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Process, 1) In a large skillet with high sides, preheated over medium high heat, add the oil and let it get nice...

  • Ingredients:
  • Serves 4 to 6
  • Prep time: 15 mins
  • Cook time: 30 mins
  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 4 Cloves of Garlic, minced
  • 1 Tbsp of Paprika
  • 1 tsp of Granulated Onion
  • 2 tsp of Granulated Garlic
  • A small pinch of Saffron Threads
  • 2 lbs of Boneless Skinless Chicken Thighs, cut into bite size pieces
  • 2 cups of Long Grain White Rice
  • 3 cups of Chicken Stock
  • 1 14oz Can of Diced Tomatoes or Tomato Sauce
  • 1 cup of Frozen Peas, thawed
  • 3 Tbsp of Vegetable Oil
  • Fresh Chopped Parsley
  • Salt and Pepper, to taste
0/5 (0 Votes)

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combine the pork rinds, salad dressing mix, coconut flour and salt and pepper in a bowl

  • 2 bag plain pork rinds, ground up fine
  • 2 envelope ranch salad dressing mix
  • 1/2 cup coconut flour
  • salt and pepper to taste
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 5lb. bag of chicken tenders cut into chunks
  • vegetable oil for frying
0/5 (0 Votes)

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Chicken Slice cheese. Season both sides of chicken with salt and pepper

  • Chicken
  • 4 oz fresh mozzarella cheese, thinly sliced
  • 1 lb boneless chicken cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup white wine
  • 1 cup fresh pre-sliced mushrooms
  • 1 bag fresh baby spinach leaves (5–6 oz)
  • 1 (14.5-oz) can Italian-style diced tomatoes (drained)
  • Italian Beans
  • 1/2 cup roasted red peppers
  • 3 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 (15-19-oz) cans cannellini beans (drained; rinsed)
  • 1/4 cup white wine
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
0/5 (0 Votes)

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In a small bowl, combine the artichokes, spinach, almonds, parmesan, orange zest and salt and pepper

  • 1 6 oz can of artichoke hearts, rinsed and chopped
  • 1/2 c baby spinach
  • 2 tbsp roasted, almonds chopped
  • 2 tbsp parmesan
  • 1 tsp grated orange zest
  • Kosher salt and pepper
  • 4 6 oz boneless, skinless chicken breasts
0/5 (0 Votes)

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Quick and easy - first had at a Pampered Chef party and loved it; I recommend cutting the olive oil back a bit

  • 2 chicken breasts
  • 3 plum tomatoes
  • 3/4 C olive oil
  • 2-3 cans chicken broth
  • 1 lb spaghetti
  • 4-6 fresh basil leaves
  • 3 cloves fresh garlic, minced
  • 1 T Italian seasoning
  • Salt and pepper
  • Fresh parmesan cheese
0/5 (0 Votes)

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•Calories - 230 •Carbohydratess - 4g •Fat - 11g •Protein - 29g •Sodium - 508mg

  • 8 teaspoon olive oil
  • 4 cups baby spinach
  • 4 4-oz. boneless, skinless chicken breast halves
  • 8 oz. white mushrooms, sliced
  • 4 teaspoons teriyaki sauce
0/5 (0 Votes)

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On a cutting board, fillet each chicken breast and trim off any fat

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
  • 1-8 0z. container of fresh mushrooms, sliced
  • 1/2 cup of flour, for dredging
  • 1/4 cup olive oil
  • 4 slices of prosciutto, chopped
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • Salt and pepper
3.6/5 (110 Votes)

By

In slow cooker, place chicken

  • 1 1/4 pounds chicken breast, cut into bite sized pieces
  • 1 (16 ounce) jar Alfredo sauce
  • 1 can chopped green chiles
  • 1 ( 10 ounce) package Rigatoni noodles, cooked
  • 2 cups shredded mozzarella cheese
0/5 (0 Votes)

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Similar to Flame Broiler

  • 1/4 C soy sauce
  • 1 C water
  • 1/2 tsp ground ginger
  • 1 tsp minced garlic
  • 5 T packed brown sugar
  • 1-2 T honey
  • 2 T cornstarch
  • 1/4 C cold water
  • Chicken, browned on stove top - or cooked in oven w/ prepared teriyaki sauce above
  • Brown rice
  • Lots of green onions, sliced
0/5 (0 Votes)

By

Spray slow cooker with non-stick cooking spray

  • 4 boneless, skinless chicken breasts
  • 1 (16 oz) jar salsa
  • 1 tablespoon homemade taco seasoning (or a packet of reduced-sodium taco seasoning)
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 8 whole wheat tortillas
  • 1 (10 oz) can enchilada sauce
  • 1 cup reduced-fat cheddar cheese, shredded
0/5 (0 Votes)

By

In a large saucepan or dutch oven, heat oil over medium heat

  • 1 Tbs. canola oil
  • 1/2 large onion
  • 2 garlic cloves, minced
  • 3 c. chicken stock
  • 1 1/2 c. chicken, cooked and shredded
  • 1 c. roasted green chile, diced
  • 1 Tbs. flour
  • 8 oz. cream cheese, softened
  • 1 c. half and half
  • 1/2 tsp. garlic powder
  • 1/4 . tsp. onion powder
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
0/5 (0 Votes)

By

Preheat oven to 400 degrees F (200 degrees C)

  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup butter, melted
1/5 (1 Votes)

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Chicken nuggets Chicken and Rice by Laura Vitale