In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
ron Frying Pan into an oven and preheat at 350 degrees
tablespoon butter into an oven proof dish stir in the
br>Wash and pat the chicken breasts dry with a paper
Cut carrots, potato and onion into large pieces.
Wash.
In a casserole dish, place carrots, potato and onion.
Arrange chicken breast on top.
Pour water over ingredients; cover casserole. Place in preheated oven at 350\u00b0 for 1 1/2 hours or until chicken and vegetables are tender.
Preheat the oven to 350 degrees F (175 degrees C).
Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl.
Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
he liquid Butter Buds or chicken broth into a large nonstick
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil.
Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water.
Pour over vegetables after cooking in microwave.
Top vegetables with browned breast.
Cook covered at 350 degrees for 45 to 60 minutes.
Make a seasoning mixture of the sour cream and spices.
Dredge the chicken breasts in sour cream mixture, then roll in bread crumbs.
Place bacon strip on each chicken breast; roll up and skewer with a toothpick.
Bake uncovered for one hour and 15 minutes.
Pound each chicken breast.
Layer each breast with the following: thin slice of ham, chopped fresh tomato, flavored bread crumbs and Mozzarella cheese.
Roll each and fasten with toothpicks.
Place in Pam sprayed baking dish.
Sprinkle with bread crumbs, Mozzarella cheese and Mrs. Dash or pepper.
Bake at 350\u00b0 for 45 minutes.
Layer chicken breast and cheese in greased pan.
Pour wine and soup over chicken and cheese.
Top with 2 cups stuffing mix.
Melt butter and spread over stuffing mix.
Bake 55 to 60 minutes at 350\u00b0.
Roll skinless chicken breast in all-purpose coating mix.
Melt small amount of butter in baking dish.
Add coated chicken.
Cover with Thousand Island dressing (thinned with a small amount of water).
Place chicken breast in baking dish or pan.
Add water up to the sides of breast.
Sprinkle salt, pepper, sage and seasoning all over top.
Then spread uncooked Stove Top on top of chicken.
Cover tightly with foil and bake at 350\u00b0 for 2 1/2 hours.
Preheat oven to 350\u00b0F.
Liberally
Preheat oven to 350.
Spray large
Flatten chicken to 1/2 inch thickness.<
Heat oven to 450 degrees.
Wait
Preheat oven to 400\u00b0. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
Serve over spaghetti.
For the chicken.
Pound chicken breasts with meat mallet to
Heat oven to 375\u00b0. Combine