Coat chicken breasts with 1/2 cup flour combined with 1 teaspoon salt, pepper and ginger.
Shake in paper bag to coat. Brown on all sides in 1/2 cup butter in heavy frypan.
Cover.
Cook over low heat 30 to 45 minutes or until tender (a little water may be added if necessary).
owl, dilute the cream of chicken soup with the remaining broth
Mix soup, mayonnaise, sour cream, curry powder and cheese together.
Place broccoli spears in bottom of a 1 1/2-quart casserole dish.
Place chicken pieces on top of broccoli.
Pour sauce over chicken.
Bake at 350\u00b0 for 35 to 45 minutes.
Serve with steaming hot rice.
Serves 4.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Peel potatoes and slice in half lengthwise.
Place in a greased oblong pan flat side down.\tPlace chicken on top of potatoes.
Pour undiluted soup over top.
Sprinkle with parsley flakes.
Bake for 1 1/2 hours covered at 325\u00b0, then uncover; sprinkle cheese over top and bake for 10 minutes.
Into the bottom of 9 x 12-inch ungreased baking dish, pour the rice.
Place chicken breasts on the rice, then top each breast with slice of Swiss cheese.
Season the chicken and place in an ovenproof dish.
Dot with 2 ounces of the butter and bake in the center of the oven at 400\u00b0 for 20 minutes.
Make the white sauce.
Cover the bottom of a glass Pyrex baking dish with bacon.
Top bacon with broccoli spears and dollop with margarine.
Top broccoli with 4 or 5 chicken breasts and finish with another layer of bacon. Cover with aluminum foil and bake at 350\u00b0 for 30 minutes.
Remove foil and top layer of bacon and bake for another 15 minutes. Remove dish from oven and generously cover with Cheddar cheese. Place dish back in oven for about 5 minutes, long enough to melt cheese.
Serve with a fruit salad.
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.