Pan Chicken Breast - Recipes - Page 9

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Results 81 - 90 of 251 for pan chicken breast

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81. CHICKEN BREAST WITH RED PEPPER SAUCE

Pound chicken between two sheets of wax ... stuffing over each breast. Roll up to enclose ... degrees. Spray roaster pan with Pam. Brush top of ... for a non-diet recipe.

82. BONELESS CHICKEN BREASTS

Wash chicken breasts, dip in seasoned flour ... a large frying pan, saute onions and mushrooms ... Chicken broth may be used in place of water.

83. SAUTEED CHICKEN BREASTS WITH LEMON AND MINT

Dredge chicken in flour and pepper. Melt ... until foamy. Saute breasts quickly on both sides over ... lemon juice to pan. Tilt pan and baste ... and mint and serve.

84. CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Season and lightly flour the chicken breasts; saute in butter. Remove ... Using same saute pan, saute mushrooms, shallots and ... wild rice. Serves 8.

85. BLUE RIBBON CHICKEN BREASTS

In a large skillet, heat ... foam subsides. Season chicken breasts with salt, pepper and nutmeg. ... Discard fat from pan. Deglaze pan with wine, ... pan juices to 4.

86. CHICKEN BREASTS WITH CHAMPAGNE

Flatten the chicken breasts slightly with the side of ... slightly. Remove the pan from the heat and let ... and garnish with chopped parsley.

87. CHICKEN BREAST WITH PROSCIUTTO AND MARSALA

Pound chicken breasts between waxed paper to 1/4 ... side.) Remove from pan, transfer to large plate, ... heated. Arrange on platter with parsley.

88. GRILLED CHICKEN BREASTS

Place chicken breasts in 9 x 13 inch pan. Marinate chicken breasts in ... sides. Cook 10 to 15 minutes on each side. Do not over cook. Serves 4.

89. SAUTEED CHICKEN BREASTS WITH LEMON AND SHERRY

Saute chicken breasts until done. Remove from pan. Saute mushrooms and onion ... Simmer for 1 to 2 minutes. Pour over chicken breasts. Serves 4.

90. GALA STUFFED CHICKEN BREASTS

Prepare wild rice according to package directions, substituting chicken broth for water. In fry pan, melt butter. Add celery ... with half of breast or hen, tucking sides under ... 15 minutes. Serves 8.

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