Chicken Breasts Amaretto From Loren Martin
Ingredients| 1/4 cup butter or margarine |
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Mix all of stuffing ingredients together and pour into greased baking
dish. Lay chicken breasts on top of mixture (or place under stuffing
mixture if desired more moist). If placed on top, baste from time to
time with glaze sauce. Glaze sauce: combine and heat ingredients
slowly in small heavy saucepan until sugar dissolves. Cool, and
either baste chicken breasts during cooking, or serve as topping
glaze at table.
Servings: 4
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Chicken Breasts Amaretto
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Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients sl (Upload by user)
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Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours. Romove from the marinade and oven roast the breasts at 350 degrees for 10 minutes on each side, or until done. Remove to a serving platter and deglaze the roasting pan (Upload by user)
TAG: marinade, breasts, sauce, chicken, ,
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Halve chicken breasts and bone the halves. Wrap each half in a bacon strip and secure with toothpick. Line a greased (9 x 13 x 2) casserole with chipped beef. Combine sour cream and cream soup and pour over chicken which has been placed on beef in casserole. Bake covered a (Upload by user)
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Breast 1/2 s Salt & pepper 3 T Butter 1 Shallot, chopped 1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped 1/3 c Sweet vermouth 1/2 c Heavy cream 1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium he (Upload by user)
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Breast 1/2 s Salt & pepper 3 T Butter 1 Shallot, chopped 1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped 1/3 c Sweet vermouth 1/2 c Heavy cream 1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium he (Upload by user)
TAG: minutes, chicken, sauce, cream, breasts, ,
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TAG: chicken, lemon, grill, yogurt, vinaigrette, olive, tarragon, taste, fresh, marinade, minced, juice, ,
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TAG: chicken, lemon, grill, yogurt, vinaigrette, olive, tarragon, taste, fresh, marinade, minced, juice, ,
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TAG: breast, halves, marsala, flour, breasts, chicken, ,
Fat grams per serving: Approx. Cook Time: 30 1) Pound breast halves to thickness of about 1/4 to 3/8 inch. Put flour on a plate. Heat butter and oil over medium to high heat until foam subsides. Dip each breast in flour individually (do not flour ahead of time) and slip each (Upload by user)
TAG: breast, halves, marsala, flour, breasts, chicken, ,
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Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserv (Upload by user)
TAG: chicken, breasts, marinade, parmesan, ,
Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserv (Upload by user)
TAG: chicken, breasts, marinade, parmesan, ,
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TAG: chicken, stirring, minutes, ,
Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6 8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, (Upload by user)
TAG: chicken, stirring, minutes, ,
TAG: chicken, breasts, glaze, ,
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