Mix oil and lemon juice in one bowl.
Mix Bisquick, grated cheese and pepper in another bowl. Dip chicken in the first bowl, then into the second bowl.
Saute in some butter or margarine. Squeeze fresh lemon on top
when serving.
a bowl. Many Vietnamese Chicken recipes usually require a short time
roth to flavor).
Add chicken. Cover and simmer over medium
In a bowl combine all ingredients together (except the chicken and salt) mix until well combined.
Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
Cover and refrigerate for 24 hours (turning occasionally).
Prepare the grill.
Thread the chicken onto wooden pre-soaked skewers.
Sprinkle lightly with salt.
Grill (or broil) the skewers for about 5-7 minutes or until done.
Serve hot.
Delicious.
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt,
Preheat oven to 350\u00b0.
Place 6 boned chicken breasts in a shallow baking dish. Combine and pour over chicken 1 cup canned creamed mushroom soup, 1 cup cultured sour cream and 1/2 cup chopped mushrooms.
Sprinkle with paprika.
Bake, uncovered, about 1 hour.
Delicious and easy.
Best served with rice.
Mix Stove Top stuffing and place in center of casserole dish. Mix
the
soup with the milk and parsley flakes.
Cover bottom of dish on outer edges of stuffing with a little of the soup mixture.
Place boneless chicken breast pieces over soup mixture. Pour
the
remaining
soup mixture over entire dish. Cover with foil and bake at 400\u00b0 for 15 minutes.
Remove foil and bake another 10 minutes or until chicken is cooked.
Boil chicken breasts for 25 minutes.
Cool and remove bones. Cook chopped broccoli for 25 minutes.
Layer broccoli in greased glass pan.
Put chicken breasts on top of broccoli.
Pour mixture of mayonnaise, chicken soup, curry powder and lemon juice on top of chicken breasts.
Sprinkle cheese on top of mixture.
Sprinkle bread crumbs on top of cheese.
Bake 25 minutes in a 375\u00b0 oven. Enjoy a quick, delicious meal!
Makes 6 servings.
In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Add beans, corn and chicken; increase heat until chili comes to a boil.
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Pour chicken soup, mixed with sour cream, over chicken. Sprinkle cracker crumbs and poppy seed over chicken mixture.
Melt butter and pour over top.
Bake in a 350\u00b0 oven for 30 to 40 minutes.
Serve with broccoli and rice.
In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
Mix in cheese, leave in crock-pot until melted.
Serve chicken and rice separately or together.
Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and saute briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.
remove meat from chicken and cut into little chunks. i only use breast meat, but feel free to use dark meat also if you prefer.
mix together remaining ingredients in bowl.
fold in chicken.
spread a bit of dijon mustard on whole wheat bread or bun, put some chicken salad on there along with with lettuce and tomato.
enjoy!
Pour chicken broth into saucepan.
Bring to a boil.
Add 3/4 of bag of tortellini (frozen) to boiling broth.
Simmer for about 7 to 8 minutes.
Serve in soup bowls and sprinkle with Parmesan cheese. I also add 1/2 teaspoon or so of poultry seasoning to broth while it is cooking.
aucepan and bring to a quick boil.
Allow sauce to
Place bottom crust in 9\" pie plate.
Drain potatoes, vegetables and chicken. Combine with remaining ingredients and blend well.
Pour into pie crust. Top with remaining pie crust. Seal edges and cut slits in top.
Bake at 375 for 45-50 minutes, until golden.
an over medium heat. Cook chicken for 1 min per side
In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
Add onion and cook until transparent.
Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
about 3 minutes. Stir in chicken, 1/2 cup of picante
Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes.
Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper.
Add the parsley and mix into the sauce.
Heat peanut oil in a large saucepan. Cook onion and curry paste, stirring, until onion is soft. Remove from pan. Cook chicken, stirring, until browned. Return onion to pan along with stock and potatoes. Simmer, covered, for 20 mins, or until chicken and potatoes are tender. Stir in coconut milk, lime juice, fish sauce and basil. Simmer, uncovered, for 5 mins. Serve.