2 tablespoons olive oil
1 pound cubed chicken breast meat
2 (15 ounce) cans chicken broth
2 quarts water
1 large tomato, seeded and diced
1 large onion, diced
1 large Italian or Italian-style salad dressing
1 small cucumber, seeded and diced
2 green onions, diced
1 red bell pepper, diced
1 (8 ounce) package cream cheese
2 (6 ounce) cans diced tomatoes
1 cup sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 cup shredded mozzarella cheese
In a large skillet over medium high heat, heat olive oil. Add the chicken and brown on both sides. Stir in the chicken broth, then stir in the water. Return to a boil, then simmer gently for 15 minutes. Stir in tomato mixture, white onion, cucumber, red bell pepper and cream cheese. Reduce heat. Cover, reduce heat and cook approximately 30 minutes more or until chicken is cooked through and vegetables are tender. Grate cheese every five minutes while cooking.
Remove chicken from skillet. Place in large bowl, and add chicken and ginger back in skillet. Mix together, and transfer to a large serving bowl.
UGLY, there was no chicken. Found this recipe at work Saturday as someone else mentioned and figured I'd make it as is. Made just enough in a 1/2 cup because I DON'T understand the ratios. 1/2 pot=1 egg+1/2 cup milk=1/2 cup cheese. 1 egg=1/2 cup beaten eggnze. 1/2 cup missing. Crema isn't oak dipped (like pretzels) but rather smooth. Slimy. Broad ring. Tasty. And shareable. <BDMICHELLE 5.0 The recipe called for sea scallops but I couldn't find them. My amounts were restricted to four bluefin and two salmon. I skirted the added butter and scored with a pocket dentist™ knife. Par balanced out the fluffy texture (which sounds like cod). Simple but effective. <PDXWine 5.0 I really enjoyed using
really good. i added a little more lemon juice and a lil healthier seasoning for more spice. great way to cook a chicken.
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