Trim excess fat from boneless skinless chicken breast and place in large sauce
Roll skinless chicken breast in all-purpose coating mix.
Melt small amount of butter in baking dish.
Add coated chicken.
Cover with Thousand Island dressing (thinned with a small amount of water).
t burn!
Sprinkle the chicken breast with the greek seasoning, half
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.
Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
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Place chicken breasts between 2
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.
egrees for 10 minutes.
During this time, IF the chicken breast is
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an
Place chicken breast on a large sheet of
b boneless skinless chicken breast in 1 tbsp olive oil for 5-7 min
live oil.
Poach boneless skinless chicken breast in chicken broth. Remove from broth
Pound chicken breasts to flatten.
In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
Spoon remaining cream cheese mixture over each chicken roll.
Cover and cook on low for 5-6 hours.
ife and working with 1 chicken breast at a time, cut a
ut a pocket in each chicken breast with a pairing knife, being
Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
Plate chicken and spoon sauce over top,.
nd lime juice and simmer for one minute.
Take off
Place a thawed chicken breast in a preheated 8 inch
Combine the wild rice and the chicken broth in a covered sauce pan.
Bring to a boil, then reduce the heat and simmer for 40 minutes.
Cover the chicken breast with the olive oil and then the salt and pepper.
When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
Cover, and bake in a 350 degree (f) oven for 45 minutes.
Wash skinless chicken breast. Lay on square of foil. Layer other ingredients on top of chicken. Salt and pepper and lay on oleo. Sprinkle with water. Fold up foil and seal. Lay in pan. Bake in 350\u00b0 oven for 1 hour.