|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
1 - 10 of 40 for sweet chili chicken breasts
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Cut chicken breasts into 1/2 inch ... butter and hot chili to skillet. When ... minutes. Taste for seasoning and sprinkle with parsley. Serve over rice.
Place all ingredients except the chicken in a large ... sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring. .
Heat chicken, water, bouillon ... vegetables are tender, about 20 to 30 minutes. (Thicken with flour and water if desired). Garnish with snipped chives.
Wrap tortillas in ... Combine dressing and chili powder. In preheated ... minutes; remove. Stir-fry chicken, half at ... Serve on tortillas with toppers.
Soak beans overnight, ... minutes. Stir in chili powder, toasted cumin ... leaves, grated Monterey Jack cheese, sour cream, sliced scallions, sliced avocado.
Heat the oil ... one minute. Add chicken and fish sauce. ... to boil. Add sweet peas and green ... and fish sauce may be purchased at an Oriental Market.
Mix first 5 ingredients. Pour over chicken and marinate 4 ... pepper on each breast. Top with ... reserved marinate over each breast and serve. 4 to 6 people.
Heat oil in ... link sausage and chicken. Cook ingredients ... Add thyme, cumin, chili powder, bay leaves, ... pepper to taste. Serve with steamed rice.
Wrap tortillas in ... Combine dressing with chili powder. In preheated ... tender; remove. Stir-fry chicken, half at ... tortillas in cover. Makes 6 servings.
Heat the olive ... Stir in the chili powder, cumin, coriander ... aside. Brown the chicken in batches in ... best eaten the second day. Serves 8 or more.
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