b>chicken in a lightly greased 9x13 inch baking dish.
Sprinkle with
Lightly sprinkle both sides of chicken with salt, then add to pan
Preheat oven to 375\u00b0.
Place chicken into shallow baking dish. Dot chicken with flour and margarine.
Bake, uncovered, for 30 minutes.
Open can of peaches and pour peaches and syrup over the chicken.
Sprinkle with cinnamon.
Bake for an additional 20 minutes.
il in a skillet, add chicken and lightly brown (about 3
). Grease rimmed baking sheet with non-stick cooking spray.
Sprinkle chicken with salt and pepper and arrange in 13 x 9-inch pan. Set aside. Melt butter in skillet over medium heat; add onion and saut 5 minutes or until tender. Stir in paprika. Add green onions, reserving 1 tablespoon. Cook, stirring occasionally, 4 minutes. Spread onion mixture over chicken. Drizzle with orange juice and bourbon. Bake at 400\u00b0 for 50 minutes, turning occasionally and basting with pan drippings. Top with peaches and nutmeg. Bake 15 more minutes or until done. Sprinkle with reserved green onions.
Boil chicken in the water with cardamoms and salt, until soft
hickens.
Set aside.
CHICKEN MELBA: Preheat oven to 350
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.
and olive oil. Coat the chicken with this mixture, and place the
n remaining flour mixture, coat chicken well; shake of excess.
ven to 350.
Rinse chicken, remove excess fat from around
Smoke the chicken (see related recipe) and cool to room temperature.
br>Coat one piece of chicken breast with yogurt as thickly as
Rinse chicken and pat dry.
Cook chicken in a 10-inch skillet in hot margarine over medium heat about 10 minutes or until tender enough to easily pierce with fork.
Remove from skillet; cover to keep warm.
Drain peaches, keeping the syrup.
Add water to the syrup to make 3/4 cup total.
Blend with the cornstarch and ginger root.
Add to skillet.
Cook and stir until thickened and bubbly. Add peaches and water chestnuts and season to taste with salt and pepper.
Spoon over chicken; serve with rice.
In a saucepot, place the bouillon cubes, soy sauce and water. Bring to a boil.
Add rice, cover and set aside.
Brown chicken in margarine until lightly brown on both sides.
Place the rice in a baking dish.
Place chicken and pan drippings on top of rice. Bake (covered tightly) at 350\u00b0 for 45 minutes or until chicken is tender.
Arrange peaches on top.
Sprinkle with coconut.
Put back in oven (covered) for 10 to 15 minutes (until peaches are warm).
* For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
For Vinaigrette
Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.
In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.
Serve immediately.
mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
heat a non stick grill pan coated with cooking spray over med hi heat.
remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
spoon sauce over chicken and peaches.
>Recipe below.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with