INGREDIENTS
1/2 tsp
▢ oregano
1/2 tsp
▢ basil
1/4 tsp
▢ pepper flakes
4 cloves
▢ garlic
1 cup
▢ chicken stock
1 lb
▢ chicken breasts
2 tbsp
▢ lemon juice
1/4 cup
▢ parmesan cheese
3/4 cup
▢ heavy cream
1 cup
▢ chicken stock
1/3 cup
▢ sun tomatoes from oil and thinly
1/2 tsp
▢ basil
1/2 tsp
▢ oregano
1/4 tsp
▢ pepper flakes
2 cloves
▢ garlic
1 lb
▢ chicken breasts
1 serving
▢ after reducing sauce
1/2 cup
▢ parmesan cheese
3/4 cup
▢ heavy cream
5 ozs
▢ 1 can coconut milk 400 ml/ 13
2 tbsp
▢ curry paste
3 tbsp
▢ fish sauce
3 tbsp
▢ brown sugar
1 lb
▢ chicken breasts
1 serving
▢ after cooking
1 tbsp
▢ lime juice
7 ozs
▢ half can coconut milk 200 ml/ 6
1/4 cup
▢ chili sauce
2 tbsp
▢ reduced sodium soy sauce
2 tsp
▢ lime juice
1/4 tsp
▢ pepper flakes
1 lb
▢ chicken breasts
1/3 cup
▢ reduced sodium soy sauce
1/3 cup
▢ water
1/4 cup
▢ brown sugar
2 tbsp
▢ ginger or
1 clove
▢ garlic
1 tbsp
▢ sesame oil
1 lb
▢ chicken breasts
1 serving
▢ after cooking
2 tsp
▢ cornstarch
1/4 cup
▢ water
1/4 cup
▢ reduced sodium soy sauce
1/4 cup
▢ honey
1/4 tsp
▢ pepper flakes
1 tbsp
▢ sesame oil
1 lb
▢ chicken breasts
1 serving
▢ after cooking
2 tsp
▢ cornstarch
1 tbsp
▢ sesame seeds
1/3 cup
▢ honey
1/3 cup
▢ stock
1/4 tsp
▢ salt
1 clove
▢ garlic
2 tbsp
▢ lime juice
3 tbsp
▢ adobo sauce
1
▢ chipotle pepper
1 lb
▢ chicken breasts
1 serving
▢ after cooking
2 tsp
▢ cornstarch