4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound skinless, boneless chicken breast halves – cubed
2 large potatoes, peeled and diced
1 tablespoon vegetable oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion and garlic until tender Stir in the chicken, potatoes and oil. Cover and cook for 10 minutes or until the potatoes and chicken are tender, stirring once. Stir in peas, corn, parsley, salt and pepper. Make four wells in the hash; bread an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
4 skinless, boneless chicken breast halves – cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
1/2 cup white wine
4 tablespoons butter
Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half – cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
1 tablespoon non-hydrogenated margarine
1 large onion, chopped
1/2 pound mushrooms, quartered
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread
3/4 cup 25%-less-sodium chicken broth
2 cups frozen peas and carrots
1 refrigerated ready-to-use pie crust
1 egg, beaten
Heat oven to 400 degrees F.
Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.
Bake 25 to 30 min. or until crust is golden brown.
1 (3 ounce) package ramen noodles
1 1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges
In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining oil until crisp-tender. Add the chicken broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.
1 tablespoon butter
4 whole boneless, skinless chicken breast, cubed
1/4 cup white wine
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced ham
In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
4 (3 ounce) boneless, skinless chicken breast halves
1/3 cup Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise
1/3 cup Italian seasoned dry bread crumbs
6 thin slices cooked ham, divided
1/2 cup grated Swiss cheese
1 (10 ounce) package frozen broccoli florets, thawed
1 (4.4 ounce) package Knorr?(r) Pasta Sides?
2 tablespoons butter
2/3 cup chopped Spanish onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
3/4 teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes
Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour
In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
4 boneless, skinless chicken breast halves
4 medium potatoes, peeled and halved
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 (2.8 ounce) can French-fried onions
Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350 degrees F for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer.