nto both sides of chicken breasts. Arrange coated chicken breasts in the
Place flour in bag big enough to hold chicken.
Add ground thyme, pepper and garlic powder.
Shake to blend flour and spices. Put chicken in bag and shake until coated.
Heat oil in pan and saute chicken breast 10 minutes per side.
Remove from pan and saute onion and green pepper for 5 minutes.
Add tomato and its juice.
Cook 5 minutes.
Return chicken to pan.
Cover and let simmer 5 minutes.
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.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.
our cream and cream of chicken soup.
Spread very thin
lass baking dish. Place the chicken breasts in the dish, coating
esealable plastic bag. Add the chicken breast strips, coat with the marinade
Place boneless chicken breast in a ziplock bag.
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.
ith the milk. Dip each chicken breast half into the milk mixture
Roll boneless breast in sour cream until coated.
Crush potato chips and roll chicken in chips.
Place chicken in greased flat baking dish.
Melt butter, 1 tablespoon per breast.
Crush medium clove of garlic and mix with butter.
Drizzle over chicken.
Bake at 325\u00b0, uncovered, for 45 minutes.
-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate
Pound chicken breast to an even thickness.
Preheat oven to broil.
Remove excess fat from boneless chicken breast.
Cube chicken breast and season.
Spray kabob stick with vegetable spray.
Starting and ending with the cherry tomatoes, you can thread the vegetables on the kabob stick however you prefer. Place in broiler and cook for 10 minutes; turn and cook for an additional 10 minutes.
When golden brown, they are ready to serve. Can be served over rice or pasta.
Pound boneless chicken breast until 1/4-inch thick.
Sprinkle halves with salt and pepper.
Top each piece of chicken with 1 slice ham and 1 slice of cheese.
Fold chicken over ham and cheese.
Wrap each bundle in 2 strips of bacon and place in shallow baking dish.
Bake at 350\u00b0 for 45 minutes or until chicken is cooked and bacon is browned.
Place flour and pepper in bag and shake.
Place chicken in bag and shake until coated.
Heat oil in pan and saute chicken 10 minutes per side until golden brown.
Remove chicken.
Saute onion, mushrooms and lemon juice for 5 minutes.
Add white wine and return chicken to pan.
Cover and simmer 5 minutes over low heat.
Slice boneless chicken breast.
Season with salt, pepper and dust with flour.
Panfry in butter and oil, just to light brown (do not overcook).
In large baking dish, place chicken, then a slice of Prosciutto.
Sprinkle with Parmesan cheese.
Dribble with chicken stock.
Bake for 10 minutes at 350\u00b0 until cheese melts and slightly browns.
Cut the skinless, boneless chicken breast halves into 1 inch cubes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
Saute onions, mushrooms in butter or oil; do not drain. Add enough stuffing to onion/mushroom mixture to fill four chicken breast. Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks. Place in baking dish. Add cream of chicken soup. Sprinkle with paprika and parsley. Bake at 350 degrees for 1 hour.