Bone and skin chicken breast.
Split and pound thin.
Dredge chicken breast in flour.
Brown chicken in oil and butter.
Add apple cider, wine, parsley and marjoram.
Cover and simmer over medium heat for 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm.
Increase heat and boil sauce for 3 minutes or until slightly thickened.
Serve sauce over the chicken.
Serves 2.
n strips, if you use whole chicken breast, cut those into strips.
Place chicken breast between wax paper. Flatten slightly with your hands. Whisk egg yolks with water. Combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese. Dip chicken in egg yolks. Roll in flour crumb mixture. Brown chicken in butter on both sides. Place in shallow baking dish. Bake at 350 degrees for about 20 minutes. Prepare cheese sauce while chicken is cooking. After chicken is cooked, cover with cheese sauce; garnish with bell pepper rings, if desired.
Pound chicken breast pieces into 1/4-inch thickness.
Place ham and cheese over chicken pieces.
Sprinkle with bread crumbs. Roll up and secure with toothpicks.
Place in lightly greased shallow baking dish.
Combine sherry and butter; heat briefly. Pour over chicken rolls.
Bake at 350\u00b0 for 25 minutes or until chicken is done.
Serves 2.
For the chicken.
Pound chicken breasts with meat mallet to
sage, salt and pepper. Rinse chicken thoroughly and pat dry with
ven to 400.
Unwrap chicken, remove giblets (if needed),
aper towels.
Put 1 whole chicken breast, skinned side down, on
o be rubbery or dry). Whole chicken parboils for 30-40 minutes
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
br>Pound out the four chicken breast halves between two sheets of
me pan to cook the chicken in, and that bit of
t burn!
Sprinkle the chicken breast with the greek seasoning, half
ff 1/2 of each chicken wing by cutting through the
ot over medium heat. Cook whole chicken breast until browned, about 4 minutes
Sprinkle chicken breast with garlic powder, Accent, pepper and parsley flakes. Melt 1 stick of butter. Pour in a bottle of ketchup, ground mustard and 1/2 bottle of cooking sherry. Heat, then pour on top of chicken. Bake at 375\u00b0 for 1 hour.
Take out and top with a can of whole tomatoes and chopped green onions. Bake 15 more minutes. Serve over rice.
ven to 350\u00b0F Season chicken inside and out with salt
atch the length of the chicken breast, crosswise.
Put 1 ham
rying pan and fry the chicken breast for 8 mins until golden
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.