n a bowl. Many Vietnamese Chicken recipes usually require a short
ven, melt butter and saute chicken* until almost cooked through.
CHICKEN RECIPE: In a large bowl, combine
HAWAIIAN CHICKEN SALAD:
Preheat broiler to
killet with lid.
Add chicken breasts. Return broth to a
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.
ll marinade ingredients together, except chicken, to a food processor and
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
ogether in a bag. Add chicken parts in a bag and
Toss together the chicken, pineapple, dates and celery and refrigerate.
Add salad dressing just before serving.
We also add lettuce or napa.
In large bowl, combine teriyaki sauce, juice, ginger, garlic and sugar to form the marinade.
Wash chicken pieces and add to bowl.
Marinate chicken for 15 to 20 minutes, turning once or twice.*
Remove chicken from marinade.
Arrange in a baking pan. Pour marinade over chicken.
If a recipe calls for ground cardamom, it is best to start with
o 350\u00b0F.
Place chicken in baking dish.
Melt
etween wax paper lightly pound chicken until uniform in thickness.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Pat your chicken pieces with paper towel to dry and put into a 9x13 inch pan.
Coat chicken with marmalade
sprinkle chicken with the soup mix.
cover the chicken completely with russian salad dressing.
Bake for one (1) hour at 350 degrees and ENJOY.
Place chicken in bottom of crockpot.
Add tropical fruit and juice of at least 1 can (more won't hurt it), and Hawaiian marinade.
Set Crock-pot for 3-4 hours on high, or 6-7 hours on low.
Cook rice or pasta while chicken finishes cooking. At least 25 minutes for the rice and 15 for the pasta.
Serve with chicken, some fruit, and sauce on top of the rice/pasta.
Enjoy!
Preheat oven to 350\u00b0F. Heat oil in a pan and brown chicken breasts for 5 mins on each side. Toast bread. When chicken is cooked through, drain on paper towels and slice diagonally.
Top slices of toast with layers of arugula, chicken, pineapple rings, cranberries and Gouda. Bake for 5-10 mins. Garnish with physalis and cranberries.
lace over high heat. Sear chicken on both sides then transfer
ears, if using fresh. Saute chicken in butter 3 to 5