4 chicken breasts boneless and skinless 4 slices American or cheddar cheese 1 can cream of chicken soup 1.4 Water soup 2 cups cooked rice filling Top Getting There: 1. Place chicken in baking dish. Layer cheese on top. 2. Soup mix and water, place on top of cheese. 3. Place filling on top. Bake uncovered at 350 degrees for 45 minutes or until chicken is done. | ||
Showing posts with label CHICKEN. Show all posts
Showing posts with label CHICKEN. Show all posts
Monday, October 11, 2010
CHICKEN AND CHEESE
RANCH CHICKEN BREASTS
Ingredients:
2 / 3 cup dry bread crumbs
1 (0.4 ounce) package butter ranch salad dressing
1 teaspoon dried basil leaves
1 / 3 cup sour cream
4 chicken breasts boneless and skinless
Getting There:
1. Combine bread crumbs, mix basil and salad dressing in a shallow dish. Mix well.
2. Place sour cream in a bowl.
3. Dip chicken breasts without skin in the form of sour cream to coat well.
4. Roll chicken coated in bread crumb mixture, pressing to coat.
5. Place on baking sheet and bake at 400 degrees F for 18-24 minutes.
2 / 3 cup dry bread crumbs
1 (0.4 ounce) package butter ranch salad dressing
1 teaspoon dried basil leaves
1 / 3 cup sour cream
4 chicken breasts boneless and skinless
Getting There:
1. Combine bread crumbs, mix basil and salad dressing in a shallow dish. Mix well.
2. Place sour cream in a bowl.
3. Dip chicken breasts without skin in the form of sour cream to coat well.
4. Roll chicken coated in bread crumb mixture, pressing to coat.
5. Place on baking sheet and bake at 400 degrees F for 18-24 minutes.
CHICKEN AND VEGGIES
1-1/2 lbs. boneless, skinless chicken breasts, sliced
1.2 flavorful cup Italian dressing
1 / 2 tsp. dried Italian seasoning
4 cloves garlic, minced
4 potatoes, cubed
Getting There:
1. Combine all ingredients in 3-4 quart slow cooker.
2. Cover and simmer for 6-8 hours until chicken is cooked through and potatoes are tender.
1.2 flavorful cup Italian dressing
1 / 2 tsp. dried Italian seasoning
4 cloves garlic, minced
4 potatoes, cubed
Getting There:
1. Combine all ingredients in 3-4 quart slow cooker.
2. Cover and simmer for 6-8 hours until chicken is cooked through and potatoes are tender.
SWEET CHICKEN
Ingredients:
6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup brown sugar
2 Tablespoons honey dijon mustard
Directions:
1. heat oven to 350 degrees.
2. Combine all ingredients and place in 13x9" pan.
3. Bake at 350 degrees F until chicken is thoroughly cooked.
6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup brown sugar
2 Tablespoons honey dijon mustard
Directions:
1. heat oven to 350 degrees.
2. Combine all ingredients and place in 13x9" pan.
3. Bake at 350 degrees F until chicken is thoroughly cooked.
PEPSI COLA CHICKEN
Ingredients:
4 skinless chicken breasts boned
4 skinless chicken breasts boned
12 oz can pepsi-Cola
1 / 2 cup tomato sauce
1 / 4 cup honey barbecue sauce
HOW TO:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and reduce heat to medium.
3. Cook for 35 minutes, stirring occasionally.
4. Uncover and cook additional 5 minutes until done.
1 / 2 cup tomato sauce
1 / 4 cup honey barbecue sauce
HOW TO:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and reduce heat to medium.
3. Cook for 35 minutes, stirring occasionally.
4. Uncover and cook additional 5 minutes until done.
CHEEZY MUSHROOM CHICKEN
Ingredients:
4 cups sliced fresh mushrooms
4 skinless chicken breasts boned and halved
2 eggs
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces sliced mozzarella cheese
3 / 4 cup chicken broth
HOW TO:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half the mushrooms in a 9x13 inch pan.
3. Dip chicken into beaten eggs, roll in bread crumbs.
4. In a skillet, melt the butter over medium heat. Brown both sides of chicken in the pan.
5. Place chicken on top of mushrooms, arrange mushrooms left over chicken and cover with mozza rella cheese.
6. Add the chicken broth to pan.
7. Bake in oven for 35 minutes or until chicken is no longer pink and juices run clear.
4 cups sliced fresh mushrooms
4 skinless chicken breasts boned and halved
2 eggs
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces sliced mozzarella cheese
3 / 4 cup chicken broth
HOW TO:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half the mushrooms in a 9x13 inch pan.
3. Dip chicken into beaten eggs, roll in bread crumbs.
4. In a skillet, melt the butter over medium heat. Brown both sides of chicken in the pan.
5. Place chicken on top of mushrooms, arrange mushrooms left over chicken and cover with mozza rella cheese.
6. Add the chicken broth to pan.
7. Bake in oven for 35 minutes or until chicken is no longer pink and juices run clear.
CURRY CHICKEN
Ingredients:
1 1/2tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
6 boneless chicken breasts
2 tablespoon cooking oil
1 (14 ounces) coconut milk
1 / 2 onion, thinly sliced
2 cloves garlic, minced
1 (14,5 oz) of cooked tomatoes, diced
1 (8 ounces) tomato sauce
3 tablespoons sugar
1 / 2 cup toasted coconut
how to:
1. In a small b owl combine curry powder, salt and pepper. Rub chicken breasts with curry mixture.
2. Heat oil in large skillet, cook chicken, garlic and onion for 4 minutes or until chicken is brown (turning once). Remove chicken from pan.
3. In a small bowl, mix a small amount of coconut milk with remaining tablespoon of curry powder until well blended. Whisk in the remaining coconut milk.
4. In the saucepan combine the coconut milk mixture, tomatoes, tomato sauce and sugar. Bring to a boil, stirring occasionally. Add chicken breasts to skillet.
5. Cover and simmer for 20 minutes or until chicken is tender and no longer pink (170F).
6. Sprinkle with coconut before serving. Serve with hot cooked rice.
1 1/2tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
6 boneless chicken breasts
2 tablespoon cooking oil
1 (14 ounces) coconut milk
1 / 2 onion, thinly sliced
2 cloves garlic, minced
1 (14,5 oz) of cooked tomatoes, diced
1 (8 ounces) tomato sauce
3 tablespoons sugar
1 / 2 cup toasted coconut
how to:
1. In a small b owl combine curry powder, salt and pepper. Rub chicken breasts with curry mixture.
2. Heat oil in large skillet, cook chicken, garlic and onion for 4 minutes or until chicken is brown (turning once). Remove chicken from pan.
3. In a small bowl, mix a small amount of coconut milk with remaining tablespoon of curry powder until well blended. Whisk in the remaining coconut milk.
4. In the saucepan combine the coconut milk mixture, tomatoes, tomato sauce and sugar. Bring to a boil, stirring occasionally. Add chicken breasts to skillet.
5. Cover and simmer for 20 minutes or until chicken is tender and no longer pink (170F).
6. Sprinkle with coconut before serving. Serve with hot cooked rice.
CAJUN CHICKEN AND PASTA
* 2 boneless chicken breasts, skinless, cut into thin strips
* 4 oz linguine, cooked al dente
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 onion, thinly sliced
* 1 to 2 cup heavy whipping cream
2 tablespoons dried tomatoes
* 1 / 4 teaspoon salt
* 1 / 4 teaspoon dried basil
* 1 / 8 teaspoon black pepper
* 1 / 8 teaspoon garlic powder
* 1 / 4 cup grated Parmesan cheese
How To:
Preparation time: 10 minutes
Total time: 25 minutes
1. 1 Place chicken and Cajun seasoning in a bowl and mix.
2. 2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. 3 Reduce heat add green onion, sour cream, tomatoes, basil, salt, garlic powder, black pepper and hot.
4. 4 Pour over hot linguine and mix with Parmesan cheese.
* 4 oz linguine, cooked al dente
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 onion, thinly sliced
* 1 to 2 cup heavy whipping cream
2 tablespoons dried tomatoes
* 1 / 4 teaspoon salt
* 1 / 4 teaspoon dried basil
* 1 / 8 teaspoon black pepper
* 1 / 8 teaspoon garlic powder
* 1 / 4 cup grated Parmesan cheese
How To:
Preparation time: 10 minutes
Total time: 25 minutes
1. 1 Place chicken and Cajun seasoning in a bowl and mix.
2. 2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. 3 Reduce heat add green onion, sour cream, tomatoes, basil, salt, garlic powder, black pepper and hot.
4. 4 Pour over hot linguine and mix with Parmesan cheese.
CHICKEN CHILI
* 1 1 / 4 pound boneless skinless chicken
* 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans white beans
* 1 (15 ounces) of ground corn or 1 (15 ounce) can white corn
* 1 (1 1 / 4 ounce) on tacos
* 1 (4 1 / 2 ounces) chopped green chiles
* 1 (10 3 / 4 ounces) condensed cream of chicken soup
* 1 (14 ounces) chicken broth
* 1 / 2 cup sour cream
* Green onion (optional)
* Monterey Jack cheese (optional)
Measures of Change: United States | Metric
Getting There:
Preparation time: 5 minutes
Total time: 1 / 2 day
1. 1 Place the chicken in a 4-quart slow cooker.
2. Top with beans and corn 2.
3. 3 In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in crock pot.
4. 4 Cover and cook on low for 8 to 10 hours.
5. 5 Before serving, mix gently to break the chicken, then add sour cream.
6. 6 Serve with green onions and cheese, if desired.
* 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans white beans
* 1 (15 ounces) of ground corn or 1 (15 ounce) can white corn
* 1 (1 1 / 4 ounce) on tacos
* 1 (4 1 / 2 ounces) chopped green chiles
* 1 (10 3 / 4 ounces) condensed cream of chicken soup
* 1 (14 ounces) chicken broth
* 1 / 2 cup sour cream
* Green onion (optional)
* Monterey Jack cheese (optional)
Measures of Change: United States | Metric
Getting There:
Preparation time: 5 minutes
Total time: 1 / 2 day
1. 1 Place the chicken in a 4-quart slow cooker.
2. Top with beans and corn 2.
3. 3 In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in crock pot.
4. 4 Cover and cook on low for 8 to 10 hours.
5. 5 Before serving, mix gently to break the chicken, then add sour cream.
6. 6 Serve with green onions and cheese, if desired.
Subscribe to:
Posts (Atom)