Barbecue Chicken:
Rinse chicken halves in
Remove skin and bone from chicken breast (or use boneless). Salt and pepper.
Have frying pan medium hot.
I use Pam.
You may use a small bit of oil.
Brown on both sides and drain.
Cut in strips.
Mix together peach preserves and barbecue sauce diluted with water.
Layer chicken in a casserole dish.
Put a generous amount of the peach and barbecue sauce over chicken.
Bake 30 minutes at 350\u00b0 covered with foil.
This can be served over rice.
egrees F.
Center two chicken breast halves on each sheet of
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
f each chicken breast with black pepper mixture. Flip each chicken breast over and
Preheat oven to 450*.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 18 to 22 minutes on a cookie sheet in oven.
Preheat oven to 450 degrees F. Place pizza crust on a large greased baking sheet. Bake for 5 minutes; remove from oven.
Spread barbecue sauce over pizza crust to within 1/2 inch of the edge. Sprinkle evenly with Grilled & Ready(R) Grilled Chicken Breast Strips, onion and cheese. Bake for 10 to 12 minutes or until cheese is melted and toppings are heated through. Garnish with cilantro. Serve immediately.
place in freezer.
Place chicken breasts, 1 at a time
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Take one packet of Mesquite marinade and mix 1/4 cup of oil and 1/4 cup of water. Marinade the chicken for two hours.
Cook chicken in olive oil over medium heat for approximately 20 minutes. This makes a fabulous barbecue chicken without the barbecue!
Sprinkle chicken breast with salt and pepper.
Pour chicken broth in large skillet and bring to a boil.
Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
Remove chicken from broth with slotted spoon; discard broth.
Thinly slice the cooked chicken.
In large bowl, toss together spinach chicken and strawberries.
Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
Add salt and pepper to taste.
Serve immediately.
Preheat oven to 375.
Spray baking dish with non-stick spray.
Place frozen chicken breast in dish.
Top with sauce.
Bake for 45 minutes.
Options: Add veggies for a one dish meal.
If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.
Bring water to a boil.
Add chicken breast.
Turn down the heat and simmer for 12 minutes.
Take off the heat and let them sit for at least 15 minutes.
Add to recipe as needed.
rying pan and fry the chicken breast for 8 mins until golden
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
o the bowl with 1 chicken breast, skin left on. Toss everything
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
Place margarine in rectangular dish (11 x 7 x 1 1/2-inch). Microwave, uncovered, on High 20 to 30 seconds until melted. Arrange chicken breast halves, thickest part to outside edges of dish in margarine.
Cover tightly and microwave 4 minutes.