nto both sides of chicken breasts. Arrange coated chicken breasts in the
rom pan and reserve grease for frying chicken breast. Set aside bacon to
CHICKEN BREASTS:
In a medium
Chop the chicken. Throw all the ingredients together in a mixing bowl, making sure all the flavors are distributed evenly.
Lay the tortillas on a flat work surface and divide the mixture among them. Roll them tightly securing both ends. When you are ready to serve them, slice on a bias.
Note: you can use grilled chicken or any of the precooked chicken breast products. I have also used pita pockets instead of tortillas. I like the tortillas better.
Season chicken breast to your tastes. (I like
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Mix milk and egg.
Dip chicken breast in the milk and egg. Roll in Italian bread crumbs.
Cook chicken breast in fry pan with butter or margarine until almost fully done.
Mix catsup and oregano together.
Top each chicken breast with 1 tablespoon or desired amount.
Sprinkle top with Parmesan cheese and one slice of Mozzarella cheese for final topping.
Finish cooking till cheese melts.
Cut a pocket in the side of each chicken breast.
Break the slices of cheese in half, lengthwise. Stuff the cheese in the pocket - 2 slices per breast.
Close the pockets with toothpicks.
Combine bread crumbs, garlic salt, and Italian herbs in a bowl.
Toss chicken in flour, dip in egg, and coat in breadcrumb mixture.
Shallow fry untl golden brown on each side. Bake at 180C for 10-15 minutes, on a pre-heated tray.
in.
I place my chicken in a zip lock bag
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
o 375 degrees.
Pound chicken breast halves until they are about
baking dish.
Place each breast in a 1 gallon storage
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
For each chicken breast, you will need one -one
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
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
Place chicken breast fillets in a 1 1/2-quart baking dish. Stir in sauce, onion, mushrooms and green pepper.
Cover dish; bake at 350\u00b0 for 45 minutes, stirring every 15 minutes.
Remove dish from oven; sprinkle with cheese.
Place back in oven for 5 minutes.
Remove and serve.
ith half and half. Arrange chicken breast halves in the baking dish