CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
xing bowl, toss together the chicken, celery, scallions and herbs.
Cut chicken into 1-inch cubes.
ll marinade ingredients together, except chicken, to a food processor and
Arrange chicken pieces, skin side up, on round baking pan or directly on turntable.
Combine mustard and mayonnaise; spread on chicken pieces.
Roast 35 minutes on High Mix setting or until chicken next to bone is no longer pink.
r>recipe.\tPrepare stuffing as directed on box.
Debone chicken
Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice.
Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.
Pound the chicken breasts with mallet until thin. Salt and pepper them.
Mix the mayonnaise, garlic, spinach, and feta cheese together.
Slice and stuff the breasts, holding them together with toothpicks.
Sprinkle with paprika and wrap with 2 slices of bacon (optional.).
Bake uncovered in a preheated 325 degree oven for 45 minutes or until done.
Combine all ingredients except for chicken.
Fold chicken into mayonnaise mixture.
Chill for several hours before serving.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
Prepare stuffing mix according to directions on the box. Combine soup, milk, mayonnaise, chicken and broccoli.
Place 1/2 stuffing in an 8 x 11 1/2 x 2-inch baking dish.
Pat to form a crust.
Pour the chicken mixture over the stuffing. Put the other 1/2 of the stuffing on top.
Sprinkle with Parmesan cheese. Bake at 400\u00b0 for 30 minutes or until heated through. This recipe can easily be doubled.
Dilute chicken soup with milk in large mixing bowl.
Add mayonnaise, chicken, rice, onion flakes, diced celery, slivered almonds and lemon juice.
Pour into casserole dish.
Top with grated cheese and buttered corn flake crumbs.
Bake at 350\u00b0 for 30 to 40 minutes.
Recipe may be doubled for larger casserole.
Place chicken in a greased 9 by 13 pan. Remove the skin for better flavor penetration optional. In a small bowl combine together mayonnaise, onion soup mix, dressing and preserves. Stir well and then spread over chicken. Cover with foil tightly or lid and place in a preheated 375 degree oven for 1 hour and 30 minutes. Serve with rice if desired.
Heat oil in a nonstick frying pan, add meat and saute for 2-3 mins on each side until cooked through. Work in batches, if necessary. Fill rolls with arugula, mayonnaise, chicken and tomatoes. Drizzle with honey-mustard sauce and serve.
n a bowl. Many Vietnamese Chicken recipes usually require a short
Preheat oven to 375 degrees.
Combine first four ingredients in a large bowl.
Cook chicken breasts until done and chop into pieces.
Cook brown rice as directed on package.
Combine chicken and rice with wet ingredients.
Place the mixture in a rectangular baking dish.
Spread broccoli florets over top of dish, sprinkle with breadcrumbs and cheese.
Cover and bake for 30 mins, Uncover and bake for another 10 minutes.
Enjoy!
Cut chicken breast into 1/2-inch
ntil aromatic, then add the chicken meat into the wok. Use
Preheat oven to 375\u00b0 F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.