Place flour in bag big enough to hold chicken.
Add ground thyme, pepper and garlic powder.
Shake to blend flour and spices. Put chicken in bag and shake until coated.
Heat oil in pan and saute chicken breast 10 minutes per side.
Remove from pan and saute onion and green pepper for 5 minutes.
Add tomato and its juice.
Cook 5 minutes.
Return chicken to pan.
Cover and let simmer 5 minutes.
CUT chicken breast into 5-6 pieces.
BOIL chicken breast pieces for 5 minutes (or until cooked through).
SHRED cooked chicken using a knife and fork.
PLACE shredded chicken and BBQ sauce in a sauce pan (NOTE: you may want more or less than 3/4 cup of BBQ sauce depending on how dry or wet you like your BBQ).
BRING to a slight boil, turn down heat, cover, and simmer chicken in the sauce for 5 minutes. (The chicken should soak up a lot of the sauce.).
DIVIDE in two and place on buns.
Cut chicken breast halves into 8 pieces each. In cup, mix curry powder, bouillon, sugar and salt.
In nonstick skillet over medium-high heat, in hot salad oil, cook onion until golden brown.
Add chicken and curry powder mixture and cook until chicken just loses its pink color throughout, about 3 to 5 minutes. Stir in raisins and 3/4 cup water; heat to boiling. Reduce heat to low.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Note:
As many as you wish boneless chicken breasts.
lack pepper and salt. Arrange chicken breast halves evenly atop the rice
small bowl. Dip the chicken breasts into the pepper mixture
Place boneless chicken breast in a ziplock bag.
Roll boneless breast in sour cream until coated.
Crush potato chips and roll chicken in chips.
Place chicken in greased flat baking dish.
Melt butter, 1 tablespoon per breast.
Crush medium clove of garlic and mix with butter.
Drizzle over chicken.
Bake at 325\u00b0, uncovered, for 45 minutes.
-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate
In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Pound chicken breast to an even thickness.
Preheat oven to broil.
Remove excess fat from boneless chicken breast.
Cube chicken breast and season.
Spray kabob stick with vegetable spray.
Starting and ending with the cherry tomatoes, you can thread the vegetables on the kabob stick however you prefer. Place in broiler and cook for 10 minutes; turn and cook for an additional 10 minutes.
When golden brown, they are ready to serve. Can be served over rice or pasta.
Pound boneless chicken breast until 1/4-inch thick.
Sprinkle halves with salt and pepper.
Top each piece of chicken with 1 slice ham and 1 slice of cheese.
Fold chicken over ham and cheese.
Wrap each bundle in 2 strips of bacon and place in shallow baking dish.
Bake at 350\u00b0 for 45 minutes or until chicken is cooked and bacon is browned.
Slice boneless chicken breast.
Season with salt, pepper and dust with flour.
Panfry in butter and oil, just to light brown (do not overcook).
In large baking dish, place chicken, then a slice of Prosciutto.
Sprinkle with Parmesan cheese.
Dribble with chicken stock.
Bake for 10 minutes at 350\u00b0 until cheese melts and slightly browns.
Place flour and pepper in bag and shake.
Place chicken in bag and shake until coated.
Heat oil in pan and saute chicken 10 minutes per side until golden brown.
Remove chicken.
Saute onion, mushrooms and lemon juice for 5 minutes.
Add white wine and return chicken to pan.
Cover and simmer 5 minutes over low heat.
Cut the skinless, boneless chicken breast halves into 1 inch cubes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
set aside.
Place the chicken breasts between two sheets of
nto both sides of chicken breasts. Arrange coated chicken breasts in the