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.\"
Cut the Boneless Chicken into 2 inch sized cubes
br>If using bone in chicken legs, cut thigh meat (not
Pre-heat oven to 350 degrees.
Beat the eggs.
Dip chicken pieces in egg, then bread crumbs.
Heat oil in large saute pan til hot then add chicken in batches if necessary.
When they are golden, transfer to a 9 x 12 baking dish.
Drain the artichokes and mushrooms and sprinkle over chicken.
Shake the dressing and pour over the chicken mixture.
Place in pre-heated 350 degree oven for 30 minutes or so till bubbly and chicken is cooked through.
Make egg wash using 2 eggs. To make flour mixter combine flour, seasoned bread crumbs, Chipolti seasoning, garlic, salt, and pepper and put in gallon zip lock bag. Roll Boneless Chicken Wings in egg-wash, then place in ziplock bag and shake. Put the now breaded boneless chicken wings in a deep fryer and cook until crispy brown. Place wings on Plate with paper towels after cooked to drain some of the oil off. While hot shake parmesan cheese over the wings. Allow to cool slightly. Good alone and Great dipped in a Marinara sauce. Yummy!
e marinade over the chicken. Place the chicken in the refrigerator
Remove skin from boneless chicken thighs, rinse.
Combine chicken, undiluted soup, peas, corn in a slow cooker.
Set to low and allow to cook during the day.
Variation: Prepare egg noodles according to package directions and combine with cooked chicken.
Easy Chicken stew!
To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture.
Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.
Preheat oven to 375\u00b0F.
Place chicken breasts in an ungreased baking pan.
Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
Bake for 25-30 minutes, then take out of oven and flip. Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175\u00b0F.
Spray oblong baking dish with cooking spray.
Place chicken in baking dish.
Mix chicken soup and sour cream together.
Pour over chicken (do not dilute).
Bake for 2 hours at 250\u00b0, uncovered. Sprinkle grated cheese on top, then sprinkle crackers over top. Pour on margarine.
Bake 25 to 30 minutes longer at 350\u00b0 or until lightly browned.
Wrap each breast in slice of bacon.
Line baking dish with dried beef.
Place chicken on top.
Mix soup with 1/2 can of milk. Pour all over.
Bake at 325\u00b0 for 2 hours.
Put 1 tablespoon sour cream over each breast and sprinkle with almonds.
Bake 30 minutes more.
Good with chicken-flavored rice!
lso use to coat the chicken.
Dip both sides of
If using boneless chicken pieces, cut into 1 inch
dium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh
Preheat oven to 350\u00b0.
If you are using boneless chicken, melt margarine in a 13 x 9-inch glass or metal pan while oven is preheating.
Roll chicken in melted margarine and cook for 10 minutes on each side.
Saute onion in a small pan.
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.
Place boneless chicken breast in a ziplock bag.<
owl with a fork. Add chicken cubes; toss with your hands