CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Take the capon and open the skin at
ll marinade ingredients together, except chicken, to a food processor and
Mix cheese, tomato, garlic, and basil together.
Place chicken in baking dish and spread mixture evenly over all four breasts.
Sprinkle with fresh grated parmesan cheese.
bake at 425 till chicken is lightly browned and cooked through, aprox. 15-25 minutes.( The cook time totally depends on how large the chicken breasts are . for larger ones you will have to increase by probably 15 min).
You might want to adjust the amount of garlic, we like a lot.
ap and place one butterflied chicken breast between two sheets of
Pound the chicken breasts with mallet until thin. Salt and pepper them.
Mix the mayonnaise, garlic, spinach, and feta cheese together.
Slice and stuff the breasts, holding them together with toothpicks.
Sprinkle with paprika and wrap with 2 slices of bacon (optional.).
Bake uncovered in a preheated 325 degree oven for 45 minutes or until done.
r>recipe.\tPrepare stuffing as directed on box.
Debone chicken
Discard blackened skin.
Season chicken with salt and pepper. Place
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
ocket in side of each chicken breast. Be careful not to
n a bowl. Many Vietnamese Chicken recipes usually require a short
ish and pour in the chicken stock.
Soak for 10
Cut chicken breast into 1/2-inch
ark 7.
Slice each chicken breast laterally, so you end
Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
Stir in grapes, celery, carrots, scallions and chopped walnuts.
Cover and chill until ready to serve.
Place about 3 romaine lettuce leaves in each pita half.
Add about 1/2 cup of chicken salad mixture.
3 Points per serving.
ntil aromatic, then add the chicken meat into the wok. Use
Preheat the oven to 400\u00b0F. Wrap the potatoes in foil and bake them for 1 1/2 hours.
Heat the oil in a skillet on medium-high heat. Add the chicken and saute for 12 mins until golden. After about 8 mins, stir in the onions, beans and corn. Add the lime juice and season to taste.
Unwrap the baked potatoes, cut them lengthwise and press them open. Fill with the chicken mixture and top with the sour cream. Garnish with pickled pepper and sprinkled with chili powder.
Preheat oven to 350. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender.
In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion.
Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts. Set aside.
In a medium sauce bowl, combine chicken, spinach and 1 cup sauce; mix well and stuff tomatoes.
Place in a 8 by 8 inch baking dish; pour 1/2 cup water around tomatoes.
Cover and bake for 30 minutes, until hot. Serve with remaining sauce.
Cook potato in boiling water for 35-40 mins. Meanwhile, heat oil in a pan over medium heat and saute chicken for 6-8 mins. Add broccoli and cook for 4-5 mins. Season and set aside to cool slightly.
Drain potato and make a cut in the top. Peel skin slightly to one side and scoop out flesh. Mash removed flesh with sour cream, diced pepper and sugar, to taste. Season then transfer back into potato shell.
Slice chicken then toss with broccoli, onion and dressing. Arrange on top of potato and serve garnished with cherry tomato and lettuce.