|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.
Tip: Try chicken breast for more results.
Results 1 - 10 of 11 for smashed chicken breast
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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.
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.
Flatten chicken breast with mallet to ... if desired. Pour over chicken. Sauteed mushroom may also be added before wine. Excellent served with wild rice.
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.
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.
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.
Preheat barbecue to ... in bowl. Place chicken strips in marinade ... frequently. Turn chicken strips at least 3 times. Serves 4. One serving: 212 calories.
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).
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.
Remove chicken giblets, set aside. ... Separate back from breast. Pour oil ... remaining onions. Serve warm or at room temperature. Makes about 1 1/2 cups.
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