nto both sides of chicken breasts. Arrange coated chicken breasts in the
CHICKEN BREASTS:
In a medium
Chop the chicken. Throw all the ingredients together in a mixing bowl, making sure all the flavors are distributed evenly.
Lay the tortillas on a flat work surface and divide the mixture among them. Roll them tightly securing both ends. When you are ready to serve them, slice on a bias.
Note: you can use grilled chicken or any of the precooked chicken breast products. I have also used pita pockets instead of tortillas. I like the tortillas better.
For the chicken.
Pound chicken breasts with meat mallet to
Mix milk and egg.
Dip chicken breast in the milk and egg. Roll in Italian bread crumbs.
Cook chicken breast in fry pan with butter or margarine until almost fully done.
Mix catsup and oregano together.
Top each chicken breast with 1 tablespoon or desired amount.
Sprinkle top with Parmesan cheese and one slice of Mozzarella cheese for final topping.
Finish cooking till cheese melts.
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.
hin.
I place my chicken in a zip lock bag
o 375 degrees.
Pound chicken breast halves until they are about
Cut a pocket in the side of each chicken breast.
Break the slices of cheese in half, lengthwise. Stuff the cheese in the pocket - 2 slices per breast.
Close the pockets with toothpicks.
Combine bread crumbs, garlic salt, and Italian herbs in a bowl.
Toss chicken in flour, dip in egg, and coat in breadcrumb mixture.
Shallow fry untl golden brown on each side. Bake at 180C for 10-15 minutes, on a pre-heated tray.
Preheat oven to 350\u00b0.
Spray baking dish with Pam.
Place chicken into the baking dish in a single layer.
Sprinkle Italian dressing mix over chicken.
One packet will cover 4 to 6 breasts. No other seasoning is needed.
Place one thin pat of butter in the center of each breast.
Bake until done, about 30 minutes (depending on the size of the chicken breast).
baking dish.
Place each breast in a 1 gallon storage
ith half and half. Arrange chicken breast halves in the baking dish
Preheat oven to 450 degrees.
Place one chicken breast in each packet topped with Italian dressing.
Sprinkle basil and Parmesan cheese on top of dressing.
Arrange vegetables on top of chicken.
Secure end of packet; leaving room for the heat to circulate.
Bake 20 to 25 minutes on a cookie sheet.
While chicken is cooking, cook pasta according to package direction.
Cut a slit in packet to let heat escape before removing chicken.
Place chicken and vegetables on top of pasta.
Can sprinkle more Parmesan cheese on top.
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Wash chicken breast and place in baking dish. Coat each piece with salad dressing and sprinkle with lemon juice. Place 1 Tbsp. butter on each chicken breast. Cover and bake at 300\u00b0 for 2 hours.
Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
ut a pocket in each chicken breast. Fill each pocket with an
Season chicken breast to your tastes. (I like
Place chicken breast fillets in a 1 1/2-quart baking dish. Stir in sauce, onion, mushrooms and green pepper.
Cover dish; bake at 350\u00b0 for 45 minutes, stirring every 15 minutes.
Remove dish from oven; sprinkle with cheese.
Place back in oven for 5 minutes.
Remove and serve.
nother shallow bowl.
Coat chicken with flour, shaking off excess