a bowl. Many Vietnamese Chicken recipes usually require a short time
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Heat oven to 350\u00b0.
Rinse chicken and pat dry.
Place chicken in jelly roll pan, 15 x 10 x 1-inch. Bake 25 minutes.
Measure 1/4 cup pesto; set aside.
Spread remaining pesto evenly over chicken. Bake chicken 20 to 30 minutes longer or until chicken is no longer pink when cut into.
Mix pasta, tomatoes, zucchini and reserved pesto.
Salt and pepper to taste.
Serve pasta with chicken.
Mix Pepperidge Farm stuffing mix and Parmesan cheese.
Melt butter.
Roll chicken pieces in butter and then in the mix.
Bake at 350\u00b0 for 50 to 60 minutes.
In a medium bowl, combine soy sauce, brown sugar, lemon juice, cornstarch, ginger, garlic and 1/4 cup of the reserved pineapple juice.
Rinse chicken; pat dry.
Add chicken and marinate at least 30 minutes.
Drain reserved marinade.
In a large skillet, heat oil and add chicken.
Cover and cook 7 to 10 minutes on each side. Add onions, pepper, pineapple chunks and 1/2 cup reserved marinade.
Cook 3 minutes more until chicken is no longer pink when cut into.
Serve over hot rice.
Makes 4 servings.
Put chicken in 9 x 13-inch pan.
Place 1 slice of cheese on top of each piece of chicken.
Mix soup and water; pour over chicken.
Sprinkle dressing mix on top.
Drizzle melted margarine over top.
Bake at 325\u00b0 for 2 hours.
Rinse chicken; pat dry.
Cut wings at joints; discard tips. In large skillet, sprayed with nonstick cooking spray, cook chicken, about 8 minutes on each side or until no longer pink when cut into.
Stir in chili sauce, vinegar, chilies, pepper sauce, chili powder and tomato sauce.
Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes until sauce thickens.
Sprinkle with cheese.
Heat until cheese melts.
Place chicken in pan with a piece of Swiss cheese over each piece of chicken.
Drizzle soup over top, then buttered crumbs.
Place 1/2 of the stuffing in the bottom of a 11 x 7-inch pan. Pour melted margarine over.
Add cubed chicken.
Mix sour cream with soup and spoon over chicken.
Top with remaining stuffing. Slowly pour broth over casserole, allowing it to soak through to bottom.
Bake, uncovered, in a 350\u00b0 oven about 45 minutes.
Melt butter in dish (9 x 13-inch).
Add half of stuffing.
Boil chicken; break up in pieces and put on stuffing.
Mix the soup and sour cream together.
Spread over chicken.
Cover with rest of stuffing.
Pour broth over all.
Bake at 350\u00b0 until it boils.
Combine in flat bowl sour cream, onion soup mix and Worcestershire sauce.
Stir to blend.
Crush stuffing mix.
Dip chicken in sour cream mixture and then put in stuffing mix to coat.
Crush stuffing mix until fine.
Wash chicken and dip in margarine and mustard mix, then dip in stuffing.
Place on cookie sheet.
Bake at 350\u00b0 for 40 to 45 minutes.
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.
acon grease.
Coat the chicken breasts with melted butter and
Bring chicken to boil, then simmer 45 minutes. After cools, pick chicken off the bones (can use boneless). Melt butter in casserole dish. Layer 1/2 bag of crumbs (Pepperidge Farm), chicken and soup, then add the rest of crumbs as topping.
Pour broth over the top. Bake at 350\u00b0 for 1/2 hour.
Preheat oven to 350 degree In plastic bag combine flour, salt and pepper.
Add chicken, coat completely with flour.
Melt 4 tbsp butter of butter.
Roll chicken in butter, making sure to coat all sides.
Place chicken skin side down in pan.
Bake for 30 minutes.
In saucepan melt remaining 4 tbsp butter.
Stir in lemon juice, liqueur, honey, orange zest and soya sauce.
Turnover chicken pieces.
Pour honey mixture over chicken.
Continue baking an additional 30 minutes or until chicken is glazed and tender.
asserole dish.
Chicken layer-.
Mix chicken, cream of chicken soup, cream
Heat olive oil in large skillet.
Season the chicken with salt and pepper.
Brown both sides in heated oil.
Remove chicken and set aside.
Add green pepper, onion and garlic to skillet; cook until softened, about 5 minutes.
Return chicken to pan; cover and cook on medium-low for approximately 45 to 50 minutes, stirring often.
Gently stir in frozen peas; cook for another 5 minutes. Serve with potatoes, rice or noodles.
If too dry, add chicken broth.
Serves 4.
While boiling water for the spaghetti, in a frying pan, add butter, oil, scallions, tomatoes and lemon juice.
Cook for 5 minutes.
Add the chicken and cook for 10 more minutes.
Place cooked and deboned chicken in bottom of 13 x 9-inch baking dish.
Mix all soup and mix together; pour over chicken. Pour 1 cup of broth over entire mixture.
Add your melted margarine over entire mixture.
Do not stir.
Bake in oven for 30 minutes at 350\u00b0.