The other day I got a message on Facebook from Tiffany exclaiming how much she liked my Easy Oven Fajitas and Oven Roasted Greek Stuffed Pitas and she asked if I could create a similar recipe, but with Asian flavors
Arrange chicken in single layer in pan, turning to coat withbutter. Remove pan from oven. I found this recipe here, if you have not been to Coleen's site you should really take the time and look around
Place veggies on a sheetpan. Place chicken on pan. If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two
Remove the sheetpan from the oven and toss the green beans with the potatoes and tomatoes. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat
Heat little oil in a non stick pan, put in the chicken pieces, pour over the marinade, cook both side until brown and the marinade absorbed by the chicken
Divide the corn evenly among the sheets, placing it off to one side. Tonight I made a simple recipe that I found in one of the summer issues of Food Network magazine
cookingandmyfamily | Something about cooking with my family…
You can line a sturdy baking sheetwith heavy duty foil for easier clean up if you’d like. Sprinkle with fresh parsley and lemon slices or wedges, serve warm
Heat olive oil andbutter in a large skillet over high heat until it shimmers. butter. Sprinkle prepared chicken breasts with salt, pepper, granulated garlic and Italian seasoning
Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. To serve, brush the biscuitswith more honeybutter, cover with arugula and place a few spoonfuls of chicken salad on top
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