illet with lid.
Add chicken breasts. Return broth to a
CHICKEN RECIPE: In a large bowl, combine
n 1 side of each half chicken breast and open butterfly-style
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
ll marinade ingredients together, except chicken, to a food processor and
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,
minutes.
While the chicken is browning, whisk coconut milk
ver moderate heat.
Pat chicken dry and remove excess fat
Italian herbs, and chicken breasts.
Boil the chicken until it is
Place half the broccoli in a greased baking dish and season with salt, pepper and garlic powder to taste.
Preheat skillet on medium heat; add butter and onions.
Saute until onions are translucent.
Add onions to sour cream and place 1/2 of the mixture on prepared broccoli.
Then top with half the chicken and half the cheese.
Repeat for second layer, ending with cheese. Bake at 350\u00b0 for 35 minutes until hot and bubbly.
Serves 3 to 4.
oom temperature while making the chicken balls or you may cool
Boil chicken breasts and cube.
Mix together sour cream and cream of chicken soup or mushroom soup.
Divide Ritz cracker crumbs in half.
Melt butter or margarine and pour in 9-inch square pan. Pour half of crumbs in pan.
Add chicken, sour cream and soup and then rest of cracker crumbs and butter.
Bake at 350\u00b0 for 20 minutes, uncovered.
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Dip chicken pieces in melted butter and place in crock-pot. Sprinkle dry Italian dressing on chicken in crock-pot.
Cook on low 5 to 6 hours.
Half an hour before serving, melt cream cheese in mushroom soup in a saucepan and add onion.
When blended well, pour over chicken in crock-pot and cook for remaining 30 minutes. Put cooked rice or noodles in a rectangular casserole and pour chicken and gravy over.
ntil aromatic, then add the chicken meat into the wok. Use
Preheat oven to 325.
CHICKEN: Pound the chicken breasts until flat.
Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
Wrap Each breast with a slice of bacon and secure with toothpicks.
SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
Mix all together until smooth.
Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
Bake at 325 for one hour or until chicken is done.
Add butter and broth.
Add a little
more than half bag of dressing to mix.
Save remainder to add
on
top
of casserole. Bake at 350\u00b0 for 20 minutes
or
until
golden
brown. This makes a small casserole.
Melt margarine, soup and water together.
Pour rice in bottom of 8 to 14-inch pan.
Pour half of the soup mixture over rice and stir.
Place raw chicken pieces on top.
Pour remainder of soup mixture over chicken.
Bake in a 275\u00b0 oven for 2 hours.
Simmer chicken in water with salt, celery