igh heat
Place pounded chicken breasts on flat surface.
edium high heat.
Season chicken breast with paprika, lemon pepper
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).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
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!
Brown chicken breasts in a
x13 baking pan.
Pat chicken dry and place in the
ll marinade ingredients together, except chicken, to a food processor and
Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
The meat will be moist and juicy without having a strong vinegar taste.
I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
I could never find a 3 1/2-pound chicken, only larger.
Place chicken in a casserole dish.
Season to your liking with salt, pepper,and garlic powder (both sides).
In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
Cover with foil and bake at 350\u00b0F for 25 minutes.
Add carrots and potatoes.
Cover and return to oven for 35 minutes.
Serve with rice!
t diffeent times in this recipe. also crack eggs into bowl
Season chicken breasts on both sides with lemon pepper.
Brown in skillet sprayed with nonstick cooking spray.
In a small bowl, combine soup, Molly McButter, mushrooms, parsley flakes, celery flakes and dry onion flakes.
Mix thoroughly.
Pour this mixture over browned chicken breasts in skillet and simmer about 15 minutes or until chicken breasts are tender.
Serve over cooked rice.
Entire recipe makes 4 servings.
Preheat oven to 350\u00b0.
Dip chicken into milk, then coat with flour.
Heat 2 tablespoons oil in large skillet; cook chicken in oil over medium heat until browned on both sides.
Arrange chicken in 13 x 9 x 2-inch baking pan.
Add remaining oil to skillet; cook and stir onions until tender.
Stir in soy sauce, teriyaki sauce and water; heat to boiling.
Pour over chicken.
Cover tightly; bake at 350\u00b0 until fork-tender, about 45 minutes.
Serve with rice.
Rinse the chicken well, pat dry, then season the chicken with the soy sauce, salt and hot sauce and set aside.
In a large, high-walled skillet, heat the oil, then saute the onion, bell pepper and parsley over medium-high heat until the onion is clear. Add the wine and stir; add garlic and stir, then add the chicken. Mix everything together, then lower the heat to medium, cover and cook for at least 2 hours, stirring occasionally.
The chicken should be so tender that it falls apart.
Serve over cooked rice. Yield: 4 to 6 servings.
Under cold water wash the chicken inside and out under cold
et aside
Season chicken with salt and pepper then
In a large skillet, melt shortening and brown chicken well.
Add onion soup mix, pineapple, and 2 cups water.
Simmer covered, 45 minutes or until chicken is tender.
Remove chicken to serving platter.
Blend flour with remaining water; stir into liquid in the skillet.
Cook, stirring constantly, until thickened; Pour over chicken.
Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
ENJOY!
Heat large nonstick skillet on med-high heat. Add chicken. Cover. Cook 5-7 minutes per side until done (165deg). Remove from skillet.
Add green beans, soup, water, and thyme to skillet and cover. Cook 6 minutes, stirring often.
Return chicken to skillet. Cook 1 minute or until hot.
Top with cheese and serve.