Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes,
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.
pat dry inside and out with paper towels. Cut along both
immer.
Add the chicken breasts, poaching until just cooked
rough the underside of the chicken to flatten it out
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.
ag. Toss to coat the chicken.
Seal bag, squeezing out
Preheat oven to 350\u00b0. Saut onion in oil until limp. Add carrot and cook 2 to 3 minutes. Add garlic, thyme and spinach. Cover and cook until spinach wilts. Pour off excess water. Salt and pepper to taste. Allow to cool. Divide into 6 portions. Cut pocket in side of each chicken half. Stuff each with spinach filling. Close with toothpicks.
o 350.
Cook spinach on stove top with olive oil and
mall bowl.
Season the chicken strips with seasoning salt and pepper
75\u00b0F Generously season each chicken breast with salt and pepper. In
hop.
Mix boursin cheese with scallions and set aside.
Preheat oven to 375 degrees.
Spray a 9x13 pyrex dish with olive oil.
Fill the pan with spinach.
Place the chicken breasts on top of the spinach and cover with sauce. Cover with foil and bake for 30mins.
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