RABU MOVIE

Ingredients 1 pound boneless chicken breasts (skinless) salt & pepper 1/2 cup all purpose flour 1 egg (beaten) 1 cup panko bread crumbs 1/2 cup grated parmesan cheese (divided) 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup olive oil* 1 25 ounce jar pasta sauce 8 ounces fresh mozzarella (sliced) Instructions Preheat oven to 400 degrees F. Using a large plastic bag or plastic wrap, cover chicken and flatten to half inch thickness using a meat pounder or a rolling pin. Sprinkle salt and pepper on both sides of chicken. Add flour to bowl. Add beaten egg to another bowl. Combine bread crumbs with 1/2 cup parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts. Heat oil in a very large skillet over medium high heat. Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very ho...

Ingredients For the chicken pot pie crust:  2 1/2 cups all-purpose flour  1 tablespoon sugar  1 teaspoon salt  1 cup cold unsalted butter cut into cubes  1/2 cup cold buttermilk  1-2 tablespoons cold water  1 large egg beaten, for the egg wash For the pot pie filling:  1/4 cup unsalted butter  1/3 cup diced onion  2 medium carrots sliced (about 1 cup)  1 stalk celery sliced (about 1/2 cup)  2 cloves garlic minced  1/3  cup all-purpose flour  1 1/2 teaspoons minced fresh thyme  1 tablespoon minced fresh Italian parsley  1 teaspoon salt  1/2  teaspoon black pepper  1 3/4 cups chicken broth  1/2 cup heavy cream  3 cups shredded chicken or turkey  1 cup frozen peas Instructions First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and ...

Ingredients 3 zucchinis Cooking spray 3/4 lb. chicken breast cut into cubes 1 Tbsp olive oil 1/4 tsp Italian seasoning 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 3/4 cup pasta sauce 1/4 cup grated parmesan cheese 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 400°F.  To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.  Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper. Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 min...

Ingredients 2 large eggs beaten 1 cup Ritz cracker crumbs 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 4 chicken breasts , boneless skinless (6 ounces each) 1/2 cup butter , cut into pieces US Customary - Metric Instructions Preheat oven to 375 degrees. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter on top of the chicken. Bake in the preheated oven for 30-35 minutes or until golden brown. This article and recipe adapted from this site

Ingredients 8 ounces penne pasta 1 lb. boneless skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix 1/2 Tablespoon all-purpose flour 1 pint heavy whipping cream 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon chopped fresh chopped parsley optional Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Once melte...

Ingredients: 4 boneless chicken breasts ¾ cup honey ½ cup Dijon mustard 1 tsp lemon juice ½ tsp paprika lemon pepper to taste ¼ cup chopped cooked bacon 1 cup shredded mozzarella cheese Instructions: Preheat oven to 375ºF. Season chicken breasts with lemon pepper. Place in 9×13 baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes). This article and recipe adapted from this site

INGREDIENTS: 4 Boneless and skinless chicken breasts 4 Garlic cloves, minced 4 Tbs brown sugar 3 tsp olive oil DIRECTIONS: Preheat the oven to 400 degrees and spray baking dish with oil (I used my Mistobaked chicken filled with olive oil…if you don’t have one of these, get one!  I have two, one filled with olive oil and one filled with vegetable oil). Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat and add the brown sugar. Place chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken. Place in the oven and bake for 30-45 minutes or until the chicken is cooked completely through. This article and recipe adapted from this site

Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry's Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese INTRUCTIONS : First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.   Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. ...

INGREDIENTS 1 Tbsp olive oil 2 LB chicken thighs, skinless. 1 tsp ground ginger 1/2 tsp garlic powder 1/4 tsp black pepper (I used 4 turns on the pepper mill) 1/3 Cup soy sauce 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon. 1/2 Cup water 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar) 1/2 Cup brown sugar, tightly packed 1 Tbsp cornstarch dissolved in 3 Tbsp cold water INTRUCTIONS: Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside. In a large saute pan or skillet heat the oil on medium high heat. Add the chicken and ...

Ingredients 4 (4 ounces each) boneless, skinless chicken breasts 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe 1-1/2 tablespoons olive oil, divided 1/4 cup honey 1 tablespoon dijon mustard 1 tablespoon yellow mustard 1 tablespoon wholegrain mustard 1/2 teaspoon white vinegar 1/8 teaspoon paprika 4 sprigs fresh rosemary, optional but recommended Instructions Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from skillet to previously prepared baking dish. Pour prepared honey mustard sauce ...

Ingredients: 10 fresh chicken tenders, about 1-1/2 pounds 1 (1-oz) package Ranch dressing mix 5 (1-oz) slices cheddar cheese, cut in half 10 slices bacon Instructions: Preheat oven to 375ºF. Line a rimmed baking sheet with foil and top with cooking rack. Season chicken on both sides with 1 Tbsp Original Hidden Valley Ranch dressing mix. Top each chicken tender with a half slice of cheese and wrap with one slice of bacon. Place on the prepared baking rack. Sprinkle chicken lightly with additional Ranch dressing mix. Cook for 20 to 25 minutes. Turn on broiler and cook chicken for a minute or two until bacon is crisp. This article and recipe adapted from this site

INGREDIENTS 2-3 lbs. chicken wings Cooking spray 2 Tbsp. canola oil Kosher salt and freshly ground pepper 2 1/2 Tbsp. harissa paste or to taste 1 Tbsp. chili powder 2 Tbsp. sugar 1 Tbsp. honey 1/2 Tbsp. sesame oil 1 Tbsp. each sesame seeds and water 1 tsp. each rice wine vinegar, soy sauce (gluten free if needed), and minced jarred ginger 1/2 tsp. minced jarred garlic Get IngredientsPowered by Chicory INSTRUCTIONS Preheat oven to 450F. Line a large rimmed baking sheet with foil and spray with cooking spray. Lay the wings out on the baking sheet. Drizzle with the canola oil and season with salt and pepper and toss. Roast the wings for 45 min. or until cooked and crisp. Turn half way through cooking time to cook evenly. In a large bowl add the remaining ingredients and mix together well. Taste and adjust the heat with more sugar or honey if you like. Once the wings are done toss them in the sauce and serve. Tips: Make the sauce ahead of time and refrigerate over...

Ingredients 10 oz Thai rice noodles 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined 2 Tbsp vegetable oil 1/4 cup packed dark-brown sugar 1/4 cup soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp fish sauce 1 red bell pepper, sliced into thin strips and strips halved 1 1/2 cups matchstick carrots 2 cloves garlic 5 green onions, whites minced, greens sliced into 1-inch pieces 2 cups bean sprouts 3 large eggs 1/2 cup unsalted peanuts, chopped 1/3 cup cilantro, chopped Red pepper flakes and sesame seeds (optional) Instructions Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 min...

Ingredients 1/4 cup white vinegar 3 Tablespoons Spicy Brown Mustard 3 cloves garlic minced 1 lemon plus half lemon, juiced 1/2 cup light brown sugar 1 1/2 teaspoons salt 6 Tablespoons olive oil Black pepper to taste 6 boneless skinless chicken breast halves Instructions In a large size glass bowl ( no not use metal bowls) whisk together ingredients beginning with the white vinegar down to the salt. Whisk in the olive oil and pepper. Place the chicken breast in the glass bowl with the marinade, cover and refrigerate for 8 hours or overnight. Remove chicken from marinade, discard marinade. Turn your grill on and lightly oil it. Grill about 10 minutes per side. This article and recipe adapted from this site

Ingredients For the schnitzel: 8 boneless skinless chicken breast cutlets, pounded to about 1/4-inch thick 1 tablespoon garlic powder 2 teaspoons kosher salt, divided 1/2 cup all-purpose flour 3 large eggs, beaten 1 cup fine breadcrumbs 1 cup canola or vegetable oil, divided For the noodles: 1 pound extra-wide egg noodles 2 tablespoons unsalted butter, melted 1 1/2 cup frozen peas, thawed, divided 2 tablespoons chopped chives 2 tablespoons torn basil leaves 1 clove garlic, peeled 1 teaspoon lemon zest 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper to taste 1/4 cup extra-virgin olive oil Lemon wedges and chopped parsley, for garnish Steps Cook the schnitzel: Season the pounded chicken breasts evenly with garlic powder and 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate shallow dishes, and season each dish with 1/2 teaspoon of salt. Coat the chicken in the flour, shaking off any excess, fol...

Ingredients: 10 oz boneless skinless chicken meat, (thigh or breast, cut into bite-sized pieces) 1/2 tablespoon Shaoxing wine 1 pinch salt 1/3 cup corn starch oil for deep frying 1 1/2 tablespoons oil 3 slices peeled ginger, (finely minced) 1 clove garlic, (finely minced) 4-5 dried red chiles, (rinsed and seeded) 2 stalks scallion, (white-part only, cut into 1-inch lengths) Sauce: 2 1/2 - 3 tablespoons Chinese rice vinegar 2 1/2 tablespoons soy sauce 1/2 tablespoon dark soy sauce 1 teaspoon Hoisin sauce 1/4 cup water 2 1/2 tablespoons sugar 1/2 tablespoon Shaoxing Wine 1 tablespoon cornstarch INSTRUCTIONS Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside. Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken ...

PLINGS RECIPE Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature. 1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more! HELPFUL RECIPE TIPS: You can substitute boneless skinless chicken thighs in this recipe if you prefer them. You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey. You can freeze this soup. When reheating defrost and warm in a pot over low heat stirring occasionally until it is warmed through. HOW TO FREEZE CHICKEN AND DUMPLINGS: Prepare the recipe as written and allow it to come to room temperature or close before packing it up. Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-...

Ingredients 3 lbs chicken wings tips removed and split at joint 1 cup soy sauce 2/3 cup water 1 cup brown sugar 2 tablespoons dry mustard 1 Tablespoon ground ginger or 1 tablespoon fresh grated gingerroot 3 garlic cloves minced Instructions 1. Place chicken wings in a large shallow baking pan, a cookie sheet worked well for me. 2. Place the soy sauce,water,brown sugar, dry mustard, ginger and garlic in a medium size saucepan and bring to a boil over medium heat. Remove the pan from the heat after it starts to boil. 3. Pour marinade of wings and place in a preheated 350 degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings half way through baking time. 4. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes. This article and recipe adapted from this site

Ingredients 2.5 Pounds Chicken Thighs or Chicken Breasts 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice 1 Tablespoon Lemon Pepper Seasoning 1 Teaspoon Salt 1 Teaspoon Garlic Powder 1/2 Teaspoon Onion Powder 1/2 Teaspoon Italian Seasoning 1/2 Teaspoon Paprika Instructions Preheat oven to 400 degrees. Line a large baking sheet with foil and set aside. Pat the chicken dry with paper towels and place on the baking sheet. Whisk together the olive oil and lemon juice in a small bowl. Drizzle the olive oil mixture evenly over both sides of the chicken, rubbing to coat well. In another small bowl stir together the lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices evenly over the chicken. Bake in preheated oven for 35-45 minutes, until the chicken has reached an internal temperature of 165 degrees. This article and recipe adapted from this site

INGREDIENTS 1 pound ground chicken breast 3/4 cup Italian breadcrumbs 1-1/4 cup fresh grated Parmesan cheese, divided 3 garlic cloves, minced 1/2 small onion, grated (or minced) 2 tablespoons + 1 cup marinara sauce (divided) 1/2 tablespoon dried Italian seasoning 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1 large egg, lightly beaten 1 cup shredded mozzarella cheese, for topping INSTRUCTIONS Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper. Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese. In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper and egg). Mix well, do not over mix or you will have tough meatballs. Using a 1-1/2 tablespoon scoop, portion out meat mixture an...