n a shallow dish. Dredge chicken first in flour, then dip
Preheat oven to 350. Grease 9x13 baking pan. Pour ingredients into pan. Add 1 cup water or chicken broth and bake for 45 minutes.
Serve over rice cooked according to package direction.
hen adding to the scampi sauce).
For scampi sauce: Heat butter
ize pieces. Dip the chicken in the beaten egg,
rom chicken if necessary. Cut chicken into bite-size pieces. Place chicken in
nd set aside.
Season chicken. Add remaining oil to pan
Put olive oil and butter in skillet on low heat.
Add the green onions and minced garlic and saute.
Add Italian seasoning, salt and pepper.
Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.
Heat until chicken is no longer pink.
I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.
I then put the tomatoes in to just heat through.
I serve with the rice or noodles.
1. heat butter and oil in large skillet or pot over med. high heat until melted.
2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers.
and cook until done and lightly browned
3. add cooked pasta, soup, can of water and lemon juice then stir.
4. add tomato and serve.
5. enjoy! with a nice green salad and/or garlic bread.
can of cream of chicken soup mixed with a can
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Melt butter in large skillet.
Saute chicken until opaque but not brown.
Add salt and pepper.
Remove chicken.
Mix 1/2 wine and flour together.
Simmer until light golden brown (quick). Stir in oregano and rest of wine, chicken broth, oil and garlic. Mix well.
Put chicken in a dish.
Pour mixture over top.
In small bowl mix grated Parmesan cheese, bread crumbs and parsley. Sprinkle over top of chicken.
Sprinkle with Mozzarella cheese. Bake at 350\u00b0
for 30 minutes, uncovered.
Cut chicken breast into small strips (1/2 to 1-inch wide). Dredge in flour.
Melt four tablespoons of margarine and oil in a large skillet.
Saute chicken until lightly browned.
Remove chicken from pan.
Slice the chicken breasts into four long strips;
If using chicken breasts, pound them thin and then cut into strips. If using tenders, just insure that they're thin.
Add butter and olive oil to a frying pan and heat over medium heat for a few minutes.
Add the chicken, garlic, lemon juice, lemon zest and wine.
Simmer for about 7 minutes.
Serve over cooked pasta or rice, topped with parsley, parmesan cheese and paprika sprinkle.
Cut chicken up into 1-inch squares.
Place in flat glass baking dish.
Mince garlic and spread over chicken evenly. Sprinkle oregano and parsley evenly over chicken.
Cut butter into 1/2 x 1-inch squares and place evenly on top of chicken.
Pour wine evenly over chicken.
Salt and pepper to taste.
Place chicken in broiler; stir frequently or chicken will burn.
Cook until white in color and done, approximately 15 minutes.
lastic bag.
Add the chicken. Mix gently to coat the
br>Sautee all ingredients except chicken over medium heat until tender
To make the chicken, mix all ingredients except chicken in a plastic bag
large baggie and add chicken pieces to coat.
In
Preheat broiler.
Cube chicken breasts.
Dip into egg. Combine bread crumbs and Parmesan cheese.
Coat chicken in bread crumb combination.
Melt 2 tablespoons butter in a frying pan; lightly brown chicken cubes.
Remove from frying pan and put into broiler-safe pan.
Cube remaining butter, put in with chicken and sprinkle with Parmesan cheese.
Broil for 2 to 5 minutes, until lightly brown.
Serve with favorite pasta or baked potato.