Karbo Profile - Allrecipes.com (11187508)

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Living In: Pittsburgh, Pennsylvania, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Chicken Milano
Here is what I did to simplify this recipe, I used two huge breasts that I pounded to 1/2 inch and cut in half. I took another reviewers advice and marinated them in buttermilk for about four hours. I then took a 1/2 cup of flour and added paprika, garlic powder and salt and pepper, took the chicken out of buttermilk and dredged it in the flour. I used jarred sun dried tomatoes that were in olive oil, so I used the oil from the jar to saute my chicken. After chicken was browned I removed it and drained the liquid except for about 1 Tbs. I added my chopped garlic and sauteed a minute or two. I then added a cup of white wine (Sauvignon Blanc) to deglaze the pan, added a cup of chicken broth and the 1/2 cup of chopped tomatoes and simmered for a few minutes. Then I added two cups of heavy cream and a 1/8 tsp of cayenne pepper to give it a lil zing, and reduced it till it was nice and creamy, added my chopped basil and chicken, which I sliced up while sauce was reducing and heated it through. Served over a bed of angel hair pasta with garlic bread. Made three plates and there was plenty of sauce for all three...I like my pasta with lots of sauce. Looked and tasted like it was from a 5 star restaurant!

3 users found this review helpful
Reviewed On: Dec. 1, 2014
Chicken Quesadillas
These were Awesome with the changes I made which were more on how I made them rather than changing the ingredients. First I cubed my chicken and placed in a ziplock bag. I made my own fajita seasoning from this sight, I mixed 2 Tbs together with a 1/4 cup of evoo and two Tbs of lemon juice along with 2 cloves of minced garlic and poured over chicken and marinated in the fridge for a few hours. I sauteed the onions and peppers first then removed from skillet and added the marinated chicken and sauteed until no longer pink, then added the pepper mixture back in and heated through. I then sprayed a large skillet with Pam over med/hi heat. I lightly brushed one side of a tortilla with evoo put a layer of cheese, then the chicken pepper mixture along with real bacon I cooked and crumbled earlier, then another layer of cheese and topped with another tortilla brushed with evoo. Cooked for about 4 minutes and flipped over and cooked another 4 minutes. Cut into wedges with a pizza cutter. Served with sour cream and salsa. Came out perfect. It made 4 large quesos this way.

2 users found this review helpful
Reviewed On: Nov. 23, 2014
Taco Seasoning I
Very good! Added 1 tsp. of beef bullion, 1/2 tsp cayenne and added a couple of Tbls, of salsa to make it saucier.

7 users found this review helpful
Reviewed On: Mar. 25, 2011
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