astic wrap, carefully pound chicken breast with the flat side of
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
Put chicken in slow cooker and sprinkle with seasoning salt.
Add the sauce and garlic; mix to coat the chicken with the sauce.
Place the mushrooms on top of the chicken; sprinkle with a little garlic powder, pepper and parsley.
Cook on LOW about 4 hours or until the chicken is done. Add the spinach and cook just until the spinach starts to wilt.
1. Skinless chicken breasts grind in a blender along with broccoli.
2. Add egg, salt and pepper.
3. Form small patties, roll in breadcrumbs.
4. Fry in vegetable oil on both sides until golden brown state.
5. Serve with rice or boiled potatoes.
igh heat.
Add half chicken, skin side down, and
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
kin from meat of each chicken breast. Use a knife if
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
o 350\u00b0F
cut chicken into 1-inch pieces.
Prepare Alfredo sauce as follows: 1) Melt
Rub chicken breasts with lemon oil, if using.
Sprinkle both sides with lemon
immer and stir in the chicken and 2 teaspoons everything bagel
irections, adding in the fresh broccoli florets the last minute of
Cook pasta in salted boiling water for 10-12 mins, or until al dente. Steam broccoli florets for 8-10 mins, until just tender.
Meanwhile, heat oil in large frying pan. Saute chicken over medium heat until golden and almost cooked through, turning frequently. Set aside. Add onion and saute for 5-6 mins, until softened. Add tomato puree, cream and sugar. Simmer for 5 mins. Season.
Drain pasta and toss with sauce, broccoli and chicken. Simmer for 2-3 mins. Serve immediately.
Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
Heat 1 tbsp of oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, for 2-3 mins, until cooked through and browned.
Heat remaining 1/2 tbsp oil in same wok on high heat. Stir-fry onion and garlic for 1 min, until onion starts to soften.
Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 mins, until broccoli just wilts. Add noodles and toss well to heat through. Serve immediately.
lace the chicken in the prepared baking dish, and coat with the