CUT chicken breast into 5-6 pieces.
BOIL chicken breast pieces for 5 minutes (or until cooked through).
SHRED cooked chicken using a knife and fork.
PLACE shredded chicken and BBQ sauce in a sauce pan (NOTE: you may want more or less than 3/4 cup of BBQ sauce depending on how dry or wet you like your BBQ).
BRING to a slight boil, turn down heat, cover, and simmer chicken in the sauce for 5 minutes. (The chicken should soak up a lot of the sauce.).
DIVIDE in two and place on buns.
Dice chicken breast into bite size pieces.
he chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken
mall pocket into each chicken breast with a sharp knife. Layer
75 degrees.
First, cut chicken breast into 6 evenly sized pieces
place in freezer.
Place chicken breasts, 1 at a time
Juice lemon.
Finely mince garlic.
Combine half garlic with lemon juice.
Using a sharp knife, slice small openings into chicken breast.
Stuff garlic into slits in chicken.
Baste with lemon and garlic.
Sprinkle thyme over top, (add a little to lemon mix).
Place onto a wire rack over a tray of water.
Bake for approx 1 hour in moderately hot oven.Baste regularly.
Alternatively you could prep the same and grill or bbq chicken.
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
il.
Meanwhile, sprinkle the chicken breasts well with salt and
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Preheat oven to 400.
Combine chicken breast with 2 T of barbecue sauce.
Spread crust with 1/3 cup barbecue sauce; more if you like it saucy!
Top with chicken, onions, bacon and cheese.
Bake 10-12 minutes or until crust is lightly browned and cheese is melted and bubbly.
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.
ake the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or
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.
To make BBQ Chicken: In a large frying pan, cook the chicken in olive
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.