Trim excess fat from boneless skinless chicken breast and place in large sauce
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.
Cook 1 lb boneless skinless chicken breast in 1 tbsp olive oil for 5-7 min
ith olive oil.
Poach boneless skinless chicken breast in chicken broth. Remove from broth
Place one boneless, skinless chicken breast in the center of each foil or parchment sheet and season with salt and pepper to taste. Top each portion with about 1/3 cup of cooked white beans (rinsed and drained from the can), halved cherry tomatoes, and half-moon zucchini slices (asparagus pieces would be another great addition). Place a dollop of prepared pesto sauce on top of each mound.
Seal the packets and cook for 25 to 30 minutes in a 425-degree oven or on a hot grill.
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Pecan-Crusted Chicken:
Combine 1 cup finely
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.
b>chicken with fresh ground salt & pepper, brown it in the oil for
ssembling the chicken, I used two large bowls for the liquid
50\u00b0F.
Place the chicken breast in a baking dish. Zest
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
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,.
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.
Season chicken breast, bake at 350 degrees for 20 minutes until done.
Place in a casserole dish in single layer.
Brush with honey mustard.
Place 1 tablespoon sliced mushrooms, 1 slice bacon, and 1/4
cup grated cheese on each chicken breast.
Bake in oven for 10 minutes until cheese is completely melted.
Serve hot.