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I have three recipes up on my site, right now (chicken-n-dumplins, chicken frittata and chicken potpies) - what other recipes would you like to see?  

I've got a few desserts I should be adding over the course of the next few days; but, I'd love to hear from y'all about what you enjoy making with your chickens/fowl and eggs.

What is your site?
 
My site is just, basically, my diary and notes of my 'bird addiction'...You're welcome to check it out, if you like. Just tossed it up the other day, so it's still in the development stage. I don't sell anything or whatever.
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I have three recipes up on my site, right now (chicken-n-dumplins, chicken frittata and chicken potpies) - what other recipes would you like to see?

I've got a few desserts I should be adding over the course of the next few days; but, I'd love to hear from y'all about what you enjoy making with your chickens/fowl and eggs.
Hi
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Here's a yummy chicken dish I figured out how to make from a local restaurant we used to eat at.

Chicken Monterey

4 Boneless Skinless Chicken Breasts
1/2 Cup of Your Favorite Salsa
1/2 Cup of Zesty Italian Dressing

Mix Salsa and Dressing and Marinate Chicken Breast for about 6 Hours or Overnight

Heat Broiler and Broil Chicken Breasts until done - about 6 or 7 minutes each side

Sliced Monterey Jack Cheese
Thick Sliced Tomato
2 Large Avocados halved and deskinned

When Chicken Breasts are done place several Tomato Slices on each one. Add an Avocado half on top of the Tomato then top the Avocado with the Sliced Monterey Jack Cheese. Small skewers or long toothpicks through the layers help hold it together. Leave in oven for 5 minutes till cheese is melted and veggies are warm. Place a large dollop of Salsa on your plate then put the Chicken Breast on top. Good served with Spanish Rice and Beans. Very Easy and Quick annnnd Delicious
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