For the chicken.
Pound chicken breasts with meat mallet to
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Canned chicken breast salad sandwich.
Drain the chicken broth into a small
very sharp knife.
For the vinaigrette: whisk the vinegar
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.
Bring to the boil, simmer for a few minutes, drain and
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.
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.
at and let stand covered for 5 minutes. Fluff with
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
Pound chicken breast to an even thickness.
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an
egrees for 10 minutes.
During this time, IF the chicken breast is
nother bowl.
Dip each chicken breast half into melted butter mixture
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.
small pocket into each chicken breast with a sharp knife. Layer
Place chicken breast between wax paper. Flatten slightly with your hands. Whisk egg yolks with water. Combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese. Dip chicken in egg yolks. Roll in flour crumb mixture. Brown chicken in butter on both sides. Place in shallow baking dish. Bake at 350 degrees for about 20 minutes. Prepare cheese sauce while chicken is cooking. After chicken is cooked, cover with cheese sauce; garnish with bell pepper rings, if desired.
trips, if you use whole chicken breast, cut those into strips.
and heat in the microwave for 3 minutes, stirring every minute