|by Michele Urvater|
The author of "Monday-to-Friday Pasta"has married her innovative approach to chicken and presents over 180 recipes for America's favorite bird.
1 - 10 of 72 for chicken breasts dried beef
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Cover bottom of ... thin layer of dried beef or ham. This ... of boned, skinned chicken breast and place on ... through (160°F on an instant read thermometer).
Line bottom of ... 13 inch) with dried beef. Roll 1/2 ... around each half chicken breast and place on ... assembled day ahead and refrigerated. Serves 8.
Debone chicken breasts and wrap each ... baking dish with dried beef; arrange chicken ... foil. Bake at 300 degrees for 2 hours. Uncover and brown lightly.
Pound chicken breasts to flatten them. ... line bottom with dried beef. Place chicken ... Spread over all ingredients. Bake at 350°F for 45 to 50 minutes.
Wrap chicken breast with dried beef; place in ... beef. Mix sour cream and mushroom soup together and pour over chicken. Bake 1 1/2 hours at 350 degrees.
Roll slice of dried beef in 1/2 chicken breast. Put chicken ... 275 degrees for 1 hour, then 300 degrees for 1 hour. No higher or sour cream will curdle.
Line large flat 2-3 quart casserole with dried beef. Place in ... beef. Roll each chicken breast and wrap with ... 2 tablespoons sherry to soup mixture.
Line large flat 2 to 3 quart casserole with dried beef. Place in ... beef. Roll each chicken breast half and wrap ... bacon. Place chicken on top of beef.
Break up beef and line bottom of casserole dish. Layer chicken on top of ... over casserole. Bake at 300 degrees for 3 hours. Serve with wild or brown rice.
Roll and wrap each chicken breast with a strip ... with the chipped beef. Arrange the chicken breasts on top of ... day before and baked at serving time.
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