Roll chicken in flour to coat.
Spray skillet. Add butter/margarine &
set aside.
Season the chicken breast with seasoned salt and
b>chicken with seasoned salt. Wash hands.
Spray large nonstick skillet with
Cut chicken in thin strips, place in
salt, and pepper. Coat stuffed chicken breasts with flour mixture.
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.
In large, heavy skillet saute onion over moderately high
Heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. Add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
Stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. Reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.
Juice lemon in shallow baking dish.
Pound chicken and place in dish.
Sprinkle chicken on one side with garlic and pepper.
In large skillet, melt butter.
Brown chicken over medium heat, until almost cooked.
Toss in vegetables and finish cooking.
When vegetables are crisp-tender, remove meat from skillet and drain liquid from vegetables.
Serve with saffron rice.
Cook Chicken (bake, skillet, or grill) and cut into
egrees F.
Rub the chicken with the olive oil, salt
1. Heat oil in a skillet over medium heat.
2.
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.
rom chicken and sprinkle with pepper.
Coat an electric skillet with
Wash chicken breasts and pat dry.
Coat with flour, salt and pepper.
Brown with sausage for 15 minutes.
Add remaining ingredients to skillet and simmer for 30 to 40 minutes.
Serve over hot noodles with hot garlic bread and a rich red wine.
Combine cumin, oregano, salt and cayenne pepper.
Rub mixture over meaty sides of chicken.
Heat a large nonstick skillet over medium-high heat until hot.
Coat with cooking spray.
Add chicken to skillet, seasoned side down.
Cook 5 minutes or until beginning to brown.
Add salsa to skillet.
Turn chicken over and cover skillet.
Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.
In a large skillet, cook chicken and onion until onion is tender.
Remove chicken from skillet and keep warm.
Add tomatoes, broth, basil, garlic and pepper to skillet.
Bring to a boil; stir in spaghetti.
Reduce heat; cover and simmer for 15 to 20 minutes.
Return chicken to pan; cook until juices run clear and spaghetti is tender.
Sprinkle with Parmesan and serve.
Combine flour, salt, paprika, sage and pepper in a paper bag. Add chicken, a few pieces at a time, and shake to coat.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot Crisco.
Remove chicken. Stir reserved flour mixture and sugar into pan drippings. Add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion and parsley.
Return chicken to skillet. Cover and cook until vegetables and chicken are tender, 40 to 50 minutes. Stir occasionally.
Makes 4 servings.
Season chicken breasts with salt, 1/8