Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice.
Put a little sauce in the bottom of an 8x8 casserole dish.
mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-.
3/4 c cheese, and seasoning to taste.
roll even amounts of mixture into tortillas in casserole dish.
spread remaining chopped onion and mushroom on top and cover with cheese.
Bake at 350 for 20-30 minutes.
Make roux from this:
margarine, chicken fat and flour.
Add cayenne pepper and salt.
Mix chicken broth.
Enhance broth with bouillon cubes and milk.
Cook with roux until thickened.
Mix wine into other mixture and stir well.
Pour over cooked chicken breast that has been placed over cooked rice.
Bake until hot.
Serve.
Broil chicken breast to desired doneness and remove and keep warm.
While chicken is broiling, cook bacon but not too crispy.
Remove bacon and keep warm.
Butter one side of each slice of bread and place in a hot frying pan.
Put a slice of cheese on each piece of bread to melt while bread is grilling.
When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
Cut sandwich in half and enjoy.
Spread one side of each slice of bread with margarine, and place a bread slice, margarine-side down, into a nonstick skillet over medium heat.
Place a slice of Swiss cheese, the cooked chicken breast, a layer of barbecue sauce, the ham slices, and the remaining Swiss cheese slice onto the bread slice in the skillet. Top the sandwich with the other bread slice, margarine-side up.
Gently fry the sandwich, flipping once, until the cheese is melted and gooey, and the bread is golden brown on both sides, about 5 minutes per side.
Cook Penne noodles til tender. Do not overcook. Rinse.
Melt butter in pan.
Pour noodles back in pan with butter and toss with the olive oil.
Add Pesto sauce. Toss.
Add cooked chicken breast chunks. Toss well.
Serve with finely grated mozzerella cheese.
rom pan and reserve grease for frying chicken breast. Set aside bacon to
For Stock.
Chop carcass into
Sprinkle chicken breast with Lawry's seasoning salt.<
Sprinkle chicken pieces with salt, pepper and
xcess fat from boneless skinless chicken breast and place in large sauce
Boil chicken breast until done. Allow chicken to slightly cool, then chop
ntil completely shredded. Cut the chicken breast into smaller pieces and add
ch thickness. Repeat with remaining chicken breasts. (I skipped this
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
as directed by Fully Cooked Chicken Breast Cutlets directions.
On a
very sharp knife.
For the vinaigrette: whisk the vinegar