place in freezer.
Place chicken breasts, 1 at a time
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Set oven to 375 degrees F.
Butter a 13 x 9-inch baking pan.
In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
Add garlic (if using) zucchini and cook 2 minutes longer.
Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
Carefully loosen the skin if chicken on one side to form a pocket.
Stuff each chicken breast with the zucchini mixture then place in a greased dish.
Bake for 35-45 minutes or until chicken is cooked through.
Place chicken breast on a large sheet of
bowl, place the chicken with spices and oils and
Sprinkle chicken breast with salt and pepper.
Pour chicken broth in large skillet and bring to a boil.
Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
Remove chicken from broth with slotted spoon; discard broth.
Thinly slice the cooked chicken.
In large bowl, toss together spinach chicken and strawberries.
Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
Add salt and pepper to taste.
Serve immediately.
Bring water to a boil.
Add chicken breast.
Turn down the heat and simmer for 12 minutes.
Take off the heat and let them sit for at least 15 minutes.
Add to recipe as needed.
In a pan of boiling water, add the chicken breast with salt and pepper to taste.
Cook for 30 to 40 minutes.
Cool and shred. In a frying pan, heat shortening; add garlic and brown slightly. Add flour and stir until well blended.
Gradually stir in chili powder.
Add chicken broth and bring to a boil.
Add shredded chicken breast and cook 3 to 5 minutes.
egrees C).
Place each chicken breast between 2 sheets of heavy
Place the chicken in a small saucepan, pour
rying pan and fry the chicken breast for 8 mins until golden
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.
and garlic.
Lay the chicken breasts out on a clean
o the bowl with 1 chicken breast, skin left on. Toss everything
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.
f the sauce.
Pound chicken breasts to 1/4 inch
Cover each chicken breast with plastic wrap and lightly
Place margarine in rectangular dish (11 x 7 x 1 1/2-inch). Microwave, uncovered, on High 20 to 30 seconds until melted. Arrange chicken breast halves, thickest part to outside edges of dish in margarine.
Cover tightly and microwave 4 minutes.