THE REAL "DILL" CHICKEN SANDWICH
Provided by Sunny Anderson
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
- In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
- Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
- Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
- To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
DILL PICKLE CHICKEN
A succulent chicken dish that has a thick rich tangy sauce perfect for dipping crusty bread! I like to serve this over plain noodles, sometimes topping it with Cheddar cheese. Yum, yum, yum. It is super simple and uses ingredients most households always have on hand. Although dill pickles are added, the dish it doesn't taste a bit like pickles; however, they definitely make the dish by adding a special something. Warning--this a lick-your-fingers recipe, enjoy!
Provided by MSMUM1977
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
- Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 11.9 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 1.3 g, Protein 40.6 g, SaturatedFat 6.6 g, Sodium 651 mg, Sugar 8.2 g
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
GRILLED DILL PICKLE CHICKEN THIGHS
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
- Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.
Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg
LEMON & DILL CHICKEN
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 339.5 mg, Sugar 0.7 g
SKILLET LEMON DILL CHICKEN THIGHS
A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
LEMON AND DILL CHICKEN
This Lemon and Dill Chicken Is a Lovely Fresh and Clean Dish Perfect to Add to Your Weekly Meal Prep. I Love the Simplicity of This Recipe ...
Provided by Lilly Mathuse
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Generously season 4 boneless and skinless chicken breasts with salt and pepper all over.
- In a large, heavy skillet over medium-high heat, heat 1½ teaspoons of oil and add the seasoned chicken breasts. Cook for about 3 minutes per side until sear and well browned. Set aside on a plate and cover with aluminum foil.
- Return the skillet to the heat and reduce to medium. Heat 1½ teaspoons of oil and add ¼ cup of finely chopped onion and 3 cloves of minced garlic. Cook, while tossing, for about 1 minute until fragrant.
- In a measuring cup, whisk 1 cup of chicken broth, 2 teaspoons of flour, 1 tablespoon of dill and 1 tablespoon of lemon juice.
- Pour the sauce into the skillet and cook, while whisking, for about 3 minutes until slightly thicker.
- Reduce the heat to low and return the seared chicken, along with any juices, to the skillet. Simmer for about 4 minutes until the chicken is cooked through. Transfer chicken to a serving plate.
- Season the sauce with salt and pepper to taste and pour over the chicken.
- Garnish with 1 tablespoon of freshly chopped dill for serving.
Nutrition Facts : Calories 170, Fat 6.2g, Cholesterol 63mg, Sodium 339mg, Carbohydrate 3.3g, Protein 24.1g
LEMON CHICKEN IN DILL CREAM SAUCE
Lemon Chicken in Dill Cream Sauce is a 30 minute meal you'll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make - you will want to lick the pan clean!
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
- Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
- Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 25 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 128 mg, Sodium 266 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
GRILLED, DILLED LEMON CHICKEN WITH HONEY AND DIJON
Chicken is a tried and true protein. It's easy to make and an overall crowd pleaser. But there's always room to bring it to the next level, and this recipe does just that. After marinating in a mixture of lemon, vinegar, honey, mustard, dill and basil, the chicken is grilled to perfection. This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Categories Entrees
Time 1h9m59S
Yield 8
Number Of Ingredients 9
Steps:
- Finely grate zest from 1 lemon into a bowl. Squeeze the lemon and add the juice to the bowl. Stir in olive oil, vinegar, honey, mustard, salt and pepper until well blended.
- Place chicken in a large resealable bag. Add 1/3 cup of the juice mixture to the bag along with half of the dill and basil. Close bag tightly.
- Marinate chicken in the refrigerator, turning bag at least once, for 1 hour.
- Meanwhile, heat a gas grill to medium-high, or prepare a charcoal grill for direct cooking.
- Very thinly slice the remaining lemon; mix the slices with the remaining juice mixture. Set aside.
- Remove chicken from bag; discard marinade. Grill chicken directly over the heat source, turning once, until chicken is nearly firm when pressed, 15 to 20 minutes.
- Transfer chicken to the platter. Pour reserved lemon mixture over the chicken. Sprinkle with remaining dill and basil. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 108 calories, Sugar 3 g, Fat 8 g, Carbohydrate 4 g, Cholesterol 21 mg, Fiber 0.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 137 mg
GRILLED CHICKEN BREASTS WITH LIME AND DILL
This is a very easy and very tasty chicken dish. I can even eat this on Weight Watchers,I just don't serve with the buttered noodles. Marinate time is only 15 min. so it is also quick. Prep time does not incluce marinating. Can't remember where I got this recipe from to give them credit.
Provided by Baby Chevelle
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in heavy ziplock bag and mix.
- Add chicken breasts, seal; turn bag to coat.
- Let stand at room temperature for 15 minutes.
- Cover grill with foil.
- Place breats on foil and cook on grill at low heat setting.
- Cook for 20-30 minutes depending on size of breasts.
- Meanwhile melt the butter.
- Baste the breasts with butter when done.
- Can serve with buttered noodles.
Nutrition Facts : Calories 185.5, Fat 7.2, SaturatedFat 4, Cholesterol 83.7, Sodium 263.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 27.4
DILL CHICKEN WITH CREAM SAUCE
This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.
Provided by jellyko
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 10 inch skillet until sizzling.
- Halve and pound thin the chicken breasts.
- Add the salt, dill, pepper and garlic to skillet with butter.
- Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
- Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
- Serve on top of chicken.
- Can also be served on rolls with lettuce and tomato.
DILL PICKLE CHICKEN RECIPE
Dill Pickle Chicken: chicken breasts are brined overnight in pickle juice, breaded in seasoned bread crumbs and baked until perfectly juicy and golden brown!
Provided by Jessica
Categories Chicken
Time 8h33m
Number Of Ingredients 8
Steps:
- Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours.
- After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken.
- Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper.
- Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
- Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray.
- Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165°F.
Nutrition Facts : Calories 287 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 252 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MEDITERRANEAN GRILLED CHICKEN
You won't believe how easy it is to make this Mediterranean Grilled Chicken. Tender, juicy, and made with kitchen staples, this grilled chicken recipe is perfect on its own, on a salad, or in a sandwich! Packed with flavor, you can make this Mediterranean chicken in little to no time, making it perfect for a busy weeknight.
Provided by Justin Coit
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- To make the marinade add the lemon juice, olive oil, parsley, garlic, paprika, oregano, salt, and pepper to a small mixing bowl. Whisk to combine.
- Place the chicken in a gallon size ziplock bag and pour the marinade on top of the chicken. Zip the bag shut and massage the marinade into the chicken. Place in the refrigerator for at least 30 minutes, up to 8 hours. if possible, bring the chicken to room temperature before you cook it.
- Preheat your grill or grill pan and brush the grates with a vegetable oil.
- Remove the chicken from the bag and cook chicken on a grill or grill pan. For chicken thighs, about 4 - 6 minutes per side. For chicken breasts, 4 to 5 minutes per side, depending on thickness. Remove the chicken when the internal temperature has reached 165 F and let rest for 5 minutes before eating.
Nutrition Facts : Calories 362 kcal, Carbohydrate 3 g, Protein 49 g, Fat 17 g, SaturatedFat 3 g, TransFat 0.03 g, Cholesterol 145 mg, Sodium 848 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE
Steps:
- Gather the ingredients.
- Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
- In a large skillet over medium-high heat, melt the butter and olive oil.
- When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
- Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
- Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
- In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
- Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
- Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.
Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Cholesterol 163 mg, Fiber 0 g, Protein 55 g, SaturatedFat 6 g, Sodium 367 mg, Sugar 1 g, Fat 16 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
GRILLED CHICKEN WITH MUSTARD-DILL SAUCE
Steps:
- Prepare grill.
- Stir together honey, mustards, dill, yogurt, and salt and pepper to taste.
- Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through.
- Serve chicken with sauce.
More about "dill pepper grilled chicken food"
ROASTED (OR GRILLED) MARINATED LEMON, DILL & GARLIC ...
From jackieunfiltered.com
Servings 4Total Time 30 minsCategory Brunch, Lunch, Main Course, Snack
GRILLED LEMON PEPPER CHICKEN WITH A YOGURT DILL SAUCE …
From noshingwiththenolands.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 510 per serving
- Make the yogurt dill sauce first by mixing the yogurt, dill, lemon juice, garlic, salt and pepper together. Refrigerate.
- In a jar mix together the olive oil, vinegar, oregano and salt and pepper. Shake well and set aside.
- Season pounded out chicken breasts with lemon pepper and grill on a grill pan sprayed with oil heated on medium heat for 4-5 min. aside or until cooked through.
MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE
From themediterraneandish.com
4.9/5 (56)Calories 307 per servingCategory Entree
- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
- In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
GRILLED CHICKEN THIGHS WITH MUSTARD AND DILL - RECIPE ...
From finecooking.com
4.8/5 (3)Category Main CourseCuisine AmericanCalories 610 per serving
HOW TO MAKE MUSTARD-DILL GRILLED CHICKEN - MEN'S …
From mensjournal.com
Servings 5Estimated Reading Time 1 min
RECIPE: DILL PICKLE CHICKEN - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
GRILLED CHICKEN WITH DILL-MUSTARD SAUCE • THE HERITAGE …
From theheritagecook.com
Servings 4
SKILLET GREEK LEMON DILL CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (3)Total Time 13 minsCategory MainCalories 197 per serving
- Mix the extra virgin olive oil, fresh dill, zest of the lemon (see note 1), salt, and pepper together in a non-metallic dish or ziplock bag.
DILL PICKLE CHICKEN GRILLED CHEESE ... - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
5/5 (1)Category Casserole RecipesServings 6Total Time 39 mins
- Dump shredded chicken, diced dill pickles, crumbled bacon, salt, pepper and ranch dressing into a mixing bowl.
LOW FODMAP GRILLED CHICKEN WITH MUSTARD AND DILL - THE ...
From fodmapformula.com
Cuisine AmericanTotal Time 50 minsCategory DinnerCalories 239 per serving
- Combine the mustard, olive oil, dill, Worcestershire sauce, pepper, and salt in a large bowl. Add the chicken and toss to coat evenly in the marinade. Set aside for 15 to 30 minutes at room temperature.
- Heat your BBQ to 500 degrees, then reduce the temperature to about 350-375 degrees. Turn 1-2 of the burners off to prepare for cooking by indirect heat.
- First, place your chicken skin side down on the burner that’s still on. Keeping the lid closed as much as possible, cook the chicken thighs for about 8 minutes or until there are clear grill marks on each side of the chicken (turning once or twice).
- Move the chicken (skin side up) over to the side of the burner that is off . Continue to cook by indirect heat until the thickest part of the chicken has reached 165 degrees (about 15 to 20 minutes). Serve warm.
TARRAGON-DILL GRILLED CHICKEN SALAD RECIPE - RECIPES.NET
From recipes.net
1/5 Category SaladCuisine AmericanTotal Time 1 hr 17 mins
- Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within ½-inch of the other side. Open the two sides and spread them out flat like an open book.
- Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade.
GREEK LEMON-DILL GRILLED CHICKEN SALAD | HEALTHY RECIPES ...
From weightwatchers.com
Cuisine Greek,MediterraneanCategory Dinner,LunchServings 4Total Time 33 mins
- In a small bowl, combine water, oil, lemon zest and juice, garlic, salt and pepper; remove 1/4 cup of dressing and place in a large zip-close plastic bag (or glass bowl).
- Add chicken to bag (or bowl) and turn to coat; seal bag (or cover bowl) and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining lemon mixture for dressing.
- When ready to cook, off heat, coat grill or grill pan with cooking spray; preheat grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade.
ROASTED RED PEPPER-DILL DRESSING RECIPE | MYRECIPES
From myrecipes.com
Servings 2.25Calories 24 per serving
- Bake bell peppers on an aluminum foil-lined baking sheet at 500° for 20 minutes or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.
- Sauté shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill.
- Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Prep: 20 min., Bake: 20 min., Stand: 10 min.
GRILLED DILL POTATO PACKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (14)Total Time 40 minsCategory Side DishCalories 487 per serving
GREEK LEMON-DILL GRILLED CHICKEN SALAD - POSITIVELY STACEY
From positivelystacey.com
Cuisine MediterraneanCategory RecipesServings 4Total Time 40 mins
CREAMY CHICKEN AND DILL CURRY RECIPE | THE SPICE TAILOR
From thespicetailor.ca
4.7/5 (58)Total Time 33 minsServings 3-4
GRILLED LEMON DILL CHICKEN RECIPE - BITE ME MORE
From bitememore.com
Estimated Reading Time 1 min
LEMON DILL CHICKEN SKEWERS - SAVORY SWEET LIFE
From savorysweetlife.com
4.8/5 (8)Category MainServings 4-6Total Time 15 mins
GRILLED MEDITERRANEAN CHICKEN WITH DILL SAUCE – WHAT'S FOR ...
From whatsfordinnermoms.com
Servings 6Total Time 30 minsEstimated Reading Time 2 mins
BEST GRILLED CHICKEN WITH PEACH PICKLE BBQ SAUCE RECIPES ...
From foodnetwork.ca
Servings 2-4Total Time 1 hrCategory Chicken,Fruit,Grill,Poultry
GRILLED CHICKEN PITA WRAPS | CHICKEN.CA
From chicken.ca
Servings 4Calories 550 per serving
DILL-PEPPER GRILLED CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPE: LEMON DILL GRILLED CHICKEN - EVERYTHING ZOOMER
PICKLE-BRINED GRILLED CHICKEN - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
GARLIC GRILLED CHICKEN - EASY MEALS WITH VIDEO RECIPES BY ...
From recipe30.com
MEDITERRANEAN GRILLED CHICKEN AND GREEK DILL SAUCE - FOOD LION
From foodlion.com
GARLIC LEMON & DILL CHICKEN | BUSY BUT HEALTHY
From busybuthealthy.com
DILL PEPPER GRILLED CHICKEN RECIPE | EPICURIOUS.COM
From epicurious.com
GRILLED CHICKEN BREASTS WITH DILL PICKLE SALSA RECIPE
From foodreference.com
RASCAL - FOOD MENU
From rascalrestaurantsedona.com
WILDFIRE PUBLIC HOUSE - FOOD MENU
From wildfirepublichouse.com
GRILLED DILL PICKLE CHICKEN THIGHS - CHICKEN THIGH RECIPES
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love