EASY CILANTRO LIME CHICKEN

The sun is shining, Cinco de Mayo is next week, and I’m over here craving bright fresh flavors, like cilantro and lime. Okay fine, so I’m actually craving margaritas, but my body doesn’t let me drink lots of margaritas anymore so I’m going to get those flavors via chicken instead. This Easy Cilantro Lime Chicken is a faster and easier version of an old recipe of mine, Cilantro Lime Chicken Drumsticks, which are baked in the oven. The skillet is so much faster and easier, and the boneless thighs I used are always tender and juicy. There are definitely a few options with this recipe, so make sure you read on to find out more!

Skillet Chicken and Mushroom

I have been really loving using mushrooms in cooking. They give such an earthy flavor but they’re also pretty filling. I’ve seen people ground mushrooms and combine it with some ground beef to give the impression that there’s more meat than there really is. I think it was a hack or something I saw when I was on my paleo stint.

tablefortwoblog.com

Mushrooms, chicken, butter, thyme, wine, and a little cream. There are seriously not enough adjectives to describe how I feel about this and how this dish tasted. I do have a verb: make it. Now.

tablefortwoblog.com

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound of boneless skinless organic chicken thighs
• 1/2 onion thinly sliced
• 10 ounces mixed mushrooms: portabellas shiitake, oyster, chantrelle, etc., sliced
• 1/3 cup riesling
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• Salt and pepper to taste
• 10 sprigs of thyme divided

INSTRUCTIONS

1. In a cast iron skillet or nonstick skillet, melt butter and heat up olive oil over medium high heat.
2. Season chicken with salt and pepper then place into hot skillet and brown on both sides, about 3-4 minutes on each side. You don't have to cook all the way through as you will do that in a later step.
3. Remove from skillet and place on a plate, set aside.
4. Add the sliced onions and mushrooms to the skillet and cook until onions are translucent and softened and mushrooms are softened and tender, about 5-7 minutes.
5. Use about 3-4 sprigs of thyme and pull the leaves off the stem and add to the skillet. Stir to incorporate.
6. Add the riesling to the skillet and scrape off the brown bits on the bottom of the skillet and let the onions and mushroom simmer for about 2-3 minutes in the wine.
7. Add the heavy cream and chicken stock, stir then add the remaining thyme (you may keep some on the stem like you see in the photos). Season with more salt and pepper.
8. Nestle the chicken into the mixture then bring the mixture to a rolling simmer and let simmer for about 10 minutes or until liquid has thickened and chicken as cooked through.
9. Divide evenly and serve!

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

I love a good sandwich in the summer. I also love a good slow cooker recipe, because it tastes like a home cooked meal, without having to heat up the house, by using the oven. If you need a good summer dinner recipe, I highly recommend giving these Slow Cooker Hawaiian Chicken Sandwiches a try.

sixsistersstuff.com

I love summer. I love everything about it, from the vacationing, to the food, to the weather. It really is my happiest time of year. (Honestly better than Christmas time to me, because I do not handle the cold well).

If you are looking for a simple and delicious dinner recipe, these Slow Cooker Hawaiian Chicken Sandwiches are full of flavor, and incredibly easy to make.

I literally threw them together in minutes, and even made a simple slaw to serve the with.

If you are a chicken and pineapple lover, this recipe is just for you. All the flavor of the islands, without having to travel anywhere but the kitchen.

Happy cooking, and hope you enjoy these Slow Cooker Hawaiian Chicken Sandwiches as much as me and my family did.

sixsistersstuff.com

INGREDIENTS

Chicken:

• 6 boneless skinless chicken breasts
• 1 Tablespoon Worcestershire sauce
• 1 cup bbq sauce
• 1/2 cup Teriyaki sauce
• 1/4 cup lemon juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic

Cole Slaw:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1 teaspoon mustard
• 1/2 teaspoon pepper
• 3 cups shredded cabbage
• 6 hamburger buns

INSTRUCTIONS

1. Spray your slow cooker with non stick cooking spray.
2. Place your chicken breasts in the slow cooker.
3. In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
4. Pour the mixture over your chicken breasts.
5. Cook on low for 6 hours.
6. After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
7. To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
8. Add your shredded cabbage.
9. Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
10. Top with extra barbecue sauce or teriyaki sauce if desired, and serve.

OVEN BAKED CHICKEN PARMESAN

foxandbriar.com

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes! Easy dinner recipe | Chicken recipe | Dinner recipe | Chicken breast recipe | Olive garden copycat | Healthy panko crusted chicken | Parmesan crusted chicken 

INGREDIENTS:

• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella
• 2 chicken breasts About 1 pound of chicken total
• 1 cup panko bread crumbs
• 1 egg
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese fresh grated
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 2 tablespoon minced parsley, for garnish

INSTRUCTIONS:

1. First, line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
2. Then, cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
3. Next, after cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
6. In another shallow dish, whisk one egg.
7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

Grilled Chicken Fajita

These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.

onceuponachef.com

When I think of fajitas, what comes to mind is that sizzling, smoking-hot cast iron skillet from my favorite Tex-Mex restaurant. It’s hard (and, honestly, a little dangerous) to replicate that at home, but it’s possible to make fajitas that are just as good, if not better. I marinate and grill the chicken for a smoky, charred flavor, and then I sauté the onions and peppers on the stovetop until they caramelize and sweeten.

onceuponachef.com

INGREDIENTS

FOR THE CHICKEN

• 1-1/2 to 1-3/4 pounds chicken tenderloins or boneless, skinless chicken breasts
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon lime zest, from 2 limes
• 1 teaspoon cumin
• 3/4 teaspoon oregano
• 3/4 teaspoon ancho chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 8-12 small soft flour tortillas

FOR THE PEPPERS

• 2 tablespoons vegetable oil
• 1 large red onion, sliced 1/4" thick
• 2 bell peppers, sliced 1/4" thick
• 1/4 teaspoon salt
• 1/2 teaspoon sugar

OPTIONAL ACCOMPANIMENTS FOR SERVING

• Sour cream
• Guacamole, store bought or homemade
• Salsa, store bought or homemade
• Shredded cheese
• Chopped cilantro

INSTRUCTIONS

1. (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even 1/2-inch thickness.
2. Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
3. Clean the grill and preheat to high.
4. While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add 1/4 cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add 1/4 cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
5. Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into 1/2-inch strips.
6. Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.

Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

Hawaiian Chicken Kebabs

Super satisfying Hawaiian Chicken Kebabs made with bright pineapple, red onion, bell pepper and the most delicious flavor packed, marinated chicken. After soaking up the seasoning of the marinade they’re perfectly grilled for a light char to get that final flavor enhancement.

cookingclassy.com

Easy Grilled Chicken Kebabs!
I first shared these chicken pineapple kebabs four years ago, but every summer they’re still a reader favorite so I decided to re-share them in case you’ve been missing out. Have you tried them yet?
I mean, who doesn’t love a tasty kebab recipe? And what better entree to serve on a warm summer day than these Hawaiian chicken kebabs? One bite of these will leave you craving more!

You will love the light sweetness and bright tang here paired with the pineapple, bell pepper and red onion. And the chicken turns out perfectly flavorful and tender thanks to the simple chicken kebab marinade.

Threading everything onto the kebabs may take a little effort, but it’s well worth it! These are so fun for summer parties or an exciting island-inspired weekend dinner.

It’s a flavorful chicken dinner to switch things up and one the whole family can agree on!

cookingclassy.com

Ingredients

Marinade:

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegar
• 4 garlic cloves , minced (4 tsp)
• 1 Tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper

Kebabs:

• 1 3/4 lb boneless, skinless chicken breast , chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers , diced into 1 1/4-inch pieces
• 1 large red onion , diced into 1 1/4-inch pieces

Instructions

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
2.  Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
3. Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 
4. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side. 
5. Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.

Recipe Notes

1. If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don't burn while cooking.
2. For best results, don't use canned pineapple in place of fresh. The flavor isn't near as good and the canned cubes aren't very large.
3. Recipe source: Cooking Classy

Grilled BBQ Chicken

This grilled BBQ chicken recipe will result in flavorsome and succulent chicken every time! This whole chicken recipe is quick and easy to make and is a real crowd pleaser!

If you’re planning a cookout for a crowd this summer, this is the perfect recipe for you! In just 30minutes, you can cook a succulent whole chicken and serve it alongside your favorite sides!

17 Easy Chicken Dinner Recipes to Make Tonight

CHICKEN TIKKA SKEWERS

CHICKEN TIKKA SKEWERS ARE PERFECT SERVED WITH SOME SALAD AND RICE OR STUFFED INTO A SANDWICH. A MILD SPICED FLAVOUR, PERFECT FOR KIDS.

5 Easy Chicken Meals Anyone Can Make

CHICKEN TIKKA SKEWERS

Whole30 Chicken Nuggets Recipe (Paleo, Chick-Fil-A Method)

This Whole30 chicken nuggets recipe is inspired by the method used at Chick-Fil-A for super tender and flavorful nuggets with a creamy, smoky, lightly sweet dipping sauce. This Whole30 chicken recipe produces paleo chicken nuggets that are crispy and tender and just perfect.

Ingredients

Whole30 Chicken Nuggets

• 2 large chicken breasts about about 1.5 pounds, cut into bite-sized chunks
• 1/2 cup dill pickle juice
• 1 egg beaten
• 2/3 cup almond flour
• 1/2 cup coconut flour
• 2 Tbsp. tapioca starch
• 3/4 teaspoon salt
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/4 tsp. dried basil
• refined coconut oil or avocado oil for frying
• Chick-Fil-A-Sauce
• 1/4 cup + 2 Tbsp. Whole30 mayonnaise
• 3 Tbsp. coconut aminos if ON Whole30
• 2 tsp. maple syrup if NOT on whole30
• 1 Tbsp coconut aminos if NOT on whole30
• 1 Tbsp. yellow mustard
• 2 tsp. Dijon mustard
• 2 tsp. freshly squeezed lemon juice
• 1 Tbsp. Whole30 ketchup
• 3/4 tsp. liquid smoke
• pinch salt

Instructions

Make Whole30 Chicken Nuggets

1. Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least one hour, preferably overnight, tossing every so often.
2. Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl. 
3. 
   
4. Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
5. Heat a thin layer of refined coconut oil or avocado oil in a large cast-iron skillet over medium-high heat. Fry chicken nuggets in batches until golden brown and cooked through. This will take about 5-6 minutes total. Do not overcook! Remove from skillet with a slotted spoon and drain on a paper towel-lined plate.

Make Chick-Fil-A Sauce

1. If you are on a Whole30, use only 3 tablespoons coconut aminos and skip 2 teaspoons maple syrup and 1 tablespoon coconut aminos. If you are NOT on a Whole30, skip the 3 tablespoons coconut aminos and use 2 teaspoons maple syrup and 1 tablespoon coconut aminos.
2. Combine all ingredients in a medium bowl. Chill until ready to serve, at least 30 minutes.

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 Prep Time : 1 hour

 Cook Time : 5 minutes

 Total Time : 1 hour 5 minutes

 Servings  : 4

Bruschetta Chicken (Whole30, Paleo, Low Carb)

This bruschetta chicken recipe is fresh and flavorful for summer, loaded with fresh tomatoes, basil, and garlic. Whole30, paleo, low carb, and keto, it's a quick and easy dinner recipe that's delicious enough for company.

Ingredients

• Bruschetta
• 4 Roma tomatoes seeded and diced
• 3 cloves garlic minced
• 3 Tbsp. olive oil
• 2 tsp. balsamic vinegar
• 2 Tbsp. fresh basil chopped
• 1 tsp. salt
• 1/4 tsp. fresh cracked pepper
• Chicken
• 4 medium boneless skinless chicken breasts uniformly sized
• salt and pepper
• 2 tsp. avocado or refined coconut oil
• Equipment Needed
• large skillet
• chef's knife

Instructions

1. Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
2. Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
3. After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.

Recipe Notes

If breasts are large you may need to add a little chicken broth to the pan during cooking to keep the pan from getting too dry or crusty.

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Prep Time : 10 minutes

 Cook Time : 10 minutes

 Resting Time : 5 minutes

 Total Time : 20 minutes

 Servings  : 4

Instant Pot Gluten Free Chicken Noodle Soup

This Instant Pot gluten free chicken noodle soup is the answer to homemade chicken noodle soup when you're sick! It's so easy to make and tastes like you simmered it all day, thanks to the Instant Pot. This Instant Pot gluten free chicken noodle soup is made with a whole chicken, making the broth rich and the chicken tender. Substitute zoodles for an Instant Pot paleo chicken noodle soup!

Ingredients

• 1 Tbsp. refined coconut oil avocado oil, or olive oil
• 1 medium white onion chopped
• 5 cloves garlic minced
• 5 carrots sliced on the diagonal into 1/2 inch pieces
• 4 stalks celery sliced into 1/2 inch pieces
• 1 whole chicken about 5 pounds, giblets removed and discarded or saved for another use
• 8 cups water
• 2 bay leaves
• 5 black peppercorns
• 1 Tbsp. pink or grey salt
• freshly cracked black pepper
• 1 1/2-2 cups gluten-free fusilli or other pasta
• 1/2 cup fresh parsley minced
• 1 Tbsp. fresh lemon juice

Equipment Needed

• Instant Pot

Instructions

1. Turn Instant Pot to Sauté and heat 1 Tbsp. oil in pot. Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
2. Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Secure lid and set to Manual High Pressure for 20 minutes. When timer is up, Quick Release lid carefully.
3. Carefully transfer whole chicken to a large cutting board, keeping an eye on any liquid from the cavity. It will be very hot!
4. Turn Instant Pot on Satué mode and add gluten-free pasta.
5. While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.

Creamy Tarragon-Dijon Chicken with Leeks

40aprons.com

Ingredients

• 1 tablespoon oil
• 2 large bone-in chicken breasts , whole, brined (use your favorite brine or check out this "quick brine" that I love)
• 2 large leeks , finely sliced
• 2 garlic cloves , minced
• 8-9 ounces cream (250 milliliters)
• 2 teaspoons Dijon mustard (Maille is best)
• 1 teaspoon wholegrain mustard
• juice of 1/2 lemon
• 2 teaspoons fresh tarragon , chopped
• salt and pepper to taste (go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken)
• whole leaf tarragon for garnish

Instructions

1. Preheat oven to 375º. Remove chicken from brine and pat dry with paper towels. Season with pepper (and salt, if you did NOT brine). Heat 1 tablespoon oil in large oven-proof skillet over medium-high heat. Place chicken carefully in skillet and cook 5 minutes on each side. Place skillet in oven for 15-20 minutes or until cooked through.*
2. Remove skillet from oven and remove chicken to plate. Add leeks and garlic to the skillet over medium to medium-low heat. Cook about 5 minutes, or until softened. Reduce heat to low to medium-low.
3. Add cream and mustards and let simmer gently about 3 minutes.
4. Add chicken, lemon juice, and 2 teaspoons chopped tarragon and let cook for about 1-2 minutes. Serve with rice, pasta, or grain of your choice. Garnish with fresh tarragon and lemon slices.
5. Note: *If you're using boneless skinless chicken breasts, you can skip the oven step. The chicken can cook all the way through in the skillet.

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Prep Time : 5 minutes

 Cook Time : 30 minutes

 Total Time : 35 minutes

 Servings : 2

Creamy Lemon Chicken Skillet

This creamy and decadent dish is Whole30 and Paleo compliant and is also gluten and dairy-free. Instead of using regular flour or corn starch as the thickening agent, I use tapioca flour (arrowroot powder is a great choice too) which is a great alternative and serves the same purpose  in a healthier way. The key to making your sauce creamy is adding 1 tbsp. of tapioca flour to 2 tbsp. water and mix together. Once combined, add this mixture to the sauce to make it smooth and thick. This technique will allow for little to no chunky pieces. Topping this dish off with fresh green beans gives it a great flavor, texture and crunch.

Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is great for the holidays or as an easy dinner recipe year round! Add this to your small family holiday menu or make it as a nutritious meal. This is a  compliant and Paleo recipe.

Ingredients

• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Ground Pepper
• Olive Oil
• 1 Sweet Onion, - cut into 1" rings
• 2 Lemons, - cut into 1/2" slices
• 3 Lb Halft Turkey Breast - skin on, bone in
• Fresh Rosemary
• Fresh Thyme
• Fresh Sage

Instructions

1. Mix together garlic powder, onion powder, paprika, salt and pepper. Set aside.
2. Drizzle olive oil inside a 6 quart slow cooker. Place the onions and lemons in a flat, even layer. Place the turkey breast on top, skin side up. Rub turkey breast with spices. Arrange fresh herbs around the turkey.
3. Cook on low for approximately 4½ hours. Begin checking internal temp every half hour at about the 3 hour mark. Once turkey reaches 165ºF internal temp, remove from crockpot. Allow to sit for 10-15 minutes before slicing and serving.

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Yield :  4 prep time :  5 MINUTES         Cook time :  4 HOURS 30 MINUTES 

total time :  4 HOURS 35 MINUTES