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Full Online Book HomeLearning KitchenOutdoor_cooking - Chicken - Ranch Chicken Sandwiches
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Outdoor_cooking - Chicken -  Ranch Chicken Sandwiches Post by :Niki_B Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1110

Click below to download : Outdoor_cooking - Chicken - Ranch Chicken Sandwiches (Format : PDF)

Outdoor_cooking - Chicken - Ranch Chicken Sandwiches

1/4 cup ranch dressing
1 tbsp. chopped fresh chives
4 boneless -- skinless chicken breast halves
4 slices Canadian style bacon
4 whole grain sandwich buns -- split
1/4 cup ranch dressing
2 tbsp. mayonnaise
2 tbsp. chopped fresh basil leaves
1 large tomato sliced
1 medium cucumber -- thinly sliced

Mix 1/4 cup dressing, and the chives in shallow glass or plastic dish. Add chicken, turn to coat. Cover and refrigerate, turning occasionally, 1 to 2 hours.

Heat coals or gas grill for direct heat.

Cover and grill chicken 4 to 5-in. from coals, 15 to 20 minutes, turning once or twice, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add bacon to grill for last 2 to 3 minutes of
cooking time.

Mix 1/4 cup dressing, mayonnaise, and basil leaves. Spread on cut sides of buns. Layer bacon, chicken, tomato, slice and cucumber on each bun.
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Outdoor_cooking - Rosemary Smoked Chicken Outdoor_cooking - Rosemary Smoked Chicken

Outdoor_cooking - Rosemary Smoked Chicken
1 roasting chicken 2 lemons 6 or 8 slivered garlic cloves Salt and pepper margarine or butter Lots of fresh sprigs of rosemary Wash chicken and pat dry. Loosen skin and slip slivered garlic, lemon slices, and rosemary underneath; fill cavity with remaining lemon, garlic, and several sprigs of rosemary. Salt and pepper inside and out of chicken. Rub margarine over skin. Cook chicken over indirect heat on the grill until juices run clear. While chicken cooks, add rosemary sprigs that have been soaked in water to coals to create a delicious smoke.

Outdoor_cooking - Pollo Diia Diavoia Outdoor_cooking - Pollo Diia Diavoia

Outdoor_cooking - Pollo Diia Diavoia
1 (2 lb.) broiling chicken, split 1 tbsp. crushed peppercorns 2 tsp. salt 1/3 cup lemon juice 3 tbsp. olive oil Place chicken in a deep dish. Pour lemon juice over chicken. Add peppercorns, salt, and olive oil. Cover and marinate for at least 2 hours. During this time uncover and baste occasionally. Place chicken on charcoal grill skin down. Broil until skin has turned light brown. Then turn over and baste periodically with marinade. Turn over after 10 minutes and cook briefly on each side until thigh is tender at the pricking of a fork (all together about 35 minutes).