In a large skillet, over med-high heat, saute onion and garlic in oil.
Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
Add chicken to skillet and brown both sides. Reduce heat to medium.
Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
Pound chicken breasts until tender.
Mix eggs and water in a bowl.
Pour bread crumbs onto a plate.
Dip chicken into egg mixture, then roll in bread crumbs.
Brown the breaded chicken in skillet of oil; drain.
Place chicken in ungreased casserole dish. Cover with spaghetti sauce and top with cheese.
Slice peppers crosswise into rings.
Lightly saute in oil in large skillet.
Remove peppers; drain on paper towels.
Brown chicken on both sides in oil remaining in skillet.
Place remaining ingredients in blender jar.
Blend until smooth.
Pour over chicken in skillet.
Heat to boiling.
Reduce heat; boil gently 5 minutes or until chicken is tender.
Place chicken on serving platter.
Arrange peppers on top.
Serve with remaining sauce.
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
Brown chicken in skillet in the butter.
Combine the Heinz 57 sauce and the wine, and pour over the chicken.
Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
Remove cover the last 10 minutes of cooking.
Spoon sauce over the chicken.
rk. Place milk in a shallow dish. Dredge chicken first in flour, then
ead in 8 inch baking dish and set aside.
Dry chicken
In a large oven-proof skillet or dutch oven, melt the
nd cinnamon in a medium bowl. Toss chicken breasts lightly in seasoned flour
Heat oil in heavy, large skillet over medium-high heat.
Season chicken with
Discard blackened skin.
Season chicken with salt and pepper. Place
00b0. Season chicken with salt and pepper. Heat oil in a 12
Heat oil in a large skillet.
Dredge chicken in flour and brown in oil.
Mix drained mushroom liquid, tomatoes, soy sauce, and garlic in a bowl.
Add sauce and sliced onions to chicken in skillet.
Lower heat and simmer covered for 30 to 45 min or until chicken juices run clear.
Add mushrooms and olives.
Cook until heated through.
Serve over rice.
Season chicken with 1/4 tsp each
pepper and spices in a paper bag.
Add chicken pieces, one
Spray 12\" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
Stir in broth; heat to boiling.
Stir in rice; reduce heat.
Cover and simmer without stirring 10 minutes.
Stir in asparagus,Canadian Bacon and basil.
Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.
iscuits:
Put oven rack in middle position and preheat oven
Heat skillet over medium high heat.
Add olive oil.
Saute chicken in skillet until browned, approximately 5 minutes.
Remove chicken.
Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
Bring to a simmer, reduce heat to medium low.
Add chicken and simmer for 15 minutes.
Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
Remove from heat and sprinkle with cashews and cilantro.
Serve over white rice in a wide mouthed bowl.
In a ziplock bag, mix the
Rub chicken fillets with fajita seasoning mix.
Place chicken in skillet and brown each side.
Remove from skillet and allow to cool.
Cut into bite-size pieces.
Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
Move to large saucepan.
Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
Salt and pepper to taste.
Bring to a boil, then turn down to simmer.
Allow to simmer for 1/2 hour to 1 hour.
Top with cheese, crumpled tortilla chips, and sliced avocado.