1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing ...

1. Cut the cooked chicken into long thin strips. Arrange on buttered granary bread. 2. Add similar sized strips of avocado, dot with mayonnaise, add ...

Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and ...

Wash the chicken well and boil it with salt. Cut it into coarse chunks. Boil the carrots and peas. When the chicken, peas and carrots have cooled a ...

Remove Giblets amp; Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken amp; Insert Gingerroot Slices. Place ...

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a ...

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

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 ...