Rinse chicken breast and use knife to lift skin.
Squeeze juice of half lemon over breast and under skin.
Combine all spices and garlic and rub under skin.
Spray or rub skin with olive oil.
Dust with paprika.
Place remainder of lemon under breast and bake uncovered at 375 degrees for approximately 45 minutes. Time varies depending on weight of breast.
Split chicken breast halves in half horizontally to form 4
In a small dish; combine all ingredients except chicken and parsley. Arrange chicken breast bone-side up on a microwave roasting rack, meatiest portions to outside of dish. Brush with half of seasoned mixture. Microwave
on high 5 minutes. Turn pieces over and brush with remaining mixture. Microwave 10 -15 minutes, or until meat near bone is no longer pink, rotating once during cooking. If desired, sprinkle with parsley before serving.
he skin.
Rub the chicken with olive oil, then season
sp butter Bake the potatoes in the oven until the skin
Mix together the oil, vinegar and soy sauce.
Combine salt, pepper and rosemary.
Cut garlic in half.
Thinly slice the other 2 cloves.
Loosen skin of chicken breast; brush half of the vinegar mixture under the skin.
Pat half of spice mixture.
Slip thin slices of garlic under skin in various locations.
Rub skin and inside breast cavity with garlic halves.
Brush other half of liquid mixture on skin.
Put other half of spice mixture on skin. Bake in 350\u00b0 oven for 1 hour and 15 minutes.
In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
egrees F.
Place the chicken breast on a sheet pan and
o 350\u00b0F.
Place chicken breast halves in a 1 quart baking
Put chicken in pot with broth, water, salt and Tabasco.
Bring to boil and skim off foam.
Reduce heat; add carrots.
Cover and simmer 20 minutes or until chicken is tender.
Mix Bisquick, onions, basil, egg and milk in medium bowl until stiff.
Drop by teaspoonful into rapidly boiling broth.
Reduce heat, cover and cook 10 minutes, until dumplings have puffed.
Pull chicken off bone in large pieces and serve with soup and dumplings.
Makes 4 servings.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Cut chicken breast halves in half.
Heat oil& margarine in a skillet until hot.
Combine the flour& pepper and coat the chicken.
Cook chicken until brown, about 4 minutes on each side.
Arrange in ungreased baking dish.
Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet.
Cook over medium heat, about 30 seconds, stirring occasionally.
Stir in wine and cook 30 seconds more.
Pour over cheese.
Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.
Place a thawed chicken breast in a preheated 8 inch cast
br>Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow
Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
Cover and simmer until vegetables are tender.
Wrap each chicken breast half in chipped beef, then secure each with a bacon strip.
Arrange in baking dish and cover with the soup and sour cream mixture.
Bake at 275\u00b0 for 3 hours.
head of time.
Marinate chicken breast strips in soy sauce and garlic
Grilling Method: Indirect/Medium Heat
Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
Grill-roast until breast meat near bone registers 165\u00b0F and thigh meat registers 180\u00b0F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
75\u00b0F.
Coat the chicken with the 1 teaspoon olive