Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing

Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.

4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and
spices in crock pot/slow cooker. Mix cream cheese, wine and mushroom
soup until combined and pour over chicken.
 

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4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

INGREDIENTS:
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

DIRECTIONS:
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness. Press lemon-pepper
seasoning evenly on both sides of chicken. In large frypan,
place oil and heat to medium temperature. Add chicken and cook,
turning once, about 7 minutes or until fork can be inserted in
chicken with ease. Remove chicken to warm serving platter; keep
warm. In medium bowl, mix together vinegar, broth and garlic;
add to frypan. Cook over medium-high heat, scraping up brown
meat bits, about 2 minutes or until mixture is reduced and
syrupy. Add butter; stir to melt. Place chicken on serving
dish and spoon sauce over chicken. Garnish with parsley sprigs
and cherry tomatoes.

Yield: 4 Servings

Yield: 8 servings

5 Boned Chicken Breasts
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Ground Pepper
2 ts Paprika
1 tb Vegetable Oil
3 tb Butter
1 1/2 tb Dijon Mustard
1 cn Frozen Orange Juice
1 c Amaretto

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring Constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes.

Chicken Tenders or Boneless Skinless Chicken Breasts (boneless, skinless) cut in chunks

1 Cup Thick N’ Chunky Salsa
1 Pkg. Taco Seasoning Mix
About 1/2 cup water
Uncle Ben’s Rice ( I use boil in bag)
1 cup black beans drained and rinsed
1 cup cheese or more(your choice of cheese)

Bring chicken, salsa, taco seasoning and water to boil in large skillet.

Cover and simmer 10 minutes. Add cooked rice and beans. Sprinkle with cheese. Cover and heat again. Top with sour cream.

Serves 4

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8

1 lb boneless skinless chicken breasts, cut into strips
1 cup Taco Bell Home Originals Thick ‘N Chunky Mild Salsa
2 cups Minute White Rice,uncooked
8-12 flour tortillas(6-8 inch)
HEAT 1 tbsp oil in skillet.Add chicken: cook until lightly browned.ADD 2
cups water,salsa and seasoning mix: stir. Bring to boil.STIR in
rice;cover.Cook on low heat 5 min or until chicken is cooked through.Spoon
chicken mixture onto tortillas; top with cheese,if desired.Fold up sides to
enclose filling.Makes 8-12.
GREAT SUBSTITUTE:Omit oil. Substitute 2 pkg. (6 oz each)LOUIS RICH Chicken
Breast Strips for cooked chicken. Add with rice and continue as desired.

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Chicken Recipes