|The Imperial and Royal Cook|
|by Frederick Nutt|
Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England.
61 - 70 of 162 for plain cooked chicken breast
In large skillet ... and red pepper; cook for 5 minutes, ... are crisp-tender. Add chicken and broth; reduce ... immediately. Makes 6 servings. Calories - 152.
Trim fat from chicken. Place each ... thoroughly. Yield: 8 servings. Nutritional Information per serving: 154 calories, 3 g fat, 73 mg cholesterol, low sodium.
Boil breasts, skin and ... Pour half over chicken. Crunch chips ... chicken and liquid. Pour remaining cheese mixture over all. Cook in oven until bubbly.
Drain oranges, reserving liquid. In large bowl stir together mayonnaise, yogurt, mustard, ginger, salt and pepper until blended. Add pasta ruffles, ...
1. Heat oil ... broth. 2. Add chicken, ham, shrimp, ... flour in thin layer over foil. Bake 8 to 10 minutes, stirring occasionally until light brown. Cool.
Combine first 3 ... toss. Combine yogurt and dressing; add to chicken mixture and toss. Cover and chill. Spoon 1/2 cup chicken mixture into each pita half.
Cook broccoli slightly. Place ... dish. Bone the chicken and place in ... Sprinkle cheese over that and then bread crumbs. Bake at 400 degrees for 20 minutes.
Cook chickens and debone. Place ... ingredients together and spread over top of pie. Bake at 350°F until brown. (Makes a very large pan of chicken pie.)
1. Take a ... covered. 3. Mix cooked rice and spices ... mixture onto each chicken piece, pulling up ... own by adding dehydrated vegetable flakes to rice.
1. Preheat oven ... mushrooms, onions and chicken gently. Pour sauce over. Toss gently. 4. Pour into Pam sprayed casserole. 5. Bake 30-35 minutes. (Serves 6)
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