Wash and dry chicken breasts; place in 9 x 13-inch baking dish. Combine other ingredients; pour over chicken.
Cover; refrigerate 2 hours, basting occasionally.
Drain, reserving liquid.
Broil chicken until crisp and brown; turn to brown on second side. Meanwhile, heat marinade to serve hot over broiled chicken.
Yield: 6 servings.
arlic cool.
To prepare chicken, place in a 9x13 inch
a bowl. Many Vietnamese Chicken recipes usually require a short time
br>Preheat the broiler. Season chicken. Broil chicken, turning, until browned and
Marinate the chicken breasts in lemon juice and herbs de Provence for 8 to 24 hours.
Cover the broiler pan with aluminum foil, then oil the foil.
Heat the broiler.
Arrange the chicken on the oiled foiled pan; broil
it on one side, then turn it over and broil it on the other side.
Broil chicken breast to desired doneness and remove and keep warm.
While chicken is broiling, cook bacon but not too crispy.
Remove bacon and keep warm.
Butter one side of each slice of bread and place in a hot frying pan.
Put a slice of cheese on each piece of bread to melt while bread is grilling.
When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
Cut sandwich in half and enjoy.
time allows), rub the chicken pieces pieces with the garlic
o broil.
Tenderize the chicken with a tenderizing mallet and
Line a 9 x 13-inch pan with foil.
Melt the butter in the pan. Place chicken, skin side down, in the pan and sprinkle with 1/2 teaspoon of salt.
Blend the remaining salt, honey, mustard and lemon juice.
Brush half of the honey mixture on the chicken. Bake in a 350\u00b0 oven for 30 minutes.
Turn the chicken and brush with the remaining honey mixture.
Bake for 30 minutes more, or until the chicken is tender.
Serves 4.
Put chicken in bowl.
Pour vinegar over it.
Crush garlic with salt and pepper and rub over all chicken pieces.
Let marinate in covered bowl with onion slices mixed in.
Preheat broiler.
Place onion slices in bottom of broiler pan.
Put chicken pieces on top and dot with butter.
Broil until done.
Mix evaporated milk and sugar with juices in the bowl and pour over chicken in pan.
Broil for a few additional minutes.
Serve with rice, green peas and shredded carrot salad.
alsamic vinaigrette dressing with the chicken tenders in a bowl. Toss
urn broiler on.
Sprinkle chicken on both sides with salt
Broil chicken until brown.
Turn and brown other side.
Place broiled chicken in Pyrex dish.
Sprinkle with onion (if desired). Mix soup and milk together and pour over chicken.
Cover with foil and bake at 325\u00b0 for about 1 hour.
Mix soup, sour cream and chicken together.
Then crumble crackers on top of mixture.
Cook in oven at 350\u00b0 until crackers are brown.
Remove all skin from chicken.
Whisk egg, milk and salt.
Roll chicken in egg mix, then bread crumbs.
Place on broiling pan in bottom half of oven.
Watch closely and turn often to prevent burning.
Chicken is done when clear fluid runs as it is pierced with a knife.
nions.
Pour 1 quart chicken stock over the mixture.
Broil chicken inches from heat, for 4
Cut back bone from chicken breasts if desired.
Sprinkle
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.
PREPARE THE CHICKEN: Put the chicken thighs in a large bowl