Type what you have

Ingredients

• ✓ chicken breast
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken breast
• za'atar seasoning
• lemon juice
• olive oil
• garlic
• cooking spray
• salt

Instructions

1. 1 Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
2. 2 Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

By France Cevallos

Ingredients

• ✓ chicken breast
• zhug sauce
• chicken leg
• chicken thigh
• artichoke
• lemon
• kalamata olive
• sun-dried tomato

Instructions

1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• pita bread
• salad green
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ chicken breast
• greek yogurt
• garlic
• lemon juice
• cinnamon
• oregano
• salt
• nutmeg
• clove

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Ingredients

• ✓ chicken breast
• honey
• soy sauce
• vegetable oil
• black pepper
• onion
• red bell pepper
• garlic
• bamboo skewer

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ chicken breast
• olive oil
• red bell pepper
• tomato
• mushroom
• onion
• garlic
• salt
• pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
3. 3 Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
4. 4 Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

By Carrie H

Ingredients

• ✓ chicken breast
• onion
• lime
• lemon
• salt
• black pepper
• saffron
• olive oil
• metal skewer

Instructions

1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Ingredients

• ✓ chicken breast
• water
• olive oil
• saffron rice
• yellow onion
• garlic
• chicken broth
• chickpea
• raisin
• paprika

Instructions

1. 1 Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
3. 3 Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.
4. 4 Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.
5. 5 Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.
6. 6 Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.

By Mike

Ingredients

• ✓ chicken breast
• cumin
• sumac
• sesame seed
• salt
• thyme
• oregano
• marjoram
• grapeseed oil
• lemon juice
• cooking spray

Instructions

1. 1 Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
2. 2 Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
3. 3 Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ chicken breast
• water
• onion
• garlic
• turmeric
• salt
• black pepper
• basmati rice
• carrot
• lemon juice
• parsley

Instructions

1. 1 Place water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
2. 2 Rinse rice in a sieve under running water a few times to get rid of excess starch.
3. 3 Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
4. 4 Meanwhile, shred chicken using two forks.
5. 5 Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.

By Shadi HasanzadeNemati

Ingredients

• ✓ chicken breast
• yogurt
• lemon juice
• canola oil
• white vinegar
• garlic
• salt
• paprika
• cumin
• oregano
• canola oil

Instructions

1. 1 Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maxine

Ingredients

• ✓ chicken breast
• olive oil
• onion
• ground beef
• garlic
• cinnamon
• allspice
• salt
• cayenne pepper
• long grain rice
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

By KitchenDude

Ingredients

• ✓ chicken breast
• butternut squash
• olive oil
• salt
• black pepper
• butter
• moroccan spice mix
• orange juice
• apricot
• cranberry
• date
• almond sliver
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3. 3 Bake in the preheated oven until just tender, 7 to 10 minutes.
4. 4 Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5. 5 Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6. 6 Plate each portion with butternut squash, cooked rice, chicken, and topping.

By FSHELL

Ingredients

• ✓ chicken breast
• yogurt
• lemon juice
• olive oil
• tomato paste
• garlic
• cumin
• coriander
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ chicken breast
• pita bread
• olive oil
• onion
• garlic
• tomato puree
• cumin
• salt
• black pepper
• butter
• greek yogurt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ chicken breast
• eggplant
• salt
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• roasted red pepper
• salt
• pepper
• pita bread

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ chicken breast
• garlic
• onion
• tomato
• peach
• chickpea
• apricot
• cumin
• ginger
• cinnamon
• coriander
• cayenne pepper
• chicken broth
• cornstarch
• water
• cilantro
• almond

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ chicken breast
• vegetable oil
• yogurt
• ketchup
• mustard
• garlic powder
• paprika
• allspice
• black pepper
• cinnamon
• curry powder
• mayonnaise
• yogurt
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ chicken breast
• yogurt
• lemon juice
• vegetable oil
• garlic
• tomato paste
• salt
• oregano
• black pepper
• allspice
• cinnamon
• cardamom
• onion
• green bell pepper
• parsley

Instructions

1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

By Noor

Ingredients

• ✓ chicken breast
• mozzarella cheese
• pepper
• milk
• all-purpose flour
• chicken bouillon
• butter
• pepper
• salt
• dill weed
• water
• pea
• tomato paste
• cilantro
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ chicken breast
• pita bread
• tomato
• cucumber
• romaine lettuce
• salt
• garlic powder
• dill weed
• garlic
• lemon juice
• greek yogurt
• olive oil
• clove
• nutmeg
• salt
• oregano
• cinnamon
• lemon juice
• garlic
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Ingredients

• ✓ chicken breast
• chicken broth
• shallot
• olive oil
• pistachio nut
• raisin
• almond
• cashew
• basmati rice
• chicken leg
• chicken thigh
• lemon
• olive oil
• cilantro
• black cardamom
• green cardamom
• nutmeg
• clove
• cinnamon
• sumac
• loomi
• coriander
• cumin
• black pepper
• paprika

Instructions

1. 1 Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
2. 2 Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
3. 3 Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
6. 6 Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
7. 7 Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE

Ingredients

• ✓ chicken breast
• picante sauce

Instructions

1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce

Ingredients

• ✓ chicken breast
• worcestershire sauce
• black pepper

Instructions

1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

Ingredients

• ✓ chicken breast
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
3. 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

By Trudi Davidoff

Ingredients

• ✓ chicken breast
• chicken broth
• seasoned salt

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Ingredients

• ✓ chicken breast
• garlic salt
• cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty