134436 chicken paillards dressing Recipes

chicken , any parts you want, seasoned stuffing mix (bread dressing ), chicken broth, cream of chicken soup, milk

chicken stock, divided, uncooked basmati rice, boneless skinless chicken breast halves (4 oz each), sea salt, pepper, olive oil, chopped sweet onion (about 1 small), butter, divided, garlic clove, minced, dried tart cherries, balsamic vinegar, tawny port wine, dijon mustard, minced fresh parsley

chicken breasts, cooked and cubed, chicken flavor stuffing mix, condensed cream of mushroom soup, condensed cream of chicken soup, sour cream, chicken broth, sliced mushrooms, drained

chicken breasts, cream of chicken soup, cream of mushroom soup, cornbread stuffing mix, butter

butter, onion, chopped, stalk celery, cream of chicken soup (or cream of celery), milk, chicken broth, seasoned stuffing mix (like stove-top ), chicken

whole chicken or 2 whole boneless chicken breasts, chopped celery, cream of mushroom soup, sliced water chestnuts, drained, mushrooms, dried onion, mayonnaise, margarine, salt, pepper, paprika

fryer chickens or 4 boneless skinless chicken breasts (about), chicken broth, eggs, meal, flour, sage, milk, onion (chopped ), oil

whole boneless skinless chicken breasts, halved, swiss cheese , 4-inch x4-inch slices, cream of chicken soup, white wine, herb seasoned stuffing mix (break up large pieces)

boneless skinless chicken breast, oil, shallots, finely minced or grated, cornstarch, fat free chicken broth, divided, balsamic vinegar, whole grain mustard, dijon mustard, canned artichoke hearts, quartered, fresh tarragon (chopped ) or 1 tsp dried tarragon, salt and pepper

lightly packed cilantro leaves, lightly packed mint leaves, garlic clove, smashed, jalapeno, sliced (with seeds), sugar, water, fresh lime juice, grapeseed or canola oil, kosher salt and freshly ground pepper, four 6-oz skinless, boneless chicken breast halves, tenders removed and reserved for another use

olive oil, chopped onion, chopped garlic, salt, white pepper, chopped, peeled tomatoes with juice, chopped fresh basil leaves, chicken stock, black pepper, sugar, olive oil, chicken paillards, salt and freshly ground black pepper, couscous , for serving

ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups), garlic, peeled and smashed, scallion (white and green parts), thinly sliced, extra-virgin olive oil, plus additional for brushing, red wine vinegar, kosher salt, plus additional for seasoning, freshly ground black pepper, torn fresh basil, roughly chopped fresh tarragon, roughly chopped fresh flat-leaf parsley, chicken paillards , about 6 oz each (see chef s note, below)

chicken breasts skinless, all purpose flour, eggs, panko crumbs, salt and pepper, extra virgin olive oil, dijon mustard, worchestershire sauce, drop tabasco, garlic, pressed, fresh black pepper, lemon juiced, olive oil, parmesan cheese, dried orange peel

chicken, cream of chicken soup, cream of celery soup, milk, pepperidge farm stuffing, margarine

biscuits, black pepper, celery seed, chicken breasts, chicken broth, cream of chicken soup, dried onion flakes, eggs, melted butter, milk, olive oil, pan of cornbread, pepper, salt

whole boneless skinless chicken breast, bell pepper, salt , red pepper & black pepper to taste, eggs, cooked rice, onion, ribs celery, jiffy cornbread mix (follow directions when preparing), toast, paprika

whole chicken breasts or 2 large, extra-virgin olive oil, for drizzling , plus 2 tbsp, fresh thyme, stripped and finely chopped , about 2 tbsp, fresh chopped flat-leaf parsley , a handful, lemon zested and juiced, coarse salt and black pepper, butter, all-purpose flour, chicken stock or chicken broth, sack , 5 oz, mixed baby salad greens, available in produce section