|by Michele Urvater|
The author of "Monday-to-Friday Pasta"has married her innovative approach to chicken and presents over 180 recipes for America's favorite bird.
1 - 10 of 45 for chicken marinades curry
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To make the ... dish. Thread the chicken strips onto bamboo ... with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
First, add the ... for about 15 seconds; add the dry ingredients and brush lightly onto the chicken pieces before putting in the oven and baking as usual.
Prepare Rice-A-Roni, combine ... olives. Mix marinade with mayonnaise and curry powder. Add to rice. Add artichokes and chicken. Toss. Makes 8-12 servings.
Mix curry powder, 1 tablespoon ... heavy pot. Add chicken pieces and heat ... almost ready to serve, add lime juice. Serve with rice and green vegetable.
Prepare Rice-a-Roni according ... from artichokes and curry powder. Add to ... to mix. Add chicken and artichoke hearts ... garnished with parsley. Serves 8-10.
Mix marinade ingredients. Add chicken to mixture. Marinate ... sauce for dipping. SAUCE: Mix ingredients together. Should have a sweet/hot peanut taste.
Cut chicken breasts into 1 ... stirring about 2 minutes or until mixture thickens. Serve with hot rice. Top each serving with 1 tablespoon almonds (optional).
Mix dressing together with whisk. Combine dressing with first 4 ingredients. Serve on salad greens with fresh fruit (mangos, pineapple, watermelon, ...
Cut chicken breast in 1 ... cooked through. Combine marinade and jam. Add mixture to pan, cook for 2 minutes or until thickened. Add almonds. Serve with rice.
Remove skin and make (2) incisions into each leg, then sprinkle with salt, pepper and red paprika and rub well into meat. A prior sprinkling with ...
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