ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Mark Pi's Almond Boneless Chicken Recipe

Misc.
ADVERTISEMENT
I am looking for a copycat recipe that is like Mark Pi's Almond Boneless Chicken. I'm not sure if they went out of business, or the ones around here just closed, but I miss this meal! If anyone has any recipes, please share!
MsgID: 1419414
Shared by: Amanda Springfield, Ohio
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Salsa Steak Appetizers
  • GRILLED SALSA STEAK APPETIZERS 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each) 1 cup thick-and-chunky salsa, divided 2 tablespoons fresh cilantro FOR SERVING: 24 large corn...
  • Hancock Shaker Village Buttermilk Rolls (1970-80's)
  • HANCOCK SHAKER VILLAGE BUTTERMILK ROLLS 1 envelope active dry yeast 1/4 cup warm water 1 1/2 cups lukewarm buttermilk 3 tablespoons sugar 1/2 cup cooking oil (Crisco) 4 1/2 cups sifted flour 1/2 teaspoon baking soda 1...
  • Oil-Free Three-Bean Salad
  • OIL-FREE THREE-BEAN SALAD FOR THE DRESSING: 1/3 cup white vinegar 3 tablespoons chicken broth, defatted 2 tablespoons white grape juice 2 tablespoons sugar 1 teaspoon celery seeds 1...
  • Rare Roast Beef with Horseradish Cream
  • RARE ROAST BEEF WITH HORSERADISH CREAM FOR THE HORSERADISH CREAM: 12 slices of a baguette Olive oil for brushing 1/4 cup sour cream 2 teaspoons horseradish cream ...
  • Eggless French Toast (serves 1 or 2)
  • EGGLESS FRENCH TOAST 1/2 cup non-fat milk 1 tbsp cornstarch 1 tsp vanilla extract (or other extract of your choice) 2 slices (1 oz each) whole wheat bread 2 tsp reduced-calorie margarine, divided use Combine milk, co...
  • Cinnamon-Spice Berry Popcorn
  • CINNAMON-SPICE BERRY POPCORN 6 cups air-popped popcorn 3 tablespoons brown sugar 3 tablespoons light corn syrup 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 tsp. ground clov...
ADVERTISEMENT
  • Snickerdoodles (using oats)
  • SNICKERDOODLES 1 cup butter or margarine, softened 3/4 cup brown sugar; packed 3/4 cup sugar and 1 tbsp sugar, divided use 2 eggs 2 cups uncooked oats 1 3/4 cups all-purpose flour 2 tsp ground cinnamon, divided use ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Mark Pi's Almond Boneless Chicken Recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!