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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.
By Robin from Washington, IA
Quick and tasty. In shallow non-metallic dish, combine lemon juice, white wine, Lipton Onion Recipe Mix, vegetable oil and basil.
This is a dish that will have your guests begging for the recipe.
In large ovenproof skillet over medium-high heat, combine olive oil and 3 tablespoons butter. When butter has melted, add chicken breasts and cook several minutes per side, or until lightly browned.
Add remaining butter to the skillet and place it in the oven. Bake 20 minutes, or until the chicken is cooked through.
To serve: Place 1 breast on each serving plate and drizzle with liquid from the skillet. Shave truffle liberally over each serving.
Source: I received this recipe from a chef in K. C. many years ago and have recently found it to make again.
By Connie from Cotter, AR
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.
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.
Place chicken breasts in pan mix remaining ingredients together and pour over chicken breasts.
This is a yummy, sweet recipe. Another versatile way to use boneless, skinless chicken breasts.
This is a super easy recipe. Great for a little variety.
In a plastic food storage bag, combine and mix all ingredients except chicken and crumbs. Add chicken pieces and coat well. Allow chicken to marinate in mixture overnight in refrigerator.
Preheat oven to 400 degrees F. Melt margarine in jelly roll pan in oven. Mix eggs and milk. Measure all dry ingredients into a paper bag.
Preheat oven in 300 degrees F. Brown chicken in oil in Dutch oven. Add next 7 ingredients. Bake, tightly covered, for 2 hours.
Sprinkle chicken breasts with seasoned salt. Brown in margarine. Remove to platter and saute onion, thinly sliced, in the same pan.
In one bowl, put wheat flour. In another, put beaten eggs and water. In another dish, mix bread crumbs and spices except for the lemon juice. Take chicken, first dip in wheat flour then in egg mixture and then into bread crumb mixture.
In a large nonstick skillet, brown chicken in 1 tsp. oil over medium high heat; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes.
This is an easy chicken recipe that I have made many times. Use 4 boneless, skinless chicken breasts. Take a bottle of Italian dressing-do not shake.
Saute chicken in butter until done (can be grilled). Whisk together remaining cornstarch, brown sugar, ginger, cinnamon, pineapple juice and lemon juice in a small saucepan.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 Tbsp. each of oil and butter in large skillet. . .
Mix butter, garlic and herbs together, spread 1 tsp. on each breast. Top with one finger of cheese. Roll jelly roll style and secure with a tooth pick.
Wrap each chicken breast in slice of bacon. Lay chicken on top of beef. Combine mushroom soup and sour cream; pour over chicken.
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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.
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.
Thanks for the help,
Jo from Girard, PA
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
1/3 c sour cream
1 bag , 16oz. frozen mixed veggies
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 ! :-)
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?
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.
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.
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,
excellent on frozen vegetables just out of the microwave,
a nice replacement for butter and sour cream on baked potatoes,
better than just plain salt on just about everything and
makes a nice seasoning for home-made soup.
Have fun experimenting!
In the 1960s a women's magazine had a recipe that took a chicken breast, cut two slits in the breast, ruffled and stuffed bacon into the slits, and basted the chicken with a mixture that included lemon juice. This was baked and it was not only delicious, it was beautiful. Does anyone have the recipe?
By C.N. from Frederick, OK