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Lemon Garlic Chicken kabobs. 1/3 cup extra-virgin olive oil Zest of 1 lemon 2 tablespoons minced garlic 2 tablespoon minced fresh flat-leaf parsley 2 teaspoon kosher salt, plus more, to taste 1 teaspoon freshly ground pepper, plus more, to taste 2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
For Taco Tuesday...easy Crockpot Chicken Tacos...dump 1 Envelope Of Taco Seasoning, 6 Boneless, Skinless Chicken Breasts & A Jar Of Salsa In The Crockpot, Stire And Cook On High(4-6 Hrs.) Or Low(6-8 Hrs.) Should Be Able To Shred With A Fork. Place Meat Mixture In Tortillas And Top With Your Favorite Toppings!
nutella truffles 10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels) 2 tablespoons unsalted butter 1/2 cup heavy cream 1/2 cup Nutella 1 teaspoon vanilla extract 3 tablespoons Frangelico liqueur 1/2 cup toasted hazelnuts, finely chopped (see notes)
Grilled Korean Skewered Chicken - Marinade: garlic, ginger, onion, Asian pear, soy sauce, sesame oil, brown sugar, green onions, pepper
Crockpot Chicken Tacos Recipe from Tasty Kitchen 1 envelope Taco Seasoning 6 pieces Boneless, Skinless Chicken Breasts 1 jar Salsa (16 oz) Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
Crockpot Chicken Tacos - 1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium) 6 Pieces Boneless, Skinless Chicken Breasts 1 16-ounce jar Salsa