a bowl. Many Vietnamese Chicken recipes usually require a short time
Place the chicken pieces in a large bowl,
he thick end of the chicken and make an incision reaching
olling pin, gently pound the chicken between sheets of cling-wrap
-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Preheat oven to 400\u00b0F; spray baking sheet with oil.
Rinse chicken and pat dry.
In a small bowl, whisk together egg and 1 tablespoon of water. Pour mixture onto small plate.
In a large bowl, crush cornflakes then mix in oil and Mrs. Dash.
Dip one piece of chicken in egg mixture, then roll in seasoned cornflakes, Place chicken on baking sheet.
Bake until crispy and golden brown - about 30 minutes.
1. Cut your chicken breast into 1 inch pieces and fully cook in a skillet. (I made a homemade fajita seasoning & sprinkled all over the chicken. Feel free to use whatever seasonings you prefer!).
Rinse & Drain black beans then add to a medium sauce pan. Then add your rotel. Heat until hot.
Put your hot cooked rice in a bowl, top with black bean & rotel mixture & lastly your chicken! Enjoy!
I also like to add a little hot sauce on mine, but feel free to eat it how you want!
Mix mayo, bbq sauce, red onion and bell pepper together to combine.
Stir in diced chicken.
Add salt and pepper to taste.
Serve on a fresh bun.
our hand to loosen the chicken skin away from the breast
ine.
Quickly blanch the chicken in boiling water and transfer
Preheat Oven to 375 degrees.
Spray a 9 X 13 pan with cooking spray.
In medium bowl, combine Italian seasoning, garlic powder, parmesan cheese and potato flakes.
Brush chicken breasts with olive oil and roll in potato flake mixture (Chicken should be heavily coated with potato flake mixture).
Place chicken in single layer in pan.
Bake 20 - 25 minutes or until chicken is tender. Turn once during baking to crisp up both sides.
In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat.
Mix in bowl, shoyu, water, ginger and Equal.
Cook chicken and onions for 5 minutes.
Pour shoyu mixture in with chicken.
Let simmer on low for 1 hour.
(Hint:
Cook on low heat so Equal sugar substitute doesn't lose its sweetness.)
Add extra water if too salty.
Season to taste.
Mix 2 tablespoons cornstarch and 1/3 cup cold water.
Add to simmering sauce to thicken.
Serve with hot rice.
Dissolve jello in warm stock.
Chill. Combine cayenne, vinegar, salt, celery and chicken.
When jello is slightly thickened, fold in chicken mixture.
Turn into loaf pan.
Chill until firm.
Unmold on crisp lettuce.
Garnish with mayonnaise. Serves 6.
(I used 1 jalapeno pepper, chopped extra fine.)
Brown chicken in oil.
Drain.
Cover and cook slowly for 20 minutes.
Mix remaining ingredients and pour over chicken.
Cook uncovered for 15 to 20 minutes or until tender.
nd salt.
Slice the chicken into strips and place with
ilm on counter top. Put chicken breasts on top and cover
In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.