chicken recipe please

OK, this takes time, but it is easy,,,,

2 boneless skinless chicken breasts, good size.

4 thick slices of deli type ham

4 slices of swiss cheese

2 cans Cambells cream of Chicken soup

Favorite rice - 4 to 6 cups cooked.

1 .Slice the chicken long ways, to butterfly it. Cut it in half, so you have two mirror images of each other.

2. Place the pieces between a couple layers of wax paper, and beat them with a smooth mallet or the back of a heavy serving spoon,,,,make them flat.

3. Place a slice of ham, and a slice of cheese on the flattened chicken, roll up, and hold fast with a couple of toothpicks.

4. Place the rolls in a crock pot, a cover with the soup mix. --- if you are a little shy, add some water to completely cover the chicken.

5. Cook on LOW - for 5 to 6 hours.

6. Served on a bed of rice, with a nice side salad.

Done,,,,,

Mustard & Chive Chicken

Ingredients

Chicken Fillets

2 tspn Vegetable Oil

1 Chicken Stock Cube (crumbled)

2 tbsp Water

2 tbsp Chopped Fresh Chives

2 tspn French Mustard

½ Cup of Water

2 tspn Cornflour

1/3 cup Evaporated Skimmed Milk

Method

1. Spread the chicken with the mustard

2. Heat the vegetable oil in a frying pan and add the chicken and heat until browned

3. Stir in the water and stock cube and allow to simmer uncovered for approximately 10 minutes or until tender

4. Blend in the cornflour with the water and add the chicken mixture stirring constantly over heat until the mixture boils and thickens

5. Stir in the milk and chives and reheat before serving

I've got several chicken recipes on my blog - look under 'Tried and True Recipes' and 'Meal Ideas' (some I've put into two different categories) One of my favorites is Pecan Chicken:

Ingredients:

1 package chicken breats (skinless, boneless)

salt & pepper

6 Tbsp. butter

Oil (preferrably olive oil)

2 Tbsp. Dijon Mustard

3 small packages pecan pieces

Preheat oven to 350 degrees

Melt 2 Tbsp butter and remove from stove

Mix Dijon mustard into melted butter ~ you will dip chicken breats into this mixure

Melt 4 Tbsp. butter and 2 Tbsp. oil in skillet

Dip chicken breasts in butter/mustard mixture, then coat with pecan pieces

Saute chicken in butter/oil mixture in skillet for 3 minutes on each side ~ this sears the pecans onto the surface of the chicken.

Place in glass baking dish and bake for 20 minutes at 350 degrees.

You can see more on my blog:

Brown chicken and glaze with bottled teryaki (sp?) sauce with cooked carrots and rice. Delicious.

Otherwise, easygourmet.com has some wonderful chicken recipes. Epicurious.com and foodtv.com usually have something easy. Want to try something a little more high end? Try foodandwine.com

Yes I like my chicken one of two ways. One I prefer more in the winter which is chicken in the oven you first buy your chicken package with various selection wash it. butter it up and put garlic salt on it to give it flavor then place it in the oven at about 450 degrees until cook about 30 to 35 min. I eat it with baked potatoes and a coldsaw salad, and baked beans.

IN THE SUMMER I make chicken salad I buy chicken breast and boil it which a 1/4 of onion and a piece of garlic and 2 teaspoons of salt. and then when cooked I dice it in small pieces then you add tomato and small noodles, and manaize and carrot its really good enjoy!!! eat it with chips

Teriyaki Chicken & Coconut Curry Chicken are awesome....

get a car drive to virgina find a barn steal the chicken

Try baking it with some Catalina style salad dressing. it work great on the BBQ also

There are tons of recipies on the food network website. (:

You can look for some there.

http://allrecipes.com/

I'd found lots of great recipes here.Have fun!