Swot Analysis Of Chicken Casak

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Pressure Cooked Chicken Breast Teriyaki

• 1 bottle of teriyaki sauce
• 1 lb. boneless chicken breasts
• ½ cup of water (to dilute the concentrated teriyaki sauce)

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
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skinless chicken thighs
• 1 lb. pasta

• 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

• 4 cans chicken broth
• 4 chicken breasts
• 2 cans refrigerated biscuits

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

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