W. Wells wrote:

> I need a few new good ideas on how to dress up the taste of frozen
> chicken
> breast. We eat them a lot and we are getting tired of our recipes.
> Thanks

2 suggestions:

Chicken Williamsburg
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Coat the thawed boneless, skinless chicken breasts with beaten egg yolk,
dip in bread crumbs or seasoned flour and sauté just long enough to set
the breading, remove from the sauté pan and place in an appropriate
quantity of beef gravy and simmer for about 20 minutes. Remove the
chicken breasts from the gravy, stir the gravy and add 1 cup of a good
red wine to the beef gravy (in proportion of about 3 cups of gravy to 1
cup of wine) return the chicken to the gravy, simmer for another 5
minutes then serve with rice or potatoes.

(a couple of bottles of Heinze beef gravy with some red wine is really
rather good)
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marinated chicken
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roast, pan fry, or boil the boneless, skinless breasts, cool & then cube
the meat, pour over the meat a French or Italian vinaigrette, add a bit
of chopped green onion and garlic and allow to marinate for at least 20
minutes. Then serve with a green salad or use any other way you desire.

---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm