icrowave-safe bowl, place chocolate and butter.
Microwave at High
In medium mixing bowl, combine yogurt, garlic and herb. Stir until blended. Salt and pepper to taste. Add chicken breast and stir until well coated. Place lettuce slices and 1/4 of chicken mixture on a whole wheat tortilla and wrap up. Serves 4.
ver medium heat. Cook and stir chicken in hot oil until no
dd seasoning packet from mix and the chicken. Continue cooking; stirring until
Skin and debone chicken breast after splitting it in two. Pound with a saucer or meat tenderizer until it's even in thickness.
Sprinkle with salt and the basil on both sides.
Fry in preheated butter until the pink disappears.
Reduce heat to simmer and pour the wine and water over this.
Simmer, covered, for about 30 minutes.
Make gravy with juice and pour over the meat.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
ach chicken breast, place one piece of prosciutto and cheese. Roll up each chicken breast and
rass, lime leaves and kha are best left in
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes, or until al dente; drain and return to pot.
To the pasta add the diced tomatoes with green chili peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.
Cook and stir over low heat until cheese is melted and mixture is heated through.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Heat a large pot over medium heat; grease with cooking spray. Add chicken; cook and stir until browned, about 10 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 20 minutes.
Stir salsa, lime juice, and cilantro into the pot; simmer until heated through, 5 to 10 minutes more.
igh heat. Sprinkle chicken with seasoned salt, and cook for 2 to
Heat chicken and water to boiling, skimming fat as it accumulates.
Add the onion, celery, carrots, seasonings, and bouillon.
Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
When chicken is tender, remove to a plate till cool enough to handle.
Remove skin and pull off meat into bite-size pieces.
Place chicken back in the pot,and add noodles, and fresh parsley if desired.
Reheat and serve.
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Heat to boiling.
Return chicken to skillet.
Heat through, stirring occasionally.
Spoon over pastry shells.
Serves 6.
Heat oil in skillet over high heat.
Cut chicken into strips. Add to skillet with garlic.
Stir-fry 3 minutes.
Add vegetables. Stir-fry for 3 minutes.
Reduce heat to medium.
Stir in remaining ingredients.
Simmer for 1 minute.
Serve over rice. Serves 4.
il. Add the onion and cook until translucent and fragrant, about 8
lace chicken in a zip lock bag, and pour
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.