400\u00b0F.
Stuff chicken with herbs and orange
Make Self-Saucing Chicken and Vegetables:
Preheat oven
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt,
o 400\u00b0F.
Place chicken skin and bones, 1/2
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.
Mix soups, broth and rice.
Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture.
Season with the pepper and Lawry's salt.
Cover and bake for 2 1/2 hours.
Uncover and bake 30 minutes more.
Bake at 350\u00b0 for 3 hours.
rom heat.
Stir in chicken broth and cream.
Heat
Place potatoes and carrots in the bottom of your crock pot.
Add chicken.
Combine the soups and garlic salt and pour over chicken.
Cook on low for 4-6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
Put the chicken and water in a large
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
Cube chicken and brown in oil in a large skillet.
After chicken is done, add vegetables and stir-fry until crisp tender.
Pour in sauce and simmer until heated through.
Serve over rice.
Spray an unheated large saucepan with nonstick coating.
Add onion; cook and stir over medium heat until onion is tender but not brown.
Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes.
Sprinkle frozen vegetables on top of mixture; do not stir inches Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed.
Stir in chicken; heat through.
Preheat oven to 400.
Butter, spray or line a 13 x 9 pan.
Put everything except bacon in the pan (Yes, just dump it in frozen and all).
Stir until the sauce is evenly spread around.
Sprinkle bacon evenly on top.
Bake for approximately 1 to 1 1/2 hours (Until it's bubbly and the chicken still moist, but not pink inside. The time will depend on your oven and temperature of the ingredients to start.).
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Heat oil in electric skillet.
Brown garlic in oil.
Put chicken in pan; brown slightly.
Add remaining ingredients. Bring to a fast boil, then cover and simmer for about 35 to 45 minutes or until vegetables are done.
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.
oil; top each with 1 chicken breast half. Sprinkle evenly with
Place chicken breasts in a large, heavy ovenware pot (an enamel coated cast-iron pot is best).
Peel carrots; quarter lengthwise and cut into 2-inch lengths.
Cut ends off of green beans (or separate frozen beans), and place in the pot with onion and carrots.
Sprinkle contents of pot with parsley flakes. Season lightly with pepper. Pour sherry over all.
Cover tightly. Bake at 300\u00b0 for 2 hours, or until vegetables are tender.
A good, one-pot dinner, and the kids like it, too.
Makes 2 to 3 servings. Doubles nicely.
Place chicken breasts in a large pot