Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Canned Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Wednesday 6 August 2014

Canned Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Canned Chicken Breast Recipes Biography

Source:- Google.com.pk

This is fabulous and easy. Makes delicious chicken. Had this with your homemade chicken noodle soup - really great comfort food. Quick, easy, economical, tasty - what more could you ask for. Canned Chicken Breast is a recipe today - going to have a chicken canning frenzy The height of convenience, this dish combines canned chicken, soup and chiles with processed cheese for the one of the quickest suppers you can make. This is a delicious and awesome dish.

Canned chicken in broth is so handy to have around, I use it often for a variety of different things. I drain the chicken and freeze the broth for future use. I use the chicken for salad mix for sandwiches and for chicken salad with greens etc,. For almost any recipe that calls for cooked chicken; I have even dumped the whole can, chicken and broth into a pot, add veggies, noodles and it makes a great dish.

Preparation time :

This recipe has about a 15 min preparation time. And maximum it will take 2 hours for the finishing point and it will get ready in maximum 3 hours. Here are my tips on how to cook the perfect canned chicken breast and recipe is here to get you started .

Ingredients:

10 medium canned chicken breast

Salt to taste

1/2 cups water

1 cup mayonnaise

Fresh ground pepper

1 tablespoon olive oil

3 tablespoon margarine

Mustard

Directions:

Wash 9 pint jars.

Run them through dishwasher, to sterilize. Sterilize lids in the same manner.

In each pint jar, place 1/2 tablespoon salt, and 2 boneless, skinless chicken breasts. (you may have to cut one of the breasts in half so the jar isn't too full).

Add to the chicken the mayonnaise, mustard, pepper; mix well.

Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).

Run knife down inside of jar to remove air bubbles.

Wipe off rim of jar with clean, damp cloth.

Place lid on jar.

Screw on band.

Fill pressure canner 1" deep with cold water.

Place jars in pressure canner.

Open petcock.

Turn on fire to medium-high, till steam is rapidly escaping through petcock.

Close petcock. Pressure will start to rise.

When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.