Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
Dip chicken breast or cut up chicken in 1/2 cup Pet milk. Coat chicken in mixture of flour, pepper and salt. Melt oleo in casserole. Place coated chicken in pan and put in 425\u00b0 oven for 30 minutes. Turn the chicken and pour over it the soup, water and remaining Pet milk. Bake 30 minutes at 325\u00b0.
Cut up chicken breast.
In a large soup
Cook chicken ahead and cut up.
Saute chicken, mushrooms and garlic in oil for 2 minutes.
Add remaining ingredients, except rice.
(**For broth, use liquid from cooking chicken and use liquid drained from green beans and mushrooms; if more is needed, add water and a small amount of chicken base for 13 3/4 ounces.) Bring to a boil; stir in rice.
Remove from heat; cover and let stand 5 minutes.
Makes 4 servings.
Cut up chicken breast into 1-inch pieces.
Dip in egg batter and roll in flour lightly.
Brown in oil.
Mix all together.
Put in 9 x 13 x 2-inch baking dish or deep round baking pan.
Place a cut up chicken on top and bake in a 350\u00b0 oven for 1 hour or until chicken is tender (or it can bake in a 250\u00b0 oven for about 2 hours).
Brown chicken that has been tossed with flour, salt and oregano until done in a small amount of Pam.
Remove.
In pan drippings, cook onion until golden; add cut-up zucchini, tomatoes, lemon juice and zest of lemon.
Add chicken broth; bring to a boil and add basil.
Return chicken to pan and heat until warm.
Good with rice or noodles.
Simmer chicken in oil and water.
Cook until tender.
Cut up chicken; mix together with vegetables.
Mix bread crumbs and chicken broth together.
Mix all together.
Pour into baking dish. Bake in 325\u00b0 oven.
Put raw rice in 9 x 13-inch baking pan.
Add all soups to pan. Top with cut up chicken.
Bake, uncovered, at 350\u00b0 for 2 hours.
Cut up chicken breast.
Roll in eggs and bread crumbs.
Brown in oiled pan.
Put chicken in a casserole dish.
Saute onions and celery in oil in nonstick pan.
Remove when onions and celery are soft.
Cut up chicken breast in cubes and cook until no longer pink.
Drain chicken.
Add celery, onions, olives, tomatoes and 1 jar salsa.
Simmer 30 minutes.
Take 2 tablespoons of mixture and place in center of taco shell.
Fold lengthwise, then fold ends.
Place fold side down in 15 x 10-inch pan.
Repeat.
Pour remaining jar of salsa over tacos.
Bake in a 350\u00b0 oven for 30 minutes.
In a 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Mix in vegetables. Cut up chicken breast in mix or leave whole on top. Sprinkle with additional paprika and pepper. Cover and bake at 375\u00b0 for 45 minutes or until chicken and rice are done.
Cut up chicken breast into cubes, brown and cook well.
In large saucepan melt butter on low (do not scorch).
Mix in 1 pint of heavy whipping cream and 2 eggs, slightly beaten.
Stir well then stir in Parmesan cheese, bring to a boil slowly.
In large pan cook broccoli, then noodles.
In large bowl, pour sauce mixture over chicken, broccoli.
Mix well then place over cooked noodles.
Cook 1/2 cup brown rice and set aside.
Cover the bottom of a skillet with orange juice. Add minced onion, tarragon and pepper. Cut up chicken breast in small pieces. Cook until white on both sides; turn down if boils.
Add sliced banana. Cover and simmer. Put brown rice on plate.
Cover with contents from the skillet. Serves 1 person.
Cut each chicken breast horizontally, to make two thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once until chicken is brown. Add apple and lemon juice; sprinkle with pepper, heat until hot.
Preheat oven to 450\u00b0.
Cut up 1/2 stick butter in bottom of pan.
Place cut up chicken on butter.
Pour onion soup mix over chicken.
Cut up 1/2 stick butter over mix.
Cover and cook for 1 hour at 350\u00b0.
Melt butter. Add onion and broccoli to butter.
Cook until thawed.
In a saucepan, mix 2 cans mushroom soup, 2 cans milk and the cut-up Velveeta cheese.
Heat.
Mix all together with 2 cups Minute rice and cut-up chicken in a large 13 x 9-inch baking pan. Bake at 350\u00b0 for 1 hour, covered.
Cut each chicken breast horizontally to make 2 thin slices. Coat with flour.
Heat margarine in 12-inch skillet over medium-high heat.
Cook chicken and garlic in margarine 4 to 6 minutes, turning once, until chicken is brown.
Add wine and lemon juice, sprinkle with pepper.
Heat until hot.
Serves 4.
Melt butter in 9 x 13-inch pan.
Pour rice evenly over bottom of pan.
Pour onion soup over rice.
Place cut up chicken on top of rice and soup, skin side up.
Mix chicken soup with water and pour over all.
Bake uncovered at 325\u00b0 for 1 1/2 hours or until chicken tests done.
Skin and boil chicken (slowly, almost simmer) in salted water. Add some celery, if available.
This takes about an hour.
Remove bones and cut into bite-size pieces.
Saute onion and parsley in butter, until soft, not brown.
Stir together the soup, mayonnaise, milk, onions and curry.
Add mushrooms and cut up chicken.
Put in pie pan (a 9-inch deep or 10-inch shallow).
Put pie crust on top (prick with fork).
Bake at 375\u00b0 for about 50 minutes or until brownish (do not use a bottom crust).
Serves about 5 people.