Best Chicken Garbage Pale Recipes

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Preheat oven to 400 degrees. Open pizza crust and press it into a rectangle on a cookie sheet or parchment paper.
• Spread ranch dressing on top of pizza crust. Add 1/4 cup buffalo sauce on top of the ranch and spread evenly.
• In a small bowl, mix the chicken with the remaining 1/4 cup of the buffalo sauce. Place chicken on top of pizza crust in an even layer.
• Sprinkle the cheddar and mozzarella cheese over all.
• Starting at one of the short ends, roll the crust into a log. Place seam-side down on the baking sheet. Bake for 15-20 minutes or until golden brown. Let cool slightly and serve.

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
• Pre-heat oven to 425°F.
• On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
• Starting on one of the short ends, roll it up until you reach the other end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking.
• Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
• Let sit for five minutes and cut into and enjoy!

CHICKEN GARBAGE PALE

Steps:

• If you plan on cooking this recipe immediately after you make it, preheat oven to 425°F.
• Take one large sheet of tin foil and coat center with vegetable oil leaving only the edges dry (you just need to use enough to make the foil damp).
• Place potatoes on tin foil covering the oiled area (make sure to leave enough room to close tin foil after all ingredients have been added).
• Season potatoes with half of each of the garlic powder, basil, oregano, paprika, then salt and pepper to taste (add marjoram if desired).
• Rub chicken with sage and the rest of the basil, oregano, garlic powder, then salt and pepper to taste (if desired you may marinate the chicken a day in advance using an Italian dressing or chicken marinade).
• Place chicken on top of potatoes.
• Place in order, onions, sliced garlic, mushrooms, tomatoes, shredded carrot, shredded Munster atop chicken.
• Take two opposite ends of foil and fold together tightly above mixture to form in the shape of football.
• Then seal other ends by folding them in on themselves.
• Be careful to make sure tin foil is tightly sealed on all sides so juices won't leak out.
• Place on baking sheet and cook in 425°F oven for 40 to 45 minutes.
• There is no need to open mixture to check on it and doing so may cause leakage.
• Once cook time is up remove from oven and place tin foil on plate.
• Very carefully fold back edges of tin foil and enjoy.

ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)

Steps:

• In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
• Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
• In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
• Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
• Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.