over with onion rings, deli sliced chicken and tomatoes.
5. Leave
Heat oil in a saucepan over medium-high heat; add in shallots and garlic (if using) and saute for 3-4 minutes or until tender.
Stir in apricot preserves, lemon juice, hot sauce and Creole seasoning, reduce heat to low and cook for 5-6 minutes, stirring with wooden spoon until heated through.
Place the deli chicken on top of a rack on a medium shallow baking dish, then brush the chicken all over with the prepared glaze.
Bake at 350 degrees for 15 minutes.
Enjoy with rice if desired.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Clean chicken inside and out.
Spray
Mix the mayonnaise and chipotle; spread on top halves of rolls. Spread mustard on bottom halves and add chicken, ham, pickles & cheese. Grill sandwiches on panini press or in a skillet.
op.
Arrange the sliced chicken on top of the cheese
minutes.
Add the chicken and simmer just until heated
se only the white meat chicken in this dish (which is
Shred chicken by tearing it up into small shreds.
Get tortilla and place on a plate.
Put shredded chicken on tortilla.
Add your cheese and jalapenos.
Fold tortilla into a buritto.
Microwave 1 minute and enjoy.
In large bowl, gently mix all ingredients except tortillas and lettuce.
To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
Can keep mixture refrigerated in bowl up to 3 days.
side.
Remove meat of chicken from bones (discard skin and
In skillet, cook onion.
Add carrots, potatoes and 1 cup broth.
Cover, simmer until tender (about 25 minutes), add more broth if needed.
Cut chicken in quarters; add 5 minutes before end of cooking time.
o a boil.
Add Chicken, bouillon, bay leaves, garlic, salt
Place chicken in a large pot.
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.
nd then gradually add the chicken broth. Stir over a low
hop or pull apart cooked chicken and only place the flesh
ll the meat off the chicken and discard bones and skin
stirring frequently.
Add the chicken, lower the heat to medium
ackage.
Meanwhile, cut your chicken up into cubes.
While