Coat both sides with oil, cook above high heat for 10
Cook chicken breast in microwave on High for 5 minutes in a covered dish.
Cook until tender in salted water 6 to 8 chicken breast halves or 1 whole chicken.
Cool in broth, the strip meat off bones. Layer chicken in a 2-quart shallow ovenproof dish.
Combine sour cream, cream of celery soup and cream of chicken soup.
Spread mixture evenly over chicken.
Sprinkle 1 package herb dresing mix (enough for 5 to 7 pound turkey) over mixture.
Drizzle 1/2 cup margarine and 1 cup chicken stock over all.
Bake, covered, for 1 hour at 350\u00b0.
Serves 8 to 10.
Cook chicken breast in oil until done.
Slice onion and pepper rings over chicken that has been put in casserole dish.
Slice potatoes over onions and pepper rings.
Pour mushroom soup over all and bake at 350\u00b0 for 30 minutes.
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.
Heat oven to 450 degrees.
Wait 5
For the chicken.
Pound chicken breasts with meat mallet to flatten slightly
Preheat the oven to 400\u00b0F.
Peel a
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.
Fry / cook chicken breast (any way is fine) and
Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar.
Put chicken pieces into the mixture and refrigerate for an hour or two.
When ready cook peppers and mushrooms in 1 tablespoon oil.
Remove from skillet and cook chicken pieces in 3 tablespoon oil.
When the chicken is cooked, add water to it and stir to thicken.
Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.
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.
Pound chicken breast to an even thickness.
Cut
Preheat oven to 375.
Spray baking dish with non-stick spray.
Place frozen chicken breast in dish.
Top with sauce.
Bake for 45 minutes.
Options: Add veggies for a one dish meal.
If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.
hallot, and stir well. Season to taste.
Heat some oil
Rough chop onion.
Saute over medium heat until soft and translucent, remove from heat.
Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
Shred chicken.
Add chicken and onion back to pan.
Mix seasoning packet in 3/4 to 1 cup of water.
Pour over chicken and onion.
Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.
ggs thoroughly.
Toss chicken in mixture to coat.
In a
trips, if you use whole chicken breast, cut those into strips.
Place chicken breast on a large sheet
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil.
Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water.
Pour over vegetables after cooking in microwave.
Top vegetables with browned breast.
Cook covered at 350 degrees for 45 to 60 minutes.