6 (5 oz each) chicken breasts, 6 12-inch tortillas, Montreal chicken spice – as needed, 2 oz. BBQ sauce, 1/4 cabbage, sliced thinly, 1 carrot, shredded, 1/4 cup chopped purple onion, 2 tbsp. light mayo, 1 tbsp. white vinegar, 1 rounded teaspoon sugar, salt and pepper to taste.
1. Arrange the chicken breasts on a baking tray and season them with Montreal chicken spice. Bake the chicken breasts in a pre-heated oven at 350 F for 10 minutes, then brush the BBQ sauce on the chicken breasts and return the tray to the oven. Bake for about 5-10 minutes more, or as long as needed for the chicken to have internal temperature of 170 F.
2. Transfer the chicken in another dish and let it cool down in the fridge.
3. In the meantime, mix all the rest of the ingredients for the coleslaw.
4. When the chicken is cold enough cut it to strips.
5. Devide the chicken breast slices and the coleslaw in the center of the 6 large tortillas and roll the 6 BBQ Chicken and coleslaw wraps.
This wrap is designed to be served cold, but it can be grilled briefly on a panini press to just get some grill marks right before serving. Enjoy.
Vol-au-vent is a great French dish made with a puff pastry shell and a creamy filling. It can be served as a main course, as well as an appetizer.
Frozen puff pastry sheets, as needed, 1 cup diced cooked chicken breast, 3 tbsp. butter, 3 tbsp. all-purpose flour, 1 garlic clove, chopped, 1 shallot, chopped, 1/2 cup 18% cream, 1 cup chicken stock, 1-2 sprigs of fresh thyme.
1. You can use square or round puff pastry sheets. Cut half-way through the puff pastry at 1 centimeter from the edge and bake according to package instructions. After the vol-au-vent shells are baked, let them sit for 5-10 minutes, and then remove with a fork the cut-up middle part, which will serve as the lid.
2. Melt the butter in a heavy frying pan and saute the garlic and shallots. Add the flour and make a roux. Add the cream while stirring and then add the cricken stock. Make sure that the sauce has no lumps of flour in it by stirring vigorously.
3. Add the cooked chicken, fresh chopped thyme and season to taste with salt and pepper. Now you have to have in the pan something very similar to chicken pot pie stuffing. Optional: You can thicken the sauce some more with grated Parmesan cheese if desired.
4. Spoon the stuffing in the warm vol-au-vent shells and serve.
Steamed, shelled edamame beans, diced tomatoes, chopped romaine lettuce, diced red bell peppers, baked chicken breast, salad noodles
For the dressing: fresh chopped cilantro, fresh chopped scallions, ketchup, ginger powder, sugar, salt, chili flakes, white vinegar, freshly toasted sesame seeds
Recipe: For this Thai Chicken Salad recipe, I am intentionally not giving any measurements, just the ingredients, because everything can be used to taste. Just season the chicken breasts lightly and bake them in the oven until the enternal temperature reaches 170 F. In the meantime, steam the edamame beans, and then cool them down under cold running water.
1. Mix all the dressing ingredients together to taste. Dip a peace of lettuce and taste the dressing before leaving it to the side for at least 10 minutes in order to properly blend flavors.
2. Let the chicken breasts cool down and then dice them.
3. Put all the salad ingredients in a bowl and add the dressing.
4. Mix well and serve with the salad noodles on top.
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