Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Mix sugar, vinegar, soy sauce, garlic and pepper in a skillet.
Add chicken and simmer covered until chicken is cooked through and tender. About 30-45 minutes.
Serve over rice and enjoy.
**If making this to freeze, put the ingredients from step one into a ziploc bag and mix well. Add chicken and freeze. When ready to cook, dump frozen ingredients into a pan and simmer on low to med heat until cooked through. It will take a little longer to cook this way but it is still a quick and easy.
n a large bowl with chicken mince, chopped green onion, half
Cook onions in butter till translucent but not browned.
Add next 5 ingredients and bring to a boil. Cover and cook over low heat till noodles are tender. (Careful not to overcook the noodles.).
Stir in sherry, sour cream and chicken and heat.
Top with nuts and parsley.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
Fill pot with water and bring to boil.
Place chicken with skin in pot until it stops boiling.
(Seals in juices) Remove chicken from pot.
Bring pot to a boil again.
Put chicken back in and bring to a full boil.
When water and chicken are boiling again, put lid on pan, turn burner off.
Let stand for one hour.
Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
Preparation time is an estimate.
Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
Line a pan or glass casserole with dried beef.
Wrap each piece of chicken with a strip of bacon and place in pan.
Top with mushroom or chicken soup mixed with sour cream.
Place in oven at 275\u00b0 for 3 hours.
Makes 6 to 8 servings.
rush with butter.
Place chicken breast in 1 corner of
Place uncooked rice in bottom of 9 x 13-inch pan. Pour mushroom soup, onion soup and water over rice. Mix slightly. Cut up chicken as for frying and sprinkle with salt and pepper. Place chicken on top of rice mixture. Bake at 325\u00b0 for about 1 hour and 15 minutes. Cover for the first 30 minutes of baking. When chicken has browned on one side, turn over and brown on other side.
Boil chicken; cut into pieces.
Mix all soups and broth.
Add touch of paprika and pimento.
Simmer until hot.
Add chopped chicken.
Add chopped boiled eggs.
For the chicken:
Heat oil in a
Rinse chicken; pat dry.
In nonmetal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic.
Add chicken to sour cream mixture; coat each piece well.
Cover; refrigerate overnight or up to 24 hours.
Cook chicken breasts for 20 minutes in water which 1 teaspoon poultry seasoning and 1/2 teaspoon garlic salt have been added. Cube chicken.
Mix soup, water and sour cream.
Make Stove Top dressing by directions on package.
Layer dressing, cubed chicken, soup mix.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 20 to 30 minutes. Enjoy!
Coat chicken with mixture of flour, salt and pepper.
Brown. Place in a 9 x 13-inch baking dish.
Combine soup, water, ginger and rosemary and pour over chicken.
Sprinkle with 1/2 can of onions.
Cover and bake at 350\u00b0 for about an hour.
Uncover and sprinkle with remaining onions.
Bake another 10 minutes.
Serves 6.
Place chicken in a 13 x 15-inch greased pan.
Top with cheese and mushrooms.
Mix wine with soup; pour over chicken.
Mix dressing as package directs; spread on top.
Bake at 350\u00b0 for 1 hour.
May be prepared a day ahead, but allow extra baking time.
Do not skin or bone chicken breasts.
Sprinkle pieces with salt and pepper.
Heat butter in skillet and add chicken pieces, skin side down.
Brown about 5 minutes and turn.
Scatter onion and garlic between chicken pieces and add the mushrooms and bay leaf.
Cook about 5 minutes.
Add the wine and cook until it is almost all evaporated.
Add rice and broth, taking care that the rice does not rest on top of chicken pieces.
Cover closely and cook 20 minutes or until rice is tender.
Remove bay leaf before serving.