Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. ...

For Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, ...

Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture. Place immediately in frying pan ...

Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 ...

Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 1/2 hour. Remove breasts temporarily, stir in ...

Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place ...

Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours. ...

Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, broccoli and soup and bring to a boil. Stir in rice, cover and remove from ...

Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 ...

In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, ...