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Kicken' Pan-Fried Chicken

Kraft Memeber Recipe
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kraft
Makes: 4-5 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 8 oz. noodles
  • 16 oz. boneless chicken
  • 1 can (10 3/4 oz.) chicken bouillon
  • Butter
  • Oregano
  • Garlic Salt
  • Onion Salt
  • Bread crumbs
  • Soy Sauce
make it
Noodle Directions:
1) Cook noodles as directed on the noodle container - they can cook while the chicken is cooking.

2) When noodles are done cooking, don't drain water - add the can of chicken bouillon to the noodles.

3) Scoop noodles onto a plate.

Chicken Directions:
1) While noodles are cooking: clean and de-skin the chicken and cut into cubes.

2) Melt 2 Tbsp. of butter in a pan on med-high heat.

3) Add chicken to pan.

4) Sprinkle in oregano, garlic salt, and onion salt - stir constantly.

5) Stir in about 1/4 cup of bread crumbs.

6) Add 1 Tbsp. of butter to chicken.

7) Cook until chicken is thoroughly cooked through, which is about 7 minuets - Serve over noodles - Dash on soy sauce.

To tell if the chicken is cooked all the way through, take a piece of the chicken, and cut it right down the middle - it should not be pink.
Notes
In replacement of noodles and chicken bouillon, you may also use Chicken Flavored Roman Noodles. Or instead of using noodles, chicken bouillon, and soy sauce, you can also use garlic mashed potatoes with melted butter. Instead of stirring constantly with a wooden spoon, constantly move the chicken or flip the chicken using tongs - I found that this works much easier to cook and serve with.
Average Rating  (1)
Rated  by a cook on 8/30/2006 I have made this recipe three times already, and it is perfect everytime! The first time I tried it, I used the Chicken Flavored Roman Noodles and it was OUTSTANDING! The second time, I used the noodles and chicken boullion and it was still amazing. The third time I made this, I used the mashed potatos and butter sauce because some members of my family don't like noodles, and it was a smash. The seasonings are so good! I think it's the bread crumbs that do it. I'll be making it again very soon!
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