baking dish.
Place each breast in a 1 gallon storage
t burn!
Sprinkle the chicken breast with the greek seasoning, half
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.
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
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.
For the chicken.
Pound chicken breasts with meat mallet to
Pound chicken breast to an even thickness.
Place chicken breast on a large sheet of
Place flour in bag big enough to hold chicken.
Add ground thyme, pepper and garlic powder.
Shake to blend flour and spices. Put chicken in bag and shake until coated.
Heat oil in pan and saute chicken breast 10 minutes per side.
Remove from pan and saute onion and green pepper for 5 minutes.
Add tomato and its juice.
Cook 5 minutes.
Return chicken to pan.
Cover and let simmer 5 minutes.
Remove skin and bone from chicken breast (or use boneless). Salt and pepper.
Have frying pan medium hot.
I use Pam.
You may use a small bit of oil.
Brown on both sides and drain.
Cut in strips.
Mix together peach preserves and barbecue sauce diluted with water.
Layer chicken in a casserole dish.
Put a generous amount of the peach and barbecue sauce over chicken.
Bake 30 minutes at 350\u00b0 covered with foil.
This can be served over rice.
tock for water).
Add chicken breast fillet to the stock, turn
ake slits in the chicken breasts that are about 3
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
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.
0\u00b0F.
Place chicken breasts between 2 pieces
set aside.
Place the chicken breasts between two sheets of
nto both sides of chicken breasts. Arrange coated chicken breasts in the
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an
nife and working with 1 chicken breast at a time, cut a
uring this time, IF the chicken breast is frozen, it can thawed