Cut chicken breast into thin strips set aside.
Heat at least 1 inch of cooking
oil in a large skillet or use a deep fryer. Mix all other ingredients to make a batter.
Dip chicken breast strips into batter and fry in hot oil.
Drain on paper towels.
ach biscuit. Arrange about 3 chicken breast strips crosswise on center of each
Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
Add pasta and broccoli; toss lightly.
Add parmesan cheese; toss to coat.
Serve hot.
Place the bacon, dressing and water in small microwavable bowl; stir
Microwave on high 30 seconds or until warm
Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
Serve immediately
Substitution:
1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
Note:
For an even faster version use precooked chicken and bacon
Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips
Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
Combine dressing with salsa. Pour over romaine mixture; toss to coat.
Spoon evenly into tortillas; roll up.
drain and set aside.
For sauce, in a medium saucepan
Prepare Grilled & Ready(R) Frozen Grilled Chicken Breast Strips according to package directions.
Meanwhile, in a large skillet, cook and stir mushrooms in hot oil for 4 minutes. Add sweet pepper; cook and stir for 2 minutes. Add chicken and stir-fry sauce; cook and stir until heated through. Serve over hot cooked linguine.
Preheat oven to 450 degrees F. Place pizza crust on a large greased baking sheet. Bake for 5 minutes; remove from oven.
Spread barbecue sauce over pizza crust to within 1/2 inch of the edge. Sprinkle evenly with Grilled & Ready(R) Grilled Chicken Breast Strips, onion and cheese. Bake for 10 to 12 minutes or until cheese is melted and toppings are heated through. Garnish with cilantro. Serve immediately.
he pasta in salted water for about 4-5 mins or
Slice chicken breast strips lengthwise, then cut into 1/2-inch pieces.
In a 4-quart saucepan, saut chicken in olive oil over medium-high heat until it begins to brown.
Add onions and garlic. Continue cooking and stirring constantly until the onions soften. Stir in the chicken broth and water.
Add pasta, bring to a boil and cook 5 minutes.
Stir in mixed vegetables, parsley, basil and pepper.
Return to boil, then simmer about 5 minutes or until vegetables are tender.
Makes 8 cups.
Mix diced green pepper with diced onion and garlic powder into cooking wine.
Marinate chicken breast strips for 1 hour, roll in cornmeal and fry until done.
Mix dressing and orange peel in large bowl.
Add chicken breast strips, grapes and celery.
Toss lightly.
Refrigerate several hours or overnight.
Toss with lettuce and sprinkle with sunflower seeds just before serving.
Use any amount of ingredients.
Stir-fry chicken breast strips in 2 to 3 tablespoons of oil.
Add strips of bell pepper and saute a few minutes.
Add onion, cut up, mushrooms and water chestnuts. Saute until tender.
Add 1 can cream of broccoli soup.
Cook on low heat until bubbly.
Add 2 cans water, soy sauce to taste, salt and pepper.
Serve over rice.
Mix all ingredients in large saucepan. Add chicken breast strips and marinate 1 1/2 hours.
Prepare pasta as directed on package, adding broccoli to water during last 3 minutes of pasta cooking time; drain.
Heat sauce and chicken breast strips in saucepan on medium heat 5 minutes or until thoroughly heated.
Toss all ingredients.
Makes 3 servings.
Toss greens with chicken breast strips, cheese, tomatoes, and onions.
Spoon onto large serving platter; sprinkle with bacon.
Drizzle with dressing.
Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl.
Add dressing and mix lightly.
Top with cheese.
Serve immediately.
Enjoy!
Toss lettuce, chicken breast strips, croutons and cheese with dressing in large salad bowl.
Serve.
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.
In frying pan combine chicken, hot sauce, 4 Tbl. butter,