Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
Serve over cooked rice or pasta.
prepare Broccoli stuffing combine broccoli, miracle whip, parmesan and mozzarella cheeses
Layer chicken breast and cheese in greased pan.
Pour wine and soup over chicken and cheese.
Top with 2 cups stuffing mix.
Melt butter and spread over stuffing mix.
Bake 55 to 60 minutes at 350\u00b0.
inegar, orange juice, chili, mustard and honey. Drizzle in the oil
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
Pour stuffing mix into a large bowl; stir in seasoning packet and water until moistened.
Mix chicken, onion, zucchini, bell pepper, and mushrooms in a separate large bowl; stir in cream of chicken soup. Spoon half the chicken mixture into a 4-quart or larger slow cooker; top with half the stuffing. Repeat layering with remaining chicken mixture and stuffing.
Cook on Low until chicken is no longer pink in the center and the vegetables are tender, 5 to 6 hours (or 2 1/2 to 3 hours on High).
>and cook until tender and liquid has evaporated, add thyme and
Place chicken breast on a large sheet of
Pound chicken breasts to flatten.
In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
Spoon remaining cream cheese mixture over each chicken roll.
Cover and cook on low for 5-6 hours.
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil.
Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water.
Pour over vegetables after cooking in microwave.
Top vegetables with browned breast.
Cook covered at 350 degrees for 45 to 60 minutes.
Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
Plate chicken and spoon sauce over top,.
Combine the wild rice and the chicken broth in a covered sauce pan.
Bring to a boil, then reduce the heat and simmer for 40 minutes.
Cover the chicken breast with the olive oil and then the salt and pepper.
When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
Cover, and bake in a 350 degree (f) oven for 45 minutes.
Cut the lemon in half and squeeze the juice from half
Line large flat 2 to 3-quart casserole with dried beef.
Place in oven to dry out beef.
Roll each chicken breast and wrap with slice of bacon.
Place chicken on top of beef.
Combine soup and sour cream, pour over chicken.
Sprinkle with paprika.
Cover casserole with foil and bake 3 hours in 300\u00b0 oven.
Remove foil for at least 1/2 hour to brown.
Don't add any salt.
Butter flat baking pan.
Sprinkle cut up dried beef in bottom of pan.
Wrap chicken breast in bacon.
Place on top of dried beef.
Mix soup and sour cream and spread over chicken.
Bake at 275\u00b0 for 3 hours.
Baste occasionally.
Do not salt.
Do not cover.
arge nonstick skillet; cook and stir chicken breast and onion until heated through, 3
Put chicken breast and mushroom soup in crock-pot and cook on low all day.
Thirty minutes before serving, add sour cream and any optional items you want.
Serve over rice.
othpicks in water to hold chicken together.
2) In
se left over cooked stuffing.
Crush croutons and cornflakes, the cleanest
Rinse chicken and pat dry. Cut each chicken breast lengthwise on the side, to