Chicken Breast Recipes 4U

4 skinless, boneless chicken breast halves – cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

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6 skinless, boneless chicken breast halves – pounded thin
1 (8 ounce) bottle Italian-style salad dressing

8 slices of stale wheat bread, torn
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper

1 1/2 cups feta cheese, crumbled
1/2 cup sour cream

1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

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1 (12 ounce) package bow tie pasta
12 green onions, chopped
6 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons butter or stick margarine
2 1/2 cups cubed cooked turkey breast
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/4 cup fat-free sour cream
pepper to taste

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4 skinless, boneless chicken breast halves – cooked and shredded
1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)

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1 1/2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

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3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves – cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers

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6 boneless, skinless chicken breast halves
2 tablespoons olive oil
salt and ground black pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar sun-dried tomatoes, packed in oil – drained, oil reserved
1 (4 ounce) can sliced black olives, drained
6 hoagie rolls, split lengthwise

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1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves

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4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice

Almond and Raspberry Relish
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1/2 teaspoon honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds
1/3 cup chopped scallions

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1 pound fully cooked kielbasa or smoked Polish sausage, cut into 1/2-inch slices
1 pound skinless, boneless chicken breast halves – cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

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1/2 cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded fontina cheese

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3 teaspoons vegetable oil
3 skinless, boneless chicken breasts
1 (5.5 ounce) package scalloped potato mix
4 potatoes, thinly sliced
2 cups shredded Cheddar cheese

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1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 3/4 cups Swanson(r) Chicken Stock
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
1 (14.5 ounce) can diced tomatoes
1 small green pepper, cut into 2-inch long strips
1 medium onion, cut into wedges
1/4 teaspoon ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta

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1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
2 cups Kraft Tex Mex Shredded Cheese, divided
1 1/2 pounds boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 small flour tortillas

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1 1/2 pounds skinless, boneless chicken breast halves – cubed
1 cup onion juice
salt and pepper to taste
1 1/4 teaspoons crushed saffron threads
3/4 cup melted butter

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