For the chicken.
Pound chicken breasts with meat mallet to
Canned chicken breast salad sandwich.
Drain the chicken broth into a small
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
igh heat. Stir in the chicken breast, and cook 3 minutes, stirring
Preheat oven to 200 degrees celcius.
In a large bowl, add olive oil, herbs, garlic and black pepper.
Add chicken breast, coat well and evenly. Spoon excess olive oil into skin folds and tuck garlic inside.
Place onto aluminum foil boat to ensure any juices or oils collect where the chicken sits, ensuring even cooking and reduce drying the chicken. Place 'boat' onto a baking tray.
Let cook in oven for 45 - 55min or until a skewer inserted is clean.
Remove, let cool for 5 minute Shred, or serve with sides.
rying pan and fry the chicken breast for 8 mins until golden
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
Place chicken between 2 sheets heavy-duty
Coat chicken with flour.
Brown chicken breast in large skillet on high heat in olive oil and butter.
(When the oil and butter begins to turn brown, add the chicken.) Cook for 4 minutes on each side.
Pour sauce over chicken.
Serve over rice and steamed broccoli.
o the bowl with 1 chicken breast, skin left on. Toss everything
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
ot, over medium heat, add chicken broth, water, butter and all
Pound chicken breast to an even thickness.
Place chicken breast on a large sheet of
Bone and skin chicken breast.
Split and pound thin.
Dredge chicken breast in flour.
Brown chicken in oil and butter.
Add apple cider, wine, parsley and marjoram.
Cover and simmer over medium heat for 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm.
Increase heat and boil sauce for 3 minutes or until slightly thickened.
Serve sauce over the chicken.
Serves 2.
baking dish.
Place each breast in a 1 gallon storage
trips, if you use whole chicken breast, cut those into strips.
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
ven to 400.
Butterfly chicken breasts. This means to lay