Deliciouschickentikkaskewers Recipes

Steps:

• In a slow cooker, combine the chicken breasts and Italian-style dressing.
• Cover, and cook on Low for 6 to 8 hours.
• Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Steps:

• Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
• In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
• Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Steps:

• Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
• For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
• Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
• Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
• NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.

Steps:

• Arrange potatoes in a large shallow 3 quart casserole.
• Mix oregano, paprika, garlic powder, salt, and pepper in a small bowl and sprinkle half of this mixture over potaotes.
• Arrange chicken and sausage on top of potatoes and drizzle oil over all.
• Sprinkle with remaining seasonings.
• Cover and bake at 425 degrees F. for 1 hour,uncover and bake at 375 degrees for an additional 20 minutes, or until a nice brown.

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

Steps:

• Preheat oven to 350°F.
• Thaw chicken breasts prior to preparation for easier handling and faster cooking time.
• Use non-stick cooking spray to coat baking dish.
• Rinse chicken breasts well with cold water; then place chicken breasts on bottom of the baking dish.
• Lightly season chicken breasts with seasoning salt for taste.
• Toss onions & peppers on and around chicken breasts.
• Place on middle rack in oven for 20 minutes.
• flip chicken over and cook for another 15 minutes.
• Take shredded cheese and sprinkle over each chicken breast as much as you desire.
• Cook for an additional 5 minutes.
• Serve immediately and enjoy.

Steps:

• Rinse chicken and pat dry.
• In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.
• Place in crock-pot.
• In medium bowl or pan, mix the soups with the sherry.
• Pour over chicken breasts.
• Sprinkle generously w/parmesan cheese.
• Cover and cook on low 7 to 10 hours or on high 4 to 5 hours.
• Serve over noodles or rice.

Steps:

• Dip chicken in flour and brown on both sides.
• Place chicken pieces in 9x13" pan.
• Mix together soups, and onion soup mix.
• Add 1 1/2 cup water and mix together well.
• Cover chicken completely with liquid. Just add more watef, if it does not cover completely.
• Cover with foil, and bake at 350 degrees for 2 1/2 to 3 hours.
• If you use boneless chicken the time will be much shorter. (1-2 hours).