Melt 2 tablespoons of butter (depending on how much chicken you are preparing).
Add 1 to 2 teaspoons of lemon juice and mix. Dip chicken in mixture to coat and sprinkle with seasoning.
Broil or grill.
Add more seasoning as you cook depending on how spicy you want it.
Pasta and pesto tastes good with this.
Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2\" pieces.
Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2\". Lightly spray cooking spray on fish.
Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
b>Cajun seasoning. I use Tony Chachere's.
Coat pieces with Creole
Cut chicken into 1 inch pieces; place
ottomed pot.
Sprinkle your chicken with a lil bit of
Place the skinned chicken pieces in a large heavy
Rinse and pat dry chicken pieces with a paper towel.<
Spray skillet with non-stick spray.
Add chicken and thyme and cook over medium heat for 5-7 minutes, until browned.
Add peppers and celery and stir fry for 5 minutes.
Add okra, tomatoes, Cajun seasoning, and Splenda, and mix well. Bring to a boil.
Reduce heat, cover, and simmer for 5 minutes.
Uncover and cook for 3 more minutes.
Add margarine and parsley and mix well. Serve over hot rice.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Halve each chicken breast crosswise (or, depending on
Heat oven to 375 degrees.
Heat chicken in 10-inch nonstick skillet over medium heat for 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
Spoon into ungreased 13x9x2-inch baking dish.
Stir in tomatoes, soup and seasoning.
Stir remaining ingredients in medium bowl until blended.
Pour over chicken mixture.
Bake 30 to 35 minutes or until light golden brown.
lour. You are not making chicken fried pork steak here, so
a bowl. Many Vietnamese Chicken recipes usually require a short time
Place chicken breasts in a Dutch oven.<
Preheat oven to 375 degrees.
Heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally.
Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
Spoon into a 13-inch x 9-inch x 2-inch baking dish.
Combine tomatoes, soup and seasoning; stir into chicken mixture.
In a medium bowl, combine Bisquick, milk and eggs.
Pour over chicken mixture.
Bake 30-35 minutes or until light golden brown.
r>and Tony's Chachere Creole seasoning.
Cover and place
Heat oven to 375\u00b0.
Heat chicken in large skillet which has been coated with nonstick cooking spray over medium heat for 2 minutes, stirring occasionally.
Stir in bell pepper and onion. Cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in tomatoes, soup and seasoning.
Stir remaining ingredients in medium bowl until blended.
Pour over chicken mixture.
Bake 30 to 35 minutes or until light golden brown.
Serves 10.
Wash, clean and cut up fryer. Mix the 3 seasonings together. Can pour this mixture back into the original seasoning containers. Shake the seasoning
mixture onto the chicken as if you were salting it. Store unused seasoning for future use. Place seasoned chicken in baking dish and cover. Bake at 350 for 1 hour.
In a bowl, combine cabbage, carrot, watercress and onion. In a separate bowl, whisk the mayonnaise and lemon juice together. Toss with the vegetables.
Preheat grill to high. Cover chicken pieces with cling wrap and pound with a rolling pin to an even thickness. Brush both sides with oil, then sprinkle with Cajun seasoning. Grill 2-3 mins each side, until golden brown and cooked through. Remove from grill and keep warm. Toast rolls lightly, fill with chicken and vegetables and serve.
Place the chicken in a medium bowl and