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viernes, 20 de diciembre de 2019

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD PORTIONS: 2 INGREDIENTS FOR SAUTE CHICKEN 6 oz. chicken breast cut in thin strips 1 tbsp. olive oil 1 small onion cut in strips 1 bell red pepper cut in strips 1 tbsp. rosemary leaves Salt pepper to taste 8 slices mozzarella cheese 1 tbsp. grated parmesan cheese METHOD Heat a frying pan with the olive oil and brown the chicken strips. Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente. GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil. MAKE OPEN SANDWICH On top the both slices of bread add the sauté chicken strips, mozzarella slices and grated parmesan cheese. Melt the cheese at low broil in the oven. PAN BROWNED SCALLOPED POTATOES PORTIONS: 2 INGREDIENTS 1 sliced potato with skin on 1 tbsp. olive oil Salt and pepper to taste METHOD Pat dry the sliced potatoes with paper towel. Add olive oil to a nonstick frying pan. Arrange the sliced potatoes, overlapping them around the frying pan. At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper. To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS
ON PARSLEY GARLIC HERO BREAD


PORTIONS: 2

INGREDIENTS FOR SAUTE CHICKEN
6 oz. chicken breast cut in thin strips
1 tbsp. olive oil
1 small onion cut in strips
1 bell red pepper cut in strips
1 tbsp. rosemary leaves
Salt pepper to taste
8 slices mozzarella cheese
1 tbsp. grated parmesan cheese


METHOD
Heat a frying pan with the olive oil and brown the chicken strips.


Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente.


GARLIC BREAD INGREDIENTS
1 large hero bread, cut in half length wise
5 garlic cloves, minced
2 tbsp. chopped parsley
1 tbsp. room temperature butter
1 tbsp. olive oil
METHOD
Place garlic and parsley in a mortar and with a pestle crush it into a paste.
Add, olive oil, butter and mix it in.

GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil.

Add the garlic paste to both inside of the hero bread.

GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil.

Place the bread in a baking sheet pan and toast it at low broil.


MAKE OPEN SANDWICH
On top the both slices of bread add the sauté chicken strips, 


mozzarella slices and grated parmesan cheese. 

PORTIONS: 2 INGREDIENTS FOR SAUTE CHICKEN 6 oz. chicken breast cut in thin strips 1 tbsp. olive oil 1 small onion cut in strips 1 bell red pepper cut in strips 1 tbsp. rosemary leaves Salt pepper to taste 8 slices mozzarella cheese 1 tbsp. grated parmesan cheese METHOD Heat a frying pan with the olive oil and brown the chicken strips. Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente. GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil. MAKE OPEN SANDWICH On top the both slices of bread add the sauté chicken strips, mozzarella slices and grated parmesan cheese. Melt the cheese at low broil in the oven.

Melt the cheese at low broil in the oven.

PORTIONS: 2 INGREDIENTS 1 sliced potato with skin on 1 tbsp. olive oil Salt and pepper to taste METHOD Pat dry the sliced potatoes with paper towel. Add olive oil to a nonstick frying pan. Arrange the sliced potatoes, overlapping them around the frying pan. At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper. To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.


PAN BROWNED SCALLOPED POTATOES

PORTIONS: 2

INGREDIENTS
1 sliced potato with skin on
1 tbsp. olive oil
Salt and pepper to taste


METHOD
Pat dry the sliced potatoes with paper towel.


Add olive oil to a nonstick frying pan.

PORTIONS: 2 INGREDIENTS 1 sliced potato with skin on 1 tbsp. olive oil Salt and pepper to taste METHOD Pat dry the sliced potatoes with paper towel. Add olive oil to a nonstick frying pan. Arrange the sliced potatoes, overlapping them around the frying pan. At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper. To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.

Arrange the sliced potatoes, overlapping them around the frying pan.
At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper.
To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.
SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD PORTIONS: 2 INGREDIENTS FOR SAUTE CHICKEN 6 oz. chicken breast cut in thin strips 1 tbsp. olive oil 1 small onion cut in strips 1 bell red pepper cut in strips 1 tbsp. rosemary leaves Salt pepper to taste 8 slices mozzarella cheese 1 tbsp. grated parmesan cheese METHOD Heat a frying pan with the olive oil and brown the chicken strips. Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente. GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil. MAKE OPEN SANDWICH On top the both slices of bread add the sauté chicken strips, mozzarella slices and grated parmesan cheese. Melt the cheese at low broil in the oven. PAN BROWNED SCALLOPED POTATOES PORTIONS: 2 INGREDIENTS 1 sliced potato with skin on 1 tbsp. olive oil Salt and pepper to taste METHOD Pat dry the sliced potatoes with paper towel. Add olive oil to a nonstick frying pan. Arrange the sliced potatoes, overlapping them around the frying pan. At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper. To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.


SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD PORTIONS: 2 INGREDIENTS FOR SAUTE CHICKEN 6 oz. chicken breast cut in thin strips 1 tbsp. olive oil 1 small onion cut in strips 1 bell red pepper cut in strips 1 tbsp. rosemary leaves Salt pepper to taste 8 slices mozzarella cheese 1 tbsp. grated parmesan cheese METHOD Heat a frying pan with the olive oil and brown the chicken strips. Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente. GARLIC BREAD INGREDIENTS 1 large hero bread, cut in half length wise 5 garlic cloves, minced 2 tbsp. chopped parsley 1 tbsp. room temperature butter 1 tbsp. olive oil METHOD Place garlic and parsley in a mortar and with a pestle crush it into a paste. Add, olive oil, butter and mix it in. Add the garlic paste to both inside of the hero bread. Place the bread in a baking sheet pan and toast it at low broil. MAKE OPEN SANDWICH On top the both slices of bread add the sauté chicken strips, mozzarella slices and grated parmesan cheese. Melt the cheese at low broil in the oven. PAN BROWNED SCALLOPED POTATOES PORTIONS: 2 INGREDIENTS 1 sliced potato with skin on 1 tbsp. olive oil Salt and pepper to taste METHOD Pat dry the sliced potatoes with paper towel. Add olive oil to a nonstick frying pan. Arrange the sliced potatoes, overlapping them around the frying pan. At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper. To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.

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