Recipe: 04-11-2000: 32 Chicken Breast Recipes

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04-11-2000 - 32 Chicken Breast Recipes

Gina,Fla (10:29:24) : Spicy Ginger-Garlic Chicken
Recipe By :Better Homes and Garden-Hot & Spicy
Serving Size : 8

4 cloves garlic -- minced
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 to 3/4 tsp ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water
8 skinless boneless chicken breast halves

Combine all ingred. except chicken. Brush both sides of chicken with the mixture. Place chicken in a shallow baking dish. Bake, uncovered, in a 375 degree oven for 45-55 min. or till no longer pink. (Or grill)

Gina,Fla (10:28:58) : LEMON-HERB GRILLED CHICKEN
serves 4-6

1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges

Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the grill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.

Gina,Fla (10:25:47) : Barcelona Chicken
serves 6
(any extra is great at room temperature the next day!)

6 chicken breasts, boneless and skinless
8 garlic cloves, minced
2 T. fresh oregano
1 t. salt
1/2 t. black pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/4 c. pitted Spanish olives
1 c. sliced fresh mushrooms
1/4 c. capers with 1 T. juice
2-3 bay leaves
1/2 c. lite brown sugar
1/2 c. white wine
2 T. minced fresh parsley

In a large bowl, combine the chicken breasts with all the ingred. listed and let marinate overnite in fridge covered.

Preheat oven to 350.

Arrange chicken in a single layer in a shallow baking dish and pour marinade over. Bake at 350 for 50 mts., basting frequently with pan juices.

Transfer chicken, olives, mushrooms and capers to serving dish. Spoon some pan juices over and the rest can go into a gravy boat to pass around.

Gina,Fla (10:25:20) : HOT & SPICY CARRIBEAN ISLAND CHICKEN

6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
salt and pepper to taste
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying

Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.

In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley, salt and pepper and garlic. Close bag and knead to mix well.

Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.

Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.

Gina,Fla (10:23:09) : HOT & SPICY CARRIBEAN ISLAND CHICKEN

6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
salt and pepper to taste
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying

Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.

In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley, salt and pepper and garlic. Close bag and knead to mix well.

Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.

Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.

Gina,Fla (10:22:36) : Cuban Skillet Chicken
serves 4

4 boneless, skinless chicken breasts
2 sour oranges
1 t. salt
1 t. black pepper
3 garlic cloves, pressed
1 t. ground coriander
1 t. dried cilantro
2 T. olive oil
1 onion, thinly sliced
Use a plastic container with a lid so that the chicken can be marinated overnight in refrigerator.

Put chicken in container, drizzle oil over to coat, squeeze the oranges of juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade overnight.

Next day, in a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook til nicely browned. Cover with a lid and watch chicken does not burn.

Gina,Fla (10:16:59) : Raul's Sweet Guava Chicken

Marinade
Juice of 2 limes
1/4 cup olive oil
1 tablespoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
5 cloves garlic, mashed
3 pounds chicken breasts

Glaze:
1/4 cup guava jelly
1/4 cup guava or apple juice
Juice of 1/2 lime
1 teaspoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon ground cuminMix all marinade ingredients and pour over chicken in a shallow baking dish. A Ziplock freezer bag works great too, and allows you to force out the air and coat the chicken with marinade. Refrigerate for at least three hours, preferably overnight.
Remove chicken from marinade and discard marinade.

Bring all glaze ingredients to a boil in a saucepan, Reduce heat and simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat.

Grill the chicken over medium heat. (Try to use the indirect heating method if you have a Weber grill or equivalent. This will avoid nasty flare ups.) Cook for approximately 30 minutes, turning occasionally until chicken looks brown, but is not fully cooked. Brush chicken with glaze mixture frequently during last 20 minutes of cooking. Chicken is done when the juices run clear or slice one of the larger pieces open to make sure there are no traces of pink.
Serves four.

Source: Raul Musibay's CubanNet

Becky,LA (10:09:23) :

Raspberry Balsamic Chicken

1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in non-stick skillet coated with cooking spray over medium
high heat until hot. Add onion and saute 5 minutes. Combine thyme
and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and
saute 6 minutes on each side or until done. Remove chicken from
skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp
salt, preserves, vinegar, and pepper, stirring constantly until the
preserves melt. Spoon sauce over chicken.

Yield: 4 servings.

Becky,LA (10:07:27) :

HERBED-CHEESE STUFFED CHICKEN BREAST WITH WALNUTS AND SPINA
Recipe By : Emeril

2 6-ounce chicken breast halves
Salt and pepper
10 large spinach leaves, blanched, shocked in cold water and squeezed dry
4 ounces herbed cheese
2 tablespoons walnuts, toasted and chopped
1 sheet puff pastry, divided
1 egg, beaten with 1 teaspoon water, for eggwash
Fortified chicken stock, for sauce
Chopped parsley

Preheat oven to 350 degrees. Using a sharp knife, cut open each breast half, horizontally through
side, being careful not to split completely. Pound lightly until flat, doubled in size and of even
thickness. Season with salt and pepper.

Lay spinach leaves over surface of each chicken breast. Mix cheese with walnuts, form into 2 small
logs and place one on each breast. Roll up chicken into a log shape with cheese mixture in center.
Roll out enough puff pastry to envelop chicken. On a baking sheet place chicken on pastry and roll
up. With a sharp knife slit top decoratively; brush with egg wash. Bake 30 minutes, until golden
brown. Serve with warmed chicken stock, garnished with parsley.

Becky,LA (10:06:06) :

Chicken Breasts in Champagne Sauce
Recipe By : Food Network

2 chicken breasts
salt and pepper -- to taste
flour -- to coat
4 tablespoons clarified butter
2 shallot -- finely chopped
1 cup brut champagne
3/4 cup heavy cream
chopped parsley or truffles -- for garnish

1. Season chicken breasts with salt and pepper and
dredge lightly in flour. Heat clarified butter in saute
pan and cook breasts over medium-high heat until
lightly browned. Remove breasts from pan and
reserve.

2 Cook shallots until just softened slightly in pan with
butter left from cooking chicken. Pour off extra butter
and deglaze pan with Champagne. Reduce liquid by
half, then add cream. Place breasts in sauce and
continue cooking about 7 minutes or until chicken
springs back lightly when touched with finger. Turn
breasts once while cooking.

3. Arrange breasts on warm platter and strain
remaining sauce over them. sprinkle with chopped
parsley or truffles.

Carol,IL (07:49:58) : Chicken Parmesan Risotto

1 TBSP oil
1 pound boneless, skinless chicken breasts, cut into small pieces
1 large tomato (optional)
1 (10 3/4 ounces)can cream of chicken soup
1 2/3 cups milk
1/2 cup grated parmesan cheese
1/2 tsp Italian seasoning (optional0
2 cups Minute Rice, uncooked

Heat oil in skillet. Add chicken; cook until browned. While chicken is cooking chop tomato.
Add soup, milk, Parmesan cheese & seasoning; stir. Heat to a boil.
Stir in rice & tomato; cover. Cook on low heat 5 minutes or until cooked through. Stir
Makes 4 servings

KellyWA (06:58:44) : Honey Mustard Grilled Chicken

4 skinless, boneless chicken breast halves
1/3 cup Dijon style mustard
1/4 cup honey
2 tablespoons fat free mayonnaise
1 teaspoon steak sauce

Rinse the chicken breasts under cold running water and pat dry.

Combine the mustard, honey, mayonnaise and steak sauce. Stir well to blend. Reserve 1/2 the sauce for basting on the grill.

Dip the breasts into the remaining sauce and coat completely. Cook over low heat on the grill for 18 to 20 minutes (9 to 10 minutes each side), or until juices run clear. Baste occasionally with the reserved sauce and watch carefully to prevent burning!

KellyWA (06:48:06) : Easy Garlic Chicken

1 to 1.5 pounds boneless chicken breasts
1/4 cup butter or margarine
6 cloves garlic, crushed
2 cups (approximately) bread crumbs for coating

Preheat oven to 375 degrees F (190 degrees C).

In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.

Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

KellyWA (05:30:40) : CHICKEN SANDWICH CASSEROLE

12 slices fresh white bread, toasted and buttered on both sides
4 cooked, cubed chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
4 eggs, beaten
1 cup mayonnaise
2 cups milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese

Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish.

Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.

In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
Makes 4 to 6 servings

KellyWA (05:30:13) : Country Style Chicken

1/4 cup butter or margarine
3 cups sliced potatoes
1 (32 ounce) can of corn
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon ground nutmeg
3/4 cup crushed graham crackers
1 teaspoon salt
1 teaspoon dried basil
1/3 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
4 chicken breasts

Preheat oven to 375 degrees F (190 degrees C).

Melt 1/4 cup butter or margarine in a 9x13 inch glass baking dish. Add the potatoes and corn. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside.

In a shallow dish or bowl, combine crackers, 1 teaspoon each salt and basil, and 1/4 teaspoon nutmeg. Mix well. Place 1/3 cup melted butter or margarine in another shallow dish or bowl. Dip chicken pieces into melted butter or margarine, then into crumb mixture to coat.

Place coated chicken breasts on top of vegetable mixture in baking dish. Cover dish tightly and bake in the preheated oven for 70 to 75 minutes or until chicken is cooked through and juices run clear.

KellyWA (05:29:49) : Easy Chicken Casserole

2 to 3 boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 salted butter crackers
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)

Preheat oven to 350 degrees F (175 degrees C).

Boil chicken and chop into bite size pieces. Place in a casserole dish.

Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

recipelink.com (01:54:35) : Crockpot Chicken and Rice Casserole
Recipe By : Joel Ehrlich

1 (10 3/4 oz.) can condensed cream of celery soup
2 chicken breasts halves, skinned & boned
1 (2 oz.) can sliced mushrooms, undrained
1 tbsp. dry onion soup mix
1/2 cup raw long grain converted rice

Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot.

recipelink.com (01:49:00) : 20-Minute Chicken Parmesan
Source: Prego
Serving Size : 4

4 boneless and skinless chicken breast halves
1 egg, slightly beaten
1/2 c seasoned bread crumbs
2 tb butter or margarine
1 3/4 c spaghetti sauce
1/2 c shredded mozzarella cheese
1 tb grated parmesan cheese
1/4 c chopped fresh parsley

Using palm of hand flatten chicken to even thickness.
Dip chicken into egg then into crumbs to coat.
In skillet over medium heat, in hot margarine, brown chicken on both sides.
Add sauce. Reduce heat. Cover; simmer 10 minutes.
Sprinkle with cheeses and parsley.
Cover; simmer 5 minutes or until cheese melts.

recipelink.com (01:28:28) : ZINGY LEMON CHICKEN PASTA
Source: National Pasta Association

Yield: 4 Servings

8 oz Radiatore or Elbow Macaroni or other medium pasta shape, uncooked
4 Chicken breast halves boned, skinned, cut into 3/4-inch pieces
5 Green onions; sliced
1 lg Garlic clove; minced
1 tb Butter or margarine
1 tb Vegetable or olive oil
1/4 c All-purpose flour
1/4 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
1 1/3 c Chicken broth
2/3 c Skim milk
2 ts Prepared mustard
1/4 c Fresh lemon juice

TOPPING
1/4 c Chopped almonds
1/4 ts Paprika (optional)
2 tb Chopped chives or scallions

Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and saute until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.

Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.

Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375 degrees F for 10 minutes or until heated through.

recipelink.com (01:25:34) : YOGURT BAKED CHICKEN

2 Chickens, halved
1/2 ts Onion powder
1/4 ts Cayenne pepper
1/3 c Plain low-fat yogurt
1 c Fresh bread crumbs
1/2 ts Garlic powder
1/8 ts Ground ginger

Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender.

recipelink.com (12:54:42) :
LOW-FAT GLAZED CHICKEN IN CROCKPOT
Recipe by: Jo Anne Merrill
Yield: 6 Servings

6 oz Orange juice, frozen concentrate
3 Chicken breasts; split
1/2 ts Marjoram
1 dash Ground nutmeg
1 dash Garlic powder (optional)
1/4 c Water
2 tb Cornstarch

1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.

2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.

3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

recipelink.com (12:29:39) : ORANGE CHICKEN STIR-FRY
Yield: 6 Servings

1/2 c Orange juice
2 tb Sesame oil; divided
2 tb Soy sauce
1 tb Dry sherry
2 ts Grated fresh ginger
1 ts Grated orange peel
1 Garlic clove; minced
1 1/2 lb Chicken breast (boneless, skinless)cut into strips
3 c Mixed fresh vegetables such as green bell pepper, red bell pepper, snow peas carrots, green onions, mushrooms, and/or onions
1 tb Cornstarch
1/2 c Unsalted cashew bits -OR- cashew halves
3 c Hot cooked rice

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot rice.

Each serving provides: * 590 calories * 48 g. protein * 20 g. fat * 4 g. saturated fat * 53 g. carbohydrate * 4 g. dietary fiber * 109 mg. cholesterol * 822 mg. sodium

Source: The USA Rice Council

recipelink.com (12:25:01) : ORANGE 'N CHICKEN BREASTS
Source: REDBOOK; July 1990

Yield: 4 Servings

2 tb Butter or margarine
2 lg Cloves garlic, crushed
1 c Fresh lemon juice
2 tb Grated lemon peel
Salt to taste
Freshly ground black pepper to taste
2 Split chicken breasts (4 pieces with ribs),
About 2 1/2 pounds
1/4 c Orange marmalade

Start fire in grill, placing rack 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze. Serve when chicken is golden brown. NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed; drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2 minutes longer to glaze.

Makes 4 servings

recipelink.com (12:22:41) : ONE-PAN POTATOES & CHICKEN SANTA FE
Categories: Main dish, Poultry
Yield: 4 Servings

1 1/3 lb (4 medium) potatoes cut into 3/4-inch cubes
1 lb Chicken breasts (boneless and skinless)cut into 3/4-inch cubes
2 tb Olive oil
1 c Prepared tomato salsa
1 can Whole kernel corn; drained (8 3/4 ounces)

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to
10 minutes until just tender.
While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add salsa and corn; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple
Spears

Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg
cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g
protein.

Source: The Potato Board

KellyWA (11:27:33) : Chicken and Rice Casserole

1 cup converted rice (not instant)
1 (1 to 1.2 ounce) envelope dry onion soup mix
2 (10.75 ounce) cans cream of mushroom soup
1 (4 ounce) can mushroom pieces
1 cup milk
3 halved chicken breasts, or 6 of your favorite chicken pieces

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces
and milk.

Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.
Makes 4 to 6 servings

KellyWA (11:23:15) : Chicken 'n' Stuff

(Note: You can use regular stuffing mix instead of low sodium, but in this case use only 1/2 of the seasoning packet; otherwise, the dish will be too salty.)

8 fresh boneless, skinless chicken breasts

8 (1 ounce) slices Monterey Jack cheese

2 (10.75 ounce) can condensed cream of mushroom soup

2/3 cup dry white wine OR water

1 (6 ounce) low sodium stuffing mix for chicken

Preheat oven to 325 degrees F (165 degrees C).

Place chicken breasts in a 9x13 inch baking dish. Top each breast with 1 slice of cheese.

Mix together the soup and wine/water and pour mixture over the chicken and cheese. Sprinkle the bread crumbs from the stuffing mix over the soup mixture, then sprinkle the seasoning packet from the stuffing mix over the bread crumbs. Bake uncovered in the preheated oven for 50 to 60 minutes.

KellyWA (11:18:07) :
DEBBIE D'S WONDERFUL BUTTERMILK CHICKEN

4 chicken breasts ( I used boneless, skinless chicken breasts--cut into filets)
1 1/2 cups buttermilk, divided
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup

Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13 baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again. Pour 1 cup buttermilk and cream of chicken soup mixed together over chicken. Bake 15 minutes more--or until chicken tests done.

****If you want to use skinless chicken breasts with the bone-in, increase cooking time.

KellyWA (11:15:39) :
Cheesy & Easy Chicken and Potato Casserole (Can also be made with pork)

3 teaspoons vegetable oil
3 to 4 skinless, boneless chicken breasts
1 (5 ounce) package instant scalloped potato mix
1 cup milk (for scalloped potato preparation)
3 to 4 medium potatoes, sliced thin
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.

Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
Makes 8 servings

KellyWA (11:07:54) :
Cheesy Breaded Chicken

1 egg
1 tablespoon milk
1/2 to 3/4 cup plain or Italian-style bread crumbs
1 tablespoon Italian seasonings
4 boneless chicken breasts
1 cup shredded mozzarella or Swiss cheese

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, beat egg with milk. In a shallow plate or bowl, mix bread crumbs with Italian seasonings. Dip each piece of chicken into the egg/milk mixture, then into the bread crumb mixture to coat thoroughly.

Place coated chicken in a 9x13 inch baking dish. Bake in the preheated oven for about 30 minutes, depending on how thick the chicken breasts are (bake until chicken is done and juices run clear). In the last 3 to 4 minutes of baking, sprinkle the top of the chicken pieces with cheese. Remove from oven and serve!

KellyWA (11:02:17) : Cashew Chicken

3 to 4 tablespoons butter or margarine, melted
1/2 cup unsweetened shredded coconut
1/2 cup raw cashews (or raw almonds for almond chicken)
8 to 10 salted butter-flavor crackers
4 skinless chicken breast halves
salt
ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

Dip chicken in melted butter or margarine, and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.

Bake for 30 to 35 minutes. Season with salt and pepper if desired.
Makes 4 servings

NOTE: Raw cashews are available at health food stores. Using raw cashews does make a difference - there is no salt, they are much sweeter, and they are addicting as a snack! "

Jess,.FL (10:12:24) : Chicken Breast Bake

This works best with skinless and boneless chicken breasts.

1 cup chopped celery
1/4 cup diced onions
2 cups of chicken broth or 2 bouillon cubes in 2 cups of water
1/2 to 1 cup instant mashed potatoes
1/2 pint whipping cream or half and half
2 cups seasoned croutons or bread cubes

Spray a 9 x 13 baking pan with vegetable spray.
Place 4-6 chicken breasts in baking pan.
In a frying pan, saute 1 cup of chopped celery (use the end where the leaves are) and 1/4 cup of onion until they
just start to turn color.
Add 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water. Bring to boil. Turn down
heat and add about 1/2 cup of uncooked instant mashed potatoes. Gently simmer about 10 minutes. Then add
one half pint of whipping cream or half and half. Over medium heat, stir in more uncooked mashed potatoes until
mixture is the consistency of a cream soup. Remove from heat.
Sprinkle about two cups of seasoned bread cubes or croutons over the chicken. Pour the celery sauce over top
of the croutons. Cover with foil and bake at 350 for about 45 minutes. Remove foil for last 10 minutes of baking.
Serves 4-6

lisa,MI (10:07:58) : HERBED CHICKEN PASTA
16oz. pasta (linguini, fetuccini, vermicelli etc..)
2tsp. vegetable oil
1 1/2 cups sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2tsp. salt
1/2tsp. dried basil
1/4tsp. pepper
2 cups chopped tomato
1/4 cup grated Parmesan cheese

cook pasta as package directs, drain. Meanwhile, heat oil in a large skillet over med-high heat. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute until chicken is done. Add chopped tomato, and saute 2 minutes more. Serve over the pasta and sprinkle with cheese.
I made this the other night and added asparagus and a little chopped zucchini,YUM!!