CHICKEN RECIPE: In a large bowl, combine
illet with lid.
Add chicken breasts. Return broth to a
Wash the chicken breasts under cold running water.
Mix flour, salt and paprika in a paper bag.
Cut chicken up into frying pieces.
Shake chicken in bag.
Melt 1/4 cup butter or 1 stick margarine in a shallow pan at 425\u00b0 on lower shelf of oven, until slightly hot.
Add chicken in single layer, skin down.
Place on lower shelf of oven and bake 30 minutes.
Turn chicken.
Turn oven down to 375\u00b0.
Bake another 30 minutes, until tender.
If you don't like crisp chicken, cover the pan with aluminum foil, adding 1 teaspoon of water.
Bake until done.
edium high heat.
Season chicken breast with paprika, lemon pepper
Heat oven to 425\u00b0.
Melt shortening in 13 x 9 1/2-inch pan. Mix dry ingredients in paper or plastic bag.
Add chicken and shake to coat.
Place skin-side down in pan and bake 20 minutes. Turn and bake another 20 minutes or until tender.
For barbecued oven chicken, omit the dry coating and baste with any barbecue sauce.
Continue basting every 15 or 20 minutes.
Can use little or no shortening.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Preheat oven to 375F or fire up
Cook rice.
Pour
rice\tin large bowl.\tAdd soups;
mix well. Pour into greased 13 x 9 x 2-inch pan.
Mixture will be very juicy.
Cut
up
chicken
and
place skin side up on rice mixture. Add salt
and pepper to taste.
Do not cover.
Place in 350\u00b0 oven.
Bake 1 1/2 hours.
In a 13 x 9 inch baking pan, combined the broth, beans, salsa, and garlic.
Add the chicken and mix everything together.
Bake at 350F for 45 minutes, stirring after the first 20 minutes.
Melt margarine in a 9 x 13-inch Pyrex.
Add and mix rest of ingredients, except chicken.
Lay chicken breasts in rice and liquid mixture; cover with foil.
Bake for 1 hour and 10 minutes at 350\u00b0.
Season chicken as preferred; roll in flour.
Place in rectangular baking pan or casserole dish.
Mix soup with 1 can of water and pour over chicken.
Bake at 350\u00b0 for approximately 1 hour.
Chicken will form its own crust and soup will make gravy.
Mix in paper bag the flour, salt, pepper and paprika.
Shake. Pat chicken dry.
Put 2 to 3 pieces in bag and shake with flour mixture until all chicken is floured.
Lay in single layer in oblong pan.
Melt shortening and drizzle over chicken.
Bake at 350\u00b0 for 30 minutes until tender.
Place chicken in baking dish.
Mix ketchup with cola and pour over chicken. Bake until tender, about 45 minutes.
Mix corn flakes, Parmesan cheese, salt and pepper.
Roll chicken in Pet milk and then corn flake mixture.
Grease flat pan; spread out chicken.
Cook 1 hour and 15 minutes at 350\u00b0.
Cut up chicken.
Coat chicken in flour seasoned with salt and pepper.
Place on a cookie sheet with the butter.
Bake at 350\u00b0 for 1 hour.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
ziplock bag.
SLICE chicken breasts in half lengthways and
Preheat oven to 375\u00b0F.
Oil
\" cast-iron skillet in oven; preheat oven to 475\u00b0F. Lay