'This is one of our favorites-for Sunday dinner or for taking along on a picnic,' shares Rebekah Miller of Rocky Mount, Virginia. 'Served hot or cold, it's a real treat.'
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
This is a recipe I made-up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.
An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking.
This one skillet dish has it all....chicken and zucchini in a zesty picante sauce, served over an easy-to-make potato pancake and topped with cheese...and it's on the table in just 35 minutes!
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce - all prepared on the stovetop! Very quick and easy recipe. Can improvise to certain tastes, and can serve for any occasion.
