n a bowl. Many Vietnamese Chicken recipes usually require a short time
ong with tarragon and truss chicken loosely.
(See Tip)
ll the skin from the chicken and rinse. Cut up at
Slice potatoes; they'll cook fast if sliced in wedges or like thick French fries.
Skin chicken if you want.
Roll chicken in the flour.
In large skillet brown chicken in hot oil until golden.
Add everything else except green beans.
Bring to a boil; reduce heat.
Cover and simmer 25 minutes or until chicken and potatoes are pretty much done.
Add beans; cover and cook about 5 minutes until all is done.
Sprinkle with parsley.
Be sure to eat the bay leaf first!
Serves 4.
ll the ingredients, except the chicken, in a dish or bowl
ie crust. Layer cheese and chicken over pie crust. Sprinkle with
preheat your oven to 350.
in a large bowl mix the breadcrumbs, parmesan, parsley, salt, pepper and garlic powder.
dip the chicken breasts in the melted butter.
dip the chicken in the breaded mix.
brush lemon juice onto the tops of the chicken (you may not use all of the lemon juice).
Place chicken on a baking sheet and bake at 350 for one hour.
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Place chicken in medium saucepan; add enough cold water to cover. Bring to a boil. Reduce heat to low; simmer 10 mins. Remove from heat. Let stand 30 mins; drain.
Cut chicken into 3/4-inch pieces. Combine in medium bowl with mayonnaise and parsley. Season to taste.
Spread bread with butter. Sandwich chicken mixture between bread slices. Cut sandwiches into triangles.
In a large skillet, melt margarine over medium high heat.
Add chicken and saute for 5 minutes.
Stir in water, soup mix and lemon.
Bring to a boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Remove chicken and discard lemon.
In small bowl, combine sour cream, corn starch and dill weed.
Add to skillet, stirring constantly.
Bring to a boil over medium high heat.
Reduce heat, simmer 1 minute.
Serve over chicken.
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
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.
Preheat oven to 350\u00b0.
Combine salt, pepper, flour, powdered milk and sugar in plastic bag.
Shake 2 or 3 pieces of chicken at a time and arrange into greased dish.
Cut butter into small chunks and place on top of individual pieces.
Sprinkle French dressing in a pattern over chicken, sprinkle with paprika.
Cook uncovered in a 350\u00b0 oven for 1 hour until chicken is done.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
eserve.
Split open the French bread lengthwise, brush both cut
Place chicken in a crock-pot.
Pour French dressing over chicken.
Add dry soup mix.
Cook all day on low heat.
Mix egg whites and cajun spices.
Dry French fries.
Drop in batter.
Spray cookie sheet with cooking spray.
Place fries on cookie sheet, trying not to let them touch each other.
Bake on the lower rack of a preheated 400\u00b0 oven for 40 to 45 minutes. Best french fries you ever had!
Money back guarantee!
In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
Stir in pasta sauce. If desired, serve with French bread.
Lay chicken in casserole platter.
Spread onion, pepper, mushrooms and celery over top of chicken.
Sprinkle oil, Worcestershire and lemon juice over.
Add French dressing and salt and pepper.
Cover and cook at 325\u00b0 for 1 hour and 20 minutes.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.