n a bowl. Many Vietnamese Chicken recipes usually require a short time
Pre-heat over to 450\u00b0F.
Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water.
Measure flour, chile powder and pepper into bowl or plastic bag.
Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken.
Place on cookie sheet sprayed with cooking spray first.
After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray.
Cook 20 minutes at 450\u00b0F.
Marinate the chicken breasts in the italian dressing
Boil chicken in water until chicken is throughly cooked through. This
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
oroughly, it will be easy to shred into small pieces
ogether in a bag. Add chicken parts in a bag and
salt, and pepper. Coat stuffed chicken breasts with flour mixture.
Chicken Marsala.
Heat oil in
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
ight simmer.
Stir in chicken until it's completely covered
Cook your chicken in 3-inches water 2 hours.
Season your water with 2 teaspoons salt and 1 onion.
After you get the chicken all cut up, cook the macaroni, then drain it.
While still hot, add other ingredients and pats of butter.
Bake in well buttered oblong Pyrex dish, covered with foil or lid for approximately 45 minutes in 350\u00b0 oven.
(Can be made a day ahead, refrigerated, then cooked.)
ong with tarragon and truss chicken loosely.
(See Tip)
Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet.
Stir in cup of rice.
Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.
Cover and cook over medium high heat for 20 minutes or until chicken is opaque.
Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.
Serve with a nice salad.
Place chicken in a large pot and
nough water to cover the chicken and let simmer under low
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
oney and Worcestershire sauce. Add chicken and place bag in a