Cook chicken until desired tenderness in some olive oil (keep in mind that the chicken will continue to cook a little bit after the sauce has been ...

Using a sharp knife, butterfly each breast. Put each breast between plastic wrap and pound with a mallet till thin. Loosen the rosemary from the ...

Cut bacon and chicken into bite sized pieces. Fry bacon until not quite crisp (do not drain). Add chicken and other ingredients and stir fry until ...

Fry up chicken in olive oil til almost cooked. Add sour cream and soup. Do not add milk to soup. If the sauce seems a bit thick, add a little water. ...

For filling: Beat ingredients until smooth and place on a piece of plastic wrap. Form into a log about the thickenss of a quarter and wrap tightly ...

Place each piece of chicken breast between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove ...

Season meat. Mix dijon mustard with water. Melt butter in skillet and add garlic. Saute for 30 seconds. Add chicken breast(or other meat)and let ...

Place chicken breasts between two sheets of waxed paper or plastic wrap. Using meat mallet, pound chicken breasts until very thin (about 1/4" ...

Soften cream cheese in microwave for 45 seconds, mix in garlic powder well. Line loaf pan with bacon stirps, sideways, so ends hang over pan. Pound ...

Sautee and season with garlic powder, salt pepper, chicken chopped onion in olive oil, until cooked, but not browned. When almost done add ...