Saute mushrooms in butter in
Using meat mallet, pound chicken breast halves between sheets of
nd keep warm.
Toss chicken with cornstarch and fish sauce
f bowl once.
Sprinkle chicken with 1/2 teaspoon salt
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.
n another shallow bowl. Dip chicken into eggs, then into crumb
br>Add garlic, onions, and chicken. Saute for 10-15 minutes or
To prepare chicken breasts, season both sides with
minute; add chicken and saute, stirring constantly, until chicken is cooked, about
or 1 minute then add chicken. Saute for 3 minutes - add garlic
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Heat oil in large skillet on medium-high heat.
Sprinkle chicken with lemon pepper.
Put chicken into skillet and cook for 7 minutes each side or until cooked through.
Take chicken out of skillet and set aside; keep warm.
Add onion to the same skillet.
Stir while cooking for 2-3 minutes or until tender.
Stir in broth, dill, and cup of cheese.
Stir until cheese is melted.
Pour sauce over chicken.
Top with remaining 1/4 cup of cheese.
Sprinkle with parsley.
Sprinkle chicken with salt and pepper. Heat
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.
edium-high heat. Add shredded chicken; saute 5 to 7 minutes or
large, non-stick saute or skillet on to heat
Cook chicken. Saute celery, pepper and onion. Add cheese and soup. Add 1 cup chicken broth. Mix spinach with chicken mixture. Bake, uncovered, for 30 minutes at 350\u00b0.
Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
In wok, heat oil over medium high heat.
Add the chicken; cook and stir until browned.
Add jicama and bell pepper to wok.
Cook 3 minutes, stirring often.
Add broth mixture; cook and stir 3 minutes or until heated through.
Serve over rice and garnish with peanuts.
br>Gradually add in the chicken broth; stirring constantly, until mixture