Yummy Chicken Breast Recipes

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

1 clove garlic, sliced
2 skinless, boneless chicken breast halves
2 zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1 roma tomato, chopped
5 fresh basil leaves
ground black pepper to taste

6 cups torn fresh spinach
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
1 tablespoon olive or canola oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1/4 cup egg substitute
1 tablespoon water
2 tablespoons butter or stick margarine, melted

1 (15 ounce) package refrigerated pie crust
1 (10.5 ounce) can Campbell’s(r) Chicken Gravy
3 cups cooked cut-up vegetables*
2 (4.5 ounce) cans Swanson(r) Premium Chunk Chicken Breast in Water, drained

6 white onions, julienned
8 ounces fresh ginger root
6 red bell peppers, julienned
1 stalk celery, sliced thin
2 green chile peppers, chopped
2 lemon grass, chopped
10 kaffir lime leaves
1/2 cup oyster sauce
1 cup soy sauce
3 1/2 (4 ounce) jars tom yum soup paste
14 quarts chicken broth
6 1/2 pounds skinless, boneless chicken breast halves – cut into strips
salt to taste
1 cup reconstituted karengo (seaweed)
1 teaspoon sesame oil

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup gin
1 tablespoon dry vermouth
1 teaspoon lemon juice
1/4 cup sliced pimento-stuffed green olives

3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves – cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese

1/2 cup butter, melted
12 ounces chile sauce
2 tablespoons lemon juice
1 tablespoon salt
2 teaspoons prepared mustard
5 pinches curry powder
4 skinless, boneless chicken breast halves

2 cups grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
12 bone-in chicken breast halves
1 cup butter or margarine, melted

2 pounds boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup half-and-half cream