Chicken with Garden Vegetables Recipe

rosemary salt cod cakes with fennel salad and aioli

| General Recipes

Cooking receipe to make rosemary salt cod cakes with fennel salad and aioli under category General Recipes. You may find some video clips related to this receipe below.rosemary salt cod cakes with fennel salad and aioli300g potatoes peeled and cut in half 300g celeriac peeled and cut to potato size

[ read more ]

Peach Crisp Recipe

| Pies And Pastries

Type: Peach Crisp Free Cooking Recipe - Pies And Pastries It's alright! Ingredients / Directions 5 cup(s)s peeled sliced peaches1 cup(s) sifted flour1 cup(s) granulated sugar1/2 teaspoon salt1/2 teaspoon cinnamon1/2 cup(s) butter Spread peach slices in a greased 8-inch square baking p

[ read more ]

Swiss Steak-Sour Cream Casserole Recipe

| Casserole

Type: Swiss Steak-Sour Cream Casserole Free Cooking Recipe - Casserole You got to try this! Ingredients / Directions 2 teaspoons olive or vegetable oil1 cup(s) diced onions1 cup(s) sliced mushroom caps2 teaspoons all-purpose flour1 1/2 cup(s)s water2 envelopes instant beef broth and s

[ read more ]

Chinese Cocktail

| Drink Master

Cooking receipe to make Chinese Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 tbsp Grenadine 1 1/2 oz Jamaica Rum 1 dash Bitters 1 tsp Maraschino 1 tsp Triple SecShake with ice and stra

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Chicken with Garden Vegetables Recipe"] _______________________________________


Type: Chicken with Garden Vegetables Free Cooking Recipe – Main Meals

the best!

Ingredients / Directions
1/4 cup(s) wheat germ
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves
4 skinless boneless chicken breast halves
(about 1 pound)
1/4 cup(s) hot water
1/2 teaspoon chicken bouillon granules
1/4 cup(s) water
1 tablespoon lemon juice
1 clove garlic — crushed
1 cup(s) cut-up broccoli
2 medium carrots — cut into julienne strips
1 medium red bell pepper — cut into julienne strips
1 small onion — sliced and separated into rings
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves — if desired
Salt and pepper to taste — if desired
2 cup(s)s hot cooked wild and brown rice mix Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast
half at a time and shake until evenly coated. Spray 10-inch nonstick
skillet with nonstick cooking spray; heat skillet over medium heat. Cook
chicken in skillet 10 minutes
turning once
until golden brown. Mix 1/4
cup(s) hot water and the bouillon granules; pour into skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken is no longer pink when
centers of thickest pieces are cut. Remove chicken from skillet; keep
warm.

Remove any chicken coating from skillet. Heat 1/4 cup(s) water to boiling in
skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice. Cover and cook over medium heat
about 5 minutes
stirring occasionally
until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with chicken.

Please follow and like us: