Breaded Chicken

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

  • 4 skinless, boneless chicken breasts
  • 1 cup Italian-style salad dressing
  • 2 cups seasoned dry bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Enjoy...

Barbequed Thai Style Chicken

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

  • 1 cup chopped fresh coriander
  • 3 cloves garlic
  • 3 small red hot chile peppers seeded and chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 3 tablespoons fish sauce
  • 3 1/2 pounds skinless, boneless chicken breast halves, chopped
  • 1/4 cup coconut milk

Place coriander in a blender or food processor, reserving a few leaves for garnish. Mix in garlic, Chile peppers, turmeric, curry powder, white sugar and salt. Process to a course paste. Mix in fish sauce and blend until smooth. Place chicken in a large shallow dish. Rub with the coriander paste mixture. Cover and marinate in the refrigerator at least 3 hours, or overnight. Preheat an outdoor grill for high heat and lightly oil grate. Place chicken on the prepared grill. Brush liberally with coconut milk. Basting frequently with excess coriander paste mixture, cook 8 to 10 minutes per side, until meat is no longer pink and juices run clear.

Enjoy...

Beef Fajita Salad

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1 teaspoon cumin
  • 1 dash hot pepper sauce
  • 1/2 pound flank steak, cut into strips
  • 1/2 cup fresh corn kernals
  • 1/2 cup kidney beans, cooked
  • 1/2 cup thinly sliced red onion
  • 1/2 cup shredded Cheddar cheese
  • 1 tomato, chopped
  • 8 cups mixed greens
  • 2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

Enjoy...

Chicken Kabob

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

  • 6 Chicken breast halves cut into 1 1/2-inch cubes
  • 1 cup Dry white wine
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Rosemary -- crushed
  • 2 Garlic cloves -- minced
  • 2 1/2 cups Chicken broth
  • 1 cup Raw Rice
  • 2 tablespoons Green onions -- chopped
  • 2 medium Yellow squash
  • 1 Zucchini squash -- cut into 1/2-inch-thick slices

Place chicken in large bowl. Add paprika and stir to coat. Combine wine, oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in green onions. Meanwhile, thread chicken and squash onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.

Enjoy...
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