Making Home Homemade MileHigh Chicken and SunDried Tomato Sandwich

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Directions. In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into 2 portions, 1 with three-quarters of the dough and 1 with.

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Directions. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.

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For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely.

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Directions. Preheat oven to 350°F (180°C), removing upper rack. Heat Nonstick Grill Pan & Press Set over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.

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Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.

Making Home Homemade MileHigh Chicken and SunDried Tomato Sandwich

Bring to a boil over high heat. Stir, cover, and reduce heat to low for 40 minutes. Remove from heat but keep covered until ready to serve. For chicken, preheat oven to 400 F (200 C). Combine spices (including remaining paprika) in small bowl to make chicken rub. Coat each chicken breast with one-quarter of the rub.

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Step 6. Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of.

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How To Make mile high enchilada pie- in crock pot. 1. Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier. 2. Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese.

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Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough.

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Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery.

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Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside. For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside.

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1 ciabatta roll, split. 1 cooked chicken breast (about 3 oz.) 1 slice bacon, crisp-cooked. 2 slices tomato. 1 oz. sliced cheddar cheese. 1 leaf green leaf lettuce.

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Slim Chickens has experienced a 60 percent restaurant growth over the last two years. Slim Chickens announced its new restaurant opening at 9566 Twenty Mile Rd. in Parker. Multi-unit franchise group Mile High Chicken is at the helm of the new location. The better-chicken brand has opened more than 180 locations across the United States and the.

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2 Tbsp mini chocolate chips. Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate. Bake 30 to 40 minutes, covering edge of.

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2 medium potatoes, peeled and cut into 1/2-inch cubes. 4 medium carrots, thinly sliced. 2 celery ribs, finely chopped. 1/4 cup finely chopped onion. 1 1/2 teaspoons dried tarragon. 1 1/2 cups fresh peas or frozen peas. 2 tablespoons chicken bouillon granules. 2 cups all-purpose flour. 3 tablespoons all-purpose flour.

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Chicken breasts — either bone-in or boneless — will also work well. Boneless breasts have a narrow window of being done but not overdone, usually about 5 to 7 minutes less than boneless thighs.