ix well. Salt and pepper chicken pieces as desired and add
he skin before smoking the chicken.
Boneless chicken breasts absorb a lot
Place boneless chicken in bottom of shallow 13 x 9-inch pan (thinned out).
Place a piece of cheese on each piece of chicken. Cover all the chicken with cheese.
Combine in a bowl the soup and water.
After mixing, spread evenly over chicken.
Sprinkle croutons over entire top of pan.
Drizzle melted butter over top of pan.
Bake, uncovered, at 350\u00b0 for 50 to 55 minutes.
Marinate chicken with salt, pepper and garlic.
Saute boneless chicken in vegetable oil, turning frequently to keep chicken from sticking.
Add 1/2 of pepper and onion.
Continue to cook on medium heat.
Sprinkle flour over mixture; cook for 5 minutes. Add water and cook for 5 minutes.
Add remaining ingredients. Cook, uncovered, for 10 minutes.
Serve with white steamed rice. Makes 4 to 6 servings.
\"Healthy meal; enjoy.\"
Massage chicken pieces with
o 425\u00b0F.
Place chicken in a shallow nonmetal dish
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS
In a 9 x 13-inch cake pan, place broccoli spears to cover bottom.
Place 6 boneless chicken breasts on top of broccoli.
Mix cream of mushroom and cream of chicken soup together and pour over top of chicken and broccoli.
Bake at 350\u00b0 for 1 hour.
After 1 hour, top with can of Durkee's French fried onions and bake for another 15 minutes.
quart chicken stock to a
CHICKEN RECIPE: In a large bowl, combine
Chicken: Cut chicken pieces in 1-inch squares
Place chicken pieces in egg-milk mixture, then batter in fish fry.
In wok heat oil and fry chicken pieces.
Remove chicken and almost all of the oil.
Reheat wok and add onion, celery, bell pepper, water chestnuts and bamboo shoots.
Stir-fry for about 5 minutes.
Add chicken broth to mixture.
Let simmer for 5 minutes. Use cornstarch to thicken.
After mixture is at desired consistency, pour over chicken pieces.
Serve with Chinese fried rice.
Boil 6 boneless chicken breasts. Saute bell pepper and
lready salted); mix together. Dip chicken in mixture and turn to
il. Add the chicken, salt and pepper. Cook chicken about 3 minutes
Cut boneless chicken in chunks or strips; cook a few minutes until almost done.
Dip into egg and roll in flour.
Fry in frying pan. Repeat process.
When all chicken is fried, place in pot. Cut up green peppers, onions and garlic.
Saut in frying pan until caramelized. Add vegetables to chicken; add pineapple chunks, water, sweet-sour sauce, salt and pepper.
Cook until it starts to boil.
Enjoy!
In skillet or wok on high heat in 2 tablespoons oil, stir-fry boneless chicken cut in strips.
Remove and set aside.
Add 1 tablespoon oil to skillet.
Stir-fry 4 cups vegetables and 1 clove minced garlic until tender-crisp.
In cup, combine 1 cup chicken broth, cornstarch, ginger and soy sauce.
Add to skillet with reserved chicken.
Cook until mixture thickens, stirring often. Serve over rice.
In a large skillet, heat 1 tablespoon of oil and butter.
When hot, saute onions and garlic till soft, remove onions and garlic.
Add more oil if needed and brown 4 boneless chicken breast.
Add to chicken cream of mushroom soup and 1/2-cup water.
Return onions and spices back to pan with chicken mixture; cover and simmer until done.
If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
eparate shallow bowl.
Dip chicken in buttermilk and dredge in
Cut the Boneless Chicken into 2 inch sized cubes