Food recipes
Garlic Chicken Breasts
Garlic Chicken Breasts Ingredients: yogurt, greek, plain, nonfat lemon juice, raw spices, garlic powder salt, table spices, pepper, black spices, cardamom spices, cumin seed spices, cinnamon, ground spices, nutmeg, gr...
Garlic Chicken Breasts
Ingredients:
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh
Directions:
Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag.
Add Chicken and seal.
marinate in fridge overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle chicken with remaining salt and pepper.
Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan; pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter and discard liquid in pan.
Sprinkle chicken evenly with parsely.
Ingredients:
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh
Directions:
Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag.
Add Chicken and seal.
marinate in fridge overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle chicken with remaining salt and pepper.
Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan; pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter and discard liquid in pan.
Sprinkle chicken evenly with parsely.