SELASA MOVIE

Ingredients 4 slices thick cut bacon, diced FOR THE CHICKEN 1 tablespoon vegetable oil 1 tablespoon butter 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika FOR THE RANCH CREAM CHEESE 4- ounces cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1/2 teaspoon dried chives 4 ounces shredded cheddar cheese, white or yellow - I use a little of both FOR GARNISH chopped fresh parsley sliced green scallions Instructions Preheat oven to 400F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy. Remove bacon from skillet and set aside. DON'T discard bacon fat. Return skillet to heat and add vegetable oil to the remaining bacon fat. Pound chicken breasts to a 1

Ingredients 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika* 1/2 tsp chili powder 1 tsp salt 1/2 tsp ground pepper 1/4 tsp crushed red pepper flakes (optional) 1 tbsp dried parsley 2 large boneless, skinless chicken breast olive oil 2 tbsp butter Instructions Preheat oven to 450 degrees.  Mix together garlic powder, onion, paprika, chili powder, pepper, salt, crushed red pepper flakes, and parsley together in a small ramekin.  Slice the large chicken breasts in half lengthwise to create 4 chicken breasts.  Brush olive oil on both sides of chicken breasts. Rub the seasoning blend onto each side of the chicken breasts making sure all sides are coated well. Place seasoned chicken breasts in a baking dish.  Place half of a tablespoon of butter on top of each chicken breast. Bake for 18 minutes. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes. Remove chicken breasts from oven and allow them to rest for 5 minutes an

INGREDIENTS 1 cup sour cream 2 teaspoons garlic powder 1 teaspoon seasoned salt 1/2 teaspoon fresh ground black pepper 1 1/2 cups freshly grated Parmesan cheese, divided 3 pounds boneless chicken breasts, trimmed of excess fat Related Recipe: Clean and Low Carb Tilapia Recipe (Paleo) INSTRUCTIONS Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for 25-30 minutes, or until the chicken is cooked through. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top. Serve immediately. This article and recipe adapted from this site

INGREDIENTS FOR THE CHICKEN: 1 1/4 pounds chicken (cut into bite size pieces) 3/4 cup corn starch 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 cup canola oil 2 large eggs (whisked) FOR THE SWEET AND SOUR SAUCE: 3/4 cup sugar 1/2 cup rice vinegar (distilled vinegar will work too) 1/3 cup ketchup 1 Tablespoon soy sauce 1 teaspoon garlic salt FOR SERVING: COOKED RICE AND BROCCOLI AND/OR CARROTS INSTRUCTIONS Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the ch

Ingredients 1 1/2 pounds boneless, skinless chicken (white or dark meat is up to you) 3 garlic cloves, pealed and crushed 1 1/2 tablespoons curry powder 1 teaspoon ground turmeric 1 can fire roasted diced tomatoes 1 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cans full fat coconut milk 1 tablespoon coconut oil Instructions Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you’ll add the cream after you’re done cooking). Hit “manual” and set the time to 8 minutes. Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil. Sauté for 10 minutes to reduce and thicken. Dice the chicken, then add back and stir to combine. Serve and enjoy! This article and recipe adapted from this site

Ingredients 1/4 cup butter, divided 12 ounces broccoli , coarsely chopped 2 cloves garlic, minced 1 cup heavy whipping cream 1 1/2 cups shredded mozzarella, divided 1/2 cup grated parmesan cheese Salt and pepper 3 cups cooked chopped chicken (about 1 1/4 lbs) US Customary - Metric Instructions Set a 10-inch ovenproof skillet over medium heat and add 2 tablespoons of the butter. Once melted, add the broccoli and sauté until bright green and just tender, about 4 minutes. Remove the broccoli to a bowl. Melt the remaining butter in the pan and add the garlic, cooking until fragrant, about 1 minute. Add the cream and bring to a simmer, then cook until reduced by about half, 3 to 5 minutes. Stir in 1/2 cup of the mozzarella and all of the Parmesan until melted. Season with salt and pepper to taste. Stir in the broccoli and the chicken and top with the remaining 1 cup of mozzarella cheese.  Preheat the broiler. Set the pan about 6 inches from the heat and broil until th