Best 4 The Bombdiggity Chicken Recipes
THE "BOMBDIGGITY" CHICKEN
Make and share this The "bombdiggity" chicken recipe from Food.com.
Provided by Tabbycat
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, heat oil over medium-high heat.
- Add chicken breasts, and saute 4 mins on each side, until browned.
- Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin!
- Brush on teriyaki sauce, then spoon on salad dressing.
- Spread drained mushrooms over chicken.
- Sprinkle with cheese, green onions and bacon bits.
- Bake for 25-35 mins, or until juices run clear.
GLUTEN-FREE BOMB-DIGGITY STUFFING
This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.
Provided by melaniecarr23
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 50.4 g, Fat 25.9 g, Fiber 4.8 g, Protein 6.3 g, SaturatedFat 16.5 g, Sodium 255.4 mg, Sugar 7.4 g
GLUTEN-FREE BOMB-DIGGITY STUFFING
This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.
Provided by melaniecarr23
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 50.4 g, Fat 25.9 g, Fiber 4.8 g, Protein 6.3 g, SaturatedFat 16.5 g, Sodium 255.4 mg, Sugar 7.4 g
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
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