Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese ...

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want ...

Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Saute onions in butter until tender-do not let brown! Arrange onion over ...

Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix together melted margarine or butter, paprika and lemon juice. Brush chicken well ...

Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350 ...

Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can ...

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, ...

Season oil with scallion and ginger, drop in the cooked eel shreds, cooked chicken breast shreds and mushroom shreds, stir-fry till flavored. Add ...

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes ...

1.Roast the sesame seeds in a pan, until it turns light brown in colour or for a minute and keep aside. 2.Mix the chicken stock with the garlic and ...