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Boneless skinless chicken breast fillet flavors include Zesty Lemon Herb, Slow Roasted Garlic & Herb, Island Teriyaki, Sweet Asian BBQ and Classic Italian Blend.
NOTE: To make chicken tamales, substitute 6 pounds boneless skinless chicken breasts for pork and cook for 40 minutes or until chicken is tender.
CAJUN CHICKEN NUGGETS AND GRILLED FRUIT 1/2 cup beer OR nonalcoholic malt beverage 1/4 cup spicy brown deli mustard 2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces 3/4 cup plain dry bread crumbs 1 tablespoon plus 1 teaspoon prepared Cajun seasoning blend 1 fresh pineapple, peeled, cored and cut into 1/2-inch thick rings 2 peaches, cut into 1-inch thick wedges Peachy Mustard Glaze Combine beer, mustard and oil in a large bowl.
CHICKEN D'ANGELO 1 package (8 ounces) curlies, spirals, twists OR rotelle (noodles), cooked, drained and set aside 6 boneless skinless chicken breast halves, rinsed and patted dry 2 tablespoons butter 1 tablespoon olive oil Garlic pepper 3/4 to 1 pound fresh mushrooms, coarsely chopped 1 jar (26 ounces) tomato and basil pasta sauce 1 can (14 1/2 ounces) ready-cut Italian-recipe peeled tomatoes with garlic, oregano and basil, undrained 3/4 cup red wine 1 tablespoon dried basil OR 3 tablespoons chopped fresh basil Seasoned salt to taste 1 package (8 ounces) mozzarella, thinly sliced Rinse cooked pasta and set aside.
Marinate boneless skinless chicken breast fillets in a mixture of 2 tablespoons molasses and 1/2 cup cider vinegar for several hours before grilling.
LEMON AND GARLIC CHICKEN 1 pound boneless skinless chicken breasts 1 tablespoon canola oil Pinch seasoned salt OR to taste 1 tablespoon flour 2 cloves garlic, minced 1 tablespoon grated lemon peel 1/2 cup water Pound breasts to a thickness of 1/4-inch.
1 can (16 ounces) Bartlett pear slices in juice OR extra light syrup 12 ounces boneless skinless chicken breast, cut into 1/4-inch thick long strips 2 tablespoons vegetable oil Salt to taste 3 cups vertically sliced vegetables such as onions, red and/OR green peppers, celery, partially cooked carrots OR bok choy 2 cloves garlic, minced 1/4 cup dry white wine 2 tablespoons soy sauce 2 tablespoons cornstarch 1/2 teaspoon dried thyme, crushed Drain pears; reserve 1/2 cup liquid.
SOUTHWEST WHITE CHILI 1 tablespoon olive oil 1 pound boneless skinless chicken breast, cut into cubes 1/4 cup chopped onion 1 cup chicken broth 1 can (4 ounces) diced green chiles 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon oregano leaves 1/2 teaspoon cilantro leaves 1/8 to 1/4 teaspoon cayenne pepper 1 can (19 ounces) white kidney (cannelini) beans, undrained Shredded Monterey Jack cheese and sliced green onions In 3-quart saucepan, heat olive oil over medium-high heat.