great tasting dish ready in under 20 minutes.
FRESH HERB CHICKEN
Melt a tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add
chicken and brown on each side. Add a quarter cup of dry white wine or chicken
broth, a couple tablespoons of chopped fresh basil, dill or chives and salt to taste.
Cook about 8 minutes, turning once, or until chicken is no longer pink in the center.
RANCH CHICKEN
Heat a couple tablespoons of oil in a 12-inch nonstick skillet over medium heat. Dip
chicken in a quarter cup of bottled ranch dressing, then coat with about a third of a
cup of dry Italian-style or seasoned bread crumbs. Cook about 10 minutes, turning
once, or until chicken is no longer pink in the center.
CAESAR CHICKEN
Heat about a quarter of a cup of Caesar dressing from a purchased bottle (not the
creamy type) in a 12-inch nonstick skillet over medium heat. Add chicken and cook
about 10 minutes, turning once, or until chicken is no longer pink in the center. A few
minutes before removing from heat, sprinkle chicken with a cut-up tomato and about
a half of a cup of crumbled feta cheese; cover the skillet to soften the cheese.
Melt a tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add
chicken and brown on each side. Add a quarter cup of dry white wine or chicken
broth, a couple tablespoons of chopped fresh basil, dill or chives and salt to taste.
Cook about 8 minutes, turning once, or until chicken is no longer pink in the center.
RANCH CHICKEN
Heat a couple tablespoons of oil in a 12-inch nonstick skillet over medium heat. Dip
chicken in a quarter cup of bottled ranch dressing, then coat with about a third of a
cup of dry Italian-style or seasoned bread crumbs. Cook about 10 minutes, turning
once, or until chicken is no longer pink in the center.
CAESAR CHICKEN
Heat about a quarter of a cup of Caesar dressing from a purchased bottle (not the
creamy type) in a 12-inch nonstick skillet over medium heat. Add chicken and cook
about 10 minutes, turning once, or until chicken is no longer pink in the center. A few
minutes before removing from heat, sprinkle chicken with a cut-up tomato and about
a half of a cup of crumbled feta cheese; cover the skillet to soften the cheese.
BUFFALO CHICKEN
Heat a tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add chicken
and brown on each side. Mix together about 2 cups of barbecue sauce and 1
teaspoon red pepper sauce. Pour over chicken, turning to coat. Cook about 8
minutes, turning once, or until chicken is no longer pink in the center. A few minutes
before removing from heat, sprinkle each chicken breast with about 2 teaspoons
crumbled blue cheese; cover skillet to melt cheese.
FAJITA CHICKEN
Heat about 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Coat
chicken with an entire 1.27 ounce envelope dry fajita seasoning mix. Add chicken
and cook about 8 minutes, turning once, or until chicken is no longer pink in center.
During the last 4 minutes of cooking, add 1 small bell pepper, cut into strips, and 1
medium onion, thinly sliced, stirring, once or twice.
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