Tag Archives: chicken

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes

Bake: 30 minutes • Serves: 4

            Nonstick cooking spray

½         cup all-purpose flour

1          tablespoon dried Italian seasoning

2          large eggs

¾         cup panko breadcrumbs

¼         cup grated Parmesan cheese

4          boneless, skinless chicken breasts (about 1½ pounds)

½         teaspoon salt

¼         teaspoon ground black pepper

28        slices pepperoni

1          cup shredded Italian cheese blend

1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish

1          jar (23 to 24 ounces) favorite pasta sauce

1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.

2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.

3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.

4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.

5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Chef Tip

Serve over cooked angel hair pasta.

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  • Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •            Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein