California Chicken Food

CALIFORNIA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion.
• Cook 15 minutes or until chicken is browned and just about done.
• Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
• Place in oven for 10 to 15 minutes, until cheese melts.
• Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

CALIFORNIA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

CALIFORNIA CHICKEN SALAD

Steps:

• Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

CALIFORNIA CHICKEN CLUB SANDWICHES

Steps:

• Spread bottom halves of rolls with dressing.
• Fill rolls with remaining ingredients to make 3 sandwiches.

CALIFORNIA CHICKEN

Steps:

• Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.

CALIFORNIA CHICKEN

Steps:

• Arrange chicken in square baking dish, sprinkle with lemon juice, onion flakes, basil and pepper.
• Cook on high in microwave, covered with waxed paper, for 8 1/2 to 9 1/2 minutes or till tender.
• Top chicken with 1/2 of cheese, avocado, tomato, and remaining cheese.
• Cook on high 2 1/2 to 3 minutes.
• Let stand 5 minutes before serving.

CALIFORNIA CHICKEN AND VEGETABLES

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

CALIFORNIA CHICKEN SALAD

Steps:

• Sprinkle lemon juice over chicken and apple, mixing lightly.
• Combine remaining ingredients, suing only enough mayonnaise to moisten well.
• Add chicken/apple mixture and toss together lightly.
• Serve very cold, dressed with mayonnaise.

CALIFORNIA CHICKEN SOUP

Steps:

• Bake chicken in pans at 350 degrees F for 20 min or until cooked.
• Prepare celery, onion, carrot and garlic while chicken is cooking.
• Saute garlic, onions, carrots, and celery in olive oil until onions are translucent.
• Add water, salt, pepper, bay leaves and kale.
• bring to a boil then reduce to med-high heat and simmer for 20 minute.
• Add chicken and simmer for another 20 minutes.
• Add cooked egg noodles before serving, keep egg noodles seperate so they don't get mushy.

CALIFORNIA CHICKEN

Steps:

• Cut chicken into 1/2" strips Peel yellow layer off rind of lemon and chop finely Roll lemon w/ palm of hand and cut in half crosswise Remove pulp and seeds from jalapeno peppers and chop finely Place chicken, lemond rind, juice from lemon, jalapeno peppers, olive oil, salt, pepper and scallions in a bowl Marinate chicken in refrigerator for at least 2 hours Melt 4 tablespoons butter in a skillet over medium heat Increase heat to medium high and add marinated chicken When chicken is done (about 5 minutes), remove to a warm platter Melt remaining 2 tablespoons butter in the same skillet Add almonds to melted butter and saute until golden brown Add white wine to loosen the particles on bottom of pan, heat throughly Pour wine sauce over chicken and garnish with avocado.