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1. Place the chicken into a 3-quart shallow baking dish. Pour the picante sauce over the chicken. 2. Bake at 350°F. for 25 minutes or until the chicken is cooked through.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
Make the pesto: Put the basil, olive oil, pine nuts, garlic, salt, and pepper in a blender or food processor and process until smooth. Pour the mixture into a small bowl and stir in the Pecorino.
Ingredients. 2 split chicken breasts. 4 chicken thighs. 6 sprigs of fresh rosemary. 2 tbsp grainy mustard. 2 tbsp Dijon mustard. 1/4 cup balsamic vinegar. 1/4 cup honey. 2 tbsp olive oil + more ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the onions to the skillet and cook for 2 minutes, stirring occasionally.
Crab Melt. Crab, Avocado, and Citrus Crêpes. Crab and Corn Cakes. Cranberry Flower. Crab Chowder with Corn and Celery. Country Wedding Cupcakes. See all recipes. Simply Recipes.
Want to make Home-Style Pancakes with Blueberry Butter? Learn the ingredients and steps to follow to properly make the the best Home-Style Pancakes with Blueberry Butter? recipe for...
Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for the rice. Lightly oil the grill rack and heat the grill to medium.
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Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer. Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.