|The Chicken and Poultry Bible|
|by Siegfried Scholtyssek|
Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of i...
Results 11 - 20 of 244 for chicken fillet
Cook chicken fillets as directed. To ... by layering first the romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads.
Dredge chicken in flour that ... sliced thin, to pan drippings. Cook until heated through. Pour over chicken and sprinkle with 2 tablespoons chopped parsley.
Drain mushrooms, reserve ... and skin from chicken breasts; fold chicken ... Uncover; bake for 10 minutes longer. May be served with rice pilaf, if desired.
Bake or grill chicken breasts until tender. Mix remaining ingredients and brush on during last 3 to 5 minutes of cooking.
In a jar, ... hour. Pound the chicken breast with a ... slices. Toss to mix well. Remove dressing from refrigerator and pour over entire salad. Toss and serve.
Add oil to ... on another. Coat chicken with mustard and ... mixture and cook. Turn up heat and turn breasts every couple of minutes until brown and done.
Pound breasts with meat mallet until very flat (about 1/4 inch thick). Season with garlic powder, salt and pepper. Roll in cracker crumbs. Fry in hot ...
Preheat oven to ... baking sheet. Dip fillets in melted butter, ... Parmesan cheese mixture. Place on foil. Bake 15 to 20 minutes or until golden brown.
Clean, de-fat and slice the chicken breasts into long ... oven allow to cool somewhat and serve with garlic toasted French bread. Makes about 4 servings.
Put all ingredients ... and pestle. Cut chicken into thin strips. ... recipe is best made just before serving and my family enjoys it with boiled rice.
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