o 400.
Butterfly chicken breasts. This means to lay
br>During this time, IF the chicken breast is frozen, it can thawed
b>chicken until
br>Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it
eramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black
rinkle the chicken breast with the greek seasoning, half on each side. Place the chicken breast in the
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
ime.
Wash the chicken and pat dry. Put a chicken breast half between
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
el the orange so that the pith is completely removed. Juice half the orange
For the chicken.
Pound chicken breasts with meat mallet to
bowl. Dredge the chicken breast pieces in the seasoned flour to coat
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.
ld salted water. Bring to the boil, simmer for a
urface and sprinkle the top of each flattened chicken breast with 1/3
pper in the bowl of
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Boil chicken breast until done. Allow chicken to slightly cool, then chop
Chop the chicken. Throw all the ingredients together in a mixing bowl, making sure all the flavors are distributed evenly.
Lay the tortillas on a flat work surface and divide the mixture among them. Roll them tightly securing both ends. When you are ready to serve them, slice on a bias.
Note: you can use grilled chicken or any of the precooked chicken breast products. I have also used pita pockets instead of tortillas. I like the tortillas better.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!