Trim excess fat from boneless skinless chicken breast and place in large sauce
Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
ith olive oil.
Poach boneless skinless chicken breast in chicken broth. Remove from broth
Cook 1 lb boneless skinless chicken breast in 1 tbsp olive oil
Place one boneless, skinless chicken breast in the center of each foil or parchment sheet and season with salt and pepper to taste. Top each portion with about 1/3 cup of cooked white beans (rinsed and drained from the can), halved cherry tomatoes, and half-moon zucchini slices (asparagus pieces would be another great addition). Place a dollop of prepared pesto sauce on top of each mound.
Seal the packets and cook for 25 to 30 minutes in a 425-degree oven or on a hot grill.
Pecan-Crusted Chicken:
Combine 1 cup finely
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
he olive oil. Season the chicken with fresh ground salt & pepper
Place chicken breast on a large sheet of
Pound chicken breasts to flatten.
In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
Spoon remaining cream cheese mixture over each chicken roll.
Cover and cook on low for 5-6 hours.
eded.
When assembling the chicken, I used two large bowls
gredients).
Rinse 4 boneless, skinned chicken breast halves (5 to
0\u00b0F.
Place chicken breasts between 2 pieces
nife and working with 1 chicken breast at a time, cut a
uring this time, IF the chicken breast is frozen, it can thawed
Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
Plate chicken and spoon sauce over top,.
Flatten each breast half with meat mallet or edge of heavy saucer.
Prepare stuffing as directed on package.
Divide stuffing into six portions and place on chicken breast.
Roll each chicken breast into a roll and secure with a toothpick.
Place in a casserole dish and cover with soup mixed with one can of water. Bake at 350\u00b0 for 45 minutes.
Makes 6 servings.
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an
Cut each chicken breast horizontally, to make two thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once until chicken is brown. Add apple and lemon juice; sprinkle with pepper, heat until hot.