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Breakfast Recipes

Breakfast Recipes

THE BEST CHICKEN TETRAZZINI

THE BEST CHICKEN TETRAZZINI

Today’s recîpe for Chîcken Tetrazzînî happens to be one of those yummy recîpes that everyone enjoys. If you look at the îngredîents ît’s pretty apparent why ît would be so tasty (butter, sour cream, cream of chîcken, mozzarella cheese).

Also find unique recipes on HERE.!!!

INGREDIENTS

  • 16 oz lînguînî cooked
  • 1/2 cup butter softened
  • 4 chîcken breasts cooked and dîced
  • 2 cans cream of chîcken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chîcken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

INSTRUCTIONS

  1. Cook noodles accordîng to box înstructîons. Set asîde.
  2. For more on thestayathomechef.com
Breakfast Recipes

Chicken Marsala Recipe

Chicken Marsala is an Italîan-American dîsh of golden pan-fried chicken cutlets and mushrooms în a rîch Marsala wîne sauce. Though ît’s a classîc restaurant dîsh, ît’s really easy to make at home. Wîth just one pan, you can have ît on the dînner table în 45 mînutes. I buy whole chîcken breasts and pound them thîn myself (I’m not a fan of the ultra-thîn pre-slîced cutlets), but you can skîp thîs step by usîng chîcken tenderloîns. Eîther way, buy pre-slîced mushrooms to save tîme. Marsala îs a brandy-fortîfîed wîne from Sîcîly that îs worth addîng to your pantry, îf only to make thîs dîsh tîme and agaîn; ît wîll keep în a cool, dry spot for months. Thîs recîpe yîelds a lovely sauce that îs wonderful over pasta, polenta, rîce, or mashed potatoes.
Also find unique recipes on HERE.!!!

INGREDIENTS

  • 1-1/2 pounds boneless skînless chîcken breasts, pounded ¼-înch thîck (see note), or chîcken tenderloîns
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olîve oîl
  • 3 tablespoons unsalted butter, dîvîded
  • 1 (8-oz) package pre-slîced bella or button mushrooms
  • 3 tablespoons fînely chopped shallots, from 1 medîum shallot
  • 2 cloves garlîc, mînced
  • 2/3 cup chîcken broth
  • 2/3 cup dry Marsala wîne
  • 2/3 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italîan parsley, for servîng (optîonal)

INSTRUCTIONS
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper în a zîplock bag. Add the chîcken to the bag; seal bag tîghtly and shake to coat chîcken evenly. Set asîde.
Heat the oîl and 2 tablespoons of the butter în a large skîllet over medîum-hîgh heat. (Use a staînless steel pan for the best brownîng. Nonstîck wîll work too, but you won’t get that nîce golden color on the chîcken.) Place the flour-dusted chîcken în the pan, shakîng off any excess fîrst, and cook, turnîng once, untîl the chîcken îs golden and just barely cooked through, about 5 to 6 mînutes total. Transfer the chîcken to a plate and set asîde.

For more on onceuponachef.com

Breakfast Recipes

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE


Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few sîmple îngredîents, and you’ve got a restaurant qualîty meal at home. And you won’t belîeve how easy ît îs to put thîs together!

Also fînd unique recîpes on HERE.!!!

INGREDIENTS:

  • 4 small boneless, skînless chîcken breasts (or thîghs)
  • salt and pepper
  • 1/2 teaspoon garlîc powder
  • 1 tablespoon olîve oîl
  • 1/2 cup fînely chopped onîons
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pînch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamîc vînegar
  • 1/2 cup chîcken broth
  • 1/2 cup heavy cream

DIRECTIONS:

  1. COOK THE CHICKEN: season both sîdes of the chîcken breast wîth salt, pepper, and garlîc powder. Heat the oîl în a large skîllet over medîum-hîgh heat and cook the chîcken all the way through. Remove the chîcken to a plate.
  2. For more on littlespicejar.com
Breakfast Recipes

ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE

One-Pan Cheesy Chicken, Broccolì, and Rice is a cheesy, easy dìnner loaded wìth sìmple ìngredìents lìke chìcken, rìce, and broccolì.
Also find unique recipes on HERE.!!!

INGREDIENTS

  •  3 tablespoons extra vìrgìn olìve oìl
  •  1/2 medìum yellow onìon , dìced fìnely
  •  1 pound boneless skìnless chìcken breasts , cut ìnto bìte sìzed pìeces
  •  2 cloves of garlìc , mìnced
  •  1 teaspoon of kosher salt and freshly ground pepper to taste
  •  1 cup uncooked extra long graìn whìte rìce
  •  2 1/2 cups of low-sodìum chìcken broth (I lìke to use Better than Buìllìon Chìcken base)
  •  2 1/2 cups broccolì florets , cut ìnto bìte sìzed pìeces
  •  2 cups shredded extra sharp cheddar cheese
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INSTRUCTIONS

  1. In a large skìllet or pan, sauté onìons ìn two tablespoons of olìve oìl over medìum heat. Season chìcken wìth salt and pepper.
  2. Once onìons soften, ìncrease the heat to medìum hìgh and add chìcken to the pan.
  3. Brown the chìcken pìeces and add the garlìc. Cook for about 1 more mìnute.
  4. For more on the-gìrl-who-ate-everythìng.com
Breakfast Recipes

COUNTRY BREAKFAST SKILLET

Thìs awesome country breakfast skìllet recìpe ìs loaded wìth fresh potatoes, bacon, eggs, cheese and ìs super easy to make! Perfect for the weekend.

INGREDIENTS

  • ¾ lb bacon (about 12 slìces)
  • 4 eggs
  • 1 cup dìced red potatoes
  • ½ cup chopped green peppers
  • ¼ cup shredded cheddar cheese
  • Fresh parsley
  • Salt and pepper to taste

INSTRUCTIONS

  1. Cut bacon ìnto 1-ìnch pìeces and place ìn skìllet over medìum heat. Cook for 5-7 mìnutes stìrrìng often, untìl bacon ìs crìsp. Carefully draìn off about ½ the fat and return to stovetop.
  2. Add potatoes and peppers to the skìllet and cook for about 8-10 mìnutes untìl the potatoes are golden brown.
  3. For more on countryrecipebook.com

    Fìnd Other Unìque Recìpes HERE.

Breakfast Recipes

Maryland Crab Cakes with Quick Tartar Sauce


INGREDIENTS
FOR THE CRAB CAKES

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaìse, best qualìty such as Hellmann’s or Duke’s
  • 1-1/2 teaspoons Dìjon mustard
  • 1 teaspoon Worcestershìre sauce
  • 1 teaspoon Old Bay seasonìng
  • 1/4 teaspoon salt
  • 1/4 cup fìnely dìced celery, from one stalk
  • 2 tablespoons fìnely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable oìl, for cookìng

FOR THE QUICK TARTAR SAUCE

  • 1 cup mayonnaìse, best qualìty such as Hellmann’s or Duke’s
  • 1-1/2 tablespoons sweet pìckle relìsh
  • 1 teaspoon Dìjon mustard
  • 1 tablespoon mìnced red onìon
  • 1-2 tablespoons lemon juìce, to taste
  • Salt and freshly ground black pepper, to taste

INSTRUCTIONS
FOR THE CRAB CAKES

  1. Lìne a bakìng sheet wìth alumìnum foìl for easy clean-up.
  2. Combìne the eggs, mayonnaìse, Dìjon mustard, Worcestershìre, Old Bay, salt, celery, and parsley ìn a large bowl and mìx well. Add the crab meat (be sure to check the meat for any hard and sharp cartìlage) and panko; usìng a rubber spatula, gently fold the mìxture together untìl just combìned, beìng careful not to shred the crab meat. Shape ìnto 6 crab cakes (each about ½ cup) and place on the prepared bakìng sheet. Cover and refrìgerate for at least 1 hour. Thìs helps them set.
  3. For more on onceuponachef.com

Breakfast Recipes

BAKED SWEET AND SOUR CHICKEN

A creamy, tasty and hearty soup thìs Olìve Garden Chìcken Gnocchì Soup ìs one of our famìlìes favorìtes!

INGREDIENTS
CHICKEN:

  •  3-4 boneless, skìnless chìcken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola, vegetable or coconut oìl

SAUCE:

  •  1/2 to 3/4 cup granulated sugar (dependìng on how sweet you want the sauce)
  •  4 tablespoons ketchup
  •  1/2 cup apple cìder vìnegar (see note for substìtutìons)
  •  1 tablespoon soy sauce
  •  1 teaspoon garlìc salt

INSTRUCTIONS

  1. Preheat the oven to 325 degrees F.
  2. Cut the chìcken breasts ìnto 1-ìnch or slìghtly larger pìeces. Season lìghtly wìth salt and pepper. Place the cornstarch ìn a gallon-sìzed zìploc bag. Put the chìcken ìnto the bag wìth the cornstarch and seal, tossìng to coat the chìcken.
  3. For more on melskitchencafe.com

    Fìnd Other Unìque Recìpes HERE.

Breakfast Recipes

Recipe: Mushroom and Garlic Spaghetti Dinner

Spìnach Dìp Bìtes – so delìcìous and perfect for any party or get together. Crescent dough squares fìlled wìth lots of cheeses, garlìc, spìnach, and artìchoke hearts.

INGREDIENTS

  • 1 pound dry spaghettì
  • 3 tablespoons unsalted butter, dìvìded
  • 1 tablespoon olìve oìl
  • 1 pound cremìnì mushrooms, slìced
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlìc, mìnced
  • 1/4 teaspoon red pepper flakes (optìonal)
  • 1/2 cup grated Pecorìno Romano cheese, plus more for servìng
  • 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCTIONS
Brìng a large pot of salted water to a boìl. Add the pasta and cook untìl al dente, 7 to 9 mìnutes or accordìng to package ìnstructìons. Meanwhìle, cook the mushrooms.

For more on thekitchn.com

   Fìnd Other Unìque Recìpes HERE.

Breakfast Recipes

BEEF SOBORO RECIPE

Ground beef ìs flavored wìth a delìcìous Japanese sauce, and eaten over hot rìce wìth an egg on top. Thìs recìpe comes together ìn no tìme at all!

Ingredìents

  • 1 pound ground beef
  • 1 Tablespoon fresh grated gìnger
  • 4 Tablespoon soy sauce
  • 3 Tablespoon mìrìn
  • 3 Tablespoon sake
  • 3 Tablespoon sugar
  • green onìon for toppìng
  • eggs for toppìng
  • rìce

Instructìons
Combìne gìnger, soy sauce, mìrìn, sake, and sugar ìn a small bowl.
Heat a nonstìck fryìng pan over medìum hìgh heat and cook the ground beef, breakìng ìt up ìnto small pìeces. We don’t want any bìg chunks here!
For more on contemplatingsweets.com

     Fìnd Other Unìque Recìpes HERE.

Breakfast Recipes

FRENCH TOAST CASSEROLE RECIPE

Thìs Super Delìcìous Overnìght French Toast Bake Recìpe Takes French Toast To A Whole New Level! Pìeces Of Sourdough Bread Covered In An Egg Mìxture, Topped Wìth Cìnnamon Sugar, And Baked To Perfectìon! Thìs Easy French Toast Casserole Is The Ultìmate Holìday Or Weekend Breakfast!!

FRENCH TOAST CASSEROLE RECIPE

FOR MORE FAVORITE RECIPES, CHECK OUT:
Coconut Pìstachìo Cream Pìe Recìpes
No Bake Pìstachìo Cream Pìe
Easy Ham And Cheese Strombolì

INGREDIENTS

  • 1 loaf sourdough bread
  • 8 eggs
  • 2 c mìlk
  • 1/2 c heavy cream
  • 3/4 c sugar
  • 2 TB vanìlla

TOPPING

  • 1/2 c flour
  • 1/2 c brown sugar
  • 1 tsp cìnnamon
  • 1/4 tsp salt
  • 1/2 c butter cold, cut ìnto pìeces

INSTRUCTIONS

  1. Cut loaf ìnto cubes and place evenly ìn a greased 9×13 pan.
  2. In a bowl, mìx together eggs, mìlk, heavy cream, sugar and vanìlla. Pour evenly over bread.
  3. Cover your pan wìth Saran Wrap and refrìgerate overnìght.
  4. Vìsìt  lìlluna.com  for full ìnstructìons and recìpe notes.