Chicken Garlic Bites Food

CHICKEN GARLIC BITES

Steps:

• Place chicken in shallow dish.
• In small bowl, mix olive oil, garlic, and black pepper.
• Pour over chicken.
• Cover and marinate 30 minutes.
• Drain.
• Preheat oven to 475°F.
• Mix bread crumbs and cayenne.
• Coat chicken.
• Arrange in a single layer on cookie sheet.
• Bake 10 minutes or until brown.

GARLIC BUTTER CHICKEN BITES

Steps:

• Preheat a 12-inch non-stick skillet over medium-high heat.
• Dab chicken on all sides dry with paper towels.
• Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
• Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
• Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
• Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
• Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
• Serve right away.

STICKY GARLIC CHICKEN BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

MEAL PREP CHICKEN BITES

Steps:

• Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
• The chicken will keep up to 4 days. Let cool completely before refrigerating.
• Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside.
• Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
• Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
• Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.

GARLIC BITES

Steps:

• Melt butter in saute pan and remove from heat.
• Separate and cut each biscuit into quarters.
• Combine all ingredients except biscuits in saute pan and mix with butter.
• Add the rolls a few at a time and toss gently to coat and spread evenly in pan.
• Bake at 350 F for 18-20 minutes, until golden brown.
• Pull apart and enjoy!

HONEY GINGER CHICKEN BITES

Steps:

• Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
• Add chicken; seal and toss to coat.
• Refrigerate at least 2 hours or overnight, turning occasionally.
• Preheat oven to 425°.
• Remove chicken from bag, reserving marinade.
• Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
• Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
• While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
• Remove from heat and pour glaze into a large bowl.
• Preheat broiler.
• Add chicken to glaze; toss well to coat.
• Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
• Sprinkle with sesame seeds, if desired.

MEXICAN GARLIC CHICKEN BITES

Steps:

• Mix the cilantro, pepper& 6 cloves of garlic, rub this over the chicken pieces Place the chicken pieces,well apart, in a greased 10 x 15" rimmed baking sheet Bake in 500F oven for 20 minutes or until the chicken is no longer pink.
• Meanwhile in a blender or food processor blend the tomatoe sauce, remaining garlic, sugar, vinegar& raisins until the raisins are chopped Serve the chicken hot with the raisin tomatoesauce.