resep coba

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash

INGREDIENTS YOU NEED 6 � 8 skinless, bone-in chicken thighs 1 tablespoon olive oil or butter 6 cloves garlic, minced 1 cup heavy cream 1/3 cup (80ml) chicken broth 3/4 cup grated parmesan cheese 1 tablespoon Italian seasoning 1 teaspoon crushed red chili pepper flakes, optional Sea salt and fresh cracked black pepper 1/2 cup Sun-dried tomatoes (chopped) 2 cup Spinach (chopped, packed) DIRECTIONS    To prepare your crockpot chicken recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.    Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.    Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.   When the cream sauce is ready, lo

INGREDIENTS: 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 1 1/2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 (4-pound) whole roasting chicken 1 lemon, halved 2 tablespoons canola oil 1 cup chicken stock DIRECTIONS: In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. Set 6-qt Instant Pot� to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, natur

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi

INGREDIENTS YOU NEED 3 boneless, skinless chicken breasts, cut into bite-sized chunks 2 bunch of asparagus, rinsed and trimmed 1/2 cup butter, softened 1 teaspoon olive oil 2 teaspoons minced garlic 1 teaspoon Italian seasoning or Herbes de Provence 1 tablespoon hot sauce, optional (we used Sriracha) 1/2 cup (125ml) low-sodium chicken broth Juice of 1/2 lemon 1 tablespoon minced parsley Crushed red chili pepper flakes, optional Slices of lemon, for garnish For the chicken seasoning:   1 teaspoon salt 1 teaspoon fresh cracked black pepper 2 teaspoons onion powder DIRECTIONS    To prepare the chicken bites recipe and asparagus in the garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.    Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes then soak in ice water to stop the cooking asparagus. This way they will cook asparag

Ingredients 2 large boneless skinless chicken breasts cut in half lengthwise and pounded to an even thickness to make four cutlets 2 large eggs, beaten + 1 tablespoon water 1 cup flour 1 teaspoon cayenne pepper 1 teaspoon smoked paprika regular is fine if you don't have smoked 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 cup vegetable oil HONEY GARLIC SAUCE 1/2 cup honey 2 teaspoons minced garlic 2 tabespoons soy sauce 1 tablespoon corn starch + 3 tablespoons cold water Instructions In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Remove from heat and set aside. In a wide, shallow dish together the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish whisk together eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides of the chicken. Pour oil in a la

INGREDIENTS YOU NEED 2 lbs. (900g) boneless skinless chicken breasts or 3 medium chicken breasts 1 jar roasted bell pepper sauce (usually found in the pasta sauce aisle of your grocery store) 2 teaspoons Italian seasoning 1 pinch of Cayenne Pepper, optional 2 � 3 tablespoons olive oil Salt and freshly cracked pepper, to taste 1/3 cup unsalted butter, diced 2 heaping tablespoons grated Parmesan cheese, plus more for garnish Fresh chopped parsley or basil, for garnish DIRECTIONS  Generously season chicken breasts with Italian seasoning, salt and pepper on both sides. Heat olive oil in a large skillet over medium-low heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear. Transfer chicken to a plate.   Reduce the heat to low, then add your roasted bell pepper sauce to the same skillet with the oil and Cayenne pepper. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer. Simmer for 5 minutes

INGREDIENTS YOU NEED  2 chicken breasts 3 tablespoons butter, divided Salt and pepper to taste 1 teaspoon oregano 1 medium onion, minced 4 cloves garlic, minced 1 small jar sun-dried tomatoes, drained from oil and chopped 1/2 cup chicken broth 1/2 cup heavy cream 1/3 cup grated Parmesan cheese 1 cup spinach (or more if you like) DIRECTIONS    To make this Creamy chicken recipe: Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.    In a large skillet, melt 2 tablespoons butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.   To make the creamy spinach parmesan sauce, add the remaining tablespoon butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine u

INGREDIENTS YOU NEED 1 lb (450g) boneless skinless chicken breast 1 small jar (220g) sun-dried tomatoes, drained from oil 1 tablespoon oil 1   medium onion, chopped 1 tablespoon minced garlic 1   red bell pepper, sliced 1 teaspoon cumin powder 1 teaspoon dried oregano 1 teaspoon chipotle or Cayenne chili powder, optional 1 teaspoon   paprika 1 1/2 cups (375ml) chicken stock 1 cup cream 1/2 cup cream cheese 1 cup shredded cheddar cheese Salt and fresh cracked pepper, to taste Fresh Cilantro leaves, for garnish DIRECTIONS  To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.   Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gent

INGREDIENTS 2 lbs chicken breast boneless skinless 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups fresh pico de gallo 1 cup monterey jack cheese shredded Garnish Fresh cilantro chopped INSTRUCTIONS Preheat the oven to 375�F. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper. Cover chicken with the pico then top with cheese. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165�F. Garnish with chopped cilantro, and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced. Leftovers can be placed in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Read Full Recipe ---> Click Here

Ingredients 1/2 Tablespoon flour Optional 2 tablespoons vegetable oil 1 boneless skinless chicken breast, large in size 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil Salt/Pepper to taste 4 bacon strips 10 oz. penne pasta Garlic Parmesan Sauce 2 teaspoons garlic minced 2 Tablespoons all-purpose flour 1 + 1/3 cups half and half 1 + 1/3 cups Parmesan cheese shredded 1 teaspoon red pepper flakes 1 cup cherry tomatoes halved 2 cups spinach uncooked Instructions Shred the Parmesan cheese and set it aside to allow it to get to room temperature.  Toss the cheese with � Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.  In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.  Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.  Sear the chick

INGREDIENTS 1/2 cup olive oil 1/2 cup balsamic vinegar 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 3 tbsp Worcestershire sauce 1 lemon, juice and zest 3 tbsp italian seasoning 2 tbsp garlic powder 1 tbsp smoked paprika 2 tbsp kosher salt 1 tbsp black pepper 6 boneless, skinless chicken breast (or 4 bone in thighs and 4 bone in chicken legs) INSTRUCTIONS In a large bowl, whisk together the olive oil, vinegar, soy sauce, honey, brown sugar, Worcestershire sauce, lemon juice, lemon zest, Italian seasoning, garlic powder, paprika, salt and pepper until combined  Place the chicken in a large zip top bag and place the bag in a large bowl to prevent leaking. Pour the marinade over the chicken and seal the bag pressing out as much air as possible. Transfer the chicken to the refrigerator and marinade for 1-24 hours.  Remove the chicken from the bag. Cook, as desired. To Grill: Grill the chicken over medium-high heat for 4-5 minutes (for boneless chicken) or 7-8 minutes for bo

Ingredients 1/2 cup extra virgin olive oil 1/2 cup balsamic vinegar or other vinegar 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/8 cup lemon juice 3/4 cup brown sugar 2 tsp dried rosemary 2 tbsp Dijon or Spicy Brown mustard 2 tsp salt 1 tsp ground black pepper 2 tsp garlic powder 6 chicken breasts or 3.5 lb chicken Instructions Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely. Marinate for at least 4 hours and up to 24 hours. To grill Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the reserved marinade. Remove chicken from grill and tent with foil. Let chicken rest for at leas

INGREDIENTS 2 boneless skinless chicken breasts (1 � 1 1/2 pounds total) or thighs Marinade: 1/4 cup olive oil 1/4 cup fresh lemon juice 5 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon ground thyme 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they�re coated with the marinade on all sides. Marinate in the refrigerator for at least 1 hour. Recommendation: Use the marinated chicken to make baked Greek Chicken. Read Full Recipe ---> Click Here

Ingredients BREADCRUMBS Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge Oil spray CHICKEN 2 small chicken breasts, around 6-7oz/180-210g each Salt and pepper 4 slices swiss cheese (Note 1) 4 to 6 slices of ham, about 2.5oz/75g (Note 2) METHOD 1: SUPER EASY 3 tbsp mayonnaise 1 1/2 tbsp Dijon mustard METHOD 2: QUICK DREDGE 1 egg 2 tsp plain flour DIJON CREAM SAUCE (MAKES 1 CUP) 1 1/2 tbsp butter 1 1/2 tbsp flour 1 1/4 cups milk (Note 3) 2 tbsp Dijon mustard 3 tbsp parmesan cheese, finely grated Instructions Preheat oven to 200C/390F (standard) or 180C/350F (fan). Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away. Cut a pocket into each chicken breast, as per the photo below. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper. SUPER EASY METHOD Mix the m

INGREDIENTS Ingredients:  2 - 2.5 lbs skin on chicken thighs Marinade:   1/2 cup fresh lime juice   3 teaspoons fresh lime zest   1/4 cup olive oil   4 tablespoons fresh cilantro, chopped finely   2 jalape�o, chopped finely   4 cloves garlic, chopped finely   1 tablespoon honey   2 teaspoons salt   1 teaspoon chili powder or to taste DIRECTIONS Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside. Get a big bowl, mixing   all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately. RECIPE NOTES You can make this chili lime chicken with a c

Ingredients 1 pound ground chicken 15 oz canned white navy beans (drained and rinsed) 14.5 oz can fire roasted tomatoes (drained) 2 cups chicken broth 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed) 1 package ranch dressing mix 1 cup frozen corn kernels 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery salt 1/2 teaspoon dried cilantro 1/4 teaspoon salt 8 oz cream cheese Blue cheese crumbles (optional) Instructions Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble) Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine Add block of cream cheese on the top and cover Cook on high for 4 hours or low for 8 Stir to incorporate cream cheese and add additional wing sauce as desired Top individual bowls with blue cheese crumbles if desired Read Full Recipe ---> Click Here

INGREDIENTS 1 lb. lean ground chicken (I use 90% lean) 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out) 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional; see notes) 1 1/2 tablespoons canola oil or coconut oil INSTRUCTIONS Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.  Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.  Heat oil in a large skillet over medium-high heat.  Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.  Serve and enjoy! NOTES I use ground chicken but you could subs

Ingredients 4 chicken breasts boneless skinless 1 cup buttermilk 1 teaspoon hot sauce 2 large eggs beaten 2 cups flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon baking powder canola oil for frying Instructions Note: click on times in the instructions to start a kitchen timer while cooking.  Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.  Add the eggs to one bowl and the flour and spices to a second bowl. Dip each piece of chicken from the buttermilk bowl to the flour mixture. Dip it into the eggs then back into the flour mixture. Shake excess flour gently off and put the chicken onto a baking sheet. Repeat with all the pieces. Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees. Fry the chicken in small batches for 5-7 minutes or until golden brown. Read Full Recipe ---> Click Here