Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time: 45 1. Both dressing and salad can be prepared a day before serving, if you wish. Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended. For best

Mix contents, keep chilled. Just before serving, spread on butter crackers.     strongServings: 1/strong  

*Cut into serving pieces;&20; **(16 oz) ea; chopped;&20; ***broken apart&20; Rinse chicken pieces and pat dry. In skillet, saute` chicken in Italian salad dressing over medium heat. Mix rice, tomatoes, wine, seasonings and Brussels sprouts in crock pot. Top with chic

* Reserve some of the Chinese noodles for the top.     strongServings: 4/strong  

Place broccoli in well greased 9 X 13 pan. Cut chicken in large pieces and spread over broccoli. Spread 1/8" pieces of cheese over entire pan. Mix soup with salad dressing and spread over cheese. Sprinkle sliced water chestnuts over top. Bake 55 minutes at 350F. Cover

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonaise and sour cream; add to chicken mixture and toss. Spoon into 2 greased 13"x9"x2" baking dishes. Sprinkle with chips. Top with remaining cheese. Bake uncovered, at 350, for 20 25 minutes or u

THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 qts. boiling water for 5 7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper. While noodles are cooking, melt butter and olive oil in a large skillet. Saute

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drip

Melt Margarine and combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth. Cover mixture in bottom of 9X13 baking dish. Layer chicken. Pour chicken soup that has been diluted with other cup of chicken broth over top. Bake at 350 f

You need a large heavy saucepan for this, with a well fitting lid. Cut the chicken into one inch pieces. Scrub the clams or mussels and peel and finely chop the onions and garlic. Heat the oil in the saucepan and fry the onion and garlic for two minutes, then add the chicken

In a pot, boil the chicken in a small amount of seasoned water. When cooked, cut into 1/2 inch cubes. In a bowl, completely dissolve the brown sugar into the prepared tamarind pulp. In a large bowl, combine the chicken, tamarind mixture, cumin, garam masala, ch

Recipe by: Tim Dean Mix together soup, milk, sour cream and chilies. Set aside in mixing bowl. Grease a 6" deep by 9" round casserole dish. Tear at least four tortillas into large pieces, using them to cover the bottom of the casserole dish. Put 1/3 of the chicken on

Combine soup, onion, green onion tops, sour cream, chilies, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture. In a 9 X 13 greased shallow baking

Cut the onion, tomatoes and mushrooms into thin slices. Heat the butter or margarine and oil in a large fiying pan and cook the chicken for 5 minutes, then add the onion and continue cooking for a further 5 minutes, or until both the chicken and onion are golden in colo

Mix well and spread between 12 small buns. Wrap in foil and heat in oven 20 mins at 325. You can also use leftover chicken. You can also spread on bun halves <like hamburger buns> and bake as above on cookie sheet.     strongServings

1. Preheat oven to 350ø. In a medium size bowl, combine chicken, mayonnaise & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well. 2. Spread chicken mixture over English muffin 1/2 s, dividing evenly. Spri

(Note: make crepes *first*; then they ll be ready when the sauce and filling are finished.) Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater till blended. Heat a lightly greased 6 inch skillet. Remove from heat. Spoon in about 2 Tablesp

Preheat oven at 350. Heat margarine in saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella

BOIL THE ALCOHOL OFF THE RUM AND MIX WITH SOY SAUCE AND LIME JUICE.POUR OVER CHICKEN AND TOSS WELL.MARINATE UNDER REFRIGERATION FOR ONE HOUR.PAT D AND DREDGE IN THE FLOUR SEASONED WITH SALT AND PEPPER.SHAKE OFF EXCESS. IN A HEAVY 10" TEN INCH SKILLET,HEAT THE OILS UNTIL

Sprinkle breasts with cumin, salt and pepper. Broil until just done. I do this in a toaster oven for about 5 minutes per side. Slice or shred chicken. Evenly cover four microwave safe dinner plates with tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the chi

Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts;

Olive oil Handful of fresh pea pods soaked in cold salted water for 30 minutes then drained & trimmed Hot boiled rice/chinese chow mein noodles Pour a little oil into a wok or large skillet and heat. Drop in chicken and stir fry until thoroughly cooked but tender. A

Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts;

IF YOU RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you re ready to use them. If you re using fresh Chinese noodles, boil them for 3 to 5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chic

Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 1 1/2 cup chicken broth. Cook over low heat for 10 minutes, stirring a few times. Add water chestnuts, bean sprouts and bamboo sh

IF YOU RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you re ready to use them. If you re using fresh Chinese noodles, boil them for 3 to 5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chic

IF YOU RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you re ready to use them. If you re using fresh Chinese noodles, boil them for 3 to 5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chic

Prep Time: 15 minutes. Cook Time: 20 minutes. 1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside. 2. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. 3. On b

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet, saute chicken in olive oil about three minutes on each side; remove from pan. To pan drippings, add onion, green pepper, jalapeno pepper and garlic. Cook two minutes, or until onions are softened. S

Mix stuffing mix with butter and press in bottom of a 3 quart baking idsh. Combine remaining ingredients and pour over stuffing mixture. Top with some extra stuffing mix. Bake at 375 F. for 30 minutes. Recipe By : EnJoysLife/AOL From: Terri Woltmon Date: 04 15

1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl. 2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture. Sprinkle tops w/ paprika to garnish. Cover

Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2 quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1&quo

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2 quart saucepan. Reserve. Pull skin off breasts, then pull chicken

Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tbs. and add 1/2 cup each of water and wine. Simmer over low heat 1 1/2 hours, adding water and wine as needed. About

Potato chips and/or bread and butter pickle slices Cook bacon, drain and pat the grease off with paper towels. Cut each chicken breast into 4 thin crosswise slices. Spread one side of each piece of toast with 1/2 tbsp mayonnaise. Top with sliced chicken, 2 slices bacon

Directions: Combine tomato juice and vinegar in a shallow dish; set aside. Place each piece of chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Add chicken to vinegar mixture. Cover and marinate in ref

* Preheat oven to 425 degrees. * Combine all ingredients except chicken in small bowl. * Blend well. * Dip chicken in batter. * Bake uncovered 40 50 minutes until golden brown and tender. * If desired, fry in hot oil. VARIATION: * Coat chicken with mix and 1 cup flour, then

For chicken consomme the broth must be absolutely fat free and clear. Put the previously made Double Chicken Broth (see other recipe) back into an 4 quart pan and boil slowly until it has reduced to one half or one third its original volume. To remove any lingering traces of

PUT RICE IN CLAY POT or medium sized pot with water to cover about 1 inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large sau

Place deboned chicken breasts between two sheets of plastic wrap and flatten with a meat mallet. Sprinkle with salt and pepper. Mix chives, parsley, tarragon, shredded boiled ham, diced swiss cheese and 1/2 cup of bread crumbs in a bowl. Spoon mixture into middle of chicke