b>for the angel hair at a certain point in the chicken
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Pat chicken dry with paper towels and
inutes. Set aside.
Place chicken, top-sides down, on large
Preheat oven to 450\u00b0F or grill to medium-high.
Center one chicken breast half on each sheet of heavy duty foil.
Combine rice, soup and water; spoon over chicken.
Arrange broccoli and mushrooms on top of chicken and rice mixture.
Top with ice cubes.
Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make two packets.
Bake 24 to 26 minutes on a cookie sheet in oven or grill 14 to 16 minutes in covered grill.
Sprinkle with cheese before serving.
aprika, salt and pepper; dredge chicken in flour mixture.
In
Cut each chicken breast into 10 or 12
he peppers.
Boil peppers for 5 minutes and then remove
mooth.
Divide dough into two parts.
On a floured
Fillet the chicken breast into two pieces of equal size. (This is easier if the chicken breast is partially frozen).
Mix the vinegar, lemon juice, oil, pepper and oregano. Marinate the chicken in the mixture for 1 hour (or more).
Saute the chicken over medium-high heat, 10 minutes on each side.
Sprinkle feta over each fillet.
Place each breast between two sheets of waxed paper and
FOR THE THAI CHILI AND MARINADE
ontinue to saute for another two minutes.
Add chicken to skillet and
Prep chicken and onion.
Combine first
ieces.
Put on water for spaghetti.
In heavy frying
hallow dish to marinade the chicken fillets for two hours if time allows
br>Place all the ingredients for the chicken - chicken breasts, ginger, garlic and
ver medium-high heat. Add chicken; cook and stir until juices
Place potatoes in small pan.
Cover with water; bring to a boil.
Cook 10 minutes or until partially cooked.
Drain.
Meanwhile, season chicken with salt and pepper to taste.
Heat oil in large skillet.
Add chicken and garlic; brown chicken 5 minutes per side.
Pour off fat.
Add brandy, and scrape up browned bits from bottom of skillet.
Add broth, mustard, thyme and rosemary; stir.
Add potatoes.
Cover skillet; simmer 15 minutes or until chicken is glazed and tender.
Season to taste with salt and pepper.
areful not to tear the chicken. Remove wrap.
Lay the