Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Chicken Salad Recipe : Food Network Kitchens Directions In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Transfer the chicken to a cutting board and reserve the liquid. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
recipes - Oyako-donburi (chicken and egg over rice) Reprinted with permission from the book: Japanese Cooking: A Simple Art by Shizuo Tsuji Kodansha International Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture.
chicken picatta recipes - Baked Onion Chicken Thighs with Umeboshi and Shiso Reprinted with permission from the book: The Breakaway Japanese Kitchen by Eric Gower Kodansha International The Breakaway Japanese Kitchen is a coup d'etat. Author and chef Eric Gower artfully uses staple ingredients and seasonings from Japanese cooking - like edamame, shiitake, ginger, and soy sauce - in his own unique contemporary style. Each recipe expresses Gower's innovative approach: effortless blending of Japanese cuisine with that of other countries (particularly Italy), minimalist presentation, emphasis on time saving, and a playful, free, and joyous approach to the making of great food.
Sun dried tomato ravioli recipes - Mizutaki (chicken stew) Mizutaki is a nationally known Fukuoka cuisine. The origin is said to be Chinese-style cooked chicken or a Western style of consomme soup. Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup. To enjoy mizutaki, taste the soup before eating the chicken, and when the taste of the soup has become strong enough, add vegetables to the soup. After enjoying all these ingredients, use the soup for zousui (rice porridge) or udon noodles. Directions 1. 2. 3. 4. 5. 6.
Cheesy Garlic biscuits