a bowl. Many Vietnamese Chicken recipes usually require a short time
nto a ziploc bag. Cut chicken into pieces and dump into
Put all the ingredients in a large pot, stir well.
Cook for about 15 minutes until gravy comes out.
Separate gravy in a different pan.
Cook chicken and gravy separately for about another 10 minutes until gravy gets a little bit thicker.
Put gravy back into chicken, add chopped fresh coriander, stir, cook for another 2 or 3 minutes.
Serve hot with Chapati.
Boil chicken breasts for about 30 minutes
Place chicken thighs into a large saucepan
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Put chicken, skin bones and all, into
5 minutes.
Add the chicken stock and bay leaf, reduce
In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper.
Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.
Lightly oil your grill or broiler pan.
Grill or broil about 10 minutes per side.
Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart!).
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with crushed tortilla chips if desired.
pre-heat oven to 325.
mix breadcrumbs and all seasonings.
dip dip chicken into egg mixture and then into breadcrumb mix, coat generously.
heat olive oil in frying pan.
fry chicken until fully cooked, try not to over cook since it still goes in the oven.
place chicken side by side in shallow baking dish.
pour sauce over chicken.
sprinkle cheese over top.
bake covered for 15-20 minutes.
remove cover untill cheese is bubbly.
Preheat oven to 350 degrees F.
In large pot, melt butter over medium-high heat.
Add dry stuffing, stir to coat evenly with butter.
Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
In large bowl, combine evaporated milk, cream soups, and onion.
Gently fold in peas and chicken.
Pour chicken/soup mixture over stuffing in baking dish.
Top with remaining stuffing.
Bake for 45 minutes, or until bubbling in the middle.
Serve and enjoy!
Rub flour on both sides of tortillas, using all of flour; cut into 1 1/2-inch pieces.
Bring broth (and seasonings) to rolling boil.
Drop tortillas in broth.
Reduce heat and simmer, covered, for 20 minutes.
Stir in chicken and milk until heated.
Let stand off heat for 10 minutes, covered.
Each serving = 1 B, 1 1/2 P, 19 optional calories.
Bring broth to a rolling boil, put flour on both sides of the tortillas; using all the flour.
Cut tortillas into 1 1/2 inch pieces, drop in boiling broth.
Reduce heat and simmer in a covered pot.
Let simmer 20 minutes.
Stir in chicken and milk until heated thoroughly.
Let stand off heat 10 minutes covered. Serves 4.
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear.
Bring broth to a rolling boil.
Rub flour on both sides of the tortillas, using all of the flour.
Cut tortillas into 1 1/2-inch strips.
Drop in boiling broth.
Reduce heat and simmer in a covered pot.
Let simmer 20 minutes.
Stir in chicken and milk until heated throughout.
Let stand off heat 10 minutes, covered. Serves 4; 1 bread, 1 1/2 protein, 37 optional calories.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Flatten each chicken breast to 1/2 inch thickness.
Spread 1 ounce or 1 wedge of cheese onto each breast.
Roll up and wrap with 1 slice bacon per roll.
Place seam side down in baking dish and bake for 40 minutes at 400 degrees fahrenheit.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
egrees F.
Rub the chicken with the olive oil, salt