please be professional thank you
Answers:
My Recipe
:Boneless skinless chicken breasts: onion slice into strips: 1/4 sickly bellpepper and 1/4 green red or red bellpepper slice into strips: saline and pepper the chicken breasts: season next to tony's or any sort of cajun seasoning ( doesn`t matter what you resembling best): Then use a jar of doesn`t matter what kindly of spaghetti sauce you resembling pour adequate of the spaghetti sauce over and lower than the chicken to cover the top: you can use mushrooms, paprika, red pepper flakes, any little entity you want you can supply: insubstantially sprinkle the top of the sauce near the seasoning you are using: preheat oven to 350 degree and agree to chicken cook for roughly speaking an hour or until no longer pink: at the later 10-15 minutes use pepperjack cheese slices and place higher than sauce put wager on contained by oven until cheese is bubbling: if you don't similar to pepperjack cheese next you can use mozzarela, swiss, anything but cheddar. After you cook this dish you can come up near your own thinking to model this anyway you would resembling it to bite. All it is is a vein of flavors. Use your imagination and catch creative. It's almost impossible to mess up!! Also type surrounded by foodnetwork.com within the pattern rummage through and later after it pulls up foodnetwork type within chicken and you'll hold hundreds of different recipe for chicken.
Other Answers:
I'm not a big disciple of chicken, but when I create it myself I other get baked chicken. It's not as fattening as fried chicken, and I assume it's yummy. Boiled chicken is yucky, don't do it!
Like most of us corpulent Americans, I love polite older fad fried chicken. Secondly, baked chicken wing are great.
fried chicken valet chiken w/water dip into egg and milk wash(2 eggs 1/2 cuo milk) THEN ROLL IN FLOUR cover it okay roast grease to a rolling boil incorporate chiken to vessel brown on adjectives sides tirn down bake and cook till done place fried chicken on plate saline and pepper while still hot relish
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