Other recipes in this category
  • Italian Chicken With Fresh Vegetables
    2 skinless boneless chicken breast
    split
    1 (16 oz.) can tomatoes
    1 sm. can black olives
    1 zucchini sliced
    1 summer squash sliced
    1 green pepper sliced
    Handful of fresh green beans
    1 med. onion cut in wedges
    1/2 tsp. oregano
    1/4 tsp. basil
    Salt and pepper
    Garlic powder
    Mozzarella cheese shredded
    Season chicken with salt pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.
  • No - Peek Skillet Chicken
    2 tbsp. olive or vegetable oil
    2 1/2 to 3 lb. chicken cut into
    serving pieces
    1 (14 oz.) can whole tomatoes
    peeled undrained
    1 (4 1/2 oz.) jar sliced mushrooms
    drained
    1 garlic clove minced
    1 env. Lipton Recipe Secrets onion
    soup mix
    Hot cooked noodles
    In a 12 inch skillet heat oil and brown the chicken drain. Stir in tomatoes mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve if desired over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.
  • Teriyaki Chicken Wings
    1/3 c. lemon juice
    1/4 c. soy sauce
    1/4 c. vegetable oil
    3 tbsp. chili sauce
    1 clove garlic finely chopped
    1/4 tsp. pepper
    1/4 tsp. celery seed
    Dash of dry mustard
    3 lb. chicken wings
    MARINADE Combine lemon juice soy sauce oil chili sauce garlic pepper celery seed and mustard. Stir well set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
  • Chicken With Sage Corn - Bread Crust
    4 skinned and boned chicken thighs
    1/8 tsp. salt and pepper
    1 tbsp. plus 1 tsp. Dijon mustard
    1 tsp. olive oil
    2/3 c. corn bread crumbs
    1 tbsp. fresh sage thyme or
    rosemary or 1 tsp. each seasoning
    if you use dried herbs
    Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear. In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.
  • Cheese `n Chicken Enchiladas
    1 med. onion chopped
    2 tbsp. margarine
    1 1/2 c. shredded cooked chicken
    1 jar picante sauce
    8 flour tortillas (6 )
    1 pkg. (3 oz.) cream cheese cubed
    1 tsp. ground cumin
    2 c. shredded extra sharp Cheddar
    cheese
    Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken 1/4 cup of picante sauce cream cheese and cumin cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.