Salsa Verde Chicken Bake
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 15 oz. jar Salsa Verde
- 4 oz. shredded Mexican Cheese
- Brown Rice
Salsa Verde Chicken Bake
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 15 oz. jar Salsa Verde
- 4 oz. shredded Mexican Cheese
- Brown Rice
Salsa Verde Chicken Bake
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 15 oz. jar Salsa Verde
- 4 oz. shredded Mexican Cheese
- Brown Rice
Jamaican Curry Chicken
real authentic
- 4 cloves garlic
- 2 jalapeño or 1 scotch bonnet
- 2 lb boneless skinless chicken thighs
- 3 tbsp curry powder
- 8 weitere Zutaten......
Chicken Parmesan Soup
20 minute chicken parm soup
- olive oil
- 1 diced yellow onion
- 4 cloves crushed garlic
- 1/2 tsp chili flakes
- 7 weitere Zutaten......
Quick Chicken Piccata
easy and fast chicken entree
- 1/4 cup (30 gr) all-purpose flour
- 1/2 teaspoon (2 gr) salt
- 1/2 teaspoon (1 gr) black pepper
- 400gr boneless skinless chicken thighs
- 3 weitere Zutaten......
Quick Chicken Piccata
easy and fast chicken entree
- 1/4 cup (30 gr) all-purpose flour
- 1/2 teaspoon (2 gr) salt
- 1/2 teaspoon (1 gr) black pepper
- 400gr boneless skinless chicken thighs
- 3 weitere Zutaten......
Quick Chicken Piccata
easy and fast chicken entree
- 1/4 cup (30 gr) all-purpose flour
- 1/2 teaspoon (2 gr) salt
- 1/2 teaspoon (1 gr) black pepper
- 400gr boneless skinless chicken thighs
- 3 weitere Zutaten......
Quick Chicken Piccata
easy and fast chicken entree
- 1/4 cup (30 gr) all-purpose flour
- 1/2 teaspoon (2 gr) salt
- 1/2 teaspoon (1 gr) black pepper
- 400gr boneless skinless chicken thighs
- 3 weitere Zutaten......
Risotto de Carne Seca
Clássico italiano com aquele toque brasileiro.
- 200g de carne seca
- 300g de arroz arbóreo
- 200ml de vinho branco
- 3 dentes de alho
- 6 weitere Zutaten......
Chicken & Veggies Stew
- 1/4 onion
- 1 garlic clove
- 1 lb chicken
- 1 russet potato
- 4 weitere Zutaten......
Potatoes with Creamy Chicken
- 1/2 onion
- 1 clove of garlic
- 1 tbsp butter
- 1/2 cup chopped bacon
- 5 weitere Zutaten......
