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.
Monday, October 11, 2010
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.
QUICK EASY CHICKEN CASSEROLE
7 tablespoons butter
8 oz mushrooms, sliced (3 cups)
1 / 4 teaspoon dried rosemary
1 / 2 cup flour
2 cups chicken broth
1 1 / 2 cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
1 / 2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
Getting There:
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in large sauce pan over medium heat.
3. Stir in mushrooms and rosemary, cook until soft. Stir in flour until well blended.
4. Slowly whisk in chicken broth and half and half or milk.
5. Bring to a boil, reduce heat and simmer until sauce is thickened and smooth (about 5 min.).
6. Combine the chicken and cooked rice, mix well.
7. Pour into prepared pan.
8. Combine bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, mix well. Sprinkle over chicken mixture and rice.
9. Bake for 25-35 minutes, until sauce is bubbling and topping the browned.
8 oz mushrooms, sliced (3 cups)
1 / 4 teaspoon dried rosemary
1 / 2 cup flour
2 cups chicken broth
1 1 / 2 cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
1 / 2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
Getting There:
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in large sauce pan over medium heat.
3. Stir in mushrooms and rosemary, cook until soft. Stir in flour until well blended.
4. Slowly whisk in chicken broth and half and half or milk.
5. Bring to a boil, reduce heat and simmer until sauce is thickened and smooth (about 5 min.).
6. Combine the chicken and cooked rice, mix well.
7. Pour into prepared pan.
8. Combine bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, mix well. Sprinkle over chicken mixture and rice.
9. Bake for 25-35 minutes, until sauce is bubbling and topping the browned.
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.
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