esired cook time.
cut chicken into bite sized pieces and
Combine chicken, taco sauce, onion, cumin, oregano and salt in medium frypan.
Simmer 5 minutes.
Stir together cream cheese, pepper jack cheese and taco seasoning.
Fold in chicken.
Divide amoung tortillas.
Tuck in sides and roll up each tortilla.
Lay seam side down in a sprayed 9\" X 13\" baking dish.
Spray tops of tortillas with cooking spray.
Bake @ 350 for 15 minutes.
Turn Chimi's over and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream and salsa.
eat to high.
Add chicken mince and cook until browned
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
few Tablespoons of the chicken stock. Stir until thickened, set
Pound chicken breasts flat and place in
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
resh.
Meat Prep: Cut chicken into bite sized pieces.