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3 tablespoons olive oil, divided Season the chicken liberally with salt on both sides. Set aside at room temperature while you prep everything else (at least 15 minutes).
1. In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole.
Shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy soppressata are topped with cooked saffron rice and baked for this cozy recipe inspired by the Portuguese rice ...
This gem recipe from my days as a personal chef never fails. ... 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) ... 1 tablespoon extra-virgin olive oil. 1/4 cup finely ...
Add the chicken breast chunks, scatter over the olives, then cover the dish tightly with foil and bake for 20 mins. 4. Remove the foil and bake for 5 minutes more until the orzo is cooked – the ...
Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate. Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker.
Cook pasta according to package directions. Drain and cool. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through.
View Recipe. Skillet Chicken Potpie. ... Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.