Baked Chicken #1
Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.
Baked Chicken #2
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts
1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs - I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.
Prepared macaroni and cheese, rice or rice pilaf can be substituted for the stuffing.
Baked Chicken #3
4-6 boneless chicken breasts
1 can cherry pie filling
Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad. If doing pork chops, do not forget the applesauce.
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Stove Top BBQ'd Chicken
Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender. Put you pork chops in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.
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I love to cook with fruit and chicken - it is such a great combination of flavors.
Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar - you can use either white or brown sugar - and 1/2 cup apple juice or cider - whichever you prefer and mix to combine; let sit while you brown your chicken in some butter in a heavy pan; pour apple mixture over your pork, bring to a boil, cover and then simmer until chicken is tender. You can substitute peaches - canned or fresh - for the apples or use canned pie apples if you do not have fresh.
WA
Does anyone have a good chicken breast recipe??
Chicken Cordon Bleu --
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Chicken Piccata --
INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
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Gourmet Chicken Pizza --
INGREDIENTS
2 skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.
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Curried Honey Mustard Chicken --
INGREDIENTS
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
DIRECTIONS
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
FUNKY CHICKEN WITH SESAME NOODLES
Stand back and watch your family scar down this flavorful dish!
Marinade:
¼ cup soy sauce
¼ cup thin teriyaki sauce
3 garlic cloves, minced or pressed or grated on microplaner
2 tsp. fresh ginger, grated on microplaner (or ½ tsp. dry)
4-5 boneless, skinless chicken breasts, cut into thin strips
Canola oil and toasted sesame oil for sautéing
Sauce:
½ cup soy sauce
¼ cup toasted sesame oil
¼ cup peanut butter
½ cup brown sugar
½ tsp. crushed red pepper flakes, optional
1 lb. linguine
3 whole green onions, sliced diagonally
8 oz. sliced mushrooms
6 oz. matchstick cut carrots
¼ head (or about 2 cups) thinly shredded cabbage (purple or green)
1 can cut baby corn, drained
¼ cup sesame seeds, or more to taste
In a bowl mix the first 4 marinade ingredients. Add the chicken, making sure it's all coated with the sauce. Cover and refrigerate for 3-6 hours. Remove the chicken from the marinade, and discard marinade.
In a microwave-safe container, add the soy sauce, sesame oil, peanut butter, and sugar. Microwave 45-60 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved. Add red pepper flakes if a bit of heat is desired. Pour this over the cooked pasta. Set aside while you cook the mushrooms and chicken.
On high med-heat, add 1 Tbsp sesame oil and 1 Tbsp. canola oil in a large non-stick pan. Add mushrooms and sauté until tender, about 4-5 min. Remove mushrooms from pan and add to noodles. Add 2 Tbsp oil to skillet then add chicken breasts. Saute over high heat, about 3-4 minutes per side (depending upon thickness) until cooked through. Add cooked chicken to pasta pot with mushrooms. Add another half-tablespoon of both oils, and sautee carrots 1 minute, add cabbage, and sauté one minute. Add baby corn and heat through. Add veggies to pasta and chicken. Toss all well and add sesame seeds, and serve in bowls.
**Cook’s Note: I bag of cole slaw mix containing carrots and cabbage OR broccoli steams and carrots may be substituted for individual cabbage and carrots.
--me!
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Black %26amp; Blue Chicken
4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup sliced black olives
1/4 cup chopped fresh basil
2–3 tablespoons olive oil
salt and pepper
Cut slit in the thickest part of the chicken breast.
Season the chicken with salt and pepper.
Mix together blue cheese, olives, and basil.
Stuff the mixture into the chicken breast (use a toothpick to hold chicken together)
Fry on each side in olive oil until chicken is no longer pink. About 20 minutes.
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Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300ºF for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.
Orange sauce:
½ c. sugar
1/4 tsp. salt
1 tsp. grated orange peel
½ c. brown sugar
1 T. corn starch
1 c. orange juice
Combine all ingredients over low heat on the stove.
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Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels.
On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.
Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
Apple Cheddar Chicken
2 or more skinless boneless chicken breasts
1 apple, sliced (Golden Delicious works good) or canned apple slices, drained
Ritz crackers, crushed
Cheese Whiz or 1 can condensed cheddar cheese soup, warmed*
Place chicken in an ovenproof dish.
Slice apples or use canned apples place on top of chicken.
Put crushed ritz crackers on top.
Bake at 350 degrees F for 30 to 45 mins or untill chicken is done.
Before serving top with Cheese Whiz or cheddar cheese soup.
*If you use cheddar cheese soup thin with a little milk.
This is different but really delicious.
CHICKEN BREASTS SUPREME
6 boneless chicken breasts
6 slices bacon
1 jar dried beef- 4 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)
Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drained, to take away the saltiness. I was really hesitant to try this recipe at first. I thought the bacon would make this dish greasy but to my surprise it wasnt. Very delicious.
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
Stove Top One-Dish Chicken Bake
Prep: 10 mins - Total: 45 mins
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.
Place chicken in 12x8-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake at 375 for 35 minutes or until chicken is cooked through. Makes 4 servings
Broccoli Chicken Casserole
2-3 boiled chicken breasts, diced into small chunks
(just boil the chicken for at least 10-15 minutes or until no longer pink)
Cool and then cut into chunks
1 pkg broccoli
1 can of cream of chicken
Pepperidge Farm Stuffing
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
4 oz pkg mild cheddar cheese
Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time).
Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}
Spinach-Stuffed Chicken Breasts
1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
My daughter slices a couple boneless, skinless chicken breasts similar to a julienne cut. Then she rolls the pieces in soft butter, like Country Crock, then rolls them again in pulverized Corn Flakes with some Back and Cheyenne Pepper. n a little light Olive Oil, she sautes the chicken pieces with julienned green, red and yellow peppers and minced onion. Depending on how much of the pepper you use, there can be quite a kick to the chicken, so it all depends on how spicy you like it.
Good luck and I hope you get plenty of good recipe ideas! :)
Chicken cordon bleu..
Put ham and cheese (swiss is traditionally used) between 2 flattened, boneless chicken breasts. Bread coat the chicken, then fry it until toasted. Place on a cookie sheet and finish cooking in the oven until the chicken is no longer pink.
On high heat brown the breasts in a fry pan or dutch oven with some salt pepper and olive oil (only brown them do not cook them through!
take the breasts throw them in a dutch oven (or covered baking dish)
toss in a can of veggie stock, a cup of RED wine (something sweat) A table spoon of tomato paste.
Chop a large yellow onion, 5 cloves of garlic toss them into the mix.
Take a pint of cherry tomoatos throw them in whole and throw in anything else that you have around the house I like to add in some thick slices of eggpland and zuccuini..... or summer squash
Cook all together covered for 20 minutes on 350, then take the cover off and cook for another 15 minutes on 400
the tomato's pop and make this scrumpcious sauce all the juices ooz out its soooooooooo good!
you can serve it plain or with some rice!
hope you try this one its really good
Chicken Pot Pie! it is delicious, but it takes a little patience! I cut the recipe in half so it only makes one pie. you can also use a store-bought frozen crust for easier preparation. here is the link: http://allrecipes.com/Recipe/Chicken-Pot…
I've been wanting to make this one....
http://www.perdue.com/recipes/recipe_det…
Good luck!
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