Make several cuts in the chicken meat up to the bone,
o make a marinade. Place chicken strips into a large resealable
ooking spray.
Preheat the grill. Place each breast into center
Chicken Marsala.
Heat oil in
Heat grill or broiler. Thread a chicken tender on each skewer.
Mix remaining ingredients in medium bowl. Remove 1/3 cup sauce to small bowl and use to brush both sides of the chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.
Grill 2 to 3 minutes per side until the chicken is cooked through. Garnish with thick slices of small seedless cucumbers. Serve with the reserved sauce.
Place chicken, onions, carrots, celery, salt and
Poke chicken breasts with fork.
Marinade in Italian Dressing for at least 2 hours.
Heat grill/skillet to medium-low heat.
Season chicken with garlic salt.
Cut chicken, bell pepper, and onion to bite size pieces.
Skewer chicken, peppers and onion.
Grill until browned on both sides.
Enjoy! =~}.
Prepare chicken breasts by trimming any extra
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
issolved. Toss marinade with the chicken, cover, and marinate for at
Season chicken with chili powder and black pepper to taste.
Grill chicken breast on an indoor grill such as a George Foreman.
After chicken is cooked put it in a food processor and chop it till fine.
Spread cheese on one half of a tortilla and sprinkle with chopped chicken.
Fold tortilla over and place in a skillet on low-medium heat, brown lightly then flip.
Cut into triangles and add a dulop of Sour Cream.
Cut the chicken into 1 inch cubes. Put
1. put chicken dressing and rosemary in a container with a lid and marinade overnight or as long as you can. the longer the better.
2. heat up some olive oil in the grill pan untill nice and hot.
3.place chicken in and pour maranade over all the chicken in pan.
4.thouroghly cook through about 15 mins on each side. cut open if needed to see if it is white inside -- white inside means done.
In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.
Marinate chicken breasts overnight in Italian dressing.
Saute peppers and onions in oil until tender.
Remove breasts from dressing.
Place carefully over medium fire in grill.
Cook until done.
Remove from grill and slice into thin strips.
utter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion
OR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat; GRILL chicken until seared
OR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat. GRILL chicken until seared
Soak 15 wooden skewers in water.
In a large plastic bag, combine all ingredients and toss to coat.
Close bag and marinate in the refrigerator for 30 minutes.
Remove chicken from marinade, discard remaining marinade.
Thread chicken strips onto skewers, threading back and forth.
Grill or broil chicken until no longer pink.
Serve with your favorite dipping sauces!
Place one chicken breast in center of a square of alumium foil and salt and pepper.
Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
Put 1 tsp butter on top of pineapple slice.
Seal up alumium foil by folding edges together.
Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.