CHICKEN BREASTS:
In a medium
Heat oil in Dutch oven over medium-high heat until hot.
Add chicken, mushrooms and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink.
Add broth and Worcestershire sauce; mix well.
Bring to a boil, reduce heat.
Stir in vegetables with pasta.
Simmer 8 to 10 minutes or until thoroughly heated.
In a saucepan, bring the broth to a simmer over medium heat.
Add the pasta and return the broth to a simmer.
Simmer until the pasta is tender (10 minutes).
Whisk in the egg and let cook for 1 minute.
Ladle into bowls and garnish with cheese and parsley.
With a mallet, gently pound each chicken breast between waxed paper.<
or the Italian chicken: Mix the 1/2 inch chicken strips with the egg
Cook pasta according to package directions adding
Cut Italian chicken sausage into 1-inch chunks.<
small pot.
Cover with 2 cups boiling water and
In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
In another small bowl, combine beans and salsa.
Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
Repeat with second tortilla.
Roll tortillas up and place, seam side down, in a baking dish.
Bake at 375\u00b0F 5 minutes.
Top with a dollop of sour cream and serve.
Arrange coated chicken breasts in the baking dish; sprinkle with red pepper
igh heat.
Add half chicken, skin side down, and
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
kin from meat of each chicken breast. Use a knife if
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
br>1 Cook the sausage, chicken, and onion separately, I poach
br>Season each chicken breast with 1/2 teaspoon of Italian seasoning and