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Ingredients: 1 Cup(s) Toasted wheat germ -breast halves (about 3 1 Teaspoon(s) Garlic powder -oz's. Each) 1 Teaspoon(s) Chili powder 3 c Mixed salad greens 1/2 Teaspoon(s) Cayenne pepper 1 c Celery sticks 1/2 Cup(s) Water -l/2 cup fat free blue 1 Egg white -cheese dressing 2 Boneless skinless chicken Directions: Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures. Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of lettuce. Celery sticks and fat free blue cheese dressing add to the authenticity. Each bite of Garden Turkey and Rice Salad features wheat germ and cooked brown rice, crunchy vegetables and lean turkey breast. Freshly squeezed lemon juice added to bottled fat free Ital ian dressing zips up the flavor. Serve over salad greens, sliced tomatoes' toes or a cantaloupe half, or spoon into pita pockets. Any way you serve it, this salad's a winner. Combine wheat germ and seasonings; set aside. Combine water and egg white. Dip chicken into egg white mixture and then into wheat germ mixture, coating chicken thoroughly. Place on broiler rack sprayed with no stick cooking spray. Broil 3 minutes; turn. Broil an additional 24 minutes or until juices run clear. Slice into strips and serve over mixed greens with celery sticks and salad dressing. Makes 2 servings. FOOD FACTS: Per serving, calories 430; protein 42g; carbohydrate 46g; total fat 9g; cholesterol 50 mg; dietary fiber 2g; sodium 575 mg; percent of calories from fat: 19. From the files of Al Rice, North Pole Alaska. Feb 1994
Check some related videos Similar recipes: All-american chicken puff Melt butter in boiling water, add flour and salt all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from the heat, cool slightly. Add eggs, one at a time, beating after each addition until Williamsburg chicken, as served at london town publik hou Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other "our chicken nuggets" Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces. Combine the flour, parsley and seasonings thoroughly and put in a small ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them. Asparagus salad 1. 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At end of baking time, combine butter with wine and parsley and pour ove Glazed chicken wings heat cranberry sauce and water over low heat, stirring occasionally until blended. Stir in mustard and orange peel. Remove from heat; cool slightly. In med. bowl, mix chicken with mustard mixture; cover and chill overnight. Preheat oven t Tortellini pesto salad 1.) Bring a pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain and cool. 2.) In a large bowl, mix the cooked tortellini, red bell peppers, broccoli, carrots, olives, and garlic. 3.) In Easy chicken in wine sauce In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes. Remove the chicken to a platter. Sau Lentil salad with smoked turkey Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes. Drain the lentils, transfer to a large bowl, Brown chicken stock - master chefs Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the littl Butter lettuce and radish salad with fresh herbs and mustard Whisk oil, vinegar, shallot and mustard in medium bowl to blend. Season dressing to taste with salt and pepper. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck Chicken in spicy sauce Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and Skillet chicken dinner for 2 In a 10 inch skillet (non-stick sauce pan for 1 serving) over medium-high heat, heat the oil then add onions and cook until soft and golden brown. Remove onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, rosemary and Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Cally's chicken tamale pie 1. Mix cornmeal, water and salt in a saucepan; bring to a boil. 2. Simmer, stirring constantly, until mixture becomes very thick. 3. Remove from heat; stir in cheese and onion. 4. Spread mixture evenly into bottom and sides of a greased 2-quart baking cas Oven fried chicken with almonds Preheat oven to 400 F. In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper. Mix thoroughly. Place oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chick Anise chicken Cut chicken into 1-inch chunks, and fry in sesame oil over high heat, until no longer transparent. Add chicken broth, Worcestershire sauce, anise, Chinese 5 spice, and rice. Bring to a boil, and then lower heat. Cook over medium heat until liquid Chicken & dumpling casserole In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed ch Chutney chicken salad In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving. Chinese chicken chunks with peanuts in spicy sauce Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" Lemon pepper chicken Mix all together and cook in crock pot for 3 hours. You can use chicken breasts in place of the thighs. You can also use 1 Tbsp of lemmon pepper in place of the seasoning. If you are in a hurry it can be cooked in a heavy pot on top of the stove at a v Korean carrot salad, version i Julienne carrots on a special grater (carrots should be long and roundish in cross section, sort of look like spaghetti). Heat oil in a pan. Put ground coriander and bay leaves in hot oil and heat on low for a few minutes. Put all ingredients in a large b Presto potato salad Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ing Confetti chicken FOR CASSEROLE: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well. FOR Olive rice salad Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with Roast lemon chicken 1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and pat dry with paper towels. 2. Put oven rack in lower-middle possition; preheat to 375. Spray V-rack with cooking spray Texas two-step chicken picante 1) Mix picante sauce, brown sugar, and mustard. 2) Place chicken in 2qt shallow baking dish. 3) Pour picante sauce mixture over chicken. 4) Bake at 400F for 20 minutes or until chicken is done. 5) Optionally cover with shredded Mexican cheese and cook an Chicken artichoke elegante Grease a 9" pie plate. Squeeze moisture from spinach. Combine spincah, rice and egg. Add 2 T butter, mix well. Press into pie plate covering bottom and sides. Cover & chill 30-60 minutes. Drain artichokes - cut, arrange over rice & spina Mixed green salad Trim greens and rinse in cool water. Spin or pat dry and tear into bite-size pieces. In a salad bowl, combine all ingredients with dressing and toss to coat. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parme Rosemary lemon chicken Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken Quick tartar sauce for chicken or fish * Use only real mayonnaise. In a small bowl, combine all the ingredients. Cover tightly and chill. Serving Ideas : Serve with fish or cold baked chicken. Recipe by: Jo Anne Merrill By Sherry Zeiss <zeiss@tab.com> on Mar 17, 1997. Easy chicken creole Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir Parmesan chicken fingers with lemon Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each sid Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper in small bowl. Drizzle oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beet Parmesan-ramono chicken bake Dry the chicken pieces on paper toweling. Dip each piece into tbe beaten eggs. Mix the bread crumbs, cheese, green pepper, celery, sa1t and oregano in a paper sack. Put each piece of egg-dipped chicken into this crumb mixture and shake vigorousl Good-for-you sweet potato salad Cut sweet potatoes into bite-size chunks. Place in a steamer and steam (over boiling water) for 10 minutes or until tender when pierced with a sharp knife. Let cool, then transfer to a large bowl. Add scallions, celery, and parsley. Whisk together mayonna Yeast free chicken supreme Preheat oven to 350F. Remove skin from chicken breasts. Wash spinach, remove stems and discard, tear leaves into small pieces. Mix spinach and nuts together. In wok or large akillet, stir fry the garlic and 2 tsp of the minced onion in the o