Chicken Vegetable Salad

Ingredients

1 small aubergine, sliced 1 salt and pepper 2 cloves garlic, peeled and crushed 1 finely grated rind and juice of hal, f a lemon 1 tbsp chopped fresh mint 6 tbsp olive oil 4 boneless chicken breasts 2 medium courgettes, sliced 1 medium yellow pepper, deseeded and quarter, ed 1 small fennel bulb, thickly sliced 1 large red onion, peeled and thickly slice, d 1 small ciabatta loaf, sliced 1 extra olive oil 1 fresh mint sprigs to garnish

Advertisements

Preparation
 
Put aubergine slices in a colander and sprinkle with salt. Leave to
drain for 30 minutes, then rinse and dry. Mix together the garlic,
lemon rind and juice, mint, olive oil and seasoning.

Slash chicken breasts at intervals. Spoon over half the dressing.
Combine aubergines and other vegetables and toss in remaining
dressing. Leave to marinate for
30 minutes.

Cook chicken and vegetables under a moderate grill, turning
occasionally, until brown and cooked through. Brush bread with a
little oil and grill. Drizzle oil over chicken and vegetables,
garnish and serve with bread.

Source: CHAT Magazine

 

 
Servings: 4

 

Chicken Vegetable Stir Fry
* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.     strongServings: 4/strong   (Upload by user)

Chicken Vegetable Terrine
1/2 lb carrots, peeled 3/4 lb haricots verts, parboiled : for 5 minutes 1 1/4 lb ground chicken 1/2 c vegetable oil 1/4 c finely chopped shallots 1 clove garlic cooked until : tender in 2 TB butter 1 lg clove garlic, minced 1/4 c Champagne or w (Upload by user)

Chicken Vegetable Soup With Tiny Meatball
Bring the stock to a boil in a large soup pot. Turn the heat down to low and let simmer, uncovered, while you continue. Heat the oil and butter in a skillet over medium heat. Add the onions and saute for 2 or 3 minutes. Add the celery and carrot; saute for another 5 min (Upload by user)

Chicken Wild Rice Casserole
Cook rice according to package directions. Melt butter in frying pan. Saute onions until golden brown. Add flour, salt and pepper to onions. Mix well. Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add t (Upload by user)

Chicken Wild Rice Soup
Recipe by: Midwest Living, December 1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 min (Upload by user)

Chicken Wine
COAT BOTTOM OF OVEN proof dish with a cooking spray (Pam), add the drained canned mushrooms (or fresh ones). Place the chicken on top of mushrooms and sprinkle the dry spaghetti sauce mix evenly over the top of the chicken. Then pour wine over the top of chicken>> wetting (Upload by user)

Chicken Yellow Rice
* Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium low heat for about 15 minutes. Add r (Upload by user)

Chicken Zucchini Soup
Place the chicken in a 6 quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. (Upload by user)

Chicken Breasts Artichokes With Fett
Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon butter in non aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add 1 (Upload by user)

Chicken Citrus Sage Chicken Breasts
Preheat oven to 350 degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.     strongServi (Upload by user)
TAG: chicken, breasts, ,

Chicken n Vegetable Stir Fry
* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.     strongServings: 4/strong   (Upload by user)
TAG: chicken, ,

Chicken n Stuffing
Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast b (Upload by user)
TAG: chicken, cooker, stuffing, water, ,

Chicken n Vegetables
Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain. Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2 quart casse (Upload by user)
TAG: chicken, minutes, ,

Chicken Stuffing Hashwey Lebanese
Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.     strongServings: 1/strong   (Upload by user)
TAG: chicken, ,

Chicken With Peanut Sauce
Preparation : Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degr (Upload by user)
TAG: sauce, chicken, ,

Chicken 7 Up Stew
For use in a Dutch Oven Preparation: Chop the onion into fine pieces. Place in a plastic bag. Chop the chicken breast halves into 4 6 large chunks. Carrots should be peeled and sliced in advance. Place in a plastic bag. Take potatos that have been washed and scrubbed to (Upload by user)
TAG: chicken, potatoes, cover, cheese, chunks, dutch, onion, carrots, ,