#fillingmealideas

[konnestra2]

A delicious and juicy chicken burger with a blend of flavorful ingredients. Perfect for a quick and satisfying meal.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped fresh parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onion. Mayonnaise. Ketchup. Mustard.

Instructions: In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, chopped onion, red bell pepper, parsley, salt, and black pepper. Mix well and form the mixture into 4 burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the chicken patties for about 6-7 minutes per side, or until they are fully cooked and have a nice brown crust. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce leaves and sliced tomatoes on the bottom bun, followed by a chicken patty with melted cheese. Top with sliced red onion and your choice of condiments mayonnaise, ketchup, and mustard. Finish by placing the top bun on the burger. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shetland Sheepdog

[thethornyrant]

This creamy chicken casserole has all the classic flavors of a Caesar salad. It's a comforting and filling meal that can be served any time.

Ingredients: 4 chicken breasts, cooked and shredded. 1 cup Caesar dressing. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1 cup croutons, crushed. 1/4 cup chopped fresh parsley optional.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine shredded chicken, Caesar dressing, Parmesan cheese, sour cream, mayonnaise, lemon juice, garlic powder, black pepper, and salt. Mix well. Transfer the mixture to a greased casserole dish. Sprinkle crushed croutons evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly. Garnish with chopped parsley, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

parroquia virgen del carmen

[tote-flora]

A tasty warm salad with soft chicken, sauted zucchini, creamy polenta, and a sweet balsamic dressing. Just right for a filling meal.

Ingredients: 1 cup polenta. 2 cups water. 1 zucchini, sliced. 2 boneless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 cup grated Parmesan cheese.

Instructions: In a saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup of polenta, stirring constantly. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until polenta is thick and creamy. Season chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove chicken from skillet and let it rest for a few minutes before slicing it. In the same skillet, add the remaining olive oil and zucchini slices. Cook for 3-4 minutes, until zucchini is tender. In a small bowl, whisk together balsamic vinegar and honey to make the dressing. To assemble the salad, divide the warm polenta among serving plates. Top with sliced chicken, sauted zucchini, cherry tomatoes, and fresh basil leaves. Drizzle the balsamic dressing over the salad. Finish with grated Parmesan cheese. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Aatsp Georgia Camp

[invadermak]

A tasty warm salad with soft chicken, sauted zucchini, creamy polenta, and a sweet balsamic dressing. Just right for a filling meal.

Ingredients: 1 cup polenta. 2 cups water. 1 zucchini, sliced. 2 boneless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 cup grated Parmesan cheese.

Instructions: In a saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup of polenta, stirring constantly. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until polenta is thick and creamy. Season chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove chicken from skillet and let it rest for a few minutes before slicing it. In the same skillet, add the remaining olive oil and zucchini slices. Cook for 3-4 minutes, until zucchini is tender. In a small bowl, whisk together balsamic vinegar and honey to make the dressing. To assemble the salad, divide the warm polenta among serving plates. Top with sliced chicken, sauted zucchini, cherry tomatoes, and fresh basil leaves. Drizzle the balsamic dressing over the salad. Finish with grated Parmesan cheese. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Aatsp Georgia Camp

[grimdesignworks]

A tasty warm salad with soft chicken, sauted zucchini, creamy polenta, and a sweet balsamic dressing. Just right for a filling meal.

Ingredients: 1 cup polenta. 2 cups water. 1 zucchini, sliced. 2 boneless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 cup grated Parmesan cheese.

Instructions: In a saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup of polenta, stirring constantly. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until polenta is thick and creamy. Season chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove chicken from skillet and let it rest for a few minutes before slicing it. In the same skillet, add the remaining olive oil and zucchini slices. Cook for 3-4 minutes, until zucchini is tender. In a small bowl, whisk together balsamic vinegar and honey to make the dressing. To assemble the salad, divide the warm polenta among serving plates. Top with sliced chicken, sauted zucchini, cherry tomatoes, and fresh basil leaves. Drizzle the balsamic dressing over the salad. Finish with grated Parmesan cheese. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Aatsp Georgia Camp