Chicken
Chicken Pot Pie Nouveau
- 4 sprigs rosemary (fresh)
- 1 egg
- 280 gr chicken (cooked)
- 260 gr carrots (sliced)
- 200 gr pearl onions
- 95 gr sugar snap peas
- 90 gr puff pastry
- 120 ml chicken broth
- 18 gr butter (unsalted)
- 16 gr flour
Chicken Pot Pie# 2
- 4 chicken breasts (boneless)
- 1 stick margarine melted
- 1 box frzn peas
- 240 ml milk
- 240 ml swansons chicken broth
- 130 gr self rising flour
- 5 gr baking powder
- 1 package cream chicken soup
- 1 package cream celery soup
Chicken Pot Pie#2
- 1,900 ml water
- 1,600 ml broiler fryer up (cut)
- 700 gr all purpose flour
- 180 ml sour cream
- 95 gr cubed potato (peeled)
- 95 gr scraped carrot (chopped)
- 60 gr onion (chopped)
- 55 gr butter
- 32 gr all purpose flour
- 6 gr salt
Chicken Potpie With Biscuits
- 950 ml creamed chicken
- 130 gr all purpose flour
- 120 ml milk
- 40 gr mushrooms trimmed
- 36 gr vegetable shortening
- 9 gr baking powder
- 1 gr salt
- 1 gr pepper
- 1 gr paprika
- 1 package peas (frozen)
Chicken Prosciutto With Mushroom Sauce
- 9 baking (pan)
- 3 chicken breasts (whole)
- 1/2 swiss cheese
- 475 ml sauce over the broccoli
- 170 gr pkg broccoli (frozen)
- 240 ml chicken broth
- 80 gr mushrooms (sliced fresh)
- 70 gr butter
- 70 gr butter
- 60 gr swiss cheese (grated)
Chicken Provencal
- 1 onion
- 1 broiler-fryer
- 230 gr cherry tomatoes
- 140 gr low-sodium (canned)
- 120 gr pitted ripe olive (halves)
- 60 ml olive oil
- 26 gr garlic (minced fresh)
- 16 ml oil until eggplant is crispy (hot)
- 3 gr marjoram (dried)
Chicken Puff Bravo
- 8 cans refrigerated quick
- 2 eggs
- 425 gr chicken (chopped cooked)
- 190 gr velveeta mexican pasteurized
- 120 ml sour cream
- 40 gr mushrooms (sliced)
- 1 gr garlic salt
Chicken Puffs Amandine
- 2 eggs
- 120 ml chicken broth (canned)
- 65 gr sifted flour
- 55 gr butter
- 24 gr almond (diced toasted)
- 1 gr almond extract
- 1 gr salt
- 1 package devil chicken spread
Chicken Quesadillas
- 98 fat-free
- 8 flour tortillas
- 350 gr cheddar cheese (shredded)
- 200 gr chicken breast (cooked halves)
- 16 ml chipotle sauce (hot)
Chicken Regency Salad
- 1/2 pecan (halves)
- 475 gr italian salad dressing
- 180 gr artichoke hearts (frozen)
- 80 ml water chestnuts (sliced)
- 75 gr celery (diced)
- 34 gr slivered green olives
- 28 gr butter
- 16 ml soy sauce
- 1 gr mixed vegetable seasoning
Chicken Rockefeller
- 16 sheets filo pastry
- 6 green onions (chopped)
- 4 chicken breasts (skinless)
- 230 gr butter
- 120 gr crumbled feta cheese
- 75 gr spinach (frozen drained)
- 5 gr butter softened
- some garlic
- some pepper to
Chicken Romaine Vinaigrette
- 4 chicken breast (halves)
- 3/4 seasoned croutons
- 180 ml soy oil
- 120 ml water chestnuts (sliced)
- 75 gr romaine lettuce
- 60 ml tarragon wine vinegar (white)
- 28 gr parmesan cheese (fresh)
- 8 gr basil (chopped fresh)
- 7 gr parsley (chopped fresh)
- 7 gr green onions (finely chopped)
Chicken Roti
- 1 scallion
- 1 jira
- 650 gr chicken
- 500 gr flour
- 28 gr baking powder
- 30 ml oil
- 20 gr curry powder
- 10 ml oil
- 4 gr pepper
- 3 gr garlic
Chicken Royale
- 350 oven
- 4 breasts
- 4 spinach
- 1/4 thickness
- 525 gr margarine the chicken down (pieces)
- 120 gr dressing
- 120 gr cheese
- 120 ml wine
- 60 ml bottled calorie wine vinegar (red)
- 60 gr walnuts
Chicken Salad
- 1 sweet pickle
- 1 onion
- 1 chicken breast (cooked)
- 80 ml mayonnaise
- 2 gr sugar
- 1 gr salt
- 1 gr pepper
Chicken Salad Delight
- 2 seedless grapes (halved)
- 700 ml water
- 280 gr chicken (chopped cooked)
- 180 ml mayonnaise
- 100 gr pearled barley
- 50 gr celery (chopped)
- 30 gr walnuts (chopped)
- 16 ml milk
- 5 ml instant chicken bouillon granules
- 2 gr curry powder
Chicken Salad Supreme
- 1 seedless green grape (halves)
- 550 gr cubed chicken
- 240 gr mayo
- 75 gr celery (chopped)
- 60 ml lime juice
- 60 gr slivered almonds
- 3 gr salt
- 1 gr nutmeg (ground)
Chicken Salad Wraps
- 8 lettuce leaves
- 4 flour tortillas
- 280 gr deli chicken salad
- 8 slices tomato (halved)
- 8 slices american cheese (cut into)
Chicken Saltimbocca
- 8 sage leaves (fresh)
- 2 chicken breasts (boneless)
- 1 depth of oil in a skillet (heavy)
- 475 ml cooking oil
- 120 ml buttermilk
- 65 gr flour
- 8 gr black pepper (ground)
- 1 gr sage (dried)
- 4 slices ham (sliced)
- some sage inside
Chicken Saronno
- 350 ml chicken broth
- 80 gr mushrooms (fresh)
- 60 ml amaretto di saronno
- 55 gr butter
- 8 gr cornstarch