chicken recipes

- 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

- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon dry sherry
- 3 pounds skinless, boneless chicken breast meat
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 lemon, sliced
- 2 cups vegetable oil
- 1/3 cup white sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch

- 1 package flour tortillas
- 1.5 lbs cooked chicken
- 1-2 Chicken Bouillon cubes
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 small can of chiles, chopped
- 1 cup sour cream
- 1/2 cup black olives, chopped
- 1/8 tsp. garlic powder
- 1/2 cup picante sauce
- 1 cup grated cheddar cheese

- 3 cups of rice, washed and drained completely
- 1 litre of chicken stock (you can make the stock yourself)
- 1 thumb of ginger peeled, bruised and sliced
- 3 cloves peeled, bruised garlic
- 2 cubes of chicken stock
- 3 to 4 of pandan or screw pine leaves, tied in a knot
- chicken fat
- 1 teaspoon of oil

- 4 boneless skinless chicken breasts
- 4 tablespoons water
- 3/4 cup chopped green onions
- salt and pepper
- 1/2 lb white button mushrooms
- 1 can chicken broth
- 1/2 can water (if the chicken broth is condensed, more chicken broth if it isn't)
- 3 tablespoons soya sauce
- 3 tablespoons cornstarch

- 1 teaspoon paprika
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 cup oil for frying, or as needed
- 4 skinless, boneless chicken breast halves - pounded thin
- 2 teaspoons garlic powder, or to taste
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon ground black pepper

- 1/4-1/2 cup butter (I use 1/2 stick)
- 3-4 lbs chicken pieces (I use 4 chicken breasts with bones, skinned)
- 1 (10 ounce) package extra wide egg noodles (I use the big bag)
- 1 (10 3/4 ounce) can condensed cream of chicken soup (I use Campbell's Healthy Request, no MSG)
- 4 cups chicken broth or water
- salt

- 2 tablespoons bacon bits
- 1/2 cup brie cheese (rind removed and cubed)
- 1-2 garlic clove
- 2 tablespoons butter
- 1 (10 ounce) can cream of chicken soup (I used 50% reduced fat type)
- 1 cup chicken broth
- 5 red potatoes
- 2 teaspoons lemon & herb seasoning
- 8 boneless skinless chicken thighs (could substitute chicken breasts if desired)

- 1/2 cup apricot preserves
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Hot cooked rice
- 1/2 cup salted cashews
- 1/4 teaspoon ground ginger
- 1 medium green pepper, chopped
- 1 tablespoon chicken broth or sherry

- 3 tablespoons sherry
- 1/4 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 4 tablespoons butter
- 1/4 pound fresh mushrooms, sliced
- 1 (14 ounce) can artichoke hearts, drained
- 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
- 1 cup chicken broth
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika