|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Tip: Try chicken breast for more results.
1 - 10 of 10 for smashed chicken breast
First prepare curry ... to boil, add chicken and reduce to ... or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.
Heat 3 tablespoons ... when hot, brown chicken breasts quickly. Remove to ... continue baking 10 minutes. Garnish with chopped parsley and serve. Serves 4 to 6.
Mix cream soups, ... pan with broccoli, chicken, cream mixture ... stuffing. Sprinkle on top. Cool 1 hour at 350 degrees. Then put on Durkee onion rings.
Preheat barbecue to ... in bowl. Place chicken strips in marinade ... frequently. Turn chicken strips at least 3 times. Serves 4. One serving: 212 calories.
Flatten chicken breast with mallet to ... if desired. Pour over chicken. Sauteed mushroom may also be added before wine. Excellent served with wild rice.
Also will need: 1. Mix sliced chicken with velvet coating. ... seasonings, and stir for 30 seconds or until the sauce thickens (may need to add more cornstarch).
Remove skin and fat from chicken. With sharp ... Remove. Preheat oven to 450 degrees. Place chicken in oven. Reduce heat to 350 degrees. Bake 50 minutes.
Cut chicken into 1/2 inch ... sprinkle with oil. Broil 8 minutes in oven 6 inches from top element. Turn skewers over once and baste with marinade twice.
Marinate breasts in lemon juice to cover garlic and cilantro for 1/2 hour. Drain. Sprinkle with crazy salt and pepper; grill for 5 minutes a side.
Grate the onion; ... Cook the carrots; smash them. Mix smashed carrots, golden onions, ... soft. Cook the chicken with onion, salt ... rice together. Serves 4.
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