Ingredients:
1 pound boneless chicken breast, cut into thin strips about 1/2 x 2 inch
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
Boiled rice to serve Read Full Story
Serving Size: 4
Ingredients:
2 large chicken breasts, halved
1 tablespoon margarine
1 can cream of chicken soup
3/4 cup white wine
1 (5 ounces) can water chestnuts, sliced
1 (3 ounces) can mushrooms
1/4 cup green pepper, chopped
Directions:
Fry chicken in margarine until golden brown. Remove to baking dish.
Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil.
Bake at 350 degrees for 25 minutes. Uncover and continu... Read Full Story
Serving Size: 8
Ingredients:
8 skinless, boneless chicken breast halves
3/4 cup brown sugar
4 fresh peaches, peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9×13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and le... Read Full Story
Ingredients:
1 medium onion, cut in half and sliced medium thick
2 boneless and skinless chicken breasts, cut into 1 inch pieces
5 medium cloves garlic, pressed
3 tablespoons Dijon mustard
½ cup + 1 tablespoon chicken broth
2 teaspoons honey
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Salt and white pepper to taste Read Full Story
Do you have some leftover chicken? Here it’s a great way to use it: prepare this curried chicken salad with grapes and almond.
Serving Size: 4
Ingredients:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken, chopped
1/4 cup diced celery
1/2 cup seedless grapes, halved
1/4 cup almond slivers
Directions:
Blend mayonnaise, lemon juice, and curry powder.
Mix into remaining ingredients. Chill at least one hour before serving.
Serve ... Read Full Story
Ingredients:
2 medium potatoes, cut into 3/4-inch
4 ounces mushrooms, halved
4 ounces green beans, halved and steamed until crisp
2 chicken breast halves (about 6 ounces each), boned and skinned
1/4 cup chopped red onion
Halved cherry tomatoes, for garnish Read Full Story
Serving Size: 2
Ingredients:
1 teaspoon dried thyme
2 boneless, skinless chicken breasts
1/2 cup pure maple syrup
3 tablespoons whiskey
1 tablespoon vegetable oil
Directions:
Rub thyme over both sides of chicken breasts.
In a bowl, combine syrup, whiskey and oil. Add chicken breasts, turning to coat. Cover and refrigerate chicken for several hours
Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully).
Tags: Bonele... Read Full Story
