Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
hour.
Slice the chicken breasts into thin strips.
HEAT oven to 375\u00b0F.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
container with lid. Add Chicken and place in refrigerator overnight
Cut a pocket in chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
Grill chicken, covered, over medium heat for 6-8 minutes on each side (you can pull out the skewers after turning) until juices run clear to desired doneness.
Toast bread, place sliced tomato on bread, lettuce and chicken.
Spread sour cream/guacamole mixture on top of bun and place on top of sandwich.
Cook noodles according to directions on box.
Add tuna or chopped chicken and frozen vegetables and simmer until hot.
Mix all ingredients (except chicken) and mold to the bottom of a baking pan.
Place chicken on
top.
Sprinkle Season-All on chicken.
Cook 45 minutes at 375\u00b0 until chicken is golden brown.
In crock pot, mix together beans, corn, and 1/2 cup salsa.
Top with the chicken breast, then pour the remaining salsa over the chicken.
Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
Remove the chicken and cut into bite size pieces.
Put back into the crock pot.
Add the cream cheese (cut into cubes to melt faster), and turn to high.
Heat until cream cheese melts, and blends into sauce.
Serve over rice.
Top with shredded cheese.
Cut chicken into thin strips.
Sprinkle with paprika, salt and pepper.
Heat olive oil or butter in 10-inch skillet over medium-high heat.
Add chicken to oil and cook for 2 minutes.
Add chopped onion, green pepper and garlic to skillet.
Cook until tender, about 4 minutes, stirring frequently.
edium-high heat. Add the chicken and cook for 10 minutes
Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
Cook on High for 3 hours.
Add cream cheese to chicken mixture; cook another 30 minutes.
Spoon chicken mixture into middle of tortillas; roll tortillas around filling.
Wash chicken breast in hot water to clean.
Squeeze a little lemon juice over and add a little salt and pepper to taste if you like.
(I personally never use salt, but some people really like the taste.)
Roast chicken at 350\u00b0 until cooked, about 45 minutes. In the last ten minutes add salsa on top of breast.
Sprinkle with cheese.
Cook until cheese is melted.
Serve with a green vegetable.
n an equal amount of chicken broth plus the reserved tomato
Combine all ingredients except salt, chicken and rice in a 3 1/2 to 5 quart slow cooker.
Season chicken with salt and lay on top of other ingredients.
Cover and cook on low for 10 hours or on high for six hours.
Half an hour before serving, remove chicken and shred with two forks.
Return chicken to slow cooker and stir into other ingredients.
Adjust salt and seasoning.
Serve over rice with a tossed green salad.
Pound chicken breasts slightly to flatten evenly.
Brush both sides with oil.
Combine seasonings; sprinkle on both sides of chicken.
Grill over medium-hot coals for 6 to 8 minutes; turn and grill 4 to 6 minutes more or until chicken is tender and no longer pink.
Top with cheese; allow to melt, about 2 minutes.
Brush rolls with butter; grill just until toasted.
Place lettuce, tomato and chicken on rolls; top with salsa or picante sauce, if desired.
Saute chicken in butter 4 to 5 minutes; add onion and bell pepper and saute.
Drain liquid from Ro-Tel into a 2 cup measuring cup; add water to make 2 cups.
Add 2 tsp. chicken bouillon to liquid mixture and stir to dissolve.
Add to chicken mixture and bring to boil.
Stir in Ro-Tel and rice.
Turn off heat.
Top with grated cheese and place the lid on it.
Let stand 10 minutes until the juice is absorbed.
Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
Cook on Low for 9 1/2 hours.
Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
Continue cooking on Low for 30 minutes more.
ayonnaise and Italian dressing. Place chicken in mixture and marinate overnight
Sprinkle the chicken breasts with salt, pepper and
Place chicken breasts in crockpot and sprinkle