|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.
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1 - 10 of 12 for chicken entrees
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Coat chicken cutlets completely with ... pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.
Melt butter, mix ... inch pan. Put chicken pieces on top ... paprika. Cover with foil. Bake 3 hours at 225 degrees. Uncover and bake 15 minutes at 350 degrees.
Preheat oven to 350 degrees. Place chicken breasts in baking dish. Mix remaining ingredients and pour on top of chicken. Bake uncovered for 30 to 35 minutes.
Saute onion, pepper ... from sticking. Mix chicken, vegetables, soup ... May garnish with paprika and parsley flakes. Bake at 350 degrees for 30 minutes.
Dice boned chicken; set aside ... minutes. Mix in chicken and juice. Simmer 5 minutes more. Sprinkle top with cheese and garnish with green pepper rings.
Season chicken with salt and ... Season to taste with salt and pepper. Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.
To reduced broth add tomato sauce, onion, celery, salt, allspice and garlic powder. Simmer until vegetables are tender. Add mushroom pieces and meat. ...
Slit one end ... green beans and chicken; cook 5 ... chicken, and fish into Spanish rice. Garnish with clams. Makes 1 1/2 gallons; 24 (8 ounce) servings.
Boil chicken breasts for 45 ... soup, rice mixture into 1 1/2 quart casserole dish, top with shredded Mozzarella cheese. Bake at 350 degrees for 45 minutes.
Debone breasts and remove skins. Beat out flat; salt and pepper to taste. Put square of butter in center, roll up with one piece of bacon and fasten ...
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