Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Brown chicken in butter until brown on all sides. Place in 2 qt casserole. Add onion to skillet and cook until soft but not brown. Stir in flour. Add water and sour cream. Cook until thickens. Mix seasonings and pour over chicken. Cover and bake 1 hour at 350. Add parsley and sherry to gravy. Pour gravy over chicken.
Some people use a food processor, but REAL Chamorros wouldn't think of it!
Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl.
Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others.
Serve with warm tortillas or try something untraditional, shrimp chips!
Place the chicken pieces in a greased baking dish.
Cover chicken with shredded coconut.
Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
Bake in a preheated 400 degree F oven for one hour.
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
In a large skillet, heat oil until hot.
Place water chestnuts, celery, carrots and cabbage in skillet.
Cover; cook over medium-high heat for about 2 minutes.
Add baked chicken. Pour chicken broth in center of mixture.
Cover and steam 1 minute.
Dissolve cornstarch in water.
Add soy sauce; toss with chicken-vegetable mixture to thicken sauce to cover all ingredients.
Serve immediately over rice, noodles or chow mein noodles.
aking dish.
For the chicken: Combine flour, salt, and pepper
eady to use.
Soak Chicken cutlets in water and vinegar
Clean and cut up chicken.
Place chicken in baking dish (skin side up).
Place
onions
and
potatoes
around chicken. Dot with butter and
pour olive oil over chicken and potatoes. Sprinkle with salt and pepper.
Bake
at
375\u00b0
for 1 to 1 1/2 hours, turning once.
Makes 4 servings.
Spread 1/2 can of soup into square baking dish.
Place chicken on top.
Top chicken with cheese.
Dilute remaining soup and pour over chicken.
Sprinkle stuffing on top.
Bake at 350\u00b0 for 50 to 60 minutes.
Serve over rice.
he casserole to seal.
Chicken:
Preheat the oven to
Cut the chicken into coarse mince and playfully
Preheat oven to 325\u00b0.
Dredge chicken in flour.
In a large skillet, heat butter and brown chicken.
Transfer to a casserole. Add mushrooms and sour cream diluted with water.
Sprinkle with thyme and cover tightly.
Bake until chicken is tender, about 1 hour.
Serve with fluffy rice.
Bake chicken until tender; keep stock and dice chicken.
Line bottom and sides of a large casserole with tortillas.
Sprinkle with some broth; add a layer of undiluted soup and sprinkle about half of the chicken, onions, cheese and chili powder.
Add a layer of tortillas and repeat until it's all gone.
Bake at 300\u00b0 for about 1 hour.
Serves a large group.
Prepare stuffing mix using package directions.
Combine next 3 ingredients in saucepan.
Cook until cheese is melted, stirring constantly.
Layer chicken, cheese mixture and stuffing in 9 x 11-inch casserole.
Bake at 350\u00b0 for 1/2 hour.
Makes 6 servings.
nch squares.
place 1 chicken breast in center of each
Cut the chicken into small pieces.
Mix the chicken with the cheeses, butter, onion and pepper.
Spread out the rolls.
Put 1 TBSP. of chicken mixture on the large end and roll up.
Roll in melted butter and then seasoned bread crumbs and sliced almonds. Pour over the top 1 can cream of mushroom soup and 1 can cream of celery soup diluted with 1 cup chicken broth or milk.
Bake at 350\u00b0 for 20-30 minutes.
The rolls can be made ahead of time and frozen without the soup mix.
Put it on when you bake them.
n medium bowl.
Place chicken breasts between heavy duty plastic