For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

Here are a few of my favourite recipes using boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken or Veal Piccata ============ 4 veal scallopini, pounded thin flour seasoned with salt and pepper olive oil garlic 1 cup chicken broth lemon zest juice of one lemon Capers or Green Peppercorns 1/4 cup fresh chopped parsley Note: Substitute Chicken or Pork tenderloin for for the Veal . Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for 10 or 15 minutes to soften. Heat oil in Skillet. Dip veal into seasoned flour and saute one or two at a time, quickly on each side. Remove from pan. If the drippings in the pan are too brown, clean out pan before continuing. Heat tablespoon butter and add minced garlic, saute for 30 seconds, do not brown. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon juice. Place the meat back into pan and simmer until reheated. If using capers instead of peppercorns, add now. Sprinkle with fresh chopped parsley Serve with either a side of pasta or with potatoes and vegetables Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Spicy Chicken Cakes with Horseradish Aioli ========================================== Spicy Chicken Cakes with Horseradish Aioli ========================================== * Posted by doucanoe (My Page) on Tue, Jul 31, 07 at 8:38 Spicy Chicken Cakes with Horseradish Aioli CAKES 2 (1 1/2-ounce) slices whole wheat bread 1 pound skinless, boneless chicken breast 1/4 cup chopped fresh chives 3 tablespoons low-fat mayonnaise 1 teaspoon Cajun seasoning 1/4 teaspoon salt 2 large egg whites 2 teaspoons canola oil NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning. NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil. AIOLI: 2 tablespoons low-fat mayonnaise 2 teaspoons prepared horseradish 1 teaspoon bottled minced garlic 1/8 teaspoon salt To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

i am so glad you found not only some entertainment in my reply [lol.. chicken jerky].. but enjoyed looking outside the box you were in ... you were limited to thinking about it intact ... but once shredding it came to mind.. the options opened ... i have rehydrate stuff in the microwave ... to some extent... covered bowl or baggie ... wet it .. by sprinkling with your hand... and WARM/HEAT it.. and let it stand and suck it up .. DO NOT RECOOK IT... that is where a lot of peeps fail with reheating ... stock or broth would be better than water ... next thing you know.. you will be over cooking chix on purpose.. lol ... my whole stay at home dad life.. revolves around timers... havent forgotten a kid anywhere in 16 years ... but i simply hate it.. when i go to all the trouble of finding the timer... clearing it.. setting it.. and then sticking it in my pocket without turning it on ... lol ... luckily.. after said 16 years... its so ingrained into my system... i barely need the timer .... but its like having blankey .. without it .. i am a stressed wreck ... gotta go ... ken

Way to go, pqtex. Chicken soup is great for treating a cold and a great comfort food. I have chicken stock and cooked chicken in the freezer because when I got them I had to process quickly. Now that I've gotten everything caught up, I will be canning the rest of my approved soups, veggies and chicken. I'm even getting too many eggs from my chickens so will be needing room in the freezer for quiche and eggs. Donna, I love Aldis. Been shopping there for years and I'm not afraid of anything they sell. I hit good sales everywhere and as a result, my freezer is full and my shelves are filling up with things I've canned. My 40 year old dehydrator is sitting here just waiting for me to start using it and I will. Happy preserving, everyone! Madonna