CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
up dressing mixture.
Place chicken on greased rack of broiler
Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
Stir Basil Mayo ingredients in small bowl until blended.
Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
ater to a boil, add chicken.
Reduce heat, cover and
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
ll marinade ingredients together, except chicken, to a food processor and
Pound chicken into thin cutlets.
Slightly beat egg with water.
Mix Herb Blend with bread crumbs or use Brownberry Herb stuffing mix.
Dip cutlets in egg mixture, then in seasoned bread crumbs.
Cover and chill 1 hour.
In nonstick baking dish, arrange chicken cutlets and drizzle each with melted margarine and lemon juice.
Bake at 350\u00b0 for 20 to 25 minutes or until golden.
Makes 6 servings.
Stir 1/2 of the herb mixture into vegetable mixture. Stir
o 400\u00b0F. Place the chicken in a roasting pan. Season
In a large skillet heat oil over medium heat.
Add chicken and cook until browned on both sides about 20 minutes.
Remove chicken and keep warm.
Add vegetables to skillet.
Stirring constantly, cook 5 minutes or until crisp tender.
Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
Boil 1 minute.
Spoon over chicken.
Remove skin from breasts and place in bottom of baking dish. Spoon soup on breasts.
Sprinkle bread crumbs over and then place Swiss cheese pieces on chicken. Cover with foil and bake for 1 to 1 1/2 hours.
Remove foil and continue to bake for about 20 minutes. Serve with white rice or baked herb rice (recipe included somewhere in this cookbook).
Prepare Lemon-Herb Marinade.
Place chicken in rectangular microwavable dish, 11 x 7 x 1 1/2 inches.
Pour marinade over chicken; turn to coat with marinade.
Cover and refrigerate 2 to 3 hours, turning chicken occasionally.
Heat oven to 375\u00b0.
Line with foil or grease baking pan. Combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt and pepper; stir until well mixed.
Dip chicken into margarine; roll into potato flake mixture to coat. Place in greased pan.
Bake 45 to 60 minutes or until done and golden brown.
Makes 4 to 5 servings.
(My husband, T. G., loves this recipe!)
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
Preheat oven to 350\u00b0F. Place chicken on a rack in a roasting pan. Rub skin with a little olive oil and lemon pepper and season. Add lemon wedges and chicken broth to pan and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F.
Transfer chicken to a serving platter. Tent with foil and let rest for 20 mins. Strain pan juices into a clean saucepan and discard fat. Add herbs and cook until thickened slightly. Season. Serve with chicken.
n a bowl. Many Vietnamese Chicken recipes usually require a short
Preheat the oven to 400\u00b0. Slide rosemary needles, thyme leaves and half the garlic gently under the chicken skin. Season with salt and black pepper.
Heat the oil in a roasting pan and fry the chicken for 5 mins, turning. Add the lemon, rosemary and thyme sprigs and remaining garlic. Pour in the stock and roast in the oven for 50-60 mins, until the juices run clear. Serve with ciabatta.
Cut chicken into 1 1/2 inch cubes, or 1/2 inches by 1 inch strips (as long as the chicken breast allows). Combine all marinade ingredients, whisk together well. Add chicken, stir to coat, refrigerate, 1-4 hours, I often like to put it in the 'fridge overnight. ( I put into all ziploc bag) Thread chicken onto soaked wooden ( or metal) skewers. Grill over medium heat, turn for even cooking.
Cut chicken breast into 1/2-inch