Chicken breast and cabbage - do you have a recipe using these ingred.?

Zippy Chicken coleslaw





INGREDIENTS


1 tablespoon paprika


1/2 teaspoon dried thyme


1/4 teaspoon sugar


1/4 teaspoon salt


1/4 teaspoon onion powder


1/4 teaspoon garlic powder


1/4 teaspoon pepper


1/8 teaspoon cayenne pepper


1/2 pound skinless, boneless chicken breast halves


1 (3 ounce) package ramen noodle pasta with flavor packet


4 cups shredded cabbage


2 cups broccoli coleslaw mix


3 green onions, chopped


2 tablespoons sesame seeds, toasted


2 tablespoons sliced almonds, toasted





DRESSING:


3 tablespoons sugar


2 tablespoons reduced-sodium soy sauce


4 1/2 teaspoons cider vinegar


2 1/4 teaspoons water


2 1/4 teaspoons canola oil


1/8 teaspoon pepper


DIRECTIONS


In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.


Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.Chicken breast and cabbage - do you have a recipe using these ingred.?
SHALLOT鈥揝OY MARINATED CHICKEN BREAST WITH MELTED CABBAGE





Ingredients:





1 cup Grainy mustard


8 Medium shallots, roughly chopped (about 1 cup)


1/4 cup Chinese black vinegar, or balsamic vinegar


1/2 cup Naturally brewed rice wine vinegar


1/4 cup Soy sauce


2 tablespoons Sugar


2 cups Grapeseed oil or canola oil


Kosher salt and freshly ground black pepper to taste


4 Large boneless chicken breasts with skin


1 cup Shallot-Soy Vinaigrette


1 tablespoon Grapeseed or canola oil


Kosher salt and freshly ground black pepper to taste


1/4 cup Extra-virgin olive oil


1 bunch Scallions, white and green part separated and thinly sliced


1 Large head of napa cabbage, cored and cut into 1/4-inch slices


Juice of 1 lemon plus the zest, minced





Directions:





SHALLOT-SOY VINAIGRETTE





Makes 3 1/2 cups (lasts 2 weeks, refrigerated)





In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and pur茅e. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.





SHALLOT鈥揝OY MARINATED CHICKEN BREAST WITH MELTED CABBAGE





Preheat the oven to 400 degrees F.





In a large bowl, combine the chicken and the vinaigrette and toss to coat the chicken. Cover and marinate, refrigerated, for at least 1 hour and up to 4 hours.





Heat a large, ovenproof saut茅 pan over high heat. Add the grapeseed oil and swirl to coat the pan. Season the chicken with salt and pepper, place in the pan skin side down, and saut茅 until brown, about 5 minutes. Turn the chicken and transfer, in the pan, to the oven. Roast until the chicken is cooked through, or until the juices run clear when the chicken is pricked with the tip of a knife in its thickest part, 12 to 15 minutes. Remove to a cutting board and allow to rest for 5 minutes, then cut the breast diagonally into 1/4-inch slices.





Meanwhile, in the same pan, heat the olive oil over high heat. Add the scallion whites and saut茅 until soft, 1 to 2 minutes. Add the cabbage, season with salt and pepper, and cook, stirring, until the cabbage is very soft, 5 to 6 minutes. Add the lemon juice and zest, stir, and correct the seasoning with salt and pepper.





Mound the cabbage in the center of a large serving plate. Surround with the chicken slices, garnish with the scallion greens, and serve.Chicken breast and cabbage - do you have a recipe using these ingred.?
I would grill the chicken breasts or sauteed them in butter, and serve them with





CABBAGE %26amp; SALTED PORK :


Boil the cabbage leaves for about 3 minutes (in salty water)


In a pan, put butter, sliced onions, and diced salted pork (cut out the white fat).


Add cabbage. Cook on medium heat


You can also add sliced potatoes, but put them first as they are longer to cook





Bon app茅tit
CHICKEN CABBAGE CASSEROLE





2 1/2 lbs. chicken, cut


1 lg. onion, chopped


1 med. cabbage, chopped


1 (1 lb. 13 oz.) can tomato puree


3 tbsp. cooking oil


Salt %26amp; pepper to taste


1 tsp. basil





Brown chicken in oil. Remove chicken from skillet. Pour off all drippings except 2 tablespoons. Saute onions. Add tomato puree, salt, pepper and basil. Simmer 10 minutes. Combine chicken, cabbage, and puree in covered casserole. Bake at 350 degrees for 45 minutes. Delicious served with warm garlic bread.
together? that's nasty. Use the cabbage to make coleslaw.
Have you tried making a wrap? YUMMY





1 lb chicken breasts (cut in strips and seasoned with kosher salt)


1 (16 ounce) bag coleslaw mix (found in the produce section near pre-packaged salad)


3 tablespoons fat-free mayonnaise


salt


pepper


tortillas





Cook chicken till juices run clear (about 20 minutes).


Add cloeslaw mix.


Reduce heat to med.


,coverand cook till cabbage wilts.


Add seasons to tastes.


Remove from heat and add mayo.


(I recomend allowing chicken to cool a little before adding mayo.) Spoon on warm tortillas.








=)