* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach.     strongServings: 6/strong  

Preheat oven at 300. Prepare baking pan with cooking spray. Season with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on e

Preheat oven to 375. Remove skin from chicken breasts. Grease roasting pan, place chicken breasts in it and set aside. Combine all other ingredients. Baste chicken breasts with mixture and bake for 20 minutes. Remove from oven. Turn chicken breasts, baste with sauce and bak

* INGREDIENTS FOR LIME MARINADE FOR CHICKEN     strongServings: 4/strong  

Roll each breast in flour seasoned with salt and pepper to taste. In skillet, saute mushrooms, ham and chives in 1 tbsp. butter. Slit thick portion of each chicken breast to form pocket; insert spoonful of ham mixture. Secure with skewers. Add remaining butter to skille

Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours. Romove from the marinade and oven roast the breasts at 350 degrees for 10 minutes on each side, or until done. Remove to a serving platter and deglaze the roasting pan

Halve chicken breasts and bone the halves. Wrap each half in a bacon strip and secure with toothpick. Line a greased (9 x 13 x 2) casserole with chipped beef. Combine sour cream and cream soup and pour over chicken which has been placed on beef in casserole. Bake covered a

Breast 1/2 s Salt & pepper 3 T Butter 1 Shallot, chopped 1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped 1/3 c Sweet vermouth 1/2 c Heavy cream 1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium he

: yogurt marinade: 1 ts toasted and crushed cumin : seed 1/2 ts red chile flakes 2 ts roasted garlic 1/4 c minced scallions, white : part only 1 c plain yogurt 1 ts paprika 1 TB fresh lemon juice 6 boneless, skinless chicken : breast halve

Fat grams per serving: Approx. Cook Time: 30 1) Pound breast halves to thickness of about 1/4 to 3/8 inch. Put flour on a plate. Heat butter and oil over medium to high heat until foam subsides. Dip each breast in flour individually (do not flour ahead of time) and slip each

Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserv

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6 8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over,

Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and se

Mix mushroom soup, chicken broth and cooking sherry together. Add rice and pour into well buttered 9 x 13 inch pan. Place chicken breasts in mixture. Sprinkle salt, pepper and paprika on top of chicken breasts. Cover with foil. Bake covered for 1 hour at 350 degrees. Uncover

In 2 cup measure, mix tomato sauce, Italian seasoning and garlic powder. Cover loosely, Microcook on high 2 minutes, stir, microcook on medium for 4 5 minutes. Combine cornflake crumbs, parmesan cheese and parsley flakes. Dip chicken in beaten egg, then in crumb mix to coat

1. On wax paper combine bread crumbs and 1/4 cup grated Parmesan cheese. Dip chicken breasts first in egg and then in bread crumb mixture until well coated. 2. Heat oil in a large, heat resistant, non metallic skillet over high heat on top of a conventional surface unit. Qui

In 1 t oil, Saute sliced mushrooms and just before done add garlic to pan to sizzle. . remove and set aside. Dredge chicken breasts in flour, fold edges under to plump breasts and brown with folded edges down to seal and keep shape. Brown smooth side and then arrange smooth

Cut each boned chicken breast in half; pound until thin between two sheets of waxed paper or foil. Place slice of ham and cheese on each piece of chicken. Roll up and tuck ends in; secure with small skewer or toothpick. Dip chicken rolls into mixture of flour, Parmesan chee

In 9" square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposi

COMBINE PASTA AND BROTH in a small pot, cover, place over medium high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a me

1. Place chicken breasts, skin side down in a shallow, heat resistant, non metallic, 10 inch baking dish. 2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside. 3. In a deep, heat resistant, non metallic casserole, melt 2 table spoons butter in Microwave Oven

1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 9 inch baking dish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over c

To prepare chicken breasts, place between sheets of waxed paper. Gently pound with a mallet until flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator. To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2

Advance Preparation: Place the whole chiles over a gas burner turned to high and roast until blackened on all sides. Place them in a plastic or paper bag and close the bag. After 5 minutes, remove the chiles and rub off the black skin. Discard the stem, and cut the chiles le

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests. Remove one quarter of each sweet pepper; cut out a few

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests. Remove one quarter of each sweet pepper; cut out a few

Bone Salt & black pepper 3 T Butter 2 T Cognac or brandy 1/2 c Chicken broth 2 c Brut champagne 1 T Tomato paste 1 c Heavy cream 1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium heat. Add chicken & c

Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don t like thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for 15 minutes, un til chicken is done. Discard bay leaf b

Bring broth to a boil and add onion, one of which is stuck with cloves and tarragon. Simmer for 10 minutes, or until onions are soft. Heat 2 tablespoons each butter and oil in a large skillet. Put 2 tablespoons flour, seasoned with salt and pepper, in a brown bag and sh

Contributed to the echo by: Sandy Colby Originally from: The Daily Tribune, "Micro Magic" column, written by Norma Schomwetter This was in Today s local paper, "The Daily Tribune", in a weekly column called _Micro Magic_, written by Norma Schomwetter. The rec

In a 2 quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream, and canned milk and reduce to about 2 cups over medium high heat or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar. Dredge chicken in combined flour/sa

Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil in large heavy frypan over high heat. Add chicken, skin side down, and cook until skin is crisp. Reduce heat to medium low; turn chicken breasts over and cook until chicken is no longer pink inside, about 1

* 4 med (12 oz total) boned skinless chicken breast halves In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place 1 chicken breast half, boned side up, betw

Prep time: 0 mins Cook time: 0 mins Difficulty: ** * Dried minced tomatoes may be found in some large grocery stores and almost certainly at health food stores. If not available mince dried whole tomatoes in processor. Saute chicken breasts in butter over medium hi

2 sm eggplant : (Italian or Chinese) 2 TB olive oil (2 to 4) 4 skinless boneless chicken : breasts halves 1 onion sliced 1 garlic clove chopped 1/4 c red wine vinegar or : white : fresh herbs as noted HERBS: 1 to 2 tablespoons fine

Coat a large nonstick skillet with cooking spray, place over med. heat until hot. Add chicken, and cook 7 min on each side until done. Set aside and keep warm. Melt margarine in a small saucepan over medium heat, add flour. Cook 1 minute stirring constantly with a wire

Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, b

In 1 quart saucepan, combine soup, milk and pepper. Over medium heat, heat through, stirring often. Serve over broiled or grilled chicken or hot cooked rice or noodles. Makes about 1 1/2 cups sauce.     strongServings: 12/strong  br

In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned on both sides. Remove chicken, keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms for 5 minutes, stirring often. Stir in soup,

Place ingredients in a 9 1/2 X 13 inch baking dish in layers. Chicken on the bottom covered by the steamed broccoli and topped with the fresh mushrooms. The broccoli only needs to be steamed enough to remove the excess water. Cover with aluminum foil and place in preheated 3