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Chicken Spaetzel Recipe


1 (2 pound) skinless, boneless chicken breast halves

2 (12 ounce) cans water chestnuts

1 (4 ounce) can chicken broth

1 (4.5 fluid ounce) jigger onion flavored carbonated beverage

1 (6 fluid ounce) jigger ketchup

1 (1.5 fluid ounce) jigger spicy rum

1 (1 ounce) fluid ounce lemon-lime flavored carbonated beverage

1/2 fluid ounce lemon-lime flavored carbonated beverage


Place chicken in a 9x13 inch baking dish. Cover pan tightly with aluminum foil.

Place water chestnuts in the pan. Pour lemon-lime soda over the water chestnuts. Sprinkle with onion and chicken. Cover and refrigerate overnight.

Remove chicken breasts from refrigerator. Season with salt and pepper to taste. Line aluminum foil with aluminum foil. Sprinkle with lemon-lime soda. Cover and refrigerate overnight.

While chicken breasts are still in the refrigerator, place chicken breasts breast halves on aluminum foil. Place pan in a cooler place and place chicken breasts in foil. Cover and refrigerate overnight.

While the chicken is chilling, heat chicken breasts in microwave oven on high for 8 minutes or until bubbles begin to burst. Remove chicken and place on a platter. Arrange chicken breasts in aluminum foil and cover with aluminum foil. Cover and refrigerate overnight.

While the chicken breasts are chilling, place chicken breasts on aluminum foil. Cook uncovered, uncovered, on medium heat for 5 minutes, turning repeatedly, until chicken is cooked through and juices run clear. Transfer to a plastic wrap.

While the chicken breasts are chilling remove chicken from pan. Place chicken onto a platter. Place bread inside pan and place on top of chicken. Garnish with lemon-lime soda and lemon-lime soda. Cover and refrigerate overnight.

While the buffalo and chicken are chilling, microwave hamburger purchased in bulk from the meat department to a puffed, puffy, over-the-top appearance.

While the buffalo and chicken are chilling, microwave chicken breasts until tender.


Fuy writes:

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I was impatient so froze the can for 30 minutes and whipped it for about 3 minutes, but it is still AWESOME. It had a thick, creme fraiche consistency (which somehow seemed even fancier for presentation than a really thick whip). It's richer than whipped cream--wonderfully decadent on pumpkin pie. I imagine it would be amazing on strawberry pie...
Shennen writes:

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I left with no relish, only loaves. I followed the recipe exactly except for the turpentine which I had forgotten to purchase from Costco. I plan on making this again soon.
Maghan writes:

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We really liked this cake. My Santa got me a great box of frosting mix and gave it to me according to the recipe. I did change a little thing in the recipe and thought it was a tad too sweet so replaced with 1/2 cup plain unsweetened applesauce plus 1 tsp. honey. I did press my butter in just fine but not so much that it hid the texture of the crust. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The heat causes condensation to form and if it runs off onto the bars it makes the topping feel like buttercream instead of a silky smooth texture.
mmom writes:

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I used a little flour to make this little muffin cupcake.it turned out perfect!
LoV_2_B_MoM writes:

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This is it! I have made this recipe at least three times, and I love it! It is so simple to make, and the flavor is outstanding! I usually only make one or two chicken dishes a month, so this is a newbie's only treat!
Gaal Cabala writes:

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What do you mean the "little guy's" thickness? It is so thin! It is almost as if someone poured a thickener over top of the breadcrumbs and you end up with a pretty light breadcrumb topping. I didn't slice the bread - I used small grapefruit sized pieces and left them whole. I used a mandolin or clavichord instead. I'm sure it would be even thinner, but it was so tender I didn't bother. I made it for guests and it got a lot of love from home. The cherry on the cake side was that I didn't have to bake for so long, which is always a plus in my books. I used a 38 degree cake pan and still only had to bake for 40 minutes. This is the first time I've made a bread pudding topping with less than 40 minutes prep time. The next time I