Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes. Dressing: in small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil.

2 medium size chicken breast halves without skin or visible fat 1 tbsp. vegetable oil 1/2 cup sliced onions 2 cups (6 oz.) frozen broccoli cuts 1/2 cup fat free chicken broth Combine first 6 ingredients and mix until smooth to form a marinade. Bone chicken breasts. Freeze b

Saute onion in margarine; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicke

Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes or till vegetables are crisp tender. Remove vegetable are crisp tender. Remove vegetable mixture fro

Cut chicken into cubes and sprinkle with pepper. Soak sun dried tomatoes in hot water 10 minutes. Heat 1 tablespoon of the olive oil in large, heavy, non stick skillet; saute chicken just until no longer pink, about 5 minutes. Remove from pan. Add remaining 1/

Here is a new twist on the old standby....something different, but truly delicious! Heat oil in large skillet over medium heat. Add chicken and onion; sauté 2 to 3 minutes until chicken turns white. Add broccoli and broth; simmer, covered, until chicken is cooked thro

Rinse cashews in cold water and set aside to drain. Prepare marinade by mixing all ingredients with a fork. Put chicken pieces in a large bowl and pour marinade over, mixing well to coat. Marinate at least 20 minutes. Make sweet & sour sauce by mixing all ingredients an

Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it s just beginning to smoke, add chicken,green pepper & water chest nuts, stirring 1 2 min. Drain through colander or sieve, reserving 2 3 tbs. oil. Return

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, che

FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE. Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. St

In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes. In 9 inch skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2

Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove rom heat. Separatedough into 8 rectangles; firmly

Recipe by: Katherine Lockhart <[email protected]> In a large saucepan (4 quart) heat oil over medium heat. Add onion and curry powder. Cook about 3 minutes or until onion is tender. Cut chicken into bite sized pieces. Toss in the flour. Shake off any exce

Stir fry chicken in 2 T oil until meat changes color. Add cabbage and both kinds of mushrooms. Continue stir frying as you pour in the chicken broth. When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper.

Mix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about 3/4 T filling in the center of each wrapper and bring up the corners so that you have a little "money bag." Leave the top open so that you can see some of the mea

Here s another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of it s character. If you use canned coconut milk, the "Thin" milk is the more watery liquid in the

Here s another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of it s character. If you use canned coconut milk, the "Thin" milk is the more watery liquid in th

Bake cornbread mix according to pk directions. Cool. Crumble up cornbread, add eggs, chopped onion & celery to taste, salt & pepper to taste. Add poultry seasoning & sage. Add chicken & pour 1/2 of chicken broth over cornbread mixture. Mix well. Bake at 350 degr

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a g

Directions for Chicken and Dumplings: Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rol

Recipe by: EMERIL LIVE SHOW EMIA13 In a large stock pot, combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme. Cover with water. Season the liquid with salt, pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 b

Follow the recipe for poached chicken in Double Chicken Broth. : See: Double Chicken Broth Stock recipe. In this recipe you leave the chicken in the pot and add the dumplings, as described below, then serve the chicken and dumplings. * Directions for Dumplings * While t

Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strai

1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3 quart, heat resistant, non metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes.

These are my directions on how to put together: Boil chicken in seasoned water, I added 1/2 tsp garlic powder, some liquid smoke..just a dribble, and salt and pepper and boiled the chicken till tender...about an hour. Scoop chicken out and drain, then take and discard skin..

Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, us

Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly

This is a very light but satisfying classic soup. It is often called Stracciatella. Don t worry ifthe soup has a slightly scrambled egg look, it should do. Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil.

This is a very light but satisfying classic soup. It is often called Stracciatella. Don t worry ifthe soup has a slightly scrambled egg look, it should do. Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil.

: lb) 3 c water 1 ea stalk celery 1 sl onion 1 1/2 TB salt 2 TB vegetable oil 1 clove garlic minced 3 1/2 c tomatoes (canned) 8 ea stuffed olives 1 cn mushrooms (3 oz) sliced 1/2 c green pepper cut in : strips 1/8 ts pepper 1

CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK BACON UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO THE SKILLET PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE KETCHUP. BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 3 MINUTES, STIRRING

preheat oven to 350 degrees. In a medium sized bowl, mix the mushroom soup, water, rice and parsely. Pour into bottom of roaster pan or large casserole dish. Place the chicken pieces on top. Sprinkle the soup mix over chicken. Cover and bake for about 1 1/2 hours or until ch

Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place t

Cut chicken into 1 inch pieces; cut each piece of fruit into 8 pieces. Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chic

In skillet, in hot oil, cook broccoli and carrots with basil and garlic powder until tender, stirring often. Stir in soup, milk and cheese; add macaroni and chicken. Heat through, stirring often. Nutritional values per serving: Calories 350, Protein 29g, Carboh

Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add

*Guava paste is available in Mexican & Spanish groceries. If you cannot find it, you can substitute the same amount of jellied cranberry sauce. Place one chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with r

1. In a medium size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro. 2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a

Heat the butter and oil in a frying pan. Add the onion and cook for 5 minutes. Add chicken and cook until browned on all sides. Set oven 180C/350F (Mark 4). Using a slotted spoon, transfer the chicken and onions to a 11l (2Pt) pie dish and arrange the ham and courgette

Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.  br