Teriyaki Chicken Case Study

709 Words3 Pages
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…show more content…
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
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