Results 21 - 30 of 90 for japanese chicken-breast
1. Preheat oven ... plate. 3. Cut chicken into 1 1/2" ... for 8 minutes or until golden and crisp. Serve with Sugarless Sweet 'n Sour Sauce, if you wish.
Skin and bone the chicken breasts and cut the ... Remove from grill, sprinkle lightly with cayenne pepper. (Marinate may be used as a dip.) Serve immediately.
Saute noodles, almonds, in 2 tablespoons butter until toasted. Toss all above ingredients. Let salad stand 4-6 hours or overnight.
In 1 quart ... large casserole, combine chicken with 2 tablespoons ... Stirring and rotating dish once. (Toss with chili oil, if used). Makes about 4 servings.
Wrap chicken breasts, seasoned with ... chilled lettuce, onions, celery, almonds, sesame seeds; mix thoroughly. Add maifun threads last and mix lightly.
Saute chicken in skillet with ... done, add frozen vegetables with enough water to steam completely done. Add soy sauce to taste. Serve over Minute Rice.
Deep fry won ... and drain. Bake chicken breasts with salt and ... together. Toast sesame seeds, grind, and add all the ingredients. Blend well and refrigerate.
Fry won ton skins in hot oil; drain. Layer each ingredient over lettuce. Sprinkle with sesame seeds. Combine all ingredients in a jar and mix. Pour ...
Put all ingredients ... a bowl with chicken. Leave 40 ... chicken out of bowl. Put chicken in a plastic bag with cornstarch. Shake it. Fry chicken well.
Mix ingredients in ... pieces of skinned chicken breast to coat completely. ... undisturbed until crisp, 45 minutes. About 220 calories per 1/2 breast serving.
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