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
Combine the chicken, garlic, 2/3 cup of
Saute some onion in olive oil.
Add chicken, cut into pieces. Add vinegar peppers.
Saute briefly.
Remove from heat.
Drain all liquid from the pan.
Add olives.
Add some juice from vinegar peppers, about 1 tablespoon.
Add capers, salt, black pepper, paprika, oregano, garlic and mushrooms.
Return to heat.
Add butter. Let it melt through the mixture.
Any of these quantities or ingredients may be varied.
Clean chicken and pat dry.
Chop
Place each chicken breast half between 2 sheets
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
Carefully slice each chicken breast horizontally. Don't worry
Place chicken in baking dish.
Mix vinegar, water, mint and garlic together and pour over chicken.
Liquid should come only 1/3 or 1/2 the depth of the chicken.
Add salt and pepper.
Bake at 400\u00b0 for 50 minutes.
Add olives to pan and bake 15 minutes longer.
Serves 4.
ow and then.
Add chicken stock, chicken breasts, tomatoes and potatoes
alf over both sides of chicken.
In large nonstick skillet
ntil aromatic, then add the chicken meat into the wok. Use
First make the sauce: In a saucepan brown garlic and onions in oil.
Add stewed tomatoes, tomato sauce and parmesean cheese.
Cook until bubbly.
Place chicken breast in a 13 X 9 inch pan.
Pour sauce over chicken.
Top with mozzerella cheese.
Cook at 350 degrees for 30 minutes.
Boil fettucine noodles according to directions.
Serve chicken over noodles.
ot and stir. Add shredded chicken and parsley.
Simmer 30
Heat oil in a large, nonstick skillet over medium heat.
Add onions, green pepper and mushrooms.
Cook until slightly tender, about 10 minutes.
Cut chicken in 2-inch pieces.
Add to onion mixture.
Cook, turning chicken frequently, until pinkness is gone. Add remaining ingredients, cover and simmer for 10 to 15 minutes, until heated thorough or until chicken is fully cooked.
Heat oil in a large nonstick pan over medium heat.
Add onion, green pepper and mushrooms.
Cook until slightly tender, about 10 minutes.
Cut chicken into 2-inch pieces; add to onion mixture. Cook, turning chicken frequently, until pink is gone.
Add remaining ingredients; simmer for 10 to 15 minutes, until heated through and chicken is cooked.
Serve with rice.
Heat oil in large nonstick skillet over medium heat.
Add onion, pepper and mushrooms.
Cook slightly tender about 10 minutes.
Cut chicken into 2-inch pieces.
Add to onion mixture. Cook, turning chicken frequently, until pinkness is gone.
Add remaining ingredients; cover and simmer 10 to 15 minutes, until heated through.
Serve over noodles or rice.