Roasted Chicken Breasts - Recipes - Page 8

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Results 71 - 80 of 349 for roasted chicken breasts

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71. AFRICAN PEANUT SOUP

A main course soup that's ... slowly stir in chicken stock; bring to a boil ... handful of chopped roasted peanuts on each portion. Serves 6 or more.

72. STIR - FRIED CHICKEN WITH PEANUTS

Combine first 7 ingredients in ... set aside. Cut chicken breasts into 1 inch pieces; set ... minutes or until thoroughly heated. Yield: 8 servings.

73. CHINESE CHICKEN WITH PEANUTS

Cut chicken into 1 1/2 x 1 ... minutes. Stir orange juice mixture. Add to chicken and stir fry until slightly thickened. Serve immediately. Serves 4.

74. CHICKEN ALMOND DING

Remove bones and skin from chicken; cut chicken into 1/4 ... microwave until hot, about 5 minutes longer. Garnish with almonds and green onions.

75. CHICKEN PARMESAN WITH SCALLOP TOMATOES

Cook pasta as package directs; drain. Dip chicken in milk; coat with crumbs. ... platter. Arrange chicken breast on top of fettuccine. Pour ... if desired. Serves 4.

76. ARROZ CON POLLO (SLOW COOKER)

Put 1-1/2 cups of rinsed ... an 1-1/2 inches chicken broth or water. Season chicken breasts with salt, pepper and paprika. ... 1 hour before serving.

77. KUNG PAO CHICKEN

Cut chicken into 3/4-inch pieces. Mix egg ... serving: 360 cal., 34 g Protein, 15 g Carbohydrate, 18 g Fat, 65 mg Cholesterol, 1010 mg Sodium.

78. CHICKEN AND RED PEPPERS

Deep-fry (or bake) chicken wings; drain and apply hot ... butter to 2 cups sauce. Medium: 1 cup butter to 3 cups sauce. Hot: sauce, straight up.

79. KUNG PAO CHICKEN

Cut chicken into 3/4 inch pieces. Mix ... thickened. Add bell pepper, cook and stir 30 seconds. Sprinkle with peanuts. Serve over cooked rice.

80. SPICY CASHEW CHICKEN WITH STIR-FRY VEGETABLES

In medium size bowl, stir ... mix well. Add chicken, tossing thoroughly to coat; ... vegetables. Remove from heat; serve over rice. Makes 6-8 servings.

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