Boil chicken in the water with cardamoms and salt, until soft
Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
Preheat oven to 425\u00b0.
Spray 15 x 10 x 1 jelly roll pan with Pam for 2 seconds.
In large bowl, toss chicken with milk.
Mix crumbs, salt, garlic powder and pepper.
Coat chicken pieces and place in prepared pan.
Spray pieces with Pam for a total of 15 seconds.
Bake 40 to 45 minutes until tender.
Makes 3 to 4 servings.
ven to 350.
Rinse chicken, remove excess fat from around
Remove chicken from fridge 1/2
l. Loosen the chicken breast and thigh skin with your fingers, then
he remainder in a saucepan with the milk and 3 tbsp butter
and olive oil. Coat the chicken with this mixture, and place the
asted cauliflower.
Stir in milk and flakes, stirring until
Season both sides of the chicken with thyme, salt and pepper.
Heat pan with olive oil or spray with pam.
Add chicken, cook for 6 minute each side.
In a small heavy saucepan, melt butter. Add flour, cook for 1 minute.
Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute.
Season with salt and pepper.
Using a wooden spoon, stir in cheese in a figure-eight motion until melted.
Remove from heat.
Slice the chicken at an angle and top with the gouda gravy.
he cabbage in a bowl with the salt. Heat 2 tablespoons
n a large saucepan; cover with cold water. Bring to a
nd cool.
Season the chicken with salt and pepper. Heat 1
aking tray with parchment paper. Whisk egg whites and milk in a
Place chicken between 2 sheets of plastic
ender; drain. Mash sweet potato with milk and half of the butter
Smoke the chicken (see related recipe) and cool to room temperature.
Boil, steam or microwave potatoes until tender then drain.
Meanwhile, preheat broiler. Lightly coat chicken with oil. Broil, brushing occasionally with mustard, until cooked through and browned all over. Cover and let rest for 5 mins. Slice thickly.
Place potatoes, sweet corn, milk and chives in a large bowl and smash coarsely. Serve with chicken and lemon wedges.