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Crispy Sauteed Chicken Filled with Cilantro Recipe


1 1/2 tablespoons vegetable oil

7 cloves garlic, minced

4 cups chicken broth

4 (10 ounce) cans chicken broth

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh parsley

1 tablespoon crushed red pepper

salt and pepper to taste

1 1/2 cups all-purpose flour

1 teaspoon dried basil

3/4 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1/4 cup oil for frying

1/2 cup olive oil

1 cup chopped green onions


Heat oil in large skillet over high heat. Fry garlic, stirring, for about 2 minutes, or until golden. Remove from skillet and stir in broth, chicken broth, parsley, pepper, salt and pepper. Heat until the chicken is cooked through, about 10 minutes.

Reduce heat to medium-low. Fry garlic for about 2 minutes, or until golden. Transfer chicken to a clean, dry dish and add olive oil, 1/4 cup olive oil, green onions, parsley, tomato and lemon juice. Stir gently and cook for 1 to 2 minutes, or until heated through. Remove chicken from the oil and toss with the basil salad dressing and feta cheese. Garnish with parsley leaves and serve.


Krosty Smoth writes:

⭐ ⭐ ⭐ ⭐

I didn't really expect much from this but I was really surprised. I hate Pisco, I love fruity smooth drinks and this was too sour for me. But I will make this again.