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.
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.
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.
Preheat oven to 400 degrees F (200
Preheat the oven to 375 degrees F (190
Preheat an oven to 350 degrees F (175
Preheat oven to 350 degrees F (175
slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook
et aside.
Preheat the oven to 350 degrees F (175
Place boneless chicken breast in a ziplock bag.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
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.
Cut raw boneless chicken breast into approximately 2 ounce chunks (like huge shrimp) and place in a 9 x 13-inch baking pan. Melt butter in a saucepan over low heat.
Add garlic, scallions, parsley, dill, oregano, salt and pepper.
Cook on low heat for 2 minutes, then pour the mixture over chicken breasts.
Bake in preheated 350\u00b0 oven for 10 minutes.
Separate chicken pieces and cook for another 10 minutes.
Turn on broiler to brown chicken for 3 to 4 minutes.
Serve over rice or cooked spaghetti.
Preheat oven to 350 degrees F (175
-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate
Grease a 9 X 13 glass baking dish.
Preheat oven to 275 degrees.
Line baking dish with dried beef.
Wrap chicken breast with bacon and then place on top of dried beef.
Mix the soup and sour cream and pour over chicken.
Bake, uncovered for 2 1/2 hours.
Cut chicken into medium shrimp sized pieces and place in a 9 x 13-inch baking dish.
Melt oleo in a saucepan over low heat; add remaining ingredients. Cook over low heat 2 minutes, then pour over chicken.
Bake in preheated oven 10 minutes at 350\u00b0. Separate chicken pieces and cook 10 to 15 minutes more.
Have enough spaghetti cooked for 2 and when chicken removed from oven push to side and stir in cooked spaghetti.
Eat and enjoy.
Pound chicken breast to an even thickness.
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.
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.