CHICKEN AND EGG SALAD RECIPE | ALLRECIPES
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, CarbohydrateContent 3.7 g, CholesterolContent 216.2 mg, FatContent 18.3 g, FiberContent 0.7 g, ProteinContent 22.5 g, SaturatedFatContent 4.5 g, SodiumContent 181.2 mg, SugarContent 1.9 g
AMY'S GARLIC EGG CHICKEN RECIPE | ALLRECIPES
An easy dish for garlic lovers. Golden looking, golden tasting!
Provided by CHEFAMY
Categories Meat and Poultry Chicken Breast Breaded
Total Time 4 hours 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
- Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 507.8 calories, CarbohydrateContent 24.6 g, CholesterolContent 181.8 mg, FatContent 28.5 g, FiberContent 2 g, ProteinContent 37.5 g, SaturatedFatContent 15.9 g, SodiumContent 1562.2 mg, SugarContent 2.5 g
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Reviews 3.9
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Calories 481.1 calories per serving
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Reviews 4.7
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Calories 464 calories per serving
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.
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Reviews 4.0
Category Meat and Poultry, Chicken, Breast, Skillet
Calories 449.9 calories per serving
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Reviews 0
Total Time 45 minutes
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