Swot Analysis Of Chicken Casak

Pressure Cooked Chicken Breast Teriyaki

Ingredients:

• 1 bottle of teriyaki sauce

• 1 lb. boneless chicken breasts

• ½ cup of water (to dilute the concentrated teriyaki sauce)

Directions:

1. Pound the chicken breasts, season with pepper and salt; layer them in the bottom part of the pressure cooker.

2. Pour the teriyaki sauce and water into the pressure cooker; make sure chicken is saturated in the sauce.

3. Set the heat to high for 10 minutes, press button to start.

4. Remove the chicken, place on a chopping board and slice into strips.

5. Serve the teriyaki chicken strips on top of the cooked rice and enjoy! Tzatziki and Crumbled Feta Chicken Kebabs

Ingredients for the Marinade:

• 3/4 cup balsamic vinaigrette salad dressing

• 1

skinless chicken thighs

• 1 lb. pasta

Directions:

• Grease a pressure cooker with nonstick spray; add the chicken thighs and Arrabiata pasta sauce.

• Close the lid and cook the ingredients for 7 minutes on high heat.

• Meanwhile, in a medium-sized pot, pour water, salt and pasta.

• Boil the water to cook pasta until al dente; drain and set aside.

• In a bowl, transfer the cooked pasta and drizzle olive oil to keep it from sticking with each other.

• Arrange the sauce coated pasta on a plate and top with chicken.

• Serve while hot and top with grated parmesan cheese. Biscuit Dumplings and Chicken Bites

Ingredients:

• 4 cans chicken broth

• 4 chicken breasts

• 2 cans refrigerated biscuits

Directions:

1. In a pressure cooker, set the heat to high for twelve minutes; pour the chicken broth.

2. On a chopping board, slice the chicken breasts into bite-size pieces.

3. Transfer the chicken into the pressure cooker and cook for 10 minutes.

4. After the whistling stops, add the refrigerated biscuits; it will serve as dumplings.

5. Once the biscuits float, cook the broth mixture for 5 minutes on high with the lid closed.

6. Serve the biscuit dumplings and chicken on a plate and