recipes
Filed Under: chicken,main dish  

- paprika to taste
- salt and pepper to taste
- 2 cups beef broth
- 2 carrots, cut in chunks
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 (4 pound) whole chicken
- 8 slices bacon

- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 1 teaspoon seasoned salt
- 30 saltine crackers
- 6 skinless, boneless chicken breast halves
- 1 egg
- 2 tablespoons dry potato flakes
- 2 tablespoons all-purpose flour

- 2-1/2 to 3 lbs. of chicken, cut into pieces
- 1 c. buttermilk (or 1 cup of milk with 1 T. vinegar)
- 1 c. flour
- 2 tsp. salt
- 1 tsp. pepper
- oil for frying
- To make the Gravy:
- 3 T. flour
- 1 c. milk
- 1 c. water
- 1 to 2 tsp. salt
- 1/2 to 1 tsp. pepper

- 4 skinless, boneless chicken breast halves
- 4 ounces Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1/4 cup bacon bits
- 1/4 cup teriyaki sauce

- 1 yellow squash, chopped
- 1 teaspoon Thai garlic chile paste
- 1 large yellow onion, chopped
- 8 ounces fresh mushrooms, quartered
- 1/3 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 4 skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 tablespoons oyster sauce
- 1 tablespoon canola oil
- 1 zucchini, chopped
- 1 large yellow bell pepper, chopped
- 1/2 cup unsalted cashew nuts
- 6 ounces broccoli, chopped
- 3 tablespoons ketchup

- 2 1/2 cups chopped tomatoes
- 1 clove garlic, chopped
- 1 (8 ounce) package angel hair pasta
- 1/4 cup chopped fresh basil
- 1/8 teaspoon hot pepper sauce
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese
- 2 cups boneless chicken breast halves, cooked and cubed
- 1/2 cup finely chopped onion

- 1 1/2 pounds boneless, skinless chicken breast halves
- 1/2 cup cold beer
- 3 cups oil for frying
- 1/2 cup all-purpose flour
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon baking powder

- 1 (6 ounce) jar marinated artichoke hearts, undrained
- 1 (10 ounce) package prebaked pizza crust
- 1 large clove garlic, minced
- 3 Tyson®
- Fresh Boneless, Skinless Chicken Breasts
- 4 Roma tomatoes, sliced
- 1/2 teaspoon dried basil leaves
- 1 1/2 cups shredded mozzarella cheese

- 1 (14 ounce) can chicken broth
- 2 (8 ounce) containers chive and onion cream cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 medium red bell pepper, thinly sliced
- 4 boneless, skinless chicken breast halves
- 1 (12 ounce) package farfalle (bow tie) pasta
- 1 head broccoli, cut into florets
- salt and pepper to taste
- 2 cloves garlic, minced

- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 pound yellow squash, sliced
- 3/4 pound zucchinis, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium tomato - peeled, seeded and chopped
- 4 skinless, boneless chicken breast halves