Preheat oven to 450 degrees F (230 degrees C).
Place chicken breasts
o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
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!
Preheat oven to 425 degrees.
Meanwhile,
Preheat oven to 425\u00b0F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
Reduce heat to 350\u00b0F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
Season to taste (season salt, garlic powder, ground black pepper).
Serve as is or over rice or noodles.
Preheat the oven to 375 degrees F.
Place the chicken breasts on
Season chicken thighs with salt and pepper.<
Cut bread into eight 3/4 inch-thick slices; toast. Spread toast with combined mayonnaise and pesto.
Top 4 of the slices of toast with lettuce, tomato, onion and chicken. Top with the remaining slices of toast. Serve with oven-baked fries.
Preheat oven to 375 degrees F& spray
br>In a large Dutch oven, heat 2 teaspoons oil over
emperature 30 minutes.
While chicken stands, pulse tomatoes with their
Preheat oven to 350\u00b0F. Heat 1/2 tbsp oil in a large Dutch oven. Add chicken and cook for 3 mins per side. Set aside then cut each breast in 1/2. Add remaining oil. Cook onion and garlic for 3-4 mins, or until onion softens. Add orzo, tomatoes and stock. Arrange chicken over top, cover and bake for 30 mins, or until chicken is cooked through.
Add olives. Combine parsley and Parmesan then sprinkle over chicken mixture. Bake, uncovered, for 5 mins, or until cheese is golden. Let cool for 5 mins. Serve with mixed greens.
Flatten chicken to 1/2 inch thickness.<
arrots and potatoes, then place chicken thighs skin-side up on
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.
Preheat oven to 400 degrees.
Spray a large oven proof pan or Dutch oven with butter flavored cooking spray.
Lay chicken in bottom of pan, sprinkle with salt& pepper.
Add carrots, potatoes and onions on top.
In a large bowl, whisk together canned soup, dry soup mix, sage and water.
Pour onto chicken and veggies.
Stir lightly to coat veggies.
Bake, covered for 1 1/2 hours.
Uncover and bake for 1/2 hour longer.
Preheat oven to 450\u00b0F. Mix together
In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
br>Stew:
Bring the 1 1/2 cups of chicken broth