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Results 81 - 90 of 533 for breast stew
In medium skillet, over low ... skin on each breast, leaving skin attached on ... slices Arrange on serving platter and served with stewed tomatoes.
In 2 quart saucepan combine soup, cheese and tomatoes. Stir over low heat until cheese melts. Add rice, water, onions and pimentos. Mix ...
Cook chicken ahead, let cool and remove meat from bones. Can bake or boil (I boil and use broth as part of liquid). Put chicken pieces in ...
84. SPICY GUMBO
Drain corn and beans, reserving liquid in large heavy pan. Add tomatoes, okra, seasonings, chicken and green peppers. Bring to a boil. ...
Cut chicken into 1-inch pieces. ... avocado, sour cream and/or additional picante sauce, as desired. Makes 6-8 servings. About 9 cups of stew.
Boil chicken with celery, onion, bay leaf and salt. When tender, remove from stock and sprinkle with paprika and set aside in baking dish. ...
Make roux in a heavy saucepan by stirring together the flour and cooking oil until smooth. Cook over medium high heat for 5 minutes ...
In a pie plate or on a sheet of waxed paper, combine bread crumbs and Parmesan cheese. Rinse chicken; pat dry. Brush chicken with milk. ...
In a 3-quart saucepan, brown the beef (or chicken) until done. Drain off fat. Add the butter with the Rice-A-Roni and onion to the meat and ...
Preheat oven to 375 degrees. In large roasting pan, combine first 7 ingredients. Bake uncovered 25 minutes until chicken is cooked through. ...
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