chicken

By Registered Dietitian
on March 08, 2009
Place egg whites in a shallow bowl, add crushed cornflake crumbs, paprika and More...
By Registered Dietitian
on March 08, 2009
Take four pieces of foil wrap 12x18 inches. Place chicken breast in the center of More...
By Registered Dietitian
on March 08, 2009
Pound chicken breasts to a 1/4-inch thickness between two sheets of plastic wrap. More...
By Registered Dietitian
on March 08, 2009
In a large skilet over a medium heat, saute onion until softened. More...
By Registered Dietitian
on March 09, 2009
Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle More...
By Registered Dietitian
on March 09, 2009
Heat oil on medium heat in large skillet. Sauté onions, garlic and mushrooms for More...
By Registered Dietitian
on March 13, 2009
Combine basil, chives, lemon juice, white wine, garlic, black pepper and olive oil for marinade. More...
By Registered Dietitian
on March 16, 2009
Spray a non-stick sauce pan with vegetable pan release spray (not listed). Heat over medium heat. More...
By Registered Dietitian
on March 16, 2009
In a medium saucepan, whisk soy sauce, sherry, sugar, ginger and garlic for marinade. More...
By Registered Dietitian
on March 18, 2009
Preheat oven to 350 degrees. Pour cup of rice in bottom of casserole dish. More...
By Registerd Dietitian
on March 19, 2009
Soak beans about 6 hours. Drain. Add chicken stock and boil on high, covered 45 to 60 minutes or More...
By Registered Dietitian
on April 07, 2009
Mix first six ingredients together and chill. More...
By Registered Dietitian
on May 10, 2009
Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. More...
By Registered Dietitian
on May 13, 2009
Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, green onions, sesame seeds, salt, and pepper. More...