For the chicken.
Pound chicken breasts with meat mallet to
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
t burn!
Sprinkle the chicken breast with the greek seasoning, half
You also need 2 bowls with flat bottoms (Tupperware is great), large enough to hold 1 chicken breast.
rying pan and fry the chicken breast for 8 mins until golden
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
o the bowl with 1 chicken breast, skin left on. Toss everything
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
Pound chicken breast to an even thickness.
Place chicken breast on a large sheet of
Bone and skin chicken breast.
Split and pound thin.
Dredge chicken breast in flour.
Brown chicken in oil and butter.
Add apple cider, wine, parsley and marjoram.
Cover and simmer over medium heat for 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm.
Increase heat and boil sauce for 3 minutes or until slightly thickened.
Serve sauce over the chicken.
Serves 2.
baking dish.
Place each breast in a 1 gallon storage
trips, if you use whole chicken breast, cut those into strips.
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
ven to 400.
Butterfly chicken breasts. This means to lay
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil.
Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water.
Pour over vegetables after cooking in microwave.
Top vegetables with browned breast.
Cook covered at 350 degrees for 45 to 60 minutes.
set aside.
Place the chicken breasts between two sheets of
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
Pound chicken breasts to flatten.
In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
Spoon remaining cream cheese mixture over each chicken roll.
Cover and cook on low for 5-6 hours.
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an