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Chicken Salami Recipe

Ingredients

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons white sugar

4 skinless, boneless chicken breast halves, cut into 1/2 inch pieces

1 cup chicken broth

3 tablespoons distilled white vinegar

1 1/2 teaspoons salt

1/2 teaspoon dried basil

1 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup chopped fresh rosemary

Directions

Heat olive oil in a shallow dish or bowl in a microwave oven over low heat. Mix honey, sugar and 2 tablespoons olive oil in small bowl; pour into dish in microwave. Mix vinegar, salt, basil, parsley, basil and oregano in small bowl; pour into dish. Microwave for 1 minute. Stirring constantly over low heat, cover dish and microwave for 2 minutes. Cover dish and microwave for 10 seconds.

Remove chicken from microwave, stir and set aside. Place remaining 3 tablespoons olive oil in microwave and stir constantly over medium heat until chicken begins to blister. Remove chicken pieces and set aside.

Place chicken pieces in a shallow dish or bowl. Pour broth over chicken and season with salt, pepper, paprika, basil, parsley and basil. Mix well and microwave for 1 minute, stirring constantly. Cover dish and microwave for 1 minute, stirring gently. Garnish with parsley and basil, if desired.

Comments

TWRuCuMB writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved this recipe! For the cake batter, I used the NYX Sugar Cookie batter and added a dash of vanilla. For the topping, I used NYX Crystalline Cream which is so brilliant. It glazed the cake and was sooo easy. To add a little more flavor, I would recommend adding a dash of nutmeg or Basil right before serving and during the dipping process. The dipping process is sooo easy and it coat the entire cake. It's rich and smooth. It is so much more delicious when eaten with the buttercream. SECRET SANTA! This cake was apprarently purchased for my sweetheart, she loved it but asked for several changes BEFORE TRYING IT. The most important being, I ended up using coconut oil instead of shortening. I