Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado, and crunchy French fried onions. Served with ranch dressing.
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Olive Garden Chicken Crostina
6 boneless, skinless chicken breasts
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
Olive Garden Chicken San Marco
This recipe usesWondra flour. Wondra flour is a quick mixing flour. It dissolves instantly even in cold liquids. It’s perfect for lump free sauces and gravies.
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
Outback Steakhouse Queensland Chicken and Shrimp
1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 − 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil
Mix spices together thoroughly. Place cream and milk in pan with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding more wine if necessary.
Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Houston's Grilled Chicken Salad
Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices.
Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices.
Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
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