Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
This Cheddar-Crusted Chicken with Smooshy Applesauce recipe contains skinless, boneless chicken breasts, sharp cheddar cheese, plain bread crumbs, pretzels, brown sugar and more.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. --Lavonne Hartel Williston, North Dakota
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
Pineapple, peppers and teriyaki sauce are packed in aluminum foil with chicken breasts. This yummy recipe is easy to prepare and to cook! Tastes great over rice.
