a bowl. Many Vietnamese Chicken recipes usually require a short time
edium high heat.
Season chicken breast with paprika, lemon pepper
ours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP
): RINSE and blot chicken; CUT chicken into 8 pieces (or
Combine the chicken, olive oil, salt, pepper, granulated
Boil chicken breast, 1/2 of the onion sliced, and chiles until chicken is cooked through.
Shred the chicken into bite size or smaller pieces.
Fry in a skillet the other half of the onion, diced, the garlic, and the parsley leaves for 2-3 minutes, or until onions are soft.
(I also like to add the boiled chile here to add a little kick.)
Serve as meat for empanadas, taquitos, burritos, atop a taco salad, or use your imagination!
Mix together the cream of chicken soup and beef gravy in
In large pot; onion, garlic, and bell peppers in oil.
Add chicken, soup, tomato sauce, water, spices, and corn.
Bring to a boil.
Cover and simmer 45 minutes, stirring occasionally.
Crush tortilla chips into each bowl.
Ladle soup over the top.
Sprinkle with cheese.
ver medium heat.
Add chicken breasts, and then sprinkle seasonings
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
n the duck and the chicken, but debone both stumps of
Chipotle Chicken:
Char onion, tomato, garlic
Put chicken in a pot big enough
or a garnish. Cut the chicken into thin slices that will
Night before:
Rinse chicken and pat dry.
Mix
nough to hold the chicken.
Wash the chicken breasts, fillet them
he 1st 6 ingredients, EXCEPT chicken, into a blender with a
Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
let melt and then add chicken breasts. Cook until golden brown