mbine the chicken breasts, chicken broth
ver medium heat, cook chicken until no longer pink and
ke the creamy mashed potatoes, place the
arge saucepan, cook and stir the cream cheese and salsa over
bowl. Dredge the chicken breast pieces in the seasoned flour to
y this in the Indian market,
eramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black
round turkey and break up the meat; cooking until no longer
Pound breasts thin between 2 sheets waxed paper.
Dunk chicken pieces in beaten eggs and then coat with a mixture of bread crumbs and Parmesan cheese.
Fry the coated chicken pieces in 1 stick butter until golden brown on both sides.
Remove chicken from pan and in same pan, add mixture of water, bouillon cubes and lemon juice.
Put chicken back into pan and let simmer for about 10 minutes.
Garnish with parsley and lemon slices.
(Electric frypan works best.)
Stir the melted butter into the cornbread stuffing and set
nough to hold chicken plus two quarts water
ntil done. Save the stock!
Tear chicken into pieces and toss
Cut the chicken and sausage into thick pieces
br>Add 2 cups of chicken to food processor and pulse
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.
Boil or fry chicken until done.
PREHEAT
Take the fried onions and 1 tablespoon
the chicken cutlets in the skillet. Saute the cutlets
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.