a bowl. Many Vietnamese Chicken recipes usually require a short time
arlic powder over the chicken and grill the chicken on high heat
Combine seasoning packet, water, vinegar and oil with chicken and toss to coat.
Marinate in the refrigerator for 30 minutes or longer for extra flavor.
Place chicken in skillet sprayed with non-stick cooking spray, discarding excess marinade.
Cook chicken on medium until no longer pink, stirring occasionally.
Boil pasta in water for 15 minutes or until soft. Drain.
Add alfredo sauce to pasta and heat through.
Serve pasta with chicken on top!
oux.
Slowly stir in chicken broth, then add remaining ingredients
edium-high heat. Add the chicken and cook, stirring often, until
medium sized skillet cook chicken that's been seasoned with
Preheat oven to 350 degrees F.
Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
In a medium bowl, combine sour cream and chicken broth.
Pour over enchiladas and top with remaining cheese.
Bake uncovered 15-20 minutes.
Add tomato juice to large soup pot. Mix with packet chili seasoning. Add chicken breasts and cook on medium heat, covered, until chicken is fully cooked. Remove chicken and shred with two forks. Return to pot with onion, pepper, beans, tomatos and water, corn and parsley. Cook about 15 minutes covered on low to blend flavors.
Remove from heat and add cornstarch mixture and dressing. Mix until fully blended.
Ladel into serving bowls and serve with tortilla chips to crush on top.
Delicious! Enjoy!
Combine first six ingredients.
Rub mixture on chicken breast halves.
If making OAMC, freeze in a freezer bag up to 6 months.
Thaw before grilling.
To make: Grill, covered with grill lid, over medium-high heat 6 to 7 minutes on each side or until done.
ntil soft. Add the chicken stock or broth, chicken pieces (if using
ub spice mixture into each chicken breast to coat thoroughly.
ven to 350\u00b0F. Season chicken generously with paprika, salt and
our remaining dressing mixture over chicken.
Cover; marinate in refrigerator
In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes.
Return chicken to boiling water.
Cut tortillas into 2-inch triangles and drop in boiling mixture.
Reduce heat to simmer.
Cook for 10 minutes, stirring often.
Stir in remaining 7 ingredients one at a time, stirring after each addition.
Remove from heat after cheeses are melted.
Serve immediately in soup bowls with Old El Paso Nachips.
Cut chicken in cubes.
Brown in oil in large skillet.
Remove chicken.
Brown peppers and onion in same skillet with oil.
Cook until tender.
Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice.
Bring to boil, then boil for 5 minutes.
Turn into 13 x 9-inch casserole dish.
Top with chicken.
Bake, covered, at 350\u00b0 for 35 minutes.
Uncover, spread salsa evenly over top. Sprinkle with cheese.
Bake, uncovered, for 5 minutes.
Serve with sour cream and black olives.
Place frozen chicken in bottom of crockpot. Sprinkle taco seasoning on top of chicken breasts and dump the cans of tomatoes and green chiles and nacho cheese soup on top of that. Cook on low for 6 hours.
Cut chicken into chunks and spoon into taco or tortilla shells, or place on bed of lettuce for taco salad. Spoon some of the cheesy mixture over chicken and top with favorite Mexican toppings. We serve this with rice and beans, and it's always a hit!
et aside.
Lay prepared chicken breasts flat, skin-side down
o 350 degrees.
Sprinkle chicken breast generously with cumin and
Combine 1/4 cup Wish-Bone(R) Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
Put rice in bottom of greased 9 x 13-inch pan.
Combine chicken broth and 1 cup salsa.
Pour all but 1 cup of this mixture over rice and stir to combine.
Arrange chicken halves over rice mixture.
Pour remaining salsa mixture over the chicken.
Cover dish with foil and bake for 30 minutes at 350\u00b0.
Remove from oven. Lift chicken off rice and stir in frozen peas.
Return chicken. Top with remaining salsa and shredded cheese.
Return to oven covered and bake 30 more minutes or until chicken is done and liquid is absorbed.