SHEINSHINE 

View the original article here

Chicken, Tomato, & Mozzarella Pizza

Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

View the original article here

Chicken with Pink Grapefruit Sauce

Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

View the original article here