Chicken And Julienned Veggies Recipes

QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)

Steps:

• Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.

CHICKEN JULIENNE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
• Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

CHICKEN AND VEGETABLE WRAP

Steps:

• In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
• Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
• Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.