Traditional recipes

TGI Fridays Is Serving a Christmas Sundae Topped With Chicken and Mashed Potatoes

TGI Fridays Is Serving a Christmas Sundae Topped With Chicken and Mashed Potatoes


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TGI Fridays announced it will be serving a Christmas roast and “sundae” topped with all of the fixings

Thankfully this sundae doesn’t have any ice cream on it.

This Christmas, TGI Fridays will be serving all of the trimmings and fixings of Christmas dinner in a giant sundae glass as part of it second year of Christmas- themed menus, available only in the U.K.Thankfully, the mashed-up concoction, piled high with layers of pulled chicken, mashed potato, cranberry sauce, and sage and onion stuffing, will not actually contain any ice cream.

"This year, we’ve decided to make it even bigger and better by introducing new, stand-out dishes like the Christmas Dinner Sundae - a nod to one of our most popular dishes of 2016, the legendary Pulled Pork Sundae,” Terry McDowell, TGI Fridays’ head of food and drink, told The Mirror. “We want to make sure everyone leaves Fridays feeling like they have enjoyed a real Christmas experience after enjoying our new seasonal food and drink – and we think this menu will do that by the bucket load. Merry Christmas from Fridays!”

If you don’t fancy Christmas in a glass, you can also order the Stuck in the Chimney Stack Burger, Christmas Dinner with chicken and vegetables, and the chocolate orange brownie.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Valerie's Attempt at Pondering

Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 teaspoon chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.


Watch the video: How to Make. Fridays Baked Potato Skins (June 2022).


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