Grease a 9 X 13 glass baking dish.
Preheat oven to 275 degrees.
Line baking dish with dried beef.
Wrap chicken breast with bacon and then place on top of dried beef.
Mix the soup and sour cream and pour over chicken.
Bake, uncovered for 2 1/2 hours.
t burn!
Sprinkle the chicken breast with the greek seasoning, half
baking dish.
Place each breast in a 1 gallon storage
place in freezer.
Place chicken breasts, 1 at a time
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Salt and pepper breast; wrap each with slice of bacon.
Place chicken in casserole dish.
Combine mushroom soup and sour cream. Pour over chicken.
Bake at 250\u00b0 for 3 hours.
Do not bake at any higher temperature.
Serve over rice.
(Skin chicken breast before cooking.)
br>Wash and pat the chicken breasts dry with a paper
Sprinkle chicken breast with salt and pepper.
Pour chicken broth in large skillet and bring to a boil.
Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
Remove chicken from broth with slotted spoon; discard broth.
Thinly slice the cooked chicken.
In large bowl, toss together spinach chicken and strawberries.
Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
Add salt and pepper to taste.
Serve immediately.
Bring water to a boil.
Add chicken breast.
Turn down the heat and simmer for 12 minutes.
Take off the heat and let them sit for at least 15 minutes.
Add to recipe as needed.
Grease 8 x 10-inch roasting pan with butter.
Place dried beef on bottom of pan.
Wrap chicken breast around block of cheese. Wrap bacon around chicken and put a toothpick through it.
Mix soup, 1/2 can water and sour cream.
Pour over chicken.
Cover tight with foil.
Bake at 300\u00b0 for 2 to 2 1/2 hours.
Preheat oven to 325\u00b0.
Wrap each chicken breast half with 3 slices of dried beef.
Spread 1 can cream of mushroom soup on bottom of casserole dish.
Arrange chicken with dried beef in dish.
Add extra mushrooms and 2 slices American cheese over chicken if desired.
Spread second can of soup over top and cover. Bake for approximately 1 hour 15 minutes.
rying pan and fry the chicken breast for 8 mins until golden
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.
o the bowl with 1 chicken breast, skin left on. Toss everything
Spread chicken breast with fat from sour cream or low-fat margarine.
Season to taste.
Bake at 375\u00b0 uncovered for 45 minutes or until tested done.
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
Place margarine in rectangular dish (11 x 7 x 1 1/2-inch). Microwave, uncovered, on High 20 to 30 seconds until melted. Arrange chicken breast halves, thickest part to outside edges of dish in margarine.
Cover tightly and microwave 4 minutes.
Pound chicken breast to an even thickness.