|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
111 - 120 of 710 for fried boneless chicken breast
Cook linguine in ... salted water. Season chicken breasts; saute in ... oven for about 40 minutes. Serves 8 people. Approximately 300 calories per serving.
Season chicken. Place in ... taste. Top with reserved almonds. Bake covered for 1 1/2 hours at 350 degrees. Uncover and brown top. Serve over steamed rice.
Coat chicken breasts with Frying Magic ... broth in baking dish to cover bottom. Bake at 350 degrees for 1 hour. (1/2 hour covered and 1/2 hour uncovered)
Combine the Dixie ... in bowl. Coat chicken breasts with crumbs; saute ... together; pour over cheese. Bake at 325 degrees, covered, for 1 hour. Serves 4-6.
Cut up chicken into small pieces ... sauce. Mix chicken and previously fried vegetables. Serve with rice. Beef or shrimp can be substituted for chicken.
Brown cut up chicken breasts in Pam sprayed ... chicken and lite stir fry sauce and cook a few minutes until chicken is done; serve over cooked brown rice.
Stir fry all ingredients in hot oil until just cooked. Add 1 cooked and drained package of Frieda's Fresh Chinese Noodles. Stir fry briefly to blend ...
Cut chicken into 1-inch squares. ... minutes. Add stir fry sauce; cook and stir until chicken and vegetables are coated with sauce. Makes 4 to 6 servings.
Fry chicken quickly, don't wait ... until brown. Combine the rest of the ingredients and add to the onions. Simmer 5 minutes. Add chicken and cook 1 hour.
Lightly fry chicken in oil. Prepare ... foil. Put French fried onions in a ... and drizzle with leftover butter mixture. Bake for 45 minutes at 350°F.
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