microwavable bowl, microwave the chicken until it is hot (it
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.
In a mixing bowl, place soup, chiles, onion and water.
Stir to blend well.
Lay 1/2 corn chips in 2-quart casserole.
Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese.
Repeat layers in same order, ending with cheese.
Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on.
Serves 6.
Cook chicken breasts (either on the stove
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
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.
Preheat oven to 350. Mix chicken, sour cream, black beans, salsa,
In a mixing bowl, place soup, chiles, onion and water.
Stir to blend well.
Lay 1/2 corn chips in 2-quart casserole.
Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese.
Repeat layers in same order, ending with cheese.
Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on.
Serves 6.
n water until done. When chicken has cooled you can shred
Place chicken in 9 x 13-inch pan.
Season with salt and pepper.
Cover with foil and bake at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Remove chicken and let cool.
Leave juices in pan.
Shred cooked chicken into bite-sized pieces.
Break tortillas into small pieces and mix 1/2 with chicken juices in pan.
Mix soups, picante sauce, milk and onion together.
Bake chicken; save liquid to coat casserole dish.
Cut tortillas into squares.
Chop up chicken.
Mix soups, onion and salsa together.
Layer in pan the tortillas, chicken, soup mixture and repeat layers.
Top with cheese and bake at 325\u00b0 for 1 hour. Add flavor to refrigerate 1 day before baking.
Mix salt, pepper, crumbs and taco seasoning.
Place in a Ziploc bag.
Add chicken pieces, a few at a time to coat.
Place on microwave safe dish in a circle.
Cover with paper towel and cook on 100% power for approximately 20 minutes.
(Microwave temperatures vary in different brands.)
Check for doneness.
If necessary, rotate chicken and cook 5 minutes longer.
Allow to stand a few minutes, uncovered, after cooking before serving.
Put chicken in a saucepan (large).
Add water and salt.
Cover and bring to a boil.
Simmer 1/2 to 3/4 hour, until tender.
Let chicken cool in broth.
Remove chicken and with a sharp knife, remove bones and skin.
Return bones and skin to broth.
Boil, uncovered, until it is reduced to 2 1/2 cups.
Strain.
In a pie plate, beat eggs and salsa.
On a sheet of wax paper, combine the bread crumbs and spices.
Dip each chicken piece in the egg mixture and roll in crumbs, then dip again in egg mixture and again in crumbs.
Set aside.
Add all ingredients into sauce pot. Boil until most of the water is gone.
Remove chicken & shred using 2 forks.
Serve on a tortilla with cheese, sour cream, and a scoop of the concentrated veggie mix left in the pot. Can also be used for chicken enchiladas, quesadillas, King Ranch, etc.
Lightly brown chicken in oil.
Place in shallow baking pan. Combine catsup, chiles and onion; spoon mixture on each chicken piece.
Bake at 350\u00b0 for 15 minutes.
Top with olives and cheese and bake additional 10 minutes.
Garnish with cilantro or parsley.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Put chicken in a pot big enough
et.
Boil 3lbs of chicken. Let cool, then cube. Set