Make This With That Chicken Breast In Your Freezer! (Delicious Chicken Philly Recipe)
I get it... New Year New Me. We went to the grocery store and bought all the chicken breast we could find and it's been in the freezer for weeks. You're sick of meal prep by now - so give this recipe a try lol. Let's #makeithappen
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Shopping List:
2 lbs boneless skinless chicken breast
1 red and yellow bell pepper
1 onion
white hoagie roll
provolone cheese
mayo
AP and Hot AP seasoning
1 tbsp worcestershire sauce
2 tbsps butter
2 tbsps diced parsley
1 tbsp garlic paste
High Protein Meal Prep Peri Peri Chicken Pasta! Only 450 Calories #pasta #recipe #foodie #fatloss
High Protein Peri Peri Chicken Pasta! Only 450 Calories!
One of the absolute best pasta recipes, so flavorful, creamy, spicy and so easy to meal prep!
Macros per serving (Total 4)
463 Calories | 47g Protein | 46g Carbs | 10g Fat
Ingredients (for 4 servings)
- 700 Raw Chicken Breast (350g per breast, 125g per fillet)
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- tsp Chilli Flakes
- tsp Salt & Pepper
- 2 tsp Olive Oil
- 225g uncooked Penne Pasta | 500g cooked weight
- 1 chopped Onion and Bell Pepper
- 100g Tomato Paste
- 200ml Skimmed Milk
- 100g Light Cream Cheese (Brand: Philadelphia Lightest)
- 100ml Pasta Water (taken from the pot you cook pasta in)
- 50-80g Nando’s Peri Peri Sauce or Marinade
- Extra Seasoning to taste(Salt, Pepper, Oregano, Chilli Flakes)
- Fresh Parsley
Distribute into 4 equal servings and ENJOY!
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Important cooking notes
- Season the chicken on both sides. You can use cubed chicken breast instead
- Cook on medium low heat for 3-4 minutes each side
- When making the sauce, turn the heat down or off and add all the ingredients. Then turn it back on low heat and use a whisk to stir gently till thick and creamy. You don’t want the sauce to split
Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network
Your favorite salad, wrapped up into a perfect sandwich!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Chicken Caesar Wrap
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 4 hr 40 min
Prep: 15 min
Inactive: 4 hr
Cook: 25 min
Yield: 4 servings
Ingredients
Chicken:
4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
Sour Cream Caesar Dressing:
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
Sandwich Build:
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
Parmesan Croutons:
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Directions
For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Parmesan Croutons:
Yield: 4 cups
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
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Grilled Chicken Caesar Wraps with Jeff Mauro | Food Network
Creamy Pesto Chicken Pasta Recipe
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2 Cups Rigatoni Pasta
2 Chicken Breasts
2 Tbsp Pesto
1 1/2 Cup Parmesean Cheese
1 1/2 Cup Heavy Cream
Olive Oil
1 Tbsp Minced Garlic
1 1/2 Tbsp Cajun Seasoning
1/2 Tbsp Italian Seasoning
How To Make Bacon Wrapped Chicken| Bacon Wrapped Chicken
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How to make bacon wrapped chicken| Bacon wrapped Chicken
INGREDIENTS
2 chicken breast
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp dried parsley
/2 tsp paprika
1/2 tsp garlic powder
Salt to taste
Mozzarella Cheese
Bacon strips
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Peppers & Onion Pesto Pasta | Episode 1094
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