Place the chicken and stock in a medium
ick and simmer, covered, turning chicken over once, until meat is
75 degrees C). Place phyllo sheets on work surface; cover
o a boil and add chicken breasts in one layer.
nd garlic.
Thaw the phyllo sheets according to package directions
ver medium-high heat. Add chicken, onion, and garlic; cook and
alt and pepper.
Butterfly chicken breasts and place each breast
n a bowl, the ground chicken, bread crumbs, lemon zest and
lightly.
Put the shredded chicken, eggs, and grated cheese in
dd the casserole mix and chicken stock.
Bring to the
Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
Cook at 350 for 10-12 minutes, or until warmed through.
For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
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.
Heat oven to 375\u00b0.
In medium bowl, combine chicken, cheese, onions and parsley flakes; mix well.
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.
t is softened. Add the chicken & the water, cover then cook
remove from heat. Place 1 phyllo sheet on work surface (cover
ou have never worked with phyllo before, don't be afraid
ixture boils and thickens. Add chicken, vegetables and parsley; stir until