igh heat.
Add half chicken, skin side down, and
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
kin from meat of each chicken breast. Use a knife if
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
nd cover and refrigerate.
Chicken -- I like to cut
Coat chicken with Bisquick.
Fry in oil until brown.
Put in pot with water to cover.
Add onion, celery and carrots.
Cook 45 minutes.
Add chicken soup.
For the chicken.
Pound chicken breasts with meat mallet to flatten slightly.<
Cook chicken in microwave until done, then cut up chicken into bite size pieces.
Mix the cream of chicken soup with the milk in a casserole bowl.
Stir in the chicken (mixed vegetables and/or potatoes may be added).
Mix the Bisquick according to the directions on the box for the pie crust.
Spoon Bisquick over the soup mixture.
Bake in oven at 325\u00b0 for 40 to 45 minutes, or until top is golden brown.
Sprinkle chicken parts with salt. Melt margarine or butter and brown chicken pieces on
Boil chicken in water with bouillon cube until well done. Save the chicken broth.
Chop up the chicken.
Mix 2 cups of the chicken broth with cream of chicken soup and heat.
Combine the mixture with the canned LeSueur peas.
Spread chopped chicken in bottom of 9 x 13-inch Pyrex dish.
Pour vegetable and soup mixture over chicken.
Cover chicken breasts with water; add salt if you wish.
Boil until chicken is cooked.
Remove chicken breasts from water and cut into pieces.
Reduce chicken broth to 2 cups.
Add soups and cook and stir until boiling.
Add peas and carrots and heat until mixture is bubbling.
Prepare dumpling mixture of 1 2/3 cups Bisquick and 2/3 cup milk.
Drop by spoonfuls into boiling stew, reduce heat, simmer 10 minutes, cover pan and cook 10 more minutes.
rticle. Transfer chicken as cooked to bowl with vinaigrette and turn
side the chicken cavity, then rinse inside and out with running
at heat with the olive oil. Season the chicken liberally with salt
tchen paper.
Season the chicken well with salt & black pepper.
igh heat.
Season the chicken cutlets with salt and pepper, and