|Chicken (Cooking with Style)|
|by Jane Hann|
Presenting a selection of recipes for this versatile bird prepared in innovative ways, this cookbook offers meals which are deceptively easy to co...
1 - 10 of 2,470 for 1 lb chicken breast
Cut whole breasts into two halves. Place chicken between sheets of ... until remaining pieces are cooked. Serve hot with lemon quarters. Makes 6 servings.
Cut 4 rectangles ... the size of 1/2 a standard ... olive oil. Place chicken in center; brush ... depends on the size of each chicken piece). 4 Servings.
In a heavy ... and garlic. Add chicken breasts and brown lightly. ... sauce. Garnish with chopped parsley. Makes 8 Servings, 1 chicken breast per serving.
Sauté the sausage ... minced garlic in 1/2 tablespoon olive ... reaches 350°F. Split chicken breasts and pound with ... excellent accompaniment to this dish.
Wash chicken, trim fat ... dry. Place chicken breasts, one at ... desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.
Artichokes are one ... until tender in 1 quart water, juice ... potatoes. Season the chicken breasts lightly with salt ... fresh parsley. Omit potatoes.
Peel the zest ... bag and marinate chicken for 45-90 minutes. ... chicken pieces in 1/4" of olive ... toaster oven before serving topped with pasta sauce.
Wash, peel and cut vegetables into 1-inch chunks. In a zip bag, marinate chicken, crushed garlic ... over baby greens, steamed rice or buttered noodles.
In a blender ... required. Marinate for 1 hour in refrigerator. Remove chicken from marinade and ... on aluminum foil sprayed with olive oil. Serves 4.
Marinate chicken breasts in Moore’s Teriyaki sauce for 1/2 hour. Remove ... white. Place the chicken breasts on the submarine rolls and top as desired.
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