81 breasts french mix Recipes

french onion soup mix (knorr recipe mix), breadcrumbs, plain dry, boneless skinless chicken breast halves (about 1-1/2 lbs.), mayonnaise

french dressing, apricot preserves, onion soup mix, boneless chicken breasts

apricot jam, french dressing, dry onion soup mix, bone-in skinless chicken breasts or 1 -2 lb of mixed skinless chicken piece

chicken breast (i prefer boneless skinless ), condensed cream of chicken soup, mixed vegetables (carrots and peas are the norm but i used corn, carrots, string beans and peas. set the), seasoning salt, garlic powder, black pepper, shredded cheddar cheese, french s french fried onions, water, pillsbury refrigerated dinner rolls

boneless chicken breasts or 8 -12 chicken thighs, french dressing (the orange coloured 1), cranberry sauce (not jelly), lipton onion soup mix (the kind used for dips), water, about,if needed

boneless skinless chicken breasts, egg substitute, buttermilk, flour, tomato soup mix, cumin, garlic powder, salt, pepper, chili powder, louisiana hot sauce, corn flakes, french-fried onions, ranch dressing mix, peanut oil

butter, onion, chopped, condensed cream of mushroom soup, condensed cream of chicken soup, coconut milk, dry onion soup mix (such as knorr french onion soup mix), curry powder , or to taste, salt, ground black pepper, ground cayenne pepper , or to taste, skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces, green peas, sliced fresh mushrooms

chicken breasts, creamy russian salad dressing (if not creamy russian, then plain russian with 1/4-1/2 cup of light mayo), apricot jam, french onion soup mix, jasmine rice

chicken breasts, with bone, french onion soup mix, apricot preserves, russian salad dressing

mixed bone-in skin on chicken breasts and chicken thighs, blanched whole almond, thick french bread, salt, pepper, olive oil, unsalted butter, softened, chicken broth, sherry wine vinegar (or red wine vinegar), ground cinnamon, fresh ginger, grated, sugar, chopped fresh flat leaf parsley

frozen chicken breast halves or 4 s, brown rice (brown mixed with wild rice is the best!), fat-free cream of mushroom soup, fat free condensed cream of celery soup or 1 (14 oz) can cream of chicken soup, milk (use the soup can and measure 1 1/2 cans of ), water (again , use the soup can and measure 1 can full), ortega hot green chili peppers, french-fried onions or 1 (6 oz) package slivered almonds, cayenne pepper, black pepper

canned chicken breast - drained, cream cheese, dry ranch dip mix, french s french fried onions - crushed, shredded cheddar cheese, sour cream

chicken breasts, onions, french s french fried onions, fiber 1 cereal, egg beaters egg substitute, fajita seasoning mix, garlic powder

grain and wild rice blend (plain rice mix, no seasonings), fat-free italian salad dressing, divided, chicken breasts, boneless & skinless (about 2 lbs total ), frozen green beans, french cut, artichoke hearts, drained and quartered, packaged coleslaw mix (cabbage with carrot mix, no dressing)

ancho chiles, boiling water, minced garlic, chopped fresh cilantro, unsalted butter, celery stalks, diced fine, carrot, diced fine, yellow onions, diced fine, black peppercorns, port wine, red wine, cranberry juice concentrate, ancho puree, dark brown sugar, chicken stock, fresh blackberries, all-purpose flour, cascabel chile powder, salt and pepper, french-cut chicken breasts, fresh spinach, washed and stems removed, olive oil, preheat oven to 450. in a mixing bowl, combine flour, chile powder and season with salt and pepper. season the chicken breasts with salt and pepper., saute 2 cloves of garlic and spinach. cool down over ice., divide the spinach among the chicken breasts , placing it in the center of each. roll up the meat and tie with kitchen string. dredge the rolls in the flour mixture and shake off the excess., in a large ovenproof saute pan over medium-high heat , heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. place the pan in the oven and cook the meat an additional 8 minutes for medium. let rest before slicing.

buttermilk cornbread mix (i use martha white), bread, toasted and torn into small pieces, cream of chicken soup, cream of celery soup, french onion soup, water (enough to rinse out each soup can), chicken broth, boneless skinless chicken breast halves, cooked and shredded, eggs, hard-boiled and sliced

boneless skinless chicken breast, cut into 1-inch cubes, salt, pepper, olive oil, reduced-sodium chicken broth, divided, water, frozen french-cut green beans, sliced onions, coarsley shredded carrot, dried marjoram, bisquick reduced-fat baking mix or 2/3 cup biscuit mix, cornmeal, shredded reduced-fat cheddar cheese, skim milk

boneless, skinless chicken breasts, apricot preserves, lipton onion soup mix, wishbone french salad dressing