69 ring breasts Recipes

boneless skinless chicken breasts, cream of mushroom soup, swiss cheese, french s french fried onions (or more to cover )

chicken breasts, cooked and shredded, fresh finely chopped broccoli, chopped onion, italian parsley, chopped, turkey bacon, cooked and crumbled, shredded cheese (casserole mix), light mayonnaise, dijon mustard, lemon juice, crescent roll dough , packages, egg

mayonnaise, dijon mustard, fresh parsley, snipped, onion chopped, chopped cooked chicken breast, bacon, crispy cooked, chopped, shredded swiss cheese, divided use, refrigerated crescent rolls, tomatoes, thinly sliced, red or yellow bell pepper, shredded lettuce .

mayonnaise, minced fresh parsley, dijon mustard, chopped onion, cubed cooked chicken breast (1/2-inch cubes ), bacon strips, cooked and crumbled, shredded swiss cheese, divided, tubes (8 oz each) refrigerated crescent rolls, tomatoes, shredded lettuce

pizza dough, refrigerated, parmesan cheese, shredded, olive oil, red pepper, diced, cooked chicken breast, chopped, green chilies, drained, chives, diced, smoked paprika, cumin, cilantro, chopped, hidden valley original ranch seasoning mix, buffalo wing sauce

corona beer, tequila (jose cuervo gold is best), lime juice or 1/3 cup, chicken breasts , cut into strips, olive oil, green peppers, sliced into rings (or 1 red and 1 green ), onion, sliced, rings separated, soft flour tortillas, shredded cheese, sliced black olives, chopped lettuce, salsa, sour cream (i prefer fat free), sliced diced jalapenos or sliced diced jalapeno, diced tomato, guacamole

cream cheese, softened (we use light), dried dill or 1 tsp fresh dill, chopped, garlic clove, pressed, salt, fresh ground black pepper, refrigerated crescent dinner rolls, chicken breast (left over roasted chicken, or canned chicken), cheese (we use mozzarella, but jack, cheddar or mixed is great too), cannellini beans, drained, cucumber, roma tomatoes (grape tomatoes are good too), head fresh lettuce, avocado

skinless boneless turkey breasts (in 2 pieces), toasted peanut oil, soy sauce, ups 7-up soda or 2 cups sprite, lemon juice, prepared horseradish (drained ), garlic clove (smashed)

chicken breasts, cooked and shredded, italian style cheese, sliced mushrooms, minced garlic, barbecue sauce (we love head s country bbq), crescent roll dough

olive oil flavored cooking spray, chicken breasts, cooked skinned and cubed, philadelphia cream cheese, double cream, salt, black pepper, ripe avocados, ripe tomatoes, skinned and seeded, green chilies, onion, chopped finely, olive oil, limes , juice of or lemon, mayonnaise, chopped pecan nuts or 25 g use sliced almonds

whole chicken breasts, with skin and bones, carrots, cut in 1 1/2-inch pieces, stalks celery & leaves, cut in 2-inch pieces, salt & pepper, butter, flour, chicken broth , from cooked chicken, raw rice, cold water, butter, salt

chicken breasts, onions, french s french fried onions, fiber 1 cereal, egg beaters egg substitute, fajita seasoning mix, garlic powder

fat-free mayonnaise, parsley, minced, dijon mustard, onions, finely chopped, chicken breasts (cooked and cubed in 1/2 inch cubes ), bacon, cooked and crumbled, reduced-fat swiss cheese, divided (shredded ), refrigerated reduced-fat crescent rolls, tomatoes, lettuce, shredded

skinless,boneless chicken breast, garlic-lime marinade, ancho chili powder, salt, fresh ground pepper, mexicorn,rinsed,drained, fire roasted salsa verde, diced red onion, fresh,chopped cilantro, fresh lime juice, french-fried onion rings, yellow and blue corn taco shells or reg. corn taco shells, garnnish shreaded romaine lettuce

boneless skinless chicken breasts, garlic lime marinade, dried ancho chile powder, salt, fresh ground black pepper, mexicorn, rinsed and drained, fire-roasted salsa verde, red onion, diced, fresh cilantro, chopped, fresh lime juice, french fried onion rings, yellow taco shells, blue corn tortillas, shredded romaine lettuce, to garnish

boneless skinless chicken breast halves, light soy sauce, sesame oil, salt, gin or 1 tbsp vodka, egg whites , beaten until frothy, water chestnut flour (or powder ), peanut oil or salad oil (for frying), sugar, rice vinegar, chicken broth (fresh or canned ), cornstarch, water, msg (i always leave it out) (optional), lemon (juice and grated rind), carrots , julienned, green pepper , julienned, green onions , julienned, canned pineapple rings, drained & shredded (or about 1/2 cup shredded pineapple), lemon extract, head iceberg lettuce, shredded

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)