Rinse chicken breast and use knife to lift skin.
Squeeze juice of half lemon over breast and under skin.
Combine all spices and garlic and rub under skin.
Spray or rub skin with olive oil.
Dust with paprika.
Place remainder of lemon under breast and bake uncovered at 375 degrees for approximately 45 minutes. Time varies depending on weight of breast.
In a small dish; combine all ingredients except chicken and parsley. Arrange chicken breast bone-side up on a microwave roasting rack, meatiest portions to outside of dish. Brush with half of seasoned mixture. Microwave
on high 5 minutes. Turn pieces over and brush with remaining mixture. Microwave 10 -15 minutes, or until meat near bone is no longer pink, rotating once during cooking. If desired, sprinkle with parsley before serving.
Set oven to 375 degrees F.
Butter a 13 x 9-inch baking pan.
In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
Add garlic (if using) zucchini and cook 2 minutes longer.
Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
Carefully loosen the skin if chicken on one side to form a pocket.
Stuff each chicken breast with the zucchini mixture then place in a greased dish.
Bake for 35-45 minutes or until chicken is cooked through.
at dry. Cut each chicken breast lengthwise on the side, to
he skin of the chicken breast halves, and place chicken into a large
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
(175 degrees C).
In a medium bowl, combine the
Rub olive oil over each chicken breast, then season both sides with
Place the frozen chicken breasts into a slow cooker,
nd mix well. Arrange chicken breasts in a single layer on the
mbine first 4 ingredients in a small bowl,
blespoons of the margarine in a medium-size frying
).
Place chicken breast halves, drumsticks, and thighs in a large bowl
cook chicken breasts at a boil until no longer pink in the
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Remove the breast, cool, then strip off the meat and cut into a julienne.
Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
n if you like. Place in pan.
Add bell pepper
Place the chicken breast halves into a saucepan, and
Combine chicken breast, water, and chicken bouillon in a large pot; bring to
Remove skin and bone from chicken breast (or use boneless). Salt and pepper.
Have frying pan medium hot.
I use Pam.
You may use a small bit of oil.
Brown on both sides and drain.
Cut in strips.
Mix together peach preserves and barbecue sauce diluted with water.
Layer chicken in a casserole dish.
Put a generous amount of the peach and barbecue sauce over chicken.
Bake 30 minutes at 350\u00b0 covered with foil.
This can be served over rice.
Divide butter into 4 equal portions and spread between the skin and meat of each chicken breast. Place chicken breasts, potatoes, onion, mushrooms, cream cheese, parsley, lemon juice, soy sauce, salt, and pepper in a slow cooker. Cook on Low for 8 to 10 hours.