This is a wonderful simple yet fancy recipe that is perfect for entertaining. I made it for a Valentine's dinner for my boyfriend back in High School and it's now my husband's favorite.
This is an easy and great tasting recipe that I just threw together for something different one night. My family loved it and were asking for seconds!
This is a very easy dish I came up with after having a lot of leftovers from salad the previous day. My husband and son both loved it. I loved it also but for a different reason - it's easy to prepare and takes only minutes!
My family eats chicken often (on sale a lot) and I always try new ways to make it. This is one chicken dish I make that is a little different and goes well with any side dish.
Mix sour cream, mushrooms, soup, chicken bouillon cubes and 1 1/2 cans water. Pour over raw chicken pieces; bake uncovered in a long, narrow baking dish at 350 degrees F. for 45-60 minutes.
Preheat oven to 350 degrees F. Heat oil in large skillet on medium high heat.. Add chicken: cook 4 minutes on each side or until browned. Remove chicken from skillet: place in 3 qt. baking dish...
These seasoned chicken breasts are a flavorful, quick meal that your family is sure to love. This page contains a recipe for seasoned baked chicken breasts.
A simple main entree that you can use other cheese to substitute for feta when stuffing your chicken breasts. This page is about feta stuffed chicken breasts.
Stir soup and water together. Place Swiss cheese on chicken breasts. Pour soup and water over breasts, then top with croutons. Drizzle melted butter over croutons. Bake 1 hour at 350 degrees F.
Quick and tasty. In shallow non-metallic dish, combine lemon juice, white wine, Lipton Onion Recipe Mix, vegetable oil and basil.
Take one large chicken breast, cut it in half and then make a slit in the breast where you just cut to make a pocket. Use 1 med-large Mushroom cap and cut it into lengths to fit inside the chicken breast, then get a small handful of shredded cheese and put it inside or on top of mushroom, 2-4 thin slices of Prosciutto or Bacon rashes and wrap it around the Chicken breast.
Place chicken breasts in pan mix remaining ingredients together and pour over chicken breasts.
I have about 4 lbs. of split chicken breast with ribs. I'm tired of the same old recipe. Can someone give me an idea? I'd prefer to bake today.
By Ruth from Little Rock, AR
I don't know what your same old recipe is, but when I have that kind of chicken, I make oven fried chicken. I remove the skin, season the meat with salt & pepper and soak it in milk for an hour or so. Meanwhile, line a jellyroll pan with foil for an easy cleanup and heat the oven to 375.
Coat the chicken in seasoned breadcrumbs (I like the Progresso or Ronzoni brands) and place on the baking pan. Drizzle each piece with oil and bake for about 40 minutes. Leftovers are good cold.
Search for -baked chicken recipes-good luck.
I am looking for the recipe, that was in a ladies magazine. It had a bag of herb dry dressing, can chicken broth, chicken breasts, and vegtables. I think it was baked. I can't seem to find that recipe again and wanted to try it. You and yours have a safe happy holiday.
Sounds like one I use only it's made in the crockpot.You take your chicken,pour over that your herb dressing,over that pour 1 can of chicken broth. If you wanted to add can veg's I would wait a few hours, but if they are fresh,you would want to add them now.Hope that helps...
From Stove Top:
Easy Chicken Bake:
1 6 oz pkg of stove top
1 c hot water
1-1/2 lb boneless chicken breats, cut up
1 can 10-3/4 oz, condensed dream of cken soup
heat oven to 400 , Sprinkle 1/2 c. dry stuffing mix
in bottom of 9x13 pan. set aside.
Add hot water to remaining stuffing , mix . Set aside.
Place chicken over dry stuffing in dish. Mix soup , sour cream & veggies , spoon over cken. Top with prepared stuffing.
Bake 30 min. or until chicken is cooked through, 170 degrees.
Makes 6 servings.
SOOOO good ! :-)
Hi, Jo.
Here's my recipe for spices/herbs.
Why not try it in with a can of chicken rice soup, chicken pieces (breasts or thighs) and your favourite vegetables (fresh or frozen)? I've lso include my curried chicken recipe. INstead of curry, use the spice mix?
Curry Sauce
Heres a low-fat & spicy, albeit healthy alternative to creamed sauces.
Youll need a 14-ounce can of commercially available chicken-based vegetable or rice soup.
Failing that, you can of course make your own.
I recommend lentil, potato or pea soup (something thick which will puree smoothly).
In a blender, combine the soup with
2 tablespoons curry powder,
&frac; teaspoon black pepper,
&frac; teaspoon turmeric,
&frac; teaspoon coriander,
&frac; teaspoon cumin,
1 teaspoon sugar and
1 tablespoon flour (to thicken).
Add 2 - 3 dried red peppers or 1 - 2 teaspoons dried chili peppers,
according to your preference.
Puree.
Pour these ingredients into a medium-size pot.
Add pre-cooked chicken, sliced, or shrimp and
1 medium onions, diced,
3 large carrots, sliced and
2 stalks celery, sliced.
Cook for 10 - 15 minutes over medium heat, stirring constantly, until sauce thickens.
Add
1 cup frozen peas,
&frac; green pepper, seeds removed, diced, and
1 cup fresh mushrooms, quartered.
Serve over cooked rice. (Basmati is terrific.)
Variations include other pre-cooked meat, pork or beef, and other or additional vegetables
Herbs & Spices
If you have a coffee grinder, this recipe will be easy.
Alternatively, a very small food processor or mortar and pestle will serve.
Combine 2 teaspoons dried basil,
2 teaspoons dry dill weed,
1 teaspoon parsley flakes,
1 teaspoon celery seed,
3 teaspoons onion flakes,
2 teaspoons salt,
&frac; teaspoon pepper and
&frac; teaspoon garlic powder.
Finely grind all. Stir well. Funnel into a salt shaker.
This is great on salads, by itself or with a whisper of vinegar, in place of dressings,
very tasty on raw or cooked vegetables in place of cream or cheese sauces,
Have fun experimenting!
Cheers,
Rose Anne
This is a dish that will have your guests begging for the recipe.