CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Heat oven to 350\u00b0.
Rinse chicken and pat dry.
Place chicken in jelly roll pan, 15 x 10 x 1-inch. Bake 25 minutes.
Measure 1/4 cup pesto; set aside.
Spread remaining pesto evenly over chicken. Bake chicken 20 to 30 minutes longer or until chicken is no longer pink when cut into.
Mix pasta, tomatoes, zucchini and reserved pesto.
Salt and pepper to taste.
Serve pasta with chicken.
In a medium bowl, combine soy sauce, brown sugar, lemon juice, cornstarch, ginger, garlic and 1/4 cup of the reserved pineapple juice.
Rinse chicken; pat dry.
Add chicken and marinate at least 30 minutes.
Drain reserved marinade.
In a large skillet, heat oil and add chicken.
Cover and cook 7 to 10 minutes on each side. Add onions, pepper, pineapple chunks and 1/2 cup reserved marinade.
Cook 3 minutes more until chicken is no longer pink when cut into.
Serve over hot rice.
Makes 4 servings.
ntil aromatic, then add the chicken meat into the wok. Use
Place the cleaned whole chicken into a large deep pan.
Rinse chicken; pat dry.
Cut wings at joints; discard tips. In large skillet, sprayed with nonstick cooking spray, cook chicken, about 8 minutes on each side or until no longer pink when cut into.
Stir in chili sauce, vinegar, chilies, pepper sauce, chili powder and tomato sauce.
Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes until sauce thickens.
Sprinkle with cheese.
Heat until cheese melts.
ood processor, add the chopped chicken and apple sausage and process
Cook chicken until tender.
To the stock, add onions.
Cook until tender.
Add enough water to make 2 quarts.
Bring to a boil and drop in spaghetti.
Cook over high heat until tender.
Add tomato soup, pimento, celery, mushrooms and cooked, chopped chicken.
Cover and cook 1 hour; simmer.
Add cheese when ready to serve.
-sealable plastic bag. Add Chicken and seal. Place bag
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,
few Tablespoons of the chicken stock. Stir until thickened, set
Melt
butter and combine with other ingredients.
Place chicken
pieces
in
a
Dutch oven and cover with the mixture. Bake
slowly
at 150\u00b0 for approximately 2 hours.
This step of slow oven cooking works for any grilled chicken recipe to make the chicken
extremely
tender.
Place
chicken pieces on the grill for
10
to
15
minutes
or until brown.
My husband's family owned
a chicken business and when the family gathered for dinner, this was the recipe they cooked most often.
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
If a recipe calls for ground cardamom, it
owl and pour buttermilk over chicken. Stir to coat. Cover and