Cook chicken by bringing to boil then simmer until done.
Make Coleslaw.
Put swiss and beef on bread.
Remove meat from chicken bones and spread over corn beef.
Sprinkle with salt.
Add coleslaw then cut and serve with pickle.
Coleslaw: Mix all adding mayo and juice to taste.
NOTE: the original recipe called for 1/4 slice of green onion.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
venly over both sides of chicken breasts.
In 10-inch
Broil chicken breast to desired doneness and remove and keep warm.
While chicken is broiling, cook bacon but not too crispy.
Remove bacon and keep warm.
Butter one side of each slice of bread and place in a hot frying pan.
Put a slice of cheese on each piece of bread to melt while bread is grilling.
When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
Cut sandwich in half and enjoy.
Spread 1 tablespoon of the Caesar dressing on 1 side of each slice of bread. Place spread side down.
Place 1 slice of white Cheddar on each slice.
Top cheese with freshly grilled chicken fillet.
Sprinkle with the grated Parmesan cheese. Close sandwich.
Melt 1 tablespoon butter in skillet or griddle over moderate heat. Cook sandwich, on both sides, until golden brown.
ilk set aside.
Pound chicken breasts until 1/2 inch
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
Take the Chicken Breasts and place them on
Top slice of bread with cheese, salsa, chicken and second slice of bread. Spread sandwich with margarine.
Cook in skillet on medium heat until lightly browned on both sides.
Makes 1 sandwich.
Top 1 bread slice with cheese single, salsa, chicken and second bread slice.
Spread sandwich with margarine.
Cook in skillet on medium heat until lightly browned on both sides.
Makes 1 sandwich.
Top 1 slice of bread with cheese, salsa, chicken or roast beef and bread slice.
Spread sandwich with margarine.
Cook in skillet on medium heat until lightly browned on both sides.
Makes 1 sandwich.
arge bowl, combine the chicken, jalapeno juice, buttermilk and hot
hallow dish
Chipotle Mayo, recipe follows
Preheat a deep
MAKE THE BRECHAMEL SAUCE:
Melt the butter in a saucepan
or 5 minutes.
Add chicken (should be completely submerged), cover
In a 3 quart pot, melt the butter; add onion and
Mix together chicken, soup, gravy, water chestnuts, pimento and onion.
Heap as much as you can on slice of bread.
Cover with top slice of bread.
Wrap each sandwich in foil and freeze.
When ready to serve (do not defrost) dip each sandwich in mixture made from combining beaten eggs and milk, then in crushed potato chips. Bake on well-buttered cookie sheet at 300\u00b0 for 1 hour.
Serves 8 to 11 people.
Can be prepared ahead.
Total cooking time: 1 hour, uncovered.
edium high heat. Arrange the chicken in a bowl and drizzle